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Capstone Projects

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.
Access: No
Literary Rights: Off
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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Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Lisa McCartney

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

A Global Recovery Plan for the Endangered Blue whale (Balaenoptera musculus)

Tue, 04/28/2015 - 16:11
Abstract: Blue whales (Balaenoptera musculus) are the largest baleen whale species on the planet, and currently the biggest animal in existence. In the early 20th century, blue whales were nearly exterminated by whaling fleets until they received worldwide protection in 1967. Since then, the global populations of blue whales have had difficulty recovering due to their slow population growth rate and existing threats. Most of these populations are below 2,000 individuals with exception of a population off the coast of California, which has shown slight recovery in the past decade. The management of the blue whale depends on solutions that are addressed with long-term considerations, thus management will need to be continued for multiple decades in order to increase these global populations.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2015
Authors: Matthew Fuirst

American Lobster (Homarus americanus) Management in the inshore and offshore waters of Maine

Wed, 04/29/2015 - 14:39
Abstract: The goal of this management plan is to maintain a healthy and sustainable lobster population that can support the pressures of a profitable commercial fishery. The Maine lobster fishery is the second leading industry in Maine with recent annual profits of over 456 million dollars earned by less than the 6,000 commercial lobster fisherman within the state (DMR, 2015). The fishery has had record landings in the last decade and the fishery stock seems to be thriving. With the collapse of the Maine ground fish, shrimp, and scallop fishery many commercial fisherman have fallen back on one of the few fisheries that seems to have a promising future in the state. Some potential threats to the fishery are the increase number of fisherman in the offshore lobster fishery, the falling price per pound of lobster, and the growing risk of the spread of shell disease. To make drastic regulatory changes to the fishery at this time would be met with strong opposition by the stakeholders but increases in funding to expand on research and marketing initiatives to protect the future of the fishery has much more of a likelihood of being supported by the stakeholders of the Maine lobster fishery.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2015
Authors: Brandon Bezio

Introduction of Wood Bison (Bison bison athabascae) into Glacier National Park

Wed, 04/29/2015 - 16:00
Abstract: Wood bison populations have been reduced to only a few herds since the 1900s. These large grazers were once found throughout their range in Canada and Alaska and now there are isolated herds in Canada and only one herd in Alaska. The causes of population decline are over exploitation and habitat loss. Due to successful management practices the wood bison populations have been slowly recovering. The goals of this management plan are to introduce a wood bison herd into the Glacier National Park and to minimize the conflicts between humans and the bison. To achieve the goals of this management plan actions must be taken. The actions that will be used are to translocate individuals to the park, maintain the local ecosystem in the area of introduction, disease prevention, keeping the human and bison conflicts low, educate the local communities and stakeholders about bison, and to manage problem bison that leave the park. Introducing wood bison in Glacier national Park is beneficial because it will establish another wood bison meta-population and aid in the recovery of the wood bison in their native range. With this introduction, the hopes are to create a sustainable herd and to increase the wood bison population in their natural range.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2015
Authors: Dylan Hurst

Recovery Plan for the Reintroduction and Establishment of a Viable Wolverine (Gulo gulo) Population in Colorado

Wed, 04/29/2015 - 18:39
Abstract: After their near or complete elimination from the western United States in the early 1900’s, wolverine (Gulo gulo) began to recolonize small areas of their historic distribution in the northern portion of the Rocky Mountains during the latter part of the century. Though wolverine have not been recorded in the state since 1919 with the exception of a single dispersing male, Colorado still contains a large area of suitable wolverine habitat. Analysis of critical habitat characteristics revealed that Colorado’s wolverine habitat could support 21% of wolverine population capacity in the contiguous United States. This large area has the potential to serve as a core source population of wolverine to supplement periphery sink populations and provide population resiliency in the face of climate change or extreme mortality events. Despite the abundance of suitable habitat, the establishment of a viable wolverine population will require reintroduction, rather than relying upon extreme dispersal events of individuals from established populations. Keeping human-wolverine conflicts to a minimum, protecting potential denning sites from development, increasing and maintaining connectivity between wolverine habitats, and supplementing individuals from other populations to maintain genetic diversity within the relatively isolated habitat in Colorado will be critical for the persistence of this species. The utilization of this management plan can ensure that all ecological, socio-economic, and regulatory factors associated with wolverine reintroduction in Colorado can be effectively addressed to promote the success of wolverine recovery in the contiguous United States.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2015
Authors: Ashley Evans

Reintroduction of the Gray Wolf to Isle Royale National Park

Wed, 04/29/2015 - 18:52
Abstract: The gray wolf (Canis lupus) has a large historical range across the lower 48 states and has recently recolonized the Great Lakes Region in the 1970s due to migration. Wolves crossed an ice bridge to Isle Royale National Park in the 1940s and established a population. For over 50 years scientists have been studying this population, along with the resident moose population, to understand the ecology of a nearly unexploited ecosystem. The wolf population has been dropping in numbers over time, more severely in the last decade. The limited genetic diversity has been shown to lead to back deformities and a reluctance to breed amongst individuals. In May of 2014, the annual report stated only 9 wolves were left with only 2 females remaining. A meeting by the National Park Service concluded to only interfere if the chance of a breeding pair did not exist, in other words, the two females died. The most recent publication of the 2015 Annual Report stated only 3 individuals have been seen on the island. A management plan is critically needed to decide a course of action as to interfere or to let nature take its course. The purpose of this management plan is to propose a goal and set of objectives to achieve reintroduction of a wolf population after the extinction of the current poulation. To maintain a genetically viable population is to maintain sufficient gene flow with multiple breeding pairs within several packs. This can be achieved with a simulation of a “natural migration” by relocating individuals from the Upper Peninsula of Michigan to Isle Royale. We can achieve the goal with sufficient funding, communication amongst partners, and current monitoring procedures.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2015
Authors: Kelsey Schumacher