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Capstone Projects

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

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

Umami

Fri, 05/08/2020 - 13:48

Abstract: Information about Umami

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Umami Capstone Paper Completed!!!!!!!!.docx

Authors: By: Vera Fatta

Fusion Confusion

Wed, 05/06/2020 - 10:27

Abstract: Fusion cuisine is confusing is a statement and a question. The question half of it is a double-edged answer. Fusion is in itself simple but, when applying it to food, the idea can get muddled. To fully understand the meaning of this we will have to take a deeper look at the history behind food itself. Afterall knowledge is to be built on a strong foundation, much like food.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Capstone Profolio.docx

Authors: Shawna Gomez

Vegetarian and Plant-Based Food

Tue, 05/05/2020 - 10:01

Abstract: Serving Vegetarian and Plant-Based food in a Restaurant

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Finished Capstone .docx

Authors: Abigayle Brietzke

Food Sustainability

Sun, 05/03/2020 - 22:50

Abstract: The purpose of my research was to find and use the various methods of food sustainability. That meant participating in the local farmers market and getting to know the community and sustainable practices. This research also gave me the chance to look at different cultures and practice of whole animal cooking, how they give back to their environment. This became more than just putting food on the plate, it's about how we get it there and what was done to accomplish that. What can we do in a modern era to keep sustainability alive and keep our stomachs full? Hopefully I was able to line out the few suggestions in my paper.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Joe's Research Paper.docx

Authors: Joseph Martin

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

File Attachments: Capstone Costing .docx , Capstone Garlic Paper .docx , Capstone Order Sheets.pdf , Capstone Recipes.docx , Garlic Capstone Poster.pptx , Real Deal Garlic Menu.docx , Self Analysis .docx , Self Production Sheet.docx , Staff Production Guide.docx

Authors: Alan Cary

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

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