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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
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
File Attachments: Fusion Cuisine Capstone.docx
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Capstone Poster_1.pptx
Umami
Fri, 05/08/2020 - 13:48
Abstract: Information about Umami
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Umami Capstone Paper Completed!!!!!!!!.docx
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
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
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
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
A Comparative Look at Low-Impact versus High-Impact Camping Techniques
Fri, 05/08/2020 - 19:36
Abstract: For as long as there has been people inhabiting the area that is now known as the Adirondack Park, there have been people establishing camping techniques there. These techniques have evolved over time, from the primitive style of the Haudenosaunee Natives of almost 1,000 years ago to the creation of the Adirondack Lean-to, and finally the Great Camps of the 19th century, some of which are still standing tall and in use to this day. The early American residents of the Adirondacks made the local economy thrive off of camping, guiding, hunting, and trapping. While many people of the time saw the Adirondack Park from a capitol viewpoint, it soon became promoted for its natural beauty and wonder, which helped the area be seen and used with a more thoughtful perspective in mind. The aesthetic influences of the Adirondack camping styles can be seen around the country today and is a cornerstone of the modern Adirondack tourist economy. One major factor of camping in the Adirondack Park is low-impact camping. This idea prevents damages to the environment from any impacts created whilst camping. By following these guidelines, campers are able to properly appreciate and enjoy their time in the great outdoors.
Keywords: Leave No Trace, Low-Impact Camping, Camping, Adirondack Park
Access: Yes
Literary Rights: Off
Major: Integrative Studies, Natural Resources Conservation and Management
Year: 2020
File Attachments: Capstone Paper Final Copy.docx
Birding within the Alumni Campground
Mon, 05/18/2020 - 13:48
Abstract: With birdwatchers forming the largest group of tourist, they become potential candidates for improving the well-being of local communities by educating locals about the biodiversity of bird species and creating local and national incentives for successful protection and preservation of natural areas (Asefa, 2015). With this, there is potential for economic growth and visitor diversity to increase within the Alumni Campground in Paul Smith's, NY through bird-watching activities. This project will research the bird species found within the Alumni Campground to give visitors an understanding of the birding opportunities found during their camping experience. My research uses a hands-on approach for determining bird species (field research), rather than using citizen science experiments that rely on outside sources for determining bird species.
Access: Yes
Literary Rights: On
Major: Natural Resources Conservation and Management
Year: 2020
File Attachments: Birding within the Alumni Campground-Final Paper.docx
PSC Alumni Campground Campsite Firewood: Risks and Solutions
Mon, 05/11/2020 - 01:37
Abstract: The purpose of our capstone was to build a woodshed for the PSC Alumni Campground. Camping is one of the most widely participated recreational activities during the year, and has been a recreational activity in the Adirondacks for many generations. People who camp at times find It difficult to locate dry firewood or any firewood at all, so they bring their own firewood with them or continue to search for wood off established trails. Walking off established trails can kill plant vegetation or disrupt natural processes in the forest. My group and I decided a woodshed that holds 3 cords of wood for the Alumni Campground would allow campers to stop searching for firewood out in the forest and prevent campers from bringing their own firewood into the park and risking the spread of any invasive species. The woodshed dimensions were 5ft in width by 12ft long and 7ft at the highest point and 5ft in the back. With a few slight modifications, we spaced the floorboards 6in apart for more ventilation. Overall, due to the pandemic, we were unable to complete the entire woodshed.
Access: No
Literary Rights: On
Major: Natural Resources Conservation and Management
Year: 2020
File Attachments: The Author has selected not to publish this complete work.