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Capstone Projects

Management Plan of the Ring-Tailed lemurs (Lemur catta) at Beza Mahafaly Special Reserve in Madagascar

Tue, 05/03/2016 - 11:29
Abstract: The need to protect Ring-tailed lemurs is evident. Lemurs are the most threatened group of vertebrates in the world with the IUCN listing 94% of lemur species as threated. This high percentage is in part due to the fact that lemurs only occur naturally in Madagascar so changes to the island effects the whole infraorder (Lemuriformes). Helping to curb illegal activities will protect not just the habitat for Ring-Tailed lemurs but will help the entirety of Madagascar’s Wildlife that has evolved on an island that used to be covered by up to 90% forest. These illegal practices are often protected by armed guards which may require assistance from the Madagascar government for adequate protection of the islands forests
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Major: Fisheries and Wildlife Science
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Elias Carter

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

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

Sous Vide Cooking

Mon, 12/02/2013 - 08:49
Abstract: In the present time, Chefs in restaurants that serve all types of cuisines are looking for different and new ways to manipulate flavors and textures. Some Chefs have found that the sous vide cooking technique is a great way to do just that. Most cuisines are fairly easy to change for the better, but Italian is more difficult since the dishes are typically the same in every Italian restaurant. The purpose of this qualitative, exploratory study is to determine how the sous vide cooking technique can be used in high end Italian cuisine to make the flavors superior to traditional ways of cooking. Data will be collected through a taste testing with product evaluation sheets. The evaluations collected will be thoroughly analyzed to determine which way of cooking is preferred by the culinary and baking students, and also the Chefs at Paul Smith’s College. The result of this study will give Chefs that are cooking Italian cuisine a new way to manipulate the flavors and textures for the better.
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Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Sabrina Tessitore

Evaluating the Recovery of Lakes from Acid Deposition in the Adirondack Park

Mon, 12/02/2013 - 22:49
Abstract: Acid rain has been an environmental problem since the 1980’s and has been a core issue in the Adirondack Park located in the northern part of New York State. Acid rain is created by acidic gases from anthropogenic uses that mix in the atmosphere with precipitation and forms acid deposition. Acid Rain lowers the pH of water which has detrimental effects on the biota living within lakes. There is a general consensus that the chemistry of lake water is recovering from acid deposition, however, there have not been sufficient studies on the state of recovery from acid rain in the Adirondack Park or much of the United States. This study will investigate if lake recovery is indeed happening in the Adirondack Park. This study analyzed the water chemistry of lakes using data collected from the Adirondack Lake Survey Corporation (ALSC) and New York State Department of Conservation (DEC). The object of this study is to find a trend in the water chemistry and combine it with DEC data to evaluate the present condition of lakes within the park. The results showed that there are not significant correlations of the data besides SO42- concentrations, which have been approving in the park in the last 20 years.
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Major: Environmental Sciences
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Timothy Grossman, Ryan Kish

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.
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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