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Capstone Projects

The Effects on Soil Caused by Garlic Mustard (Alliaria petiolata) in a Northern Hardwood Forest in the Northern Adirondack Mountains

Mon, 12/02/2013 - 10:54
Abstract: Plant invasions are thought to be among the worst causes of biological extinction and biodiversity loss in the modern world. With the United States spending upward of thirty four million dollars a year in attempts to control and repair the damages caused by invasive plants, not only are we feeling the biological effects, but we financially cannot afford to keep combating these invasive species (Barto and Cipollini, 2009). Garlic mustard (Alliaria petiolata) can invade multiple types of sites whether the soil is sandy or if a site has been disturbed. This invasive species will take over the understory and alter soil chemistry (Morris, McClain, Anderson and McConnaughay, 2012). This study aimed to look at how garlic mustard is affecting soils in the northern Adirondack Mountains in New York State. Although currently scattered and not very prevalent, there have already been changes to the soil chemistry. This study was conducted by setting up multiple plots within areas where garlic mustard was present and gathering soil to be used to test for nutrient values. It was found in this study that calcium, phosphorous, magnesium, potassium, sodium, aluminum and soil pH values changed due to the presence of garlic mustard.
Access: Yes
Literary Rights: On
Major: Biology, Forestry
Year: 2013
File Attachments: Capstone Final.docx
Authors: Kyle Dash

Paul Smith's Car Sharing Program: A feasibility study of implementing a car-sharing program at Paul Smiths

Mon, 04/22/2013 - 16:21
Abstract: Car-sharing is a program in which companies own a fleet of vehicles, insure them, maintain them, and offer memberships to people who wish to use them. Car-sharing is an eco-friendly way to use a vehicle when needed without the need to own one. These programs are environmentally friendly as well as cost effective. Paul Smith’s college is an environmentally friendly campus currently lacking an effective program to reduce emissions on campus. In addition to the absence of an efficient program to reduce emissions, Paul Smith’s College is experiencing a shortage of parking spots due to the excessive number of vehicles parked here. In effort to take further steps towards being an environmentally friendly campus and reduce the number of vehicles parked on campus, a feasibility study to implement a car-sharing program on Paul Smith’s College campus will be conducted.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies, Integrative Studies
Year: 2013
File Attachments: draft4.4.doc
Authors: Ray Honsinger, Lance Ryan

A study of exclusive gluten-free catering

Mon, 12/09/2013 - 16:28
Abstract: The purpose of this study is to find out if it will be feasible for people without celiac disease to eat gluten-free food in a catering environment. This is a quantitative study that will show if non-celiac people are interested in eating gluten-free food. This research will be explored through experimental evaluation. The activities will involve a dinner that serves two different groups a gluten-free option and non-gluten free without telling the guest which dish is which. They will be asked to decide which food taste best and why. The data will be analyzed by a blind taste test. The finds will be represented by graphs and charts. The results of this study will help other researchers that want to know if people enjoy gluten-free food or not.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Ashena Molborn

Grass fed vs Grain fed

Mon, 12/02/2013 - 22:37
Abstract: The two beef products that are being tested in this study are grass fed and corn fed beef, two different ways of raising cattle. The grass fed beef is fed only grass through its entire life up until slaughtering, and corn fed beef is fed grass in the early stages of development and then fed organic grain products in order to fatten up the cows. .The purpose of the study is to find out if there is a flavor difference between grass fed beef and corn fed beef. So to gather the information for the study a blind taste test would be administered with a questionnaire. In which the questionnaire will ask if the beef products had a difference in flavor and if so to describe it. This significance of this study is to determine if there is a flavor difference between the two beef products on a professional level.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Brian tucker

Healthy Fast Food Options

Mon, 12/02/2013 - 20:37
Abstract: Fast food started in America in 1912 serving only hamburgers, French fries, and soda in one size. Fast food has now expanded into even more food items; 5 different burgers, endless toppings, and even bigger portions. While there is a health food trend in our midst, fast food restaurants have not been keeping up with this trend. The purpose of this study is to find the consensus on the idea of healthy fast food options. To find this answer a method involving a taste testing of a healthy fast food option will be given. After the tasting a scorecard will be filled out. This research will have potential significance to fast food restaurants and their consumers. Fast food establishments can find ways to change their menu to suit the needs of their customers who consume the most. Consumers will see that there are more options that can be made besides the usual fast food burger. This research will be a descriptive study; it will describe the consensus on the idea of healthy fast food options. The research location will be at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Deanna Judson

A Study of: Maple

Mon, 12/02/2013 - 14:12
Abstract: Maple is truly an ingredient that stands alone. There are many versatile products in the world; however maple truly has no boundaries. When thinking of maple, one tends to only think of it as a topping. Drizzling on top of pancakes or French toast is one of maples most popular uses. So many more culinary adventures are taking place with maple. It’s almost become old news that not only can maple be used in all sweet inventions. Savory dishes have started to crop up with the presence of maple. Essentially maple has already been used every which way and over again.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Nathaniel J Tiedemann

Local Market Eats

Mon, 12/02/2013 - 09:51
Abstract: The push for local food and knowledge on where food comes from has greatly shaped the restaurant industry. Local products have the potential to provide the restaurant and its community with many benefits. The purpose of this capstone is to discover the easy ability to shape an entire menu with what is available at one’s local market and to see if customer’s appreciate the local food, see more value in the plate knowing the food is local, and asking generally how much they would pay for a tasting plate
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Joshua J BUchanen

Sous Vide Cooking

Mon, 12/02/2013 - 08:49
Abstract: In the present time, Chefs in restaurants that serve all types of cuisines are looking for different and new ways to manipulate flavors and textures. Some Chefs have found that the sous vide cooking technique is a great way to do just that. Most cuisines are fairly easy to change for the better, but Italian is more difficult since the dishes are typically the same in every Italian restaurant. The purpose of this qualitative, exploratory study is to determine how the sous vide cooking technique can be used in high end Italian cuisine to make the flavors superior to traditional ways of cooking. Data will be collected through a taste testing with product evaluation sheets. The evaluations collected will be thoroughly analyzed to determine which way of cooking is preferred by the culinary and baking students, and also the Chefs at Paul Smith’s College. The result of this study will give Chefs that are cooking Italian cuisine a new way to manipulate the flavors and textures for the better.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Sabrina Tessitore

Getting Kids to Eat Healthy by the Use of Color

Mon, 12/02/2013 - 08:36
Abstract: Understanding what natural colors of food fourth grade children prefer and by doing this School Food Service Directors can better encourage their students to eat healthier. It’s not completely understood what natural colors children prefer to see in their school lunches. By understanding what natural colors of food that they prefer school Food Service Directors can use this information to encourage students in healthier eating habits in their schools. The purpose of this study is to determine how and to what extent colors and plating designs elements affects the eating habits of children. This quantitative exploratory study will seek to find what natural colors preteen children prefer versus what they currently are taking during school meals. The participants will be Mrs. McCormick’s fourth grade class in the Petrova Elementary School in the Saranac Lake School District. Food Service Directors of schools will be able to use these results to help make their students eat healthier and continue to stay in pace with the Federal School Lunch Program guidelines.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Tim Pettit Jr

Molecular cooking

Mon, 12/02/2013 - 08:25
Abstract: Molecular cooking is a style of cooking that uses new ingredients and scientific tools and methods in order to produce a different or better quality product. Many famous chefs have been inspired by this new style. The purpose of this study is to determine whether or not foods which are prepared using molecular cooking techniques are acceptable alternatives to foods which are prepared using traditional cooking techniques found in most restaurants. In order to determine this, participants in the study were given two plates of food cooked using molecular cooking techniques. The participants were also given score cards to rate different aspects of the food including taste, texture and flavor. The scorecards were then analyzed and used to determine whether or not this style of cooking was indeed an acceptable alternative.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: capstone portfolio.docx
Authors: Ryan Babcock