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Capstone Projects

Barley Believable Bakery and Cafe

Fri, 04/29/2022 - 18:14
Abstract: For my capstone project I created a complete business plan for a specialty diet bakery and cafe. Barley Believable is located in Tucson Arizona right off of highway 10. It's menu is traditional baked goods, desserts, cafe food and drinks. The twist is that everything is gluten and peanut free. During my week in the PSC bakery I showcased three signature items, chocolate chunk cookies, chocolate coconut cake, and apple streusel bread.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2022
Authors: Elsa Barber

Wiliam Kluge Hungry Boy Cafe & Catering

Fri, 04/29/2022 - 11:10
Abstract: This capstone was creating a business plan for a cafe/catering company that will hope to open in the future. I created a business plan with an organizational structure, menu, a marketing plan, and more all culminating in this business creation. I also had the opportunity to serve some of my items in the campus bakery to get the feedback of my peers to improve them for the future.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
Authors: William Kluge

H & W Delights

Wed, 04/27/2022 - 12:35
Abstract: This capstone was creating a business plan for a future bakery/cafe owned by my friend Hadeel and I. I created a business plan, an organizational structure, a menu, a marketing plan, and more. I even had the chance to allow the Paul Smith's community to try my signature items out of the A.P. Smith's Bakery.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: Widnie S22 Capstone.pdf
Authors: Widnie Dorilas

The Green Beacon Business Plan

Tue, 05/03/2022 - 17:42
Abstract: My Boyfriend, David Laframboise, a former Smitty, and I, Hailey Quenneville want to own and run a small business that will have sustainable practices in daily operation. I want to run a bakery/ café because of my education and my passion for baking and pastry. They are many occurring impacts on the planet every day. This is the reason why I want our bakery to be fully sustainable and it impacts the planet in a good way and tries to make a change for the greater good.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: The Author has selected not to publish this complete work.
Authors: Hailey Quenneville

User Impacts to Backcountry Infrastructure at Paul Smith's College

Sun, 05/01/2022 - 13:06
Abstract: Examining how issues of overuse and abuse affect National Parks, the Adirondack Park, and specifically, Baker Mountain, and the management solutions put in place by park officials at these locations, allow for better management of the overuse and abuse issues that affect the backcountry infrastructure here at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2022
File Attachments: Fischer Capstone Final.docx
Authors: Nathaniel Fischer

The Effects of Overuse in the Adirondack High Peaks and the Mitigation of Similar Impacts Throughout Paul Smith’s Easement Land

Mon, 05/02/2022 - 12:24
Abstract: Over the last 10 years crowding and overuse of the Adirondack High Peaks has been a growing issue according to the NYSDEC, The Adirondack Council, and many other sources. Amidst the Covid outbreak there was a large increase in the number of people looking for things to do outdoors, in nature, and away from others such as hiking, camping, and paddling. Even before Covid-19 hit the United States, the High Peaks had quickly grown in popularity as a place for people to get out of their homes and visit for recreational purposes. Another contributing factor to the High Peaks growth in popularity is the increased tourism advertising and social media presence in the area. Although it was a positive thing for so many people to find a getaway and a feeling of being in wilderness in the High Peaks, there were some rather negative consequences. The high peaks are unable to sustain the current amount of use they have been experiencing leading to negative impacts to the park, its natural resources, trail systems, and local community. Some of these impacts include trail degradation, increased littering, damage to fragile and endangered alpine plants and vegetation, harm to wildlife and their habitats, trail widening, improper disposal of human and pet waste, and more. These High Peak trails that were once only a few feet wide and hiked by only a few hundred people a year have now expanded to more than triple their original width in the last 30 years (Adirondack Council 2019). Some of the same overuse impacts from the High Peaks have been found within Paul Smith's College easement land, and the mitigation strategies to reduce overuse and degradation on the Paul Smith's easement are similar to the possible strategies for overuse in the High Peaks. The REC 440 capstone group also conducted a backcountry infrastructure assessment to help future students and infrastructure stewards with implementing overuse mitigation strategies.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2022
Authors: Benjamin Slayton

Citizen Science: A Tool for Better Preserving Backcountry Infrastructure at Paul Smith’s College.

Mon, 05/02/2022 - 22:34
Abstract: The Adirondacks have been home to a many steward of its land. Paul Smith’s College prides itself in encouraging a culture which promotes this long-held ideology to preserve natural resources. It is a school which prides itself in its unique location as well as resources. One of these many resources is its extensive backcountry property and the plethora of structures located within it. Many of these structures are what’s known as lean-tos. Over the course of the 2022 Spring semester, the Parks and Recreation Capstone class surveyed and identified the conditions of 15/16 the school’s remaining lean-tos. A particularly outstanding issue with this however, was the resources and organization required of the school to collect this data. This research paper examines the positive values that the implementation of citizen science programs has had on a national level. Furthermore, my individual contribution to this class’s Capstone was the implementation of a volunteer fed databank exclusively used for the documenting of lean-tos in the Paul Smith’s College backcountry. The scope and intent of this project was to pass this resource on for further development and active use by Paul Smith’s College, related committees, and its backcountry maintenance initiatives.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management, Parks, Recreation and Facilities Management, Parks and Conservation Management
Year: 2022
Authors: Matthew T. Huffman

The Rolling Pin

Mon, 05/11/2020 - 02:50
Abstract: For my capstone I created my business "The Rolling Pin". The Rolling Pin is a bakery solely focused on cannabis infused goods located in Denver, Colorado. The Rolling pin business plan includes everything from budgets, to employees, to menus. It is a grab and go establishment for anyone over the age of 21. Tourism in Colorado in recent years have seen major spikes, making this location perfect for a business of this type. I managed to learn much more about a lot of interesting aspects than I expected while researching for different parts of this project. I hope anyone who reads this capstone will find that same joy!
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amy Gonzalez

Baby Rach's Bakery

Sun, 05/10/2020 - 23:26
Abstract: For our capstone project, the assignment was to create a business plan and create our ideal bakery. Every little detail was to be planned out to create a successful business. We were to create a name, logo, and menu for our bakery. Baby Rach’s Bakery specializes in miniature treats, and catering for young children. I learned a lot about what it takes to run a business, and what it would cost for me to start my own bakery.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Rachel Michaels

Cuyler Diner

Sun, 05/10/2020 - 22:33
Abstract: For capstone, I had taken an already existing business and made it my own. I had to research the current business plan of the diner and decide what direction I want to take the diner in, this meant I had to look at what is currently in the restaurant, the demographics, the atmosphere, and what expenses it would take to make the restaurant mine while still maintaining the current loyal customer base.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Johnathan Wood