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Capstone Projects

Garlic

Fri, 05/03/2019 - 13:48
Abstract: Research and Capstone dinner about garlic.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2019
Authors: Alan Cary

Management Capstone

Mon, 05/06/2019 - 15:38
Abstract: The management capstone planned an event for the Paul Smiths college community to partake in. They conducted interviews of event planners, spoke to different departments within the school, created a budget, and executed the event. Their event was based around earth day and sustainable practices. They were able to track the number of attendees through a sign-in sheet and satisfaction of the event through a survey. The capstone students learned what it takes to plan events, how to execute them, and how to track their impact on the community involved.
Access: Yes
Literary Rights: On
Major: Entrepreneurial Business Studies
Year: 2019
Authors: Natalina Bevilacqua
Gabrielle Fronckowiak

The influence of a common parent on sap sweetness among open pollinated sugar maple (Acer saccharum Marsh.) offspring

Wed, 05/08/2019 - 15:08
Abstract: Beginning in the 1950s, the United States Forest Service began to look into the ability to predict and control the heritability of sap sweetness in sugar maples (Acer saccharum Marsh.). A search for genetically superior (sweeter) trees was conducted across 6 states, testing 21,000 trees. Only 53 trees were chosen to be parental stock for the “Super Sweet” sugar maple improvement program. These trees, cloned through rooted cuttings and scion wood grafting, were planted in the Grand Isle, VT clonal bank. One of the five progeny tests of open pollinated offspring from the clonal bank was established in Lake Placid, New York. These trees had their first evaluation at age ten. Each tree had its diameter and height measured, as well as its sap sweetness tested. Now, 35 years after planting, the trees were evaluated again. An inventory was conducted with diameter at breast height, tree height, and live crown ratio measurements. Of the 725 trees planted, only 396 trees remain. Only 258 trees were of size and quality to handle a 5/16” tap. Their sap sweetness was measured at multiple times though out the season. Knowing one of the two parents of each tree allowed for the comparison of the sap sweetness of the different common-parent groups. The data collected did not support that the knowledge of only one parent could be used to predicts a tree’s sweetness relative to any other parent’s offspring. The bigger picture progeny evaluations will continue the “Super Sweet” sugar maple improvement program.
Access: Yes
Literary Rights: Off
Major: Forestry
Year: 2019
Authors: Eric Mance

Programming and Marketing Aspects of the PSC Guide Service

Wed, 05/08/2019 - 14:49
Abstract: Research the existing and potential development of a marketing plan for the PSC guiding business, including activity specific materials. As well as, expanding the expeditions or trip experience branch of services to include all season activities with the consideration of market interest and tested experiences.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2019
File Attachments: THE FINAL DRAFT.docx
Authors: Cody Evanchick & Grace Seltzer

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

A Taste of Local Goat Cheese

Sat, 12/08/2018 - 11:22
Abstract: This capstone features the variety of goat cheeses in each of the courses!
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Julia Ho(:

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26
Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Selena C. Hay

A Taste of Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50
Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Sean Conroy

Root Vegetables of the Adirondacks

Sat, 12/09/2017 - 14:52
Abstract: Learn about the nutrient packed superfoods that grow right here!
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Portfolio , Poster
Authors: Stephen DeSimone

A Community In a Meal

Fri, 05/04/2018 - 20:43
Abstract: Capstone focusing on the impact of sit-down meals. How the culture of sharing meals and making meals at home are changing.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Rae Bednar