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Capstone Projects

Food Allergies, Dietary Restrictions, and the Foodservice Industry

Thu, 12/03/2015 - 22:59
Abstract: For modern culinary professionals, food allergies and restricted diets present one of the biggest challenges in daily work. Ranging from an anaphylaxis-triggering peanut allergy to a preference for avoiding meat on Fridays, dietary restrictions and food sensitivities cover a wide variety of potential hurdles, and potentially inspirational guidelines, which foodservice professionals must navigate in order to be successful. On one side, a rise in the number of those with allergies or dietary restrictions presents an added challenge, but on the other, it presents an opportunity. Diners with such restrictions are becoming more and more comfortable with going out to dinner; that there will be some accommodation is now expected by consumers, rather than hoped for. The definition of “food allergy,” according to the Mayo Clinic, is “an immune system reaction that occurs soon after eating a certain food.” However, according to many experienced foodservice workers, the definition is “an annoying request from a customer who’s probably lying, anyway.” Of the many challenges contemporary chefs, culinarians, and food service professionals face, food preparation and service for those with allergies and restricted diets is one of the most prevalent, as well as one of the most misunderstood. Foodservice professionals will tell you that some of the most [annoying, silly, overblown, difficult, frightening] requests they receive while working are for special adjustments to accommodate a food allergy. When a chef is asked if the signature pasta dish can be made without gluten, his reaction is too often a mix of ire, disgust, and even embarrassment. Should a patron make a simple request that his or her food be prepared away from peanuts, images of anaphylactic shock and ambulances in the parking lot dance demonically through the front-of-house manager’s head. Such requests, however, seem to be popping up more and more often in our world. According to the CDC, “The prevalence of food allergies among children increased 18% during 1997-2007.” About 15 million Americans suffer from food allergies, as well as about 18 million Europeans. With such a rapid increase in those numbers, one would think the opportunity to impress customers with special diets might make a chef happy, rather than feeling as though he has been offended. The patience of chefs grows thinner still, however, when such requests are not a matter of health, but a matter of preference. For those who, for various reasons, adhere to a vegetarian or plant-based diet, or who follow certain religious dietary restrictions such as Islamic Halaal, finding a restaurant where the staff is ready and willing to accommodate can sometimes be difficult. For contemporary food handlers, ethics and morality play a massive role in serving such customers. A vegetarian diner, for example, may not know that the house minestrone soup is made with chicken stock in place of vegetable stock. Even after eating the soup, that customer will likely never know. In such situations, the decision to serve certain foods comes down to how much respect for his or her customers a chef has. It is my belief that the largest contributing factor towards the negative feelings chefs harbor over dietary restrictions is a lack of education and experience in handling such requests. Things unknown have always been a source of anxiety for a majority of human kind. That anxiety is why we are explorers and innovators; we subconsciously want to make things known. In order for foodservice professionals to handle the large number of diners who now request special items, it is necessary that they be educated from the earliest stages of their careers to expect, to accept, to interpret, and to enjoy working with those types of challenges. By doing so, the food and beverage industry will be a much more friendly world for all consumers, and a much more profitable one for all industry professionals.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Nathaniel Swain

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

Cheese

Tue, 05/05/2015 - 17:05
Abstract: This culminating experience happens in two phases. Throughout the semester, students have been taking on the role of Executive Chef in our Palm Restaurant. They have each created a menu, ordered food supplies, developed budgetary proposal, and assigned duties pertaining to food production and front of house service. Each dinner took on a different food related theme that the students researched and developed. This poster session provides the students to describe their process, their findings, and what they learned from the experience. My theme was based on cheese.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Lisa McCartney

Best Management Practices for Cultivating Cold-Weather Shiitake Strains in the Adirondack North Country

Fri, 05/01/2015 - 09:55
Abstract: Shiitake (Lentinula edodes) cultivation has become an important tool for private woodlot owners to diversify their income and manage their woodlots more efficiently and sustainably. Through the art and science of mushroom cultivation three strains of shiitake have been created for varying climates: Wide Range (WR), Warm Weather (WW), and Cold Weather (CW). This study proposes that CW strains would be most ideal for the Adirondack North Country because growing conditions now and in the future are nearly optimal. CW strains have a shorter fruiting period (spring and fall) than the WR and WW; therefore, the mushroom production potential of the CW is underutilized. In order to get maximum production of their logs, most growers use a method called shocking to induce fruiting with WR and WW; however, research has shown that shocking does not trigger fruiting in the CW strains; rather, CW strains respond to temperature fluctuations. Taking this into account, we’ve introduced a hybrid approach of growing CW shiitake, which combines outdoor and indoor cultivation techniques to best imitate that temperature fluctuation. Growing CW shiitake using a hybrid approach can be the best choice for small-scale growers who wish to extend their growing season into the winter months, thus opening new market opportunities. By conducting interviews with shiitake growers in similar climates and compiling and analyzing literature from other professionals, we have gathered data on log harvesting, laying yard conditions, moisture management, and lighting conditions and developed a best management practices guide for small-scale shiitake grower/woodlot owners in a northern Adirondack climate. Ultimately, growers could diversify their sources of income, provide incentive to manage their woodlots and most importantly learn how to effectively utilize CW strains through the winter months.
Access: Yes
Literary Rights: Off
Major: Environmental Studies, Forestry
Year: 2015
Authors: Brittney E. Bell, Evan M. White

Management Plan for Reintroduction of elk (Cervus canadensis) to the Adirondack Park, New York

Fri, 05/08/2015 - 22:08
Abstract: Elk were extirpated from their historic eastern range, which entailed most states and parts of Canada east of the Mississippi River, by the late 1800’s. In the western United States elk (Cervus canadensis) are experiencing encroachment and habitat loss due to current land management practices. Overgrazing by cattle and encroachment through development and natural gas drilling are the main causes of habitat loss for elk. Many eastern states such as Tennessee, Michigan, and Pennsylvania have reintroduced elk herds to protected areas of their respective states to ensure that these anthropogenic causes of habitat loss will not affect the elk. The Adirondacks of New York offer a large expanse of land where elk could thrive in their historic range. The proposed plan would be to reintroduce 100 elk to the western region of the Adirondack Park in parts of Franklin and St. Lawrence Counties. Before the individuals would be reintroduced, forest management through the use of clear-cutting and patch burning would be implemented to promote the suitable amount of foraging habitat. To assess the population growth of the elk, individuals will be fitted with VHF radio collars to be able to conduct aerial surveys. To assess habitat alteration, vegetation surveys will be conducted to determine the amount of understory vegetation occurring in each cut and burnt patch. This management plan will be successful when the elk population has grown to a level at which they can be hunted sustainably. Hunting will be monitored by New York State Department of Environmental Conservation. This management effort would successfully reintroduce a once native species to its historic range providing ecological stability, as well as economic and social benefits.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2015
File Attachments: Final Draft.docx
Authors: Kyle Nellis

Management Plan for Ring-necked Pheasants (Phasianus colchicus) in the Western Finger Lakes Region of New York State

Wed, 05/06/2015 - 09:23
Abstract: The ring-necked pheasant (Phasianus colchicus) is one of the most popular game birds in North America. Being a nonnative bird, the first recorded attempts to establish the ring-necked pheasant in New York occurred around 1890. Populations grew through the late 1960s and early 1970s, but have declined to a very low level today. The New York State Department of Environmental Conservation (NYS DEC) has propagated pheasants since 1927. Pheasant hunting in NY today is almost completely a product of game farm pheasants. Still, there is a desire to return to wild pheasant hunting in the state and create a self-sustaining population. The mission of the Ring-necked Pheasant Management Plan is “to provide a quality ring-necked pheasant hunting experience in New York State.” To support this mission statement, the plan identifies supporting goals, objectives, strategies and actions for guiding restoration and management decisions over a 10-year horizon, 2015-2025.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2015
File Attachments: Finalplan_ccincotta.docx
Authors: Connor Cincotta

Building Families Stronger

Tue, 05/05/2015 - 14:05
Abstract: The purpose of this study is to design a program that can be implemented in local camps to accommodate the needs of individuals in a family group affected by mental illness. The study will explain the importance of educating individuals about mental illness and integrating supportive behaviors. This program is designed to help families cope with the effects mental illness can have on the entire family dynamic. Families are often the strongest support system for dealing with mental illness and educating families is essential for success of the mentally ill. Team building games are used to enhance social behaviors and encourage group bonding, this program uses a recreational therapeutic approach to addressing issues in the lives of those affected by mental illness. To figure out how many people will be most likely be using the therapy program, a survey was created using a series of questions that went with the topic for respondents to answer. In fact the survey established that the majority of people agree on recreational approach to therapy as a means of coping with their illness in real life tasks. Other questions asked was what their favorite activities where, such as paddle sports and hiking. Another question was what disability was so as to get an idea what accommodations would be need and services for patients involved with the program.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science, Natural Resources Environmental Science, Parks, Recreation and Facilities Management
Year: 2015
Authors: Courtney Berg, Douglas Menge, Ashley Beldock

Feral Horses (Equus caballus) Management on Assateague Island, MD

Tue, 05/05/2015 - 11:51
Abstract: The “Assateague Wild Ponies,” as they are often referred to, are truly feral horses that were introduced by humans in the early 1600s. These horses are damaging the barrier island ecosystem because the island did not evolve to compensate for horses. The horses graze on sensitive vegetation and trample endangered bird species’ nesting habitat and eggs. However, these horses are seen as a national icon of beauty and freedom causing many people to come visit the island simply to see these “wild ponies.” They are classified as a “desired exotic species.” Therefore these horses need to be managed in order to decrease their negative impacts and maintain a healthy population for the public to enjoy. This will be accomplished by decreasing their population from ~ 150 horses to below 100. Initially the herd will be reduced by a one-time auction of the horses. This will then be maintained via the use of the immmunocontraceptive Porcine Zona Pellucida (PZP) which prevents pregnancy by not allowing the egg to be fertilized. Additional actions will be taken to further reduce the negative effects caused by the horses including exclusion fences and additional feeding to reduce grazing and trampling effects. Furthermore, public education will occur to reduce the number of human-horse conflicts and feeding of the wildlife. Overall, this will decrease the negative impacts the horses have on the island.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2015
File Attachments: ManagementPlan_CN_4.29.docx
Authors: Claire G Nellis