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Capstone Projects

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Historical Influences of Mediterranean Cuisine Throughout History

Thu, 05/05/2022 - 10:58
Abstract: Through the study of Mediterranean Culture, we find that most modern-day culinary cuisines come from the Mediterranean region. Mediterranean culture and cuisine are not the product of one civilization. It is however the product of many diverse cultures and group. Through the process of trade, conflict, and conquer; Mediterranean culture and cuisine was created. The Mediterranean region has led to more influences on modern culinary practices then most people realize. We have the Mediterranean to thank for the development and usage of the olive tree and many of our fresh herbs and vegetables. Thanks to Mediterranean, we now have the heart healthy diet known as the Mediterranean diet. There is so much we can learn from the Mediterranean regions; we just have to take the time to learn.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
Authors: Hannah Hight

Historically Preserved Food

Thu, 05/05/2022 - 07:58
Abstract: Throughout history the diet and lifestyle of humans has changed quite drastically. As these changes developed over time so did the need of food preservation. As this need developed long before electricity, refrigeration wasn’t always an option. This is where historic preservation methods came in. The preservation methods that I have chosen to use on my menu are pickling, fermenting, curing, drying, brining, and smoking. Later in this paper I will discuss each of these preservation methods. I will talk of how I used these methods. I will give a bit of history on each of these methods, as well as give an explanation as to how these methods actually preserve food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Vito Rizzo

Geographic Historical fusion

Sat, 05/07/2022 - 02:12
Abstract: Geographic Historical fusion or global fusion is a broad spectrum trying to learning the origin of different ingredients, dishes and the reason for its popularity. Some dishes and ingredients have a significance and are staples. Some foods that are apart of our diet today has played a major role in religion, countries and migration.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Richard Clervil

Latin American Cuisine

Sat, 05/07/2022 - 10:13
Abstract: Latin cuisine can be found all over the world, especially in highly populated places due to the diversity. But before we dive into what Latin American Cuisine is and where it will be. We must take a look at where it started and how it came to be. From Mesoamerica to the Spanish conquest to modern day times. To food truck to independent vendors who provide for the community while providing for their family. To refined dinning, the culture and traditions that are passed down from generation to generation.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Capstone Paper 2022_0.pdf
Authors: Edgar G. Ruiz

Forest Management Plan for A.P. Smith Rod and Gun Club

Fri, 05/06/2022 - 10:08
Abstract: New York is a popular destination for upland game hunting. American woodcock (Scolopax minor), ruffed grouse (Bonasa umbellus) and snowshoe hare (Lepus americanus) are all species that are highly sought after by hunters. This forest management plan, prepared by students at Paul Smith’s College in spring of 2022, aims to improve populations of these species on the Onchiota property. The reason for increasing game abundance on the property is to attract hunters which will legitimize the prospect of the A.P. Smith Rod and Gun Club. This plan is to be used in tandem with prior student projects which have outlined the steps necessary for the creation of a rod and gun club. Prior studies have projected infrastructure needs, possible membership numbers and costs of membership, operating costs of the club, and other uses of the property. Management of the forest for these three game species will also be advantageous to other animal species, including white-tailed deer, moose, and various songbirds. Truly, by managing for the target species there will be an increase in the health of the whole ecosystem. The property will also be able to serve in an educational capacity. It will serve as a demonstration of sound forest management for game species propagation. The scope of this management plan extends 35 years from 2022 to 2057.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2022
Authors: Zachary Cowperthwait, Thomas Curiale, Maxwell Dentone, Donovan Hack, Micah Kelly, Shane Mabie, Dale Plant, Tyler Richardson, Robert Russell, Ryan Thomas, Daniel Tomlinson, and Brandon Snow

Onchiota Wetland Delineation Paul Smiths College Municipality of Franklin, Franklin County, New York

Fri, 05/06/2022 - 10:15
Abstract: This project is a wetland delineation of the Onchiota management unit of Paul Smith’s College property. This was performed to be integrated into the forest management plan for this unit. Wetland areas were determined using GIS analysis, then ground truthing was performed to calculate the accuracy of the proposed wetland areas. For the GIS analysis, LiDAR data was used to create a deterministic topographic wetland index to locate wetland areas and predict their boundaries. Ground truthing was performed by walking the boundary of each proposed wetland area. Comparison between the proposed and true wetland boundaries was used to calculate the accuracy of the GIS wetland delineation.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2022
Authors: Scott Crum

Outdoor Classroom: Maintenance and Design

Mon, 05/02/2022 - 12:37
Abstract: Taking the classroom outside can have a wide variety of benefits for students' psychological and physical wellbeing. Paul Smith's College currently has one outdoor classroom on its campus as of the Spring 2022 semester to take advantage of these benefits. To expand outdoor learning for courses on Paul Smith's College Campus, we designed a second outdoor classroom. We received input from the Campus community through two survey we developed to discern the need for a second classroom, evaluate the existing classroom, evaluate the accommodations needed, and gain necessary information on other considerations for the design and location. Based on the survey results, using GIS to assess potential locations, and conducting interviews, we chose a site to focus on and developed a maintenance plan for the future management of both the existing and proposed classrooms.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Parks and Conservation Management, Sustainable Communities & Working Landscapes
Year: 2022
Authors: Shannon McPheeters
, Rebecca Durinick
, Nathanial Brangan
, Derek Thompson
, Annie DeHaven

Benefits of Outdoor Learning for Students: Grades, Attention, ADHD/ADD, & Behavior

Sun, 05/01/2022 - 21:29
Abstract: This study examines the physical and physiological influences of outdoor learning on students. A majority of my research is based on studies and research done by others that assess the benefits of nature exposure on students' standardized test scores, attention, behavior, and overall student achievement. Through the use of an 18-question survey research was collected and data were examined in order to determine whether or not students felt satisfied or dissatisfied with outdoor classrooms. They were being assessed to see if they had different attitudes towards outdoor classrooms than indoor classrooms. The findings of this study are discussed in relation to the additional research found below. Keywords: Outdoor classrooms, Outdoor learning, benefits of outdoor learning on attention, behavior, grades, etc.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2022
Authors: Claudia Swan