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Capstone Projects

Paul Smith's College Athletic Complex: A Vision

Fri, 04/29/2022 - 09:56
Abstract: This capstone investigated the current status of the Paul Smith's College (PSC) athletic complex. It highlighted the deficiencies: trainer’s room, dance room, pool, and locker rooms. It further looked at a vision for upgrades and expansion. This study included an interview with a professional sports trainer, Heather Wilson, from Colgate University. She indicated areas where PSC sports training areas could be improved. Last, we conducted focus groups based on the vision we have developed for the Paul Smith's College athletic complex.
Access: Yes
Literary Rights: On
Major: Communication
Year: 2022
Authors: James O. Weathers III, Bailey Loatman and Eddie Kwaw

Umami restaurant

Mon, 05/09/2022 - 22:54
Abstract: For my capstone I had to create a menu based around a theme, my theme was Umami. Umami is the fifth and mainly forgotten sense of taste. With My capstone menu I utilized the two main way of achieving umami by using ingredients that are naturally high in umami and combining the other four senses of taste salt, sour, sweet, and bitter to create umami. My menu had to be three courses and have two items per course, My first courses were a kale and radicchio salad with a lemon vinaigrette with winter vegetable croutons, the other option was was a mushroom soup. My second course options were a beef tenderloin with braised ox tails, blue cheese compound butter and a demiglace, the other option was a glazed tofu served with jasmine rice, edamame, and sauteed shitake mushrooms. My third course options were an aged chaddar cheese plate with saffron crackers and cranberry chutney, my other third course option was a sea salt ice-cream with a lemon tart and caramel sauce.
Access: Yes
Literary Rights: On
Major: Culinary Arts
Year: 2022
File Attachments: Umami research paper.docx
Authors: Devon Blanton

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Historical Influences of Mediterranean Cuisine Throughout History

Thu, 05/05/2022 - 10:58
Abstract: Through the study of Mediterranean Culture, we find that most modern-day culinary cuisines come from the Mediterranean region. Mediterranean culture and cuisine are not the product of one civilization. It is however the product of many diverse cultures and group. Through the process of trade, conflict, and conquer; Mediterranean culture and cuisine was created. The Mediterranean region has led to more influences on modern culinary practices then most people realize. We have the Mediterranean to thank for the development and usage of the olive tree and many of our fresh herbs and vegetables. Thanks to Mediterranean, we now have the heart healthy diet known as the Mediterranean diet. There is so much we can learn from the Mediterranean regions; we just have to take the time to learn.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
Authors: Hannah Hight

Historically Preserved Food

Thu, 05/05/2022 - 07:58
Abstract: Throughout history the diet and lifestyle of humans has changed quite drastically. As these changes developed over time so did the need of food preservation. As this need developed long before electricity, refrigeration wasn’t always an option. This is where historic preservation methods came in. The preservation methods that I have chosen to use on my menu are pickling, fermenting, curing, drying, brining, and smoking. Later in this paper I will discuss each of these preservation methods. I will talk of how I used these methods. I will give a bit of history on each of these methods, as well as give an explanation as to how these methods actually preserve food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Vito Rizzo

Geographic Historical fusion

Sat, 05/07/2022 - 02:12
Abstract: Geographic Historical fusion or global fusion is a broad spectrum trying to learning the origin of different ingredients, dishes and the reason for its popularity. Some dishes and ingredients have a significance and are staples. Some foods that are apart of our diet today has played a major role in religion, countries and migration.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Richard Clervil

Latin American Cuisine

Sat, 05/07/2022 - 10:13
Abstract: Latin cuisine can be found all over the world, especially in highly populated places due to the diversity. But before we dive into what Latin American Cuisine is and where it will be. We must take a look at where it started and how it came to be. From Mesoamerica to the Spanish conquest to modern day times. To food truck to independent vendors who provide for the community while providing for their family. To refined dinning, the culture and traditions that are passed down from generation to generation.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Capstone Paper 2022_0.pdf
Authors: Edgar G. Ruiz

User Impacts to Backcountry Infrastructure at Paul Smith's College

Sun, 05/01/2022 - 13:06
Abstract: Examining how issues of overuse and abuse affect National Parks, the Adirondack Park, and specifically, Baker Mountain, and the management solutions put in place by park officials at these locations, allow for better management of the overuse and abuse issues that affect the backcountry infrastructure here at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2022
File Attachments: Fischer Capstone Final.docx
Authors: Nathaniel Fischer

The Effects of Overuse in the Adirondack High Peaks and the Mitigation of Similar Impacts Throughout Paul Smith’s Easement Land

Mon, 05/02/2022 - 12:24
Abstract: Over the last 10 years crowding and overuse of the Adirondack High Peaks has been a growing issue according to the NYSDEC, The Adirondack Council, and many other sources. Amidst the Covid outbreak there was a large increase in the number of people looking for things to do outdoors, in nature, and away from others such as hiking, camping, and paddling. Even before Covid-19 hit the United States, the High Peaks had quickly grown in popularity as a place for people to get out of their homes and visit for recreational purposes. Another contributing factor to the High Peaks growth in popularity is the increased tourism advertising and social media presence in the area. Although it was a positive thing for so many people to find a getaway and a feeling of being in wilderness in the High Peaks, there were some rather negative consequences. The high peaks are unable to sustain the current amount of use they have been experiencing leading to negative impacts to the park, its natural resources, trail systems, and local community. Some of these impacts include trail degradation, increased littering, damage to fragile and endangered alpine plants and vegetation, harm to wildlife and their habitats, trail widening, improper disposal of human and pet waste, and more. These High Peak trails that were once only a few feet wide and hiked by only a few hundred people a year have now expanded to more than triple their original width in the last 30 years (Adirondack Council 2019). Some of the same overuse impacts from the High Peaks have been found within Paul Smith's College easement land, and the mitigation strategies to reduce overuse and degradation on the Paul Smith's easement are similar to the possible strategies for overuse in the High Peaks. The REC 440 capstone group also conducted a backcountry infrastructure assessment to help future students and infrastructure stewards with implementing overuse mitigation strategies.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2022
Authors: Benjamin Slayton