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Capstone Projects

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Bethany Christman

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: DANIEL WIGINTON

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Thomas Moskal

Developing A Wildlife Teaching Collection

Wed, 12/06/2017 - 13:14
Abstract: Wildlife specimens hold significant scientific and educational value at Paul Smith’s College through the preservation of essential biological information. Specimens allow for the better understanding of the past and present conditions of a species, and are a valuable teaching tool for all-inclusive wildlife education. However important, it is apparent that the accumulation of wildlife specimens is insufficient due to a lack of education surrounding the preservation of specimens and methods pertaining to the development of a specimen collection. In response, the procedural framework surrounding standard specimen preparation practices was analyzed and adjusted in order meet the specific needs of the institution. A comprehensive procedural manual was created with the intention of making specimen preparation a more approachable task for interested students, as well as to ensure continual growth of the wildlife teaching collection at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Environmental Sciences
Year: 2017
Authors: Jacob McCourt, Benjamin Wrazen

Wildfire Probability of Paul Smith’s College Lands

Tue, 12/05/2017 - 13:07
Abstract: For centuries, wildfires have been seen as devastating natural disasters burning homes, property and forests. For many years, man has tried to fight these fires to mitigate the damage that they do. In recent years, climate change has increased both the number of fires and the intensity at which they burn. We have developed a GIS model that incorporates factors such as slope, aspect, and land cover to determine what areas of Paul Smith’s College lands are prone to wildfires. Our goal was to find areas within the Paul Smiths College land that have a high probability for an intense wildland fire. We gathered our GIS data from online resources such as Cugir, NYS Clearing House and Earth Explorer. We then reclassified each of the data layers based on criteria determined from other scholarly papers to then use that criteria to develop our model. After running the model, we found twenty-two areas of interest also known as hot spots. We then proceeded to check five of the twenty-two hot spot areas to double-check that the characteristics that our model depicted were true hazardous areas.
Access: Yes
Literary Rights: On
Major: Natural Resources Management and Policy
Year: 2017
File Attachments: CapstonePaper.pdf
Authors: Michael Sweet , Joey Morris

A Healthier Lunch Line

Mon, 12/05/2011 - 19:57
Abstract: Unhealthy eating is an epidemic in America that is passing from generation to generation. It is becoming more crucial to find ways that can change eating habits at a young age due to the influx of marketing influences. This study will show whether educational marketing or aesthetic marketing is more effective on children’s food choices. The educational marketing will be implemented by interactive taste testing with the students, while the aesthetic marketing will be done by encouraging healthy eating with various wall illustrations and posters in the cafeteria. Both sets of data will be gathered before and after to be compared for effectiveness. Schools are currently struggling to find a way to encourage healthy eating with food that is appealing to a grade school student. If the presentation of food is part of a solution, then this study can help prove that simple changes to the cafeteria setting can reinforce children’s perception of health and help fight obesity and other health issues.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2011
Authors: Amiee Derzanovich, Morgan Horwatt

Rooftop Gardens

Mon, 12/05/2011 - 19:26
Abstract: The term “local” has very little meaning, if you are surrounded by miles of asphalt and sidewalks. However, the term “rooftop garden” can have a strong and powerful meaning when the only farming space you have is the roof above you. This study seeks to determine if there is a difference between rooftop garden grown food and mass produced and transported food in visual appearance and to determine what are the consumer assumptions and perceptions about a restaurant rooftop garden. The data for this study will be gathered through the use of secondary research and surveys. This information will then be used to determine the differences between vegetables picked at peak ripeness from a rooftop garden and vegetables delivered from a large scale mass producer. In addition the consensus will be used to see if the use of a rooftop garden has any affect on a customer’s perception of an urban restaurant with a rooftop garden.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: capstone.docx
Authors: Alexander Benson

Cheers To Upscaling Beer With A Cicerone

Mon, 12/05/2011 - 18:53
Abstract: The Cicerone Certification Program has been around only since 2007 but has already given out thousands of Certified Beer Server certificates. The Cicerone Certification Program seeks to ensure that consumers receive the best possible beer and enjoy its flavors to the greatest extent possible. Those who are qualified must know five areas of beer. These areas of knowledge are beer storage, sales and service, beer styles and culture, beer tasting and flavors, brewing ingredients and processes, and pairing beer with food. The program offers three levels of certification beginning with the simplest and building to the most complex and demanding. The three levels of a Cicerone are Certified Beer Server, Certified Cicerone, and Master Cicerone. This study seeks to determine if a Cicerone is needed in an upscale restaurant. The opinion of beverage managers’ will be gathered through the use of interviews. The consensus will be used to determine if it is even worth having a Cicerone in upscale restaurants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone-Project.docx
Authors: Stephen Angrisano

Self-Actualization through the use of Food

Mon, 12/05/2011 - 17:16
Abstract: Maslow’s Hierarchy of Needs is a table consisting of human needs according to necessity; in order to reach a new level, needs of the previous level must be met first. Among the physiological needs located at the bottom of the pyramid, is food. Food can be controlled unlike other biological needs and therefore may play a crucial role in reaching the ultimate goal of self-actualization. The surveys will be conducted to gather statistics and opinions of outdoor recreationists and other professionals who pertain to this study. The question that is going to be answered through this capstone is: Is food preparation and consumption an enriching and exciting enough experience to achieve self-actualization?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
Authors: Stephanie Curtis