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Capstone Projects

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

How changing the variables of flour, water, and fermentation temperature in bread making affects the final product.

Sat, 04/29/2017 - 12:57
Abstract: During my time at Paul Smith’s College, I was taught three different bread making processes all focusing on different variables and techniques. Each method was taught by a different chef throughout the course of my freshman, sophomore, and junior year labs. These three methods are all vastly different in their own way, leading me to wonder which method would in fact yield the best results. I decided to test this theory by using the exact same recipe for all three methods, only changing the variable and proofing process of each, to specifically match what these three chefs had taught me.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Research Paper , Research Poster
Authors: Emmalee Sturtevant

Are products from local bakeries worth the cost compared to less expensive, mass produced products?

Mon, 05/01/2017 - 13:45
Abstract: My goal was to find out what matters the most to people when purchasing products while grocery shopping. I also wanted to see if small bakeries still have a foot to stand on when competing against big businesses that mass produce their products. So, I decided to compare freshly baked products to pre-packaged products by having the general public participate in a taste comparison.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Project.docx , Poster.pptx
Authors: Brittany Markee

Do Different Oven Types Effect the Outcome of Various Baked Goods?

Tue, 05/02/2017 - 13:41
Abstract: In order to assess if different oven types effect the outcome of baked goods, I will take four recipes and bake them separately in three ovens: convection, deck and conventional oven. In order to keep every single variable the same, aside from the oven, I will mix the four different recipes individually in a large batch. This will ensure that the only variable effecting the outcome of the products, is the oven types. I will look at a baguette, a cupcake, a cookie and a pate a choux recipe. These four recipes will demonstrate various outcomes of spreading, rising, crust development and even baking.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Capstone Project
Authors: Mary Calabrese

Do customers prefer the taste of homemade or mass produced cheese in baked products?

Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessica Churchill
Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access:
Literary Rights:
Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
Authors: Jessica Churchill

Northern Suds - A Business Plan

Thu, 12/05/2013 - 08:09
Abstract: Northern Suds is new business being started in the North Country. The products from Northern Suds include detergents and cleaners that are additive and dye free. Products are made with eco-friendly, all natural ingredients. All products are also handmade. Northern Suds will begin selling products via Etsy.com and Craigslist.org on or around January 1st, 2014. Products will also be available for purchasing at the Saranac Lake Famers’ Market. The business came from the need for inexpensive allergy friendly products. The plan provided has full financials in addition to the results from testing surveys.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2013
Authors: Shelby Treadwell

"Streamlining operations: Application of technology at Whitetail Excavation, LLC"

Sat, 12/07/2013 - 15:36
Abstract: Abstract The goal of this project is to streamline business operations of Whitetail Excavation LLC, in the accounting, billing, and bidding departments. This project will introduce technology into the company, including a website presence. It will demonstrate the advantages of automating these aspects of the businesses operations through the use of computer software. It is believed that by automating these systems the business will operate more efficiently reducing clutter and time spent doing paperwork. Automation of these systems will keep manpower where it is needed, which is out in the field. By keeping manpower on jobs it will seed the completion of work allowing Whitetail to service more customers than before the use of technology. In order for Whitetail Excavation to service more customers it must also attract more customers. Until now Whitetail Excavation has only been promoted by word of mouth. This project hopes to change that buy establishing a web presence. It will do this through the use of social media and a company webpage. By establishing a web presence it is hoped that Whitetail Excavation will attract customers who were previously unaware of Whitetail Excavation. The website would contain company contact information as well as location, and services provided. The site would also host a photographic portfolio of past jobs and works completed. In addition to the website this project recognizes the importance of a social media presence as well. With over a billion users it would make sense for this project to also include a Facebook page. This would allow customers to share their experiences and make suggestions as well as expand on word of mouth advertising.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2013
File Attachments: Capstone report
Authors: Randall Bishop

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