After logging in with the login link in the top right, click here to upload your Capstone

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

File Attachments: Capstone Costing .docx , Capstone Garlic Paper .docx , Capstone Order Sheets.pdf , Capstone Recipes.docx , Garlic Capstone Poster.pptx , Real Deal Garlic Menu.docx , Self Analysis .docx , Self Production Sheet.docx , Staff Production Guide.docx

Authors: Alan Cary

Planning and Future Management of the Adirondack Land Trust Glenview Preserve

Sat, 05/11/2019 - 08:51

Abstract: The Adirondack Land Trust purchased a 238 acre parcel of land, Glenview Preserve, from the Trevor family in 2016. The Glenview Preserve is located along New York State Route 86 in Harrietstown. The Glenview Preserve already consists of a heavily visited scenic vista of Whiteface Mountain, the McKenzie Range, and other Adirondack High Peaks. The property borders the Bloomingdale Bog, the third largest boreal peatland in New York State. The Glenview Preserve can be a perfect spot to incorporate a trail system to allow visitors the opportunity for non-consumptive recreational activities. When creating a trail system for recreation it is important to examine the impacts on local flora and fauna. A clearly designated trail system is the number one way to mitigate impacts on soil, vegetation, wildlife, and water created by visitors. Within the preserve interpretive signs will be implemented to educate and inform visitors on proper usage of the trail system. The unique thing with the area is the gradual grade of only 50 feet so the breathtaking views are virtually accessible to everyone who visits. Recreational activities allow people to get outside and enjoy nature and hopefully build personal environmental stewardship. The trail system will not only allow recreational opportunities for visitors but establish a sense of an outdoor community.

Access: Yes

Literary Rights: Off

Major: Natural Resources Conservation and Management

Year: 2019

File Attachments: Capstone_Murray 2019.docx

Authors: Payton Murray

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

Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

Effects of Silvicultural Treatments on Wildlife Communities at the Paul Smith's College Forest Research Demonstration Areas

Fri, 05/11/2018 - 16:15

Abstract: Logging has drastically altered North American forest ecosystems for centuries. While extensive studies have been done to determine the impacts of different silvicultural practices on plant communities, minimal research has evaluated the impacts on wildlife communities, particularly in the Adirondack Mountains. Silvicultural practices may significantly impact wildlife communities due to the disturbances it causes, as well as the way it alters the habitat. We monitored winter wildlife communities in the Forest Ecosystem Research Demonstration Area owned by Paul Smith’s College in the Northern Adirondack Park. By analyzing the data collected by trail cameras, tracks and measuring percent browse, we compared the abundance and diversity of wildlife in three silvicultural treatments (i.e., clearcut, group selection, control). We also collected data regarding the physical aspects of the silvicultural treatment plot (i.e. canopy cover and snow depth) to indicate the kind of available habitat. We found that despite there being the highest average relative activity in group selection, there is no significant relationship between average relative activity and harvest treatment type. Using the Shannon-Weiner Diversity Index, we found that the highest diversity was in control/reference. Due to our limited treatment sample size, we did not have conclusive findings in most areas of our study. However, the highest total tracks and relative activity were found in the clearcuts. We suggest that more research be done on this study in order to eventually make forest management plans that properly account for both plant and wildlife species.

Access: Yes

Literary Rights: On

Major: Biology, Environmental Sciences, Natural Resources Conservation and Management

Year: 2018

File Attachments: Effects_Silviculture_Wildlife_FERDA.docx

Authors: Jacob Adams, Caitlin De Bellis, Tyler Fisk, Hyla Howe, Mark McHugh, Daniel Sutch

A Taste of Duck

Mon, 05/07/2018 - 09:17

Abstract: A four course meal based around duck.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Capstone Course 1 Recipe.docx , Capstone Course 2 Recipes.docx , course 3 recipes.docx , Capstone Dessert Recipes.docx , Capstone Menu.pdf , First Course Pricing.xlsx , Course 2 Costing.xlsx , Course 3 costing.xlsx , Course 4 Costing.xlsx , Capstone course Pics.docx , capstone paper.docx , capstone self evaluation.docx

Authors: Taylor Engel

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 , Capstone_Final.docx , Capstone_self-evaluation.docx

Authors: Julia Ho(:

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26

Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Mycophagy Research Paper , Food Costing and Menu with Recipes , Day of Service Order List , Final Menu and Wavier , Mushroom Interviews , Mushroom Invoice , Dinner Tickets , Production Sheets , Menu with Pictures , Capstone Poster , Evaluation of Myself

Authors: Selena C. Hay

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

Authors: Sean Conroy

Root Vegetables of the Adirondacks

Sat, 12/09/2017 - 14:52

Abstract: Learn about the nutrient packed superfoods that grow right here!

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Portfolio , Poster

Authors: Stephen DeSimone

A Community In a Meal

Fri, 05/04/2018 - 20:43

Abstract: Capstone focusing on the impact of sit-down meals. How the culture of sharing meals and making meals at home are changing.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2018

File Attachments: Final Paper , Menu and Costing Sheets , Production Sheet , Self Evalution , Capstone Poster

Authors: Rae Bednar