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Capstone Projects

Garlic

Fri, 05/03/2019 - 13:48
Abstract: Research and Capstone dinner about garlic.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2019
Authors: Alan Cary

Management Capstone

Mon, 05/06/2019 - 15:38
Abstract: The management capstone planned an event for the Paul Smiths college community to partake in. They conducted interviews of event planners, spoke to different departments within the school, created a budget, and executed the event. Their event was based around earth day and sustainable practices. They were able to track the number of attendees through a sign-in sheet and satisfaction of the event through a survey. The capstone students learned what it takes to plan events, how to execute them, and how to track their impact on the community involved.
Access: Yes
Literary Rights: On
Major: Entrepreneurial Business Studies
Year: 2019
Authors: Natalina Bevilacqua
Gabrielle Fronckowiak

Root Vegetables of the Adirondacks

Sat, 12/09/2017 - 14:52
Abstract: Learn about the nutrient packed superfoods that grow right here!
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Portfolio , Poster
Authors: Stephen DeSimone

A Community In a Meal

Fri, 05/04/2018 - 20:43
Abstract: Capstone focusing on the impact of sit-down meals. How the culture of sharing meals and making meals at home are changing.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Rae Bednar

A Taste of Beer

Mon, 05/07/2018 - 09:17
Abstract: This capstone showcases four different brews in each course
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Brenna Zesky

A taste of Maple syrup

Mon, 05/07/2018 - 13:28
Abstract: A four course meal based around maple syrup
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Alexis Best

Modern Cooking Techniques

Tue, 05/08/2018 - 12:13
Abstract: The history of molecular gastronomy and the methods.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Averie Riel

Mozzarella

Tue, 05/08/2018 - 21:22
Abstract: Fresh Mozzarella- Dinner in Italy
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Paper , Costing Sheets.xlsx
Authors: Tara Stiller

Foraging: From the Forest

Mon, 05/01/2017 - 13:23
Abstract: A look into preservation techniques of early man as well as habits and lifestyle. Dinner- April 13th, 2017- from forest ingredients & foraging sourced items.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Research Paper , Poster , Dinner Menu
Authors: Matthew Kershner

A Study of Flat Breads from Around the World

Sat, 05/06/2017 - 02:20
Abstract: in my research I found the history and the techniques surrounding the production and ingestion of flat breads from around the world. This includes the production of foods from India to the plains of Ethiopia. Throughout my research i found the traditions and superstitions surrounding certain foods. inducing both my physical production of food and the traditional production of foods from throughout Africa to the Middle east. Flat Breads are a easy source of filling food, giving developing countries an easy means of nutrition in trying times.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Capstone Portfolio.docx
Authors: Patrick Pakulski