After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

Wake and Bake: Bakery and Cafe

Tue, 12/03/2019 - 22:33
Abstract: Wake and Bake Bakery and Cafe is a bakery and cafe that also specializes in CBD edible products. We are located in Spokane, Washington in the neighborhood of Browne's Addition. The hours of operation are Mondays-Fridays from 6 am to 3 pm, Saturdays from 8 am to 1 pm, and closed Sundays. We offer scones, muffins, cookies, and loaves of bread. Additionally, we sever coffee, tea, and specialty coffee and tea drinks. We have classic breakfast sandwiches and delish lunch sandwiches all on housemade bread. For our CBD products, we have cookies, muffins, butter, and CBD shots that can be added to any drink.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Hannah Bunal

Emmacakes Bakery

Wed, 12/04/2019 - 13:56
Abstract: My capstone project was to create my own bakery. I decided to make Emmacakes Bakery, located in Enumclaw, Washington. This capstone project included creating a menu, business plan, food cost, an interview, results of sampling three types of desserts, job descriptions, payroll, hours of operation, production schedules, initial and monthly costs, and more.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
File Attachments: Emmacakes Bakery.docx
Authors: Emma Winiarski

Colorado Blue Cafe and Bistro

Wed, 12/04/2019 - 21:17
Abstract: Colorado Blue Cafe and Bistro is a bakery and lunch spot located in Denver, CO. The cafe largely focuses on the community, using local and fresh ingredients, showcasing items that appeal to the locals. This industrial style bakery will feature sandwiches made from fresh baked bread, soups, artisan baked goods, and upscale latte's and coffees. Overall, this business is uniquely designed to focus on the customers and community, while adding an artistic element, unlike any other business.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Megan Krebs

Caitlin's Creations

Tue, 12/03/2019 - 16:50
Abstract: The background of my business Caitlin's Creations in Vermont
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Caitlin Fortin

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

Cake Decorations and Weather Conditions

Wed, 05/08/2019 - 16:23
Abstract: What affects do weather conditions have on some common cake decorations.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Kalei Fenn

A Taste of Healthier Baking

Fri, 05/04/2018 - 16:42
Abstract: A Taste of Healthier Baking; We substituted fats and sugars in various recipes with their healthier counterpart.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2018
Authors: Megan Rivers, Victoria Sweet

The effects of different users on tree height measurements in two mixed hardwood stands in northern New York: A comparison of three measuring instruments.

Tue, 05/08/2018 - 20:23
Abstract: Height measurement in the forestry industry is one of the most important measurements that is needed for forest inventories but also one the most difficult to accurately obtain. There are many different types of tools that industry professionals use to measure tree heights. Those tools that are used vary greatly in price and quality which is considered by companies when deciding what tool to purchase. There has been little information on these different instruments and how accurate they are considering their price. This study looked at the Suunto Clinometer, Nikon Forestry Pro Rangefinder and the HagLof Vertex IV Hypsometer. These instruments were tested in different stand conditions that these tools would be used in. This study was done to help give more information to professionals about these measuring instruments and what instrument is better to use when considering their cost. The hypsometer was found to be the most accurate in both sites. The clinometer and range finder were found to be less accurate.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
Authors: Leland Helms, Scott Sidney, Kyle Tallman

Improvements and Operation of the Solar Lumber Kiln at Paul Smith’s College

Thu, 05/10/2018 - 14:45
Abstract: This paper aims to discuss improvements and operation of the solar lumber kiln in operation at Paul Smith’s College. It discusses what solar kilns are, the functions of a solar kiln, the types of solar kilns, and the basic principles of how each type operates. By understanding the functions and workings of a solar kiln, improvements for operation can be made to the existing kiln to increase effectiveness and efficiency. Subjects to be examined include preparation of wood for solar kiln drying, air flow within the kiln, the solar collector portion of Paul Smith’s College’s kiln, methods to make the kiln more air tight, and damages and malfunctions that have occurred within the first year of operation. Proposed improvements for both the operation of the kiln and preparation of lumber prior to drying in the kiln are provided, along with operating and construction information from Wood-Mizer, the company that designed Paul Smith’s College’s solar lumber kiln.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
Authors: Wyatt Blanchard, Timothy Volo

Recommendations for Extending the Winter Use of Dillon’s Sawmill at Paul Smith’s College

Thu, 05/10/2018 - 17:35
Abstract: This paper proposes a three-phase plan to update the Dillon’s Sawmill at Paul Smith’s College in the northern Adirondacks of New York State for extending winter use. The current issues are excessive airflow, hydraulic warmup time and potential damage, and safety of students and workers. Solutions were researched and compiled into a logical three phase plan. The first phase will be immediately within one year of proposal approval. Phase I will include installation of an added structure over log deck, two overhead doors, vinyl strip door, and two Wolverine Heaters. The second phase is from years one to five. This phase will include the installation of Ecofoil insulation in the walls and under the new roof. Phase III is the final phase and is from five to ten years after the update has begun. During this phase, closed cell spray foam insulation will be applied over the existing Ecofoil and an outdoor wood boiler will be installed. The total estimated cost for the updates to Dillon’s Sawmill is $57,264.70.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2018
File Attachments: CAPSTONE_Ray_DeYoung.docx
Authors: Emily DeYoung, Heather Ray