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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

Plant-Based Capstone

Sun, 04/18/2021 - 20:10
Abstract: Plant-based options have been around for centuries. Although it has been a very slow rise in popularity, until now. It seems like this day and age everyone is looking for a healthier alternative and with that being said. Having a diet that is derived from plant-based products have been a huge go-to. “In the 1980s, Dr. T. Colin Campbell introduced the world of nutrition science to the term “plant-based diet” to define a low fat, high fiber, vegetable-based diet that focused on health and not ethics (healthline) There are so many options available within the markets and so many products to choose from whether that be a lentil salad or even tofu bacon. There is so many things that have been created and that have been lifted because of the plant-based movements. Many people are starting to realize how big of an impact the plant-based movement has had on other people and it then causes those people that see the successes of other to want to try it out for themselves. This movement even dates back to our early ancestors. It has been a practice that has always been talked about and in fact has been a huge factor in other countries diets because of what is available to them and their beliefs that they have within religion. There is just so much history behind these plant-based diets. There are so many different diets to choose from at that. It’s not just one strict diet where you can only eat plants. People have the availability to also eat fish, legumes, and so many other options to ensure that they get all the key nutrients to ensure their bodies perform the way they should. You can even see star athletes starting to follow the trend of going to a plant-based diet and trying to determine how they perform without having to use animal products to recover from their training sessions. There are many chef’s around the area that see the true qualities of going plant-based because they get the chance to work with all this amazing produce and see the true beauty behind the movement. You also see many restaurants, fast food chains and many other business’s that are starting to follow this trend because they know that it is going to be a big part of our lives here in the continuing future. These plant-based diets are just going to continue to grow larger and larger. Just like it has throughout history, with all the traditions within different cultures and religious ceremonies. This trend is on an uphill spiral and I don’t see it stopping anytime soon.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
Authors: Cody Young

Umami

Sat, 04/17/2021 - 08:19
Abstract: Since the beginning of humanity, our kind has been curious on how to create stimulatingly interesting cuisine. At earlier nomadic times and even before our ancestors savored parts of animals, plants and beverages such as alcohol. But why? This is the question we will analyze in depth in hopes to contribute a deep understanding of our complex sense of flavor. We know that we have taste senses. These include sweet, salty, sour and bitter. It is often that professionals and home cooks try to pair sweet and salty, sour and bitter and other combinations to create dimension and interest in varying foods. For example, sweet and sour chicken. Or take sour patch kids, bitter and sour. For some reason, these combinations keep us craving more. We begin discovering and learning how to taste at an early age deciding which foods are tasty and which foods aren’t so delicious. But how? How do we just know what is good and what isn’t good? The answer is we begin the process with learning that milk is good for us. Yes, this process begins as soon as an infant feeds off their mother in the form of breast milk. This is the beginning of us deciding between flavors we like and even deeper, know are nutritious or not so nutritious. The Pharmaceutical Journal writes “Their first neurological inputs come from molecular receptors for specific molecules in milk. A baby’s expression of taste is therefore a perceptual experience of nutrients and other chemicals”. There are receptors that line all the digestive track starting at the tongue, working down into the throat, the stomach and to the colon. Humans are said to have a digestive advantage because our mouths contain “multiple copy polymorphism of the salivary amylase gene” (Michie). Amylase is mainly created by the pancreas and salivary glands. The job of amylase is to break down starch molecules. This process turns complex carbohydrates into simple sugars that can be used as energy in the body (Akinfemiwa). It is suggested that because the human race has an innate ability to digest these starches earlier, we develop a sweet taste when consuming starches. From this early discovery we tend to crave sweeter foods and sources of nutrition when we’re younger in the form of higher sugar content and glutamate.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
File Attachments: Umami Paper Library.docx
Authors: Colby D. Moore
Fri, 05/08/2020 - 13:48
Abstract: Information about Umami
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
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

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

The Lower St. Regis Lake Shoreline: Understanding the Past, Analyzing the Present, and Recommendations for the Future

Sat, 05/09/2020 - 11:54
Abstract: Continuing shoreline research and restoration planning will help Paul Smith’s College adhere to their own missions and visions including experiential learning, improving students' lives, and maintaining an ecological conscience as a community.
Access: Yes
Literary Rights: On
Major: Ecological Restoration, Environmental Sciences
Year: 2020
Authors: Zoe Plant, Thomas Firkins, Julie Capito, and Benjamin Marshall

A Model for the Development of a Community Center for Psychology in a Rural Setting

Fri, 05/08/2020 - 10:31
Abstract: The current research proposes the development of a Center for “Psychology and Wellness” in rural communities. This research examines the importance of mental health resources for communities in general. In addition, it explores the need for a centralized hub for psychological resources where collaborations between local providers, academic institutions, and community organizations can be actualized. Special emphasis will be placed on the unique psychological needs of rural communities. This research will explore the rationale for such a model and identify specific stakeholders and community links within the North Country region of New York state. In addition, specific activities, potential collaborations, and educational training opportunities will be discussed. Finally, expected benefits, possible challenges, and next steps will be discussed.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2020
Authors: Dijon Bell
Kenneth Cornog
Abigail Cowan
Deven Rogers

RAELM and PACM Program Analysis: Does the Online Presence Match the Experience?

Thu, 05/14/2020 - 10:52
Abstract: This is a research-based project that analyzes the Recreation, Adventure Education, and Leisure Management (RAELM) and Parks and Conservation Management (PACM) programs at Paul Smith’s College. The purpose of this research is to determine if there is a gap between the current advertised representation of the RAELM and PACM programs on the official Paul Smith’s College website and social media, and the experiences that current students within these programs have. The research includes an analysis of the programs’ current representation on the Paul Smith’s College website and social media, data collected from interviewing faculty involved in the program and surveying current students, and a literature synthesis of similar research projects and academic curriculums.
Access: Yes
Literary Rights: On
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management
Year: 2020
File Attachments: Final Draft.edited.docx
Authors: Rowan McBurney, Will Lord