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Capstone Projects

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

The Egg

Wed, 12/14/2016 - 11:10
Abstract: In this capstone we researched the egg. We explored the different components that make up the egg, the different vitamins, minerals and proteins that are found in an egg and the grading process that they go through. We talk about the history and where eggs in fact came from and how they came to be so commonly used, as well as their baking and cooking applications.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Lora Semple , Justin Tinelli

Global Cuisine; Italy

Rooted Education: learning from aquaponics

Sat, 04/30/2016 - 15:02
Abstract: Aquaponics is the integration of soil-less agriculture (hydroponics) within closed-loop aquaculture systems to reduce the toxic accumulation of nutrient waste from aquatic animals. Bacteria naturally establish to purify water by oxidizing the ammonia secreted by fish, which reduces the toxicity of effluent while creating a usable nitrogen source for plants. The conversion of ammonia and nitrite into nitrate by living bacteria communities is called a biological filter, or biofiltration (FAO 2014). Aquaponics would not be possible without biofiltration; the slightest amount of ammonia would be fatally toxic to fish, and plants wouldn't receive the nitrates they need to grow. There are unique opportunities offered by an aquaponics system to learn about ecological and human communities. 1.1. Aquaponics enables users to grow fish and agricultural plants with limited space and resource use (water, soil, and time). This enables an aquaponics user to invest less physical energy and time into expanding sustainable food resources for their household use. 1.2. A small aquaponics system could promote cultural values of self-sufficiency, energy consciousness, and connection to food systems. It could inspire individual efforts to produce food for one’s household, to build healthier and more resilient systems, and a greater appreciation for farming. Therefore, this project aims to actualize a mobile and functional aquaponics system for the educational benefit of the Paul Smith's College community. I will provide the background knowledge needed to maintain an aquaponics system, as well as describe the general concept of aquaponics design.
Access: No
Literary Rights: On
Major: Environmental Sciences, Natural Resources Sustainability Studies
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Brian Jason Kohan

The Root of The Problem

Wed, 12/05/2012 - 15:35
Abstract: Abstract The local food movement is a leading trend in the restaurant industry. Paul Smith’s College utilizes multiple culinary labs and an on-site restaurant. Considering the industry trend and the amount of produce used on a daily basis, how can we better utilize our produce? This study seeks to determine if a root cellar could help increase the shelf life of vegetables for the culinary labs and St. Regis Café. Invoices of vegetable orders from vendors (specifically Sysco) will be gathered and analyzed. The data collected will be used to determine the feasibility of methods related to vegetable preservation.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone Final
Authors: Christian Hunter

Determining the Authenticity in Ethnic Cuisines

Mon, 12/03/2012 - 21:10
Abstract: The United States is often referred to as a melting pot. As many cultures have melded together, so have their cuisines. In recent years, ethnic cuisines’ demand has grown steadily and the market has become saturated with restaurants claiming to be authentic. With this popularity of ethnic foods in the United States, a demand for increased authenticity in ethnic restaurants is higher than ever. However, what makes an ethnic restaurant authentic? The purpose of this study is to look at the opinions of both consumers and industry professionals to find what each group finds important when determining authenticity. Research was done via online surveys sent to culinary professionals working in ethnic restaurants and diners of ethnic restaurants to determine what each population deemed most important when preparing ethnic food and when choosing an ethnic restaurant. The outcome of this study can be used by any person looking to open an authentic ethnic restaurant or looking to improve on their already existing restaurant.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: The Author has selected not to publish this complete work.
Authors: Blue Swan Otto

Vertical Gardens

Mon, 12/03/2012 - 21:08
Abstract: Vertical gardens have the potential to be both functional and serve as decoration in the modern restaurant. This Capstone will study vertical gardens and restaurants in the United Sates that currently have vertical gardens, in an effort to determine if vertical gardens could be a profitable investment for the modern restaurant, if vertical gardens are practical for restaurants to have and maintain, and if the vertical garden could serve as a decoration to the restaurants’ guests. Methods will include interviewing chefs and owners of these restaurants and surveying restaurant patrons to measure the amount of value that the restaurant customer places on the idea of vertical gardens in restaurants. The results will prove whether or not the idea of a vertical garden in the restaurant is cost effective, while also providing decoration in the dining room and enhancing the customer experience. Vertical gardens are an integral part of the fresh, local food movement. It is incredibly important for students and professionals alike, to study this important new trend in the industry, especially as the fresh food movement is currently trending.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: FINAL.docx
Authors: Kayla Saenz

You Are What You Eat

Mon, 12/03/2012 - 18:12
Abstract: Food plays a huge role for all living organisms. The focus and purpose of this research is to determine if Paul Smith’s College students are getting the nutrients they need to perform well in school. Students need nutrients such as carbohydrates, proteins, fats, vitamins and minerals that will help fuel the mind and body. These nutrients can have a tremendous effect on how the body’s behavior, specifically how it copes with stress and memory. The data was collected by observing the food choices offered in the Paul Smith’s College dining hall. It benefits students to have a balanced meal to nourish the mind and body. Offering healthy choices and promoting a balanced diet will benefit the students at Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: You are what you eat
Authors: Courtney Sypher

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams

From Garden to School: Future Trend Prediction study of school lunches and the edible schoolyard, Kitchen Garden Project, and Let’s Move! Programs.

Mon, 12/03/2012 - 16:59
Abstract: The ‘Edible Schoolyard’ movement is driving schools towards offering freshly grown produce into their school lunch programs. The Edible Schoolyard aims to provide fresh produce with learning experiences in order to encourage school children to eat healthy and make good decisions about what they eat. An edible schoolyard can be utilized as a major development for school systems, especially in the United States where the growing rates of obesity in our children is still increasing. The purpose of this study was to explore the plausibility of a school system adapting the edible schoolyard or even similar program such as: Kitchen Garden Project and Let’s Move!. A survey was used to measure and compare the responses on if the edible schoolyard is possible for a school system to incorporate. The outcome of this survey can be used to persuade schools into deciding whether they think it’s a good idea to adapt the program into their school system, or even deciding if it’s worth implementing some aspects of the edible schoolyard for their schools.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final23.docx
Authors: Barbara Sanchez