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Capstone Projects

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

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

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

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

Short & Sweets Bakery

Mon, 12/02/2019 - 17:49
Abstract: For Capstone, we were to create a business plan for our future bakery. We were to establish a location for our future business, research the area and competition, design a menu, create a shift schedule and job descriptions, calculate expenses we would need to incur, and conduct an interview with an owner of a bakery that is similar to what we aspire our bakery to be one day. In addition, we were to choose a signature item which was featured in the A.P Smith's Bakery on campus for a week. Free samples were offered in return for completed surveys as a way for us to gather feedback about our product. The results, process, and problems that arose while preparing the signature item were then analyzed. Overall, Capstone allowed us to outline a plan of action that will help in our future endeavors to own a business.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Amanda Kern

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
Access: No
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

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

Creating a Reliable Surveying Network: Does Adding New Survey Control Points to Paul Smith’s College Campus Enhance its Current Network?

Tue, 12/05/2017 - 18:48
Abstract: The goal of the project was to improve the current geometry of the Paul Smith’s College surveying network. Four new survey control points were added to the current network allowing for new connectivity to old control points. Previously, there was a Westside network and an Eastside network that were not connected and by connecting these two networks, it has expanded the current network further into the campus. Two different methods were used to help identify the new network. A traditional survey method, a closed traverse, was used to connect the old control points to the new control points by utilizing a Nikon DTM-352 series total station. A X90 OPUS GPS unit was used to connect the new control points into a geodetic network. After the data was collected a least squares adjustment was done to the closed traverse to correct for error within the traverse. The GPS data was processed by Topcon Tools utilizing a Continuously Operating Reference System (CORS) to obtain a better level of accuracy for the network it produced. The two different techniques used produced different results in the overall survey networks and supplied different coordinates than what has been previously used by students at the college. These results gained from the project are not of a consistent level of precision and are not recommended for use without conducting more closed traverses to increase precision within the network.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Management and Policy, Surveying Technology
Year: 2017
Authors: Frederick C. Petzoldt, Michael S. Thompson

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

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn