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Capstone Projects

Fusion Cuisine Capstone

Wed, 12/02/2020 - 10:49

Abstract: Fusion cuisine is taking known elements of one's nation/country. Then applying those culinary elements to foreign ingredients thus making a fusion dish.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Fusion Cuisine Capstone.docx , Capstone Poster_1.pptx

Authors: Tu Ngo

Nose to Tail ~ Root to Leaf

Tue, 12/01/2020 - 23:22

Abstract: The idea of using all parts of products we have access to in the food industry. Keeping the integrity of all food products.

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Nose to Tail ~ Root to Leaf Final .docx

Authors: Jeaneliz A. Mendez

Soil moisture levels’ impact on variation in microhabitat selection and distribution between shrub species along the riparian zones of the St. Regis River in Northern New York

Sat, 11/28/2020 - 15:42

Abstract: Willows (Salix spp.) are commonly found along riparian zones of northern latitude water bodies and are often used in riparian restoration and bank stabilization. However, not much is known about willows on a species level, especially among thee shrubby species native to North America. This study seeks to better understand the variation in the distribution of three willows (Salix bebbiana, S. discolor, and S. petiolaris) and two other shrub species (Alnus incana and Viburnum nudum) on a species level based on soil moisture. To reach this goal this study analyzes their distribution at several points along the shore of the St. Regis River. The study analyzed vertical distance from the river as a proxy for soil moisture, saturation volume as a proxy for porosity, and bulk density. It was found that soil moisture, as approximated by vertical distance was statistically significantly linked to the distribution of different shrub species. Porosity, bulk density, and distance along the river had no statistically significant relationship. The results supported the hypothesis that willows had the highest soil moisture requirements. The sample sizes were very small and only one willow, a S. petiolaris, was found in the study sites.

Access: Yes

Literary Rights: Off

Major: Forestry

Year: 2020

File Attachments: G.Davis_Capstone_final.docx

Authors: Gregory Davis

Alumni Campground and the relationship with seasonal guests and wildlife

Tue, 12/17/2019 - 00:45

Abstract: For our capstone, we plan to focus on the wildlife and human interaction dynamics within Paul Smith’s College Alumni Campground. The objective of Owen’s section for capstone is too develop a ‘bear-awareness’ program for the Alumni Campground. Katie is looking into establishing a wildlife management plan of the campground correlating with the evidence of determining where there are patterns of travel within the campground of the local wildlife.

Access: Yes

Literary Rights: Off

Major: Natural Resources Conservation and Management

Year: 2019

File Attachments: Capstone Paper_3.docx

Authors: Owen Murray , Katie Reily

Managing a Successful Bakery

Mon, 12/10/2018 - 16:15

Abstract: For this capstone we were given the responsibility of running the A.P. Smith's Bakery for eight weeks. These responsibilities included the management of student employees, and the creation of menus, production lists and ordering sheets.

Access: Yes

Literary Rights: Off

Major: Baking and Pastry Arts

Year: 2018

File Attachments: Final Capstone Paper.docx

Authors: Daniele Warner
Katelyn Aupperle

Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time

Thu, 12/13/2018 - 14:24

Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.

Access: Yes

Literary Rights: Off

Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management

Year: 2018

File Attachments: Capstone_Final.docx

Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

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

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

File Attachments: Mycophagy Research Paper , Food Costing and Menu with Recipes , Day of Service Order List , Final Menu and Wavier , Mushroom Interviews , Mushroom Invoice , Dinner Tickets , Production Sheets , Menu with Pictures , Capstone Poster , Evaluation of Myself

Authors: Selena C. Hay

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

File Attachments: Capstone_Title.docx , Capstone_Final.docx , Capstone_self-evaluation.docx

Authors: Julia Ho(:

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

File Attachments: Capstone Course 1 Recipe.docx , Capstone Course 2 Recipes.docx , course 3 recipes.docx , Capstone Dessert Recipes.docx , Capstone Menu.pdf , First Course Pricing.xlsx , Course 2 Costing.xlsx , Course 3 costing.xlsx , Course 4 Costing.xlsx , Capstone course Pics.docx , capstone paper.docx , capstone self evaluation.docx

Authors: Taylor Engel