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Capstone Projects

A Taste of Healthier Baking

Fri, 05/04/2018 - 16:42
Abstract: A Taste of Healthier Baking; We substituted fats and sugars in various recipes with their healthier counterpart.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2018
Authors: Megan Rivers, Victoria Sweet

Neurogastronomy

Mon, 05/07/2018 - 12:27
Abstract: Neurogastronomy is the study of how all five senses impact perception of flavor.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2018
File Attachments: Neurogastronomy
Authors: Autumn Florence

Wedding Cake Perceptions and Pricing

Tue, 05/08/2018 - 19:25
Abstract: Overall there have been many different forms of cake, breads and pies that have served as wedding desserts throughout the centuries. It is the meaning behind them and attention that they draw to the bride and the ceremony that is important. Today, for a majority of modern United States weddings, cakes are the most common item used for the main dessert, and focal point of the reception dinner. However, some more alternative weddings will have a tower of cupcakes, a s’mores buffet table at a rustic wedding, or donuts in the shape of a wedding cake for something a little different, it is all dependent on the wishes of the couple. For the purposes of this report, I will be focusing solely on wedding cakes, starting at about the mid 1980’s through current, trendy decorating styles of today. Along with this, I will be talking about some possible trends that will affect what customers are willing to spend in the future, and where the design ideas are headed in the upcoming years.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2018
Authors: Amanda Relyea

Inclusive Recreation Programming: Pilot Programming at John Dillon Park

Tue, 12/04/2012 - 13:59
Abstract: This project developed pilot inclusive recreation programming for the users of John Dillon Park. From conducting a needs assessment of the park visitors we discovered what kinds of outdoor inclusive recreation visitors would most want to participate in. With this information, three programs were developed and implemented: Camp Cookery and Crafts, Neature Walk, and Halloween-To Fright Fest. Surveys of program participants were done before and after they participated in the programs in order to evaluate changes in well being indicators such as stress, anxiety, the sense of inclusion, and visit satisfaction. Results obtained were not reliable due to a low sample size but showed improvements in all areas. The scrap book pages and comments made by participants indicated that the programs were beneficial to them and should be continued in the future.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism
Year: 2012
Authors: Abigail Hughes, Sean Frantz