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Capstone Projects

Would an underpass/tunnel on Keese Mills Road decrease the percentage of amphibian mortality due to road mortality?

Wed, 04/29/2015 - 18:09
Abstract: Road Mortality has had a huge impact on Amphibian populations worldwide. Several options are available to help maintain and preserve migrating populations across roadways. One method that is looked at during this study is underpass and fencing. In this study, I assessed the need for an underpass and if it could help reduce the amount of amphibian’s mortality by traffic and, if an underpass is necessary, properly predict a location. I also looked at if underpasses alone could reduce the mortality of amphibians. I constructed arrays and pitfall traps to simulate an underpass on Keese Mills Road at Paul Smiths and Santa Clara, Franklin County New York. I predicted that underpass would decrease the amount of amphibian being slayed. I also predicted that certain locations would have more usage then others. The results showed that there was no significant difference between the location of the sites and whether they would be used by the amphibians. The results also showed that there was no correlation between the species that were captured and the species that were killed.
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Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Jorge Velazquez

Examination of Potentially Ectoparasite-driven Behavior in Burrowing Owls: Tests of Alternative Hypotheses

Thu, 05/07/2015 - 19:06
Abstract: Burrowing Owls (Athene cunicularia) and their nests harbor at least 39 species of arthropods from 21 different families. Among the ectoparasites on Burrowing Owls are fleas, which are primarily Pulex irritans (Family Pulicidae), the human flea. Fleas can number in the hundreds on individual Burrowing Owls. Thus, we hypothesized that flea infestation has shaped Burrowing Owl behavior to avoid the costs of ectoparasitism. As part of experiments using infrared trail cameras deployed at Burrowing Owl nests in southern Idaho ¬¬during 2012-2013, we noticed apparent sunning behavior in both adult and nestling Burrowing Owls. Camera images captured owls lying on the ground with wings outstretched and flat. We only observed this behavior during daylight hours, although cameras were active for 24 h/day. Sunbathing in birds is often associated with ectoparasite reduction, although sunning has not previously been examined in relation to flea infestation. During 2014 we conducted an experiment that included fumigating some nests with a flea removing insecticide and examined the prediction that sunbathing would occur more frequently in control nests where ectoparasites remained. As sunning was not during the coolest parts of the day, it did not appear to function for warming. Also, we ultimately found no difference in the frequency of sunning in fumigated and control nests, and there was no relationship between sunning and abundance of fleas on owls. Thus, the evidence is not consistent with the ectoparasite hypothesis, as owls sunned irrespective of flea load. We also evaluated the alternative hypotheses that sunning was related to thermoregulation, anting, drying or feather degrading bacteria. The first three we were able to reject, and the last will need future research.
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Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Skyler Wysocki

Food Allergies, Dietary Restrictions, and the Foodservice Industry

Thu, 12/03/2015 - 22:59
Abstract: For modern culinary professionals, food allergies and restricted diets present one of the biggest challenges in daily work. Ranging from an anaphylaxis-triggering peanut allergy to a preference for avoiding meat on Fridays, dietary restrictions and food sensitivities cover a wide variety of potential hurdles, and potentially inspirational guidelines, which foodservice professionals must navigate in order to be successful. On one side, a rise in the number of those with allergies or dietary restrictions presents an added challenge, but on the other, it presents an opportunity. Diners with such restrictions are becoming more and more comfortable with going out to dinner; that there will be some accommodation is now expected by consumers, rather than hoped for. The definition of “food allergy,” according to the Mayo Clinic, is “an immune system reaction that occurs soon after eating a certain food.” However, according to many experienced foodservice workers, the definition is “an annoying request from a customer who’s probably lying, anyway.” Of the many challenges contemporary chefs, culinarians, and food service professionals face, food preparation and service for those with allergies and restricted diets is one of the most prevalent, as well as one of the most misunderstood. Foodservice professionals will tell you that some of the most [annoying, silly, overblown, difficult, frightening] requests they receive while working are for special adjustments to accommodate a food allergy. When a chef is asked if the signature pasta dish can be made without gluten, his reaction is too often a mix of ire, disgust, and even embarrassment. Should a patron make a simple request that his or her food be prepared away from peanuts, images of anaphylactic shock and ambulances in the parking lot dance demonically through the front-of-house manager’s head. Such requests, however, seem to be popping up more and more often in our world. According to the CDC, “The prevalence of food allergies among children increased 18% during 1997-2007.” About 15 million Americans suffer from food allergies, as well as about 18 million Europeans. With such a rapid increase in those numbers, one would think the opportunity to impress customers with special diets might make a chef happy, rather than feeling as though he has been offended. The patience of chefs grows thinner still, however, when such requests are not a matter of health, but a matter of preference. For those who, for various reasons, adhere to a vegetarian or plant-based diet, or who follow certain religious dietary restrictions such as Islamic Halaal, finding a restaurant where the staff is ready and willing to accommodate can sometimes be difficult. For contemporary food handlers, ethics and morality play a massive role in serving such customers. A vegetarian diner, for example, may not know that the house minestrone soup is made with chicken stock in place of vegetable stock. Even after eating the soup, that customer will likely never know. In such situations, the decision to serve certain foods comes down to how much respect for his or her customers a chef has. It is my belief that the largest contributing factor towards the negative feelings chefs harbor over dietary restrictions is a lack of education and experience in handling such requests. Things unknown have always been a source of anxiety for a majority of human kind. That anxiety is why we are explorers and innovators; we subconsciously want to make things known. In order for foodservice professionals to handle the large number of diners who now request special items, it is necessary that they be educated from the earliest stages of their careers to expect, to accept, to interpret, and to enjoy working with those types of challenges. By doing so, the food and beverage industry will be a much more friendly world for all consumers, and a much more profitable one for all industry professionals.
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Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Nathaniel Swain

Cheese

Tue, 05/05/2015 - 17:05
Abstract: This culminating experience happens in two phases. Throughout the semester, students have been taking on the role of Executive Chef in our Palm Restaurant. They have each created a menu, ordered food supplies, developed budgetary proposal, and assigned duties pertaining to food production and front of house service. Each dinner took on a different food related theme that the students researched and developed. This poster session provides the students to describe their process, their findings, and what they learned from the experience. My theme was based on cheese.
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Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Lisa McCartney

Capstone

Wed, 12/10/2014 - 12:46
Abstract: Morgan Cuozzo
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Morgan Cuozzo

Potato

Wed, 12/10/2014 - 14:06
Abstract: **Summary of Portfolio** When we picked our topics out of the hat, with my result being Potato, I took a very literal approach. Potato was the star in all 3 dishes, with help from other flavors, the potato was allowed to shine. I chose the Papas Rellenas dish because it was right up my alley as a chef, something stuffed and deep fried, but also spoke to the heritage of the potato. Potato originated in Peru and this was a Peruvian Papas Rellenas. The Gnocchi was an easy choice because it was a dish I really enjoyed making and eating in Italy, when I studied Abroad. The first time I had the sage and butter sauce with sautéed Gnocchi, I knew it was my favorite. Not only because of the simplicity of the Sauce, but how clearly you tasted POTATO when you ate the dish. It was difficult to find a potato dish that also had a recipe that was acknowledged to produce decent product. I was staying away from sweet potato because it is not technically a potato. I read a lot of recipe reviews, things like potato tortes and truffles but with mixed opinions on how the outcome was taste / consistency etc. When I found the Super Spud Brownie, most reviews said it was moist and delicious and a solid recipe so I figured it would be a good desert.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Wills Ohrnberger

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora

Afternoon Tea

Wed, 12/17/2014 - 17:26
Abstract: After air and water, tea is the most commonly consumed substance on earth. This steeped plant matter has affected every facet of the world, from the Buddhist Moncks of China to the royal courts of Britain, and the front porch of many southern states in America. The wide spread love and consumption of tea has created great passion among its consumers. A passion so large, that this warm beverage became the first mass commodity and has been the center of many great scandals, from the opium wars to the Boston Tea party protest. This incredible influential liquid will be brought to life through the Afternoon Tea that will be held December second. This tea will share the history of tea with a small group of people through a carefully prepared dinning experience. The dinning room will be a representation of the rituals of the classic English tea ceremony and the menu will embody the impact tea has had on Japan and China.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessie Husmann

Offal's and Less Popular Cuts

Thu, 04/24/2014 - 09:39
Abstract: The research question I develop and base my capstone project was based around the trend and concept of nose to tail dinning. I wanted to find out if using offal’s and second cuts of meat and could these items be suited for a family restaurant. I will also try to see if using offal’s and cross utilizing ingredients throughout the menu to cut down on waste, be cost effective and appeal to the guest. My menu will reflect the proper cuts of meat as well as providing the least waste. My methods will revolve around the practical use of my time given the restraints of my question as well as see if the theme can be practical within industry standards.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Chad Blinebry