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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

File Attachments: Capstone Costing .docx , Capstone Garlic Paper .docx , Capstone Order Sheets.pdf , Capstone Recipes.docx , Garlic Capstone Poster.pptx , Real Deal Garlic Menu.docx , Self Analysis .docx , Self Production Sheet.docx , Staff Production Guide.docx

Authors: Alan Cary

The influence of a common parent on sap sweetness among open pollinated sugar maple (Acer saccharum Marsh.) offspring

Wed, 05/08/2019 - 15:08

Abstract: Beginning in the 1950s, the United States Forest Service began to look into the ability to predict and control the heritability of sap sweetness in sugar maples (Acer saccharum Marsh.). A search for genetically superior (sweeter) trees was conducted across 6 states, testing 21,000 trees. Only 53 trees were chosen to be parental stock for the “Super Sweet” sugar maple improvement program. These trees, cloned through rooted cuttings and scion wood grafting, were planted in the Grand Isle, VT clonal bank. One of the five progeny tests of open pollinated offspring from the clonal bank was established in Lake Placid, New York. These trees had their first evaluation at age ten. Each tree had its diameter and height measured, as well as its sap sweetness tested. Now, 35 years after planting, the trees were evaluated again. An inventory was conducted with diameter at breast height, tree height, and live crown ratio measurements. Of the 725 trees planted, only 396 trees remain. Only 258 trees were of size and quality to handle a 5/16” tap. Their sap sweetness was measured at multiple times though out the season. Knowing one of the two parents of each tree allowed for the comparison of the sap sweetness of the different common-parent groups. The data collected did not support that the knowledge of only one parent could be used to predicts a tree’s sweetness relative to any other parent’s offspring. The bigger picture progeny evaluations will continue the “Super Sweet” sugar maple improvement program.

Access: Yes

Literary Rights: Off

Major: Forestry

Year: 2019

File Attachments: Super Sweet Maples: Sap Sweetness and the Parental Influence

Authors: Eric Mance

A Taste of Duck

Mon, 05/07/2018 - 09:17

Abstract: A four course meal based around duck.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Capstone Course 1 Recipe.docx , Capstone Course 2 Recipes.docx , course 3 recipes.docx , Capstone Dessert Recipes.docx , Capstone Menu.pdf , First Course Pricing.xlsx , Course 2 Costing.xlsx , Course 3 costing.xlsx , Course 4 Costing.xlsx , Capstone course Pics.docx , capstone paper.docx , capstone self evaluation.docx

Authors: Taylor Engel

A Taste of Local Goat Cheese

Sat, 12/08/2018 - 11:22

Abstract: This capstone features the variety of goat cheeses in each of the courses!

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Capstone_Title.docx , Capstone_Final.docx , Capstone_self-evaluation.docx

Authors: Julia Ho(:

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26

Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Mycophagy Research Paper , Food Costing and Menu with Recipes , Day of Service Order List , Final Menu and Wavier , Mushroom Interviews , Mushroom Invoice , Dinner Tickets , Production Sheets , Menu with Pictures , Capstone Poster , Evaluation of Myself

Authors: Selena C. Hay

A Taste of Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50

Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2018

Authors: Sean Conroy

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

File Attachments: Final Paper , Menu and Costing Sheets , Production Sheet , Self Evalution , Capstone Poster

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

File Attachments: Beer Capstone.docx , course 1.pdf , course 2.pdf , course 3.pdf , course 4.pdf , final costine capstone.pdf , bbq.pdf , bread.pdf , caramel.pdf , cheese sauce.pdf , lambic.pdf , onion rings.pdf , pork belly.pdf

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

File Attachments: Capstone project.docx , capstone poster.pptx

Authors: Alexis Best