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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

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

Maintenance Plan and Prioritization of Paul Smith's College Back Country Infrastructure

Fri, 04/29/2022 - 15:13
Abstract: This paper consists of a maintenance plan and prioritization of 12 of the worst lean-tos on the Paul Smith’s College campus property. Each lean-to has its own maintenance plan starting with exact coordinates of each lean-to, a brief description of the lean-to that has where its located and how far it is from a specific area along with it's amenities and how far they are from the lean-to. Also, there is a list of issues as to what is wrong with the lean-to, a maintenance list of what needs to be repaired on the lean-to, materials that are needed that tells the reader exactly what they need and the price of those materials. Lastly, the approximate time frame to complete all the work. Each of the 12 lean-tos that are written about in this paper are already in a prioritization order starting with the worst condition lean-to Church Pond Lean-to and the rest of the lean-tos following.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Garrett Rowlands

Sustainably Developing A Tiny Home Community To Answer The Adirondack Housing Crisis

Mon, 05/02/2022 - 22:29
Abstract: The Adirondack Housing Crisis can be broken down into these root causes. The historical use of the Adirondack State Park as a secondary home location and vacation area and the overall lack of affordable small homes compared to average wages of residents. This paper aims to qualitatively analyze the usefulness of a tiny home village to solve the housing crisis facing the Adirondack park and it's residents.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Tyler J. Schlesier

Outdoor Classroom; Trail Design

Mon, 05/02/2022 - 23:03
Abstract: Paul Smith’s College needs another outdoor classroom to fulfill the needs of faculty and students for outdoor learning. By adding another outdoor classroom, more students and faculty will be able to have class outside. If mismanaged outdoor classrooms can result in the degradation of the nature the students are supposed to enjoy. Harming the natural landscape of the outdoor classroom is almost as if you’re damaging an outdoor classroom itself. My subject focus on the outdoor classroom design team was creating sustainable trails. Sustainable trails protect the environment, meet user needs and expectations, and require minimal maintenance. This required gathering data from students, faculty, possible sites, and our recommended site. Using this information I created a potential design plan for the trails that can be used by the preexisting and new outdoor classrooms.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2022
Authors: Rebecca Durinick