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Capstone Projects
Nose to Tail ~ Root to Leaf
Tue, 12/01/2020 - 23:22
Abstract: The idea of using all parts of products we have access to in the food industry. Keeping the integrity of all food products.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Nose to Tail ~ Root to Leaf Final .docx
Vegetarian and Plant-Based Food
Tue, 05/05/2020 - 10:01
Abstract: Serving Vegetarian and Plant-Based food in a Restaurant
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Finished Capstone .docx
Financial and Marketing Research for Alumni Campground
Sat, 05/09/2020 - 11:52
Abstract: The purpose of this capstone was to look at the financial plan for the Alumni Campground and make suggestions for marketing. Through interviews, surveys, and other research on the campground, we were able to see who uses the campground and areas of improvement for the physical site and marketing. Our recommendations are to help the campground prosper in the future
Access: Yes
Literary Rights: Off
Major: Environmental Studies, Natural Resources Conservation and Management
Year: 2020
File Attachments: Capstone Essay.docx
Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time
Thu, 12/13/2018 - 14:24
Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.
Access: Yes
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone_Final.docx
A Taste of Paul Smith's & The Adirondacks
Sun, 12/09/2018 - 15:50
Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Capstone Front cover.docx
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Capstone Portfolio.docx
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Capstone Final Draft Menu.docx
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Capstone each course photograph.docx
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Capstone Recipes.docx
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Master Poduct list.docx
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Capstone Order Form.docx
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Capstone individual costed recipies.docx
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Capstone Production schedule.docx
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Capstone Selena Hay Production List.docx
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Capstone Julia Ho Production List.docx
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Capstone Week Prep List.docx
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Woodsmen Cabin Prep List.docx
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Vic Prep List.docx
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St Regis Prep List.docx
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Capstone Van 1 Production Schedule.docx
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Capstone Van 2 Production Schedule.docx
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Capstone Van 3 Production Schedule.docx
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Capstone Tickets.docx
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Capstone self evaluation.docx
A Taste of Local Goat Cheese
Sat, 12/08/2018 - 11:22
Abstract: This capstone features the variety of goat cheeses in each of the courses!
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Capstone_Title.docx
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Capstone_Final.docx
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Capstone_self-evaluation.docx
Modern Cooking Techniques
Tue, 05/08/2018 - 12:13
Abstract: The history of molecular gastronomy and the methods.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Capstone poster .pptx
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MG Capstone paper.pdf
Homesteading for Beginners
Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
Access: No
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
A Taste of Tea
Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
Access: Yes
Literary Rights: Off
Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
CUL 462 Capstone Salt
Thu, 12/14/2017 - 15:53
Abstract: Capstone Theme Salt, Tyler Brooks, Chef Abt
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Essay.docx
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Self.docx
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Title Page.docx
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Dark Chocolate Truffles with Three Kinds of Salts.doc
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Maple Brine Pork loin With Cranberry Sauce and Roasted Beets.doc
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Roasted Vegetable Salad with Preserved Lemon Dressing.doc
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Salt Roasted Shrimp.doc
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Tyler Brooks Capstone Menu.docx
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Total Cost.xlsx
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Production Sheet for Capstone Week.docx
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Appitizer.docx
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Dark Chocolate Truffles.docx
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Maple Brined Pork.docx
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Salad.docx
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Production Sheet for Capstone Week.docx