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Capstone Projects

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

Proposal for Improvements to Alumni Campground Waterfront

Sat, 12/14/2019 - 15:42
Abstract: The Alumni Campground is full of potential. A front country campground in close proximity to many great wilderness experiences. Some of those experiences can be best reached by water and yet the Alumni Campground waterfront is not much more than a single “No Swimming” sign nailed to a tree. This lack of infrastructure has caused degradation of the shoreline as the user base for water craft does use the campground as a starting point for excursions onto the St. Regis waterways but due to a lack of durable launching sites they have created several eroded and denuded spots along the lakes bank. In order to accommodate the amount of use this asset receives and prevent further degradation this proposal is designed to give the Alumni Campground Committee a sensible set of options for structural improvements designed to suit the user bases needs and protect the valuable waterfront resources.
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2019
Authors: Tobias Calzarette

Afternoon Tea

Wed, 12/17/2014 - 17:26
Abstract: After air and water, tea is the most commonly consumed substance on earth. This steeped plant matter has affected every facet of the world, from the Buddhist Moncks of China to the royal courts of Britain, and the front porch of many southern states in America. The wide spread love and consumption of tea has created great passion among its consumers. A passion so large, that this warm beverage became the first mass commodity and has been the center of many great scandals, from the opium wars to the Boston Tea party protest. This incredible influential liquid will be brought to life through the Afternoon Tea that will be held December second. This tea will share the history of tea with a small group of people through a carefully prepared dinning experience. The dinning room will be a representation of the rituals of the classic English tea ceremony and the menu will embody the impact tea has had on Japan and China.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessie Husmann

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora

Corn and culture

Thu, 12/11/2014 - 10:47
Abstract: no abstract
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Christopher Griffin

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

Potato

Wed, 12/10/2014 - 14:06
Abstract: **Summary of Portfolio** When we picked our topics out of the hat, with my result being Potato, I took a very literal approach. Potato was the star in all 3 dishes, with help from other flavors, the potato was allowed to shine. I chose the Papas Rellenas dish because it was right up my alley as a chef, something stuffed and deep fried, but also spoke to the heritage of the potato. Potato originated in Peru and this was a Peruvian Papas Rellenas. The Gnocchi was an easy choice because it was a dish I really enjoyed making and eating in Italy, when I studied Abroad. The first time I had the sage and butter sauce with sautéed Gnocchi, I knew it was my favorite. Not only because of the simplicity of the Sauce, but how clearly you tasted POTATO when you ate the dish. It was difficult to find a potato dish that also had a recipe that was acknowledged to produce decent product. I was staying away from sweet potato because it is not technically a potato. I read a lot of recipe reviews, things like potato tortes and truffles but with mixed opinions on how the outcome was taste / consistency etc. When I found the Super Spud Brownie, most reviews said it was moist and delicious and a solid recipe so I figured it would be a good desert.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Wills Ohrnberger

Capstone

Wed, 12/10/2014 - 12:46
Abstract: Morgan Cuozzo
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Morgan Cuozzo

Soy

Tue, 12/09/2014 - 16:08
Abstract: Soybeans have a long history rooted in China, where it was a staple crop and main part of the diet. Over the years it has found its way into many different countries where it had many different influences. Additionally soybeans are extremely versatile and can be found in many different forms including tofu, oil, meat and cheese substitutes, miso and tempeh. However half of the world thinks soy is strange, exotic and only suitable as cattle feed.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Sarah Rogers

Is it possible to enhance classical Serbian cuisine by modernizing it?

Thu, 05/08/2014 - 14:05
Abstract: The research will cover the history of Serbian cuisine, how it changed during times, and in what direction could it possibly go. The starting point will be history, in order to understand what food is typically found and grown in the area, but also to discover what influences occurred during wars and migrations, and how the culture adapted to new ingredients and new cooking methods. Eventually the menu will be chosen and 5 classical Serbian dishes will be transformed. The modernized dish will have identical ingredients as the classic one but the cooking methods and the combination of flavors or texture might differ. The panel would be presented with a classical and a modern version of the chosen dish and they would be asked for their preference. The main focus of this research is not to substitute the classical dishes in any way, instead the goal is to improve them.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Marko Lalosevic