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Capstone Projects

Colorado Blue Cafe and Bistro

Wed, 12/04/2019 - 21:17
Abstract: Colorado Blue Cafe and Bistro is a bakery and lunch spot located in Denver, CO. The cafe largely focuses on the community, using local and fresh ingredients, showcasing items that appeal to the locals. This industrial style bakery will feature sandwiches made from fresh baked bread, soups, artisan baked goods, and upscale latte's and coffees. Overall, this business is uniquely designed to focus on the customers and community, while adding an artistic element, unlike any other business.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Megan Krebs

Emmacakes Bakery

Wed, 12/04/2019 - 13:56
Abstract: My capstone project was to create my own bakery. I decided to make Emmacakes Bakery, located in Enumclaw, Washington. This capstone project included creating a menu, business plan, food cost, an interview, results of sampling three types of desserts, job descriptions, payroll, hours of operation, production schedules, initial and monthly costs, and more.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
File Attachments: Emmacakes Bakery.docx
Authors: Emma Winiarski

Wake and Bake: Bakery and Cafe

Tue, 12/03/2019 - 22:33
Abstract: Wake and Bake Bakery and Cafe is a bakery and cafe that also specializes in CBD edible products. We are located in Spokane, Washington in the neighborhood of Browne's Addition. The hours of operation are Mondays-Fridays from 6 am to 3 pm, Saturdays from 8 am to 1 pm, and closed Sundays. We offer scones, muffins, cookies, and loaves of bread. Additionally, we sever coffee, tea, and specialty coffee and tea drinks. We have classic breakfast sandwiches and delish lunch sandwiches all on housemade bread. For our CBD products, we have cookies, muffins, butter, and CBD shots that can be added to any drink.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Hannah Bunal

Caitlin's Creations

Tue, 12/03/2019 - 16:50
Abstract: The background of my business Caitlin's Creations in Vermont
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Caitlin Fortin

Cake Decorations and Weather Conditions

Wed, 05/08/2019 - 16:23
Abstract: What affects do weather conditions have on some common cake decorations.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Kalei Fenn

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

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
Authors: Alan Cary

The Root of The Problem

Wed, 12/05/2012 - 15:35
Abstract: Abstract The local food movement is a leading trend in the restaurant industry. Paul Smith’s College utilizes multiple culinary labs and an on-site restaurant. Considering the industry trend and the amount of produce used on a daily basis, how can we better utilize our produce? This study seeks to determine if a root cellar could help increase the shelf life of vegetables for the culinary labs and St. Regis Café. Invoices of vegetable orders from vendors (specifically Sysco) will be gathered and analyzed. The data collected will be used to determine the feasibility of methods related to vegetable preservation.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone Final
Authors: Christian Hunter

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams

From Garden to School: Future Trend Prediction study of school lunches and the edible schoolyard, Kitchen Garden Project, and Let’s Move! Programs.

Mon, 12/03/2012 - 16:59
Abstract: The ‘Edible Schoolyard’ movement is driving schools towards offering freshly grown produce into their school lunch programs. The Edible Schoolyard aims to provide fresh produce with learning experiences in order to encourage school children to eat healthy and make good decisions about what they eat. An edible schoolyard can be utilized as a major development for school systems, especially in the United States where the growing rates of obesity in our children is still increasing. The purpose of this study was to explore the plausibility of a school system adapting the edible schoolyard or even similar program such as: Kitchen Garden Project and Let’s Move!. A survey was used to measure and compare the responses on if the edible schoolyard is possible for a school system to incorporate. The outcome of this survey can be used to persuade schools into deciding whether they think it’s a good idea to adapt the program into their school system, or even deciding if it’s worth implementing some aspects of the edible schoolyard for their schools.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final23.docx
Authors: Barbara Sanchez