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Capstone Projects

The Rolling Pin

Mon, 05/11/2020 - 02:50
Abstract: For my capstone I created my business "The Rolling Pin". The Rolling Pin is a bakery solely focused on cannabis infused goods located in Denver, Colorado. The Rolling pin business plan includes everything from budgets, to employees, to menus. It is a grab and go establishment for anyone over the age of 21. Tourism in Colorado in recent years have seen major spikes, making this location perfect for a business of this type. I managed to learn much more about a lot of interesting aspects than I expected while researching for different parts of this project. I hope anyone who reads this capstone will find that same joy!
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amy Gonzalez

Baby Rach's Bakery

Sun, 05/10/2020 - 23:26
Abstract: For our capstone project, the assignment was to create a business plan and create our ideal bakery. Every little detail was to be planned out to create a successful business. We were to create a name, logo, and menu for our bakery. Baby Rach’s Bakery specializes in miniature treats, and catering for young children. I learned a lot about what it takes to run a business, and what it would cost for me to start my own bakery.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Rachel Michaels

Cuyler Diner

Sun, 05/10/2020 - 22:33
Abstract: For capstone, I had taken an already existing business and made it my own. I had to research the current business plan of the diner and decide what direction I want to take the diner in, this meant I had to look at what is currently in the restaurant, the demographics, the atmosphere, and what expenses it would take to make the restaurant mine while still maintaining the current loyal customer base.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Johnathan Wood

Rocky's Baking

Sun, 05/10/2020 - 17:23
Abstract: For our capstone we were to create a business and create a business plan for it. We also had to create three signature items for our business, mine was the Maple Bacon Bourbon Buns, Peanut Butter Whiskey Balls and Tiramisu Cupcakes. For my capstone I created a diner called Rocky's Diner and Bakery that is located in Lake George,NY and would be open year round. Due to this capstone I learned a lot about running a business and what it takes to get one started.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amber Rockwell

Impacts of Minnow Species Composition on Marsh Feeding Ecology: A Look at Minnow Composition in Heron Marsh

Mon, 11/30/2020 - 16:07
Abstract: Minnows play an important role in marsh ecosystems as both predator and prey. The abundance of minnows in water systems makes them important tools for studying the feeding ecology of small prey fish. Minnow traps were set within specific regions and plots located in the Heron Marsh in the Adirondack Park, New York. These traps were baited and checked the next day, and minnows were identified by species then released. Trophic guilds were assigned to each minnow species based on literature and feeding habits. ANOVA tests were conducted to compare minnow species composition from the fall of 2020 in all regions of the marsh. Histograms were used to compare length-frequency over time and sites where minnows frequent. The composition of trophic guilds showed that carnivores were scarce, as creek chub only over 100mm were considered predatory, and they were not as frequent as smaller creek chub. Omnivorous generalist feeders were common but no specific site in the marsh had more omnivorous feeders than other sites. Finally, the abundance of insectivores was high in most sites, and highest in the forest ecology trail site. Length frequency of the two most caught fish, creek chub and finescale dace, were represented with histograms. Creek chub under 100mm were more abundant in every site than individuals larger than 100mm. Similarly, finescale dace 70mm and smaller were more common in every site.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2020
Authors: Emily Schmeltz

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
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
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 Lawns at Paul Smith’s College: The Effects of Mowing on Root Biomass and Soil Compaction

Mon, 12/07/2020 - 17:41
Abstract: Lawns are a valuable aspect of real estate in the United States. Maintained lawns cover over 163,000 square kilometers of land, yet few people realize the impact mowing can have on the ecosystem. This study will be looking at the impact of mowing on the grassland ecosystem and the terrain grassland ecosystem at Paul Smith’s College, located in Paul Smiths, New York. This study will be testing two different factors that are impacted by constant mowing on campus: soil compaction and root biomass of flora found on the sites. Soil compaction is the compression of soil due to large amounts of pressure placed on the surface soil. This event will be tested by using a soil bulk density test. The root biomass is being investigated by the use of a scale to weigh root given from each area of the study site. The study goal is to find out how the disturbances of mowing affect the grassland ecosystem found at Paul Smith’s College using two different factors: soil compaction, root biomass. The results of the study show the site type that has the greatest soil bulk density and the lowest dry root biomass in G/〖cm〗^3 is the dry slope site on the campus. Keywords: lawn ecology, effect of mowing, soil compaction, root biomass, root depth
Access: Yes
Literary Rights: On
Major: Ecological Restoration
Year: 2020
Authors: Timothy I Murphy