|Friday, June 10, 2011
A Message from Dr. Tim Barnett
Wow . . . Where do I start when it comes to an Academic Year Review for 2010-2011?!
First, this has been a very productive year for the Division of Student Affairs. We have seen a large increase in the number of educational and social programs offered by departments, and more importantly, we have seen an increase in the participation of students in these activities. Student Affairs also welcomed new staff members and wished retiring staff all the best. The communication and relationships with faculty continue to grow—we have seen many positive strides in that direction—and more and more faculty are supporting and attending activities sponsored by Student Affairs. Several important Student Affairs committees are helping staff and students in areas of professional development, program planning, sexual assault prevention and social events for the division. I only have last year to compare, but I’ve noticed more students around campus. Student Affairs can, I believe, take partial credit for that. Yes, it has been a very good year. Thank you for all your hard work.
This coming year will bring its own set of challenges and opportunities. While we have seen a huge increase in graduate student applications, we have seen a decrease in the undergraduate transfer and freshmen applications. The competition for transfer students has increased tremendously; universities that did not recruit transfer students in the past are heavily recruiting them now. There is the possibility we will see a significant increase in international students this fall at both the graduate and undergraduate level as well as an increase in students attending a full Intensive English program.
In Housing, there will be major renovations to update facilities in desperate need of such improvements. I hope to see more departments with upgraded technology, including software for disciplinary records; document imaging for Admissions, Registrar’s Office and Financial Assistance; Health Service medical records software; and Counseling Services records software.
We will look at the feasibility of a student union this year, but from a different perspective. I look forward to the development and implementation of a division-wide programming model and the development of a division-wide assessment process, both of which will be of tremendous help in moving the division forward.
Also in looking ahead, I hope to assemble a committee to work on a new Division Strategic Plan. We will see changes in leadership with Dr. Koch beginning her tenure as Chancellor July 1, and we hope to have her meet with the division sometime in late September. As in past years, I know the programming provided by different departments this coming year will be excellent.
Finally, on July 20, my office will coordinate a division-wide Disc Golf Scramble. It will probably be the hottest day of the summer, but I encourage you to participate. Please look for the registration form in today’s newsletter, in addition to an e-mail that will be forthcoming. Thank you again for a great year and have a wonderful summer.
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Highlights from the Division of Student Affairs 2011 Spring Retreat
The topic for the Spring 2011 Student Affairs Retreat was assessment, with Dr. John Schuh, Distinguished Professor Emeritus of Educational Leadership and Policy Studies at Iowa State University, sharing insights, experiences, advice, and more with Student Affairs staff.
When speaking at UIS and elsewhere, Dr. Schuh encourages people to be accountable for their work, always strive to improve, and to be committed to do better as professionals.
The most difficult part of assessment is the starting stage, according to Dr. Schuh. He said people often become stuck in the methodological process instead of examining and defining the basic concepts of the assessment process—assessment, evaluation and research. Of assessment, Dr. Schuh defined it as “Any effort to gather, analyze and interpret evidence that describes institutional, departmental, divisional or agency effectiveness”. Assessment, Dr. Schuh added, works best when it has clear, explicitly stated goals and when it is an ongoing process.
Even though we do well now, could we do better? And how do we know we are doing well unless we do an assessment? Dr. Schuh emphasized.
Why do assessment?
Some reasons include: Accountability, Improvement, Policy Development.
To download the powerpoint, click here.
Day Two included more information on assessment, and how to put it in into practice. Departments were encouraged to split up and sit with other departments to brainstorm and share ideas. Each table was asked to make a list of responses to each color.
A “Six Thinking Hats” group exercise presented by Rec Sports Director JT Timmons, included a look at ways people may approach assessment. The Six Thinking Hats notes the brain thinks in distinct ways, which are color coded:
- GREEN HAT is about possibilities, alternatives and new ideas.
- RED HAT is about fears, emotions and gut reactions.
- YELLOW HAT is about optimism, positive thinking, benefits and values.
- BLUE HAT is about the big picture, what has gone well and where can we go from here.
- WHITE HAT is about neutrality, objectivity, just the facts.
- BLACK HAT is about seriousness, problems and flaws. People mentioned such things as: fear of cuts, no money to do this, time consuming, good bye to sacred cows.
The retreat concluded with an annual awards presentation and lunch.
The awards recipients:
Student Affairs Award for Excellence – J.T. Timmons
Vice Chancellor Award – Aaron Boettcher
Quality Services Award – Donna Bettis
New Student Affairs Member Award – Randy Williams
Mentor of the Year Award – Beth Hoag
Students First Award – Chrisa Potthast-Leezer
Among the many things overheard at the retreat, two quotes were memorable. . .
“Much like the Borg, resistance is futile, you will be assimilated,” John Ringle on a Red Hat fear from his group.
“I am grateful for all of you who supported me when I first arrived on campus, wore the t-shirts, and simply said “How can I help you?” Kerry Poynter, on the past year of being a new student affairs employee.
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UIS 40th Commencement Ceremony was Special One for One Employee
Donna Bettis graduated in May with a Master’s Degree in Teacher Leadership. In 2004, Donna began as a temporary employee, and a year later was hired as the office’s Chief Clerk. In 2007 she became an Admissions and Records Representative, and started her current job as the Assessment and Systems Coordinator in August 2008.
When asked about the benefit of being both a student and a UIS employee, Donna replied: “Being both employee and student has given me a wonderful opportunity to understand both sides better. As an employee, I understand the stress and anxiety students feel during mid-terms and finals because I am going through the same feelings. As a student, I have been able to instruct classmates what steps they need to take to change their name, request a transcript, explain undergraduate guaranteed tuition and/or e-tuition to them and a number of other questions classmates have.
Student Success Story
One of the big success stories at graduation was seeing Josh Wertz and his service dog Ace walk across the stage to receive his Master’s degree in Human Development Counseling. Josh, who was marshal for the HDC program, plans to do community counseling.
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Brian Patton retiring from UIS Food Service
Brian Patton, director of the UIS Food Service, is retiring this summer after 30 years of service to the university.
Here is a Q&A with the retiring director.
Q: How long have you been at SSU/UIS?
I began work at SSU in July of 1980
Q: Do you dream (literally) about food and ways to prepare it healthfully?
Uh ….no. Dreaming about food makes me hungry and compels me to get out of bed and take a trip to the kitchen. My dogs resent this interruption of their rest periods, and become increasingly agitated. The old “ let sleeping dogs lie” adage is rooted in practical concern for personal safety. Over time, I have developed the ability to “ switch off” these food related dream sequences as a learned “ pain avoidance” response.
My dreams now involve all sorts of hypothetical’s for addressing the funding shortfalls of the now and future University system and images of people whom I know , but cannot recall their names. Go figure.
Q: What major changes have you seen in Food Service in your tenure?
Thirty years ago, there was more emphasis on food as a luxury. Dining out was an indulgence of gustatorial significance. The healthy eating concerns that we see everywhere now were of minimal concentration and to only a small segment of the general populace. The economy has also affected current food service trends. I no longer see the type of elaborate requests from our clientele for events as I did “ back in the day.”
As food prices have escalated as a result of higher global demand and technology now exercises our minds at the expense of our bodies, I see heightened concerns over the need to combine affordability with low-calorie alternatives.
Q: What are some of the major changes and the years they occurred?
1980: SSU contracts with George Bauer, highly successful restaurateur who came here from Germany and was a product of the classical European culinary industry. Bauer’s charge was to organize a new University Food Service in conjunction with increasing enrollment and the opening of the Public Affairs Center with a Conference Center.
The University cafeteria was located in what is now the Stars Lounge and Multi-Purpose Room of the Student Life Building.
Fall of 1980 and Spring of 1981: The Public Affairs Center opens, and the Food Service moves to its current location.
1982: Alan Barnhart , Brian Patton and Certified Executive Chef Luis Villamonte become SSU employees and assume the management of the department.
1992: Chef Luis retires from SSU and is succeeded by Chef Raven Pulliam, who served from 19 92 to 1998 and again from 2001 to 2008.
1995: SSU becomes UIS in July 1995
2000: Construction begins for renovation of what was commonly called the “ Cafeteria “ into the Food Emporium.
2001: Food Emporium opens. Lincoln Residence Hall opens with an LRH snack bar for new Freshman Capital Scholars. Meal plans are implemented for the first time.
2008: Executive Chef Howard Seidel hired. Founders Residence Hall and Capital Grille at FRH open. Capitol Perks opens in the Sangamon Auditorium Lobby. Nearly 400 meal plans are activated.
2010: UIS Food Service takes over operating Mary Jane’s Café in Brookens Library.
Q: What are changes you would like to see with Food Service?
I would love to see the residence halls “ squared up” and feature a central , state-of-the-art, Food Court that would provide a fuller and more option-laden facility for our future student body.
With a self-contained central unit and enough seating for 600 to 800, UIS would finally be able to exceed student expectations and offer a myriad of options that our current “ footprint” simply cannot approach. The Conference Center could again be utilized to a greater potential in providing for special events and upscale catering services. UIS Food Service already has the personnel to provide for the planning of these wishful prognostications, but will need the help of increased on-site enrollment and considerable capital expenditures to bring these improvements to fruition.
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UIS Career Development Center Presents at National Symposium
Tammy Craig and Kristen Chenoweth of the Career Development Center presented at the 2011 NACElink Symposium in Reston, VA.
The yearly symposium brings together hundreds of representatives from institutions around the U.S., each who use NACElink CSM, the online system known as UIS CareerConnect on our campus. Tammy and Kristen presented a session called “Reaching Across the University: Creating an Environment that Encourages Student Adoption of CSM.”
During their session, Tammy discussed how the Career Development Center networked and built relationships with other offices around campus. These relationships help offices across campus to better serve our students, providing a “one stop shop” for students, giving them one login with access to many opportunities and activities; apply for special internship programs, log volunteer activities, search for student employment, and more. The financial efficiencies or sharing a program like UIS CareerConnect were also discussed. Kristen discussed how UIS has been able to customize UIS CareerConnect, tailoring it to the needs of the individual departments and their students.
Tammy and Kristin say that through partnerships with Student Employment, ILSIP, Volunteer & Civic Engagement, Student Life, and other departments, the Career Development Center “ has worked to create an online environment that experienced 319 percent increase in student logins to UIS CareerConnect.”
UIS CareerConnect sees approximately 2, 000 student logins per month. Numbers continue to increase as students become more aware of everything UIS CareerConnect can do for them.
Among the many things students can do through UIS CareerConnect:
Search and apply for on-campus student employment & work study jobs
Search and apply for off-campus jobs and internships (part-time or full-time)
Log their courses, internships, volunteer activities
Track the skills learned through courses, jobs, internships, and organizations
Register for events
Request career counseling appointments
Create and store resumes and cover letters
Access all online career tools provided by the Career Development Center
Register for interviews with recruiters who visit campus
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Summer Fitness Tips
By Trent Tangen
Rec Sports Assistant Director, Fitness and Wellness
Summer is here, and for most Americans, this means it is time to get back in the swing of things (i.e. exercising). I just had this conversation with my mother, an elementary school teacher who doesn’t get as much exercise during the school year as she would like, and is looking to jump back into exercising now that the academic year is over.
Here are reminders I shared with her:
- Start out slow! You don’t have to start out walking or jogging for an hour, in fact some studies have shown a benefit to exercising for shorter durations multiple times per day. Going for a 20 minute walk in the morning and a 20 minute bike ride in the evening is one example. Slowly start to increase your base fitness levels especially if you are one to not get much exercise in during the academic year.
- Heat Safety! Aim for mornings and evenings when it is a little cooler outside and the sun isn’t beating down on you. Again this is especially important for those who have been out of the habit of exercising and maybe aren’t in as good of shape. It is also important to stay well hydrated, drink water before, during and after exercise. It isn’t a wise idea to drink a cup of coffee then go outside in the 90 degree heat and exercise! If you struggle with heat, maybe you’ve experienced heat exhaustion; you may want to consider sipping on a sports drink as the electrolytes will help keep you hydrated.
- Water sports! Walking, jogging, swimming and wading in a pool are all great activities with multiple benefits. The resistance from the water makes any activity a full body workout, your buoyancy can make exercising in the water therapeutic, the water will help keep you from overheating, and most important of all is that it is fun! Other water sports like canoeing or kayaking are great recreational activities to keep you active this summer.
- Join a league! Summer time equals summer leagues. With a little searching you can find summer leagues for softball, volleyball, bowling, tennis, soccer, golf, cycling and more. If you can’t find a league for a sport you like, create one! Beyond the benefits from the specific activity it also gets you out meeting new people and there is a degree of accountability to get some exercise in on the days the league meets.
- Make a weekend of it! Travel and recreation go hand in hand. Research a new park to go hiking at, a new bike trail to ride, a new golf course to play, or a new lake to kayak and make it a weekend getaway. You can also travel to support different organizations by participating in 5K walk/jog fundraisers.
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TRAC Summer Hours:
Monday thru Friday, 11am – 7pm
Saturday and Sunday, 12:00pm – 4:00pm.
Rec Sports Summer Group Exercise Schedule:
Monday -5pm Cardio Kick, 6pm ZUMBA
Tuesday – 5pm Absolute Abs, 6pm Yogalates
Wednesday – 12pm Yogalates, 5pm Interval Cross Training
Thursday – 5pm Kettlebells
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Edgewood Golf Course
Thursday, July 14
Disc Golf Scramble
UIS Disc Golf Course
Wednesday, July 20
The Guide set for August
The Guide, a summer publication of The Journal at UIS, will be published Aug. 1.
Print copies will be mailed to new students enrolled for fall semester, and a pdf of The Guide e-mailed to returning students enrolled for fall. In addition, it will be available at www.uisjournal.com, and 1,000 print copies will be available at several on and off-campus sites in August. A special section will include information about Welcome Week.
Campus offices and programs that have calendar items or other information they’d like to submit for The Guide should e-mail them to firstname.lastname@example.org by noon Tuesday, June 28. Advertisements may be ordered by e-mailing email@example.com; Deadline for ads is also noon Tuesday, June 28.
OptimalResume.com Is Coming
Beginning July 1, the Career Development Center will be offering students a new online system: OptimalResume.com. Just as the name suggests, Optimal is a platform for creating resumes. It will allow students to view samples, use templates, and give tips on resume writing.
While OptimalResume.com helps students create their optimal resume, it also allows students to create, plan, manage, and track their valuable skills and documents! Here are just a few of the modules UIS students will get to use:
- Cover letter templates and tips
- Video resumes
- Interview practice
- Online porfolios/document management
- Skills assessment & tracking
- Career websites where students can display their resumes, letters, and documents.
OptimalResume.com is taking the place of the current ResumeBuilder and Reflection ePortfolio that students have used during the past two years. Students asked for a more robust, more user-friendly product and the CDC looked for a product that would fit students’ needs. The program will be available to students on July 1, through UIS CareerConnect.
Bike to Work
Employees may now register for the UIS Bike to Work program, a collaboration between Student Affairs and Human Resources, according to Student Life Assistant Director Beth Hoag and Bob Lael, Acting Director of Human Resources.
The program will operate out of the Student Life Building, which includes shower facilities and lockers. Individuals who wish to utilize Bike to Work must complete an online registration form in order to obtain a key and use the SLB facilities.
Register Here: https://illinois.edu/fb/sec/5601331
Patton tips hat to staff
Brian Patton, retiring as the director of the UIS Food Service, recently reflected on the duties, responsibilities and work of the University Food Service staff.
This is what he said:
If there is one thing that I have ALWAYS been blessed with during my tenure, is a wealth of skilled, capable and enthusiastic staff.
I know that I leave the department in VERY good hands with Chef Seidel, Geoff Evans, Randy Williams and Eric Chrans. The skill level in the kitchen is superlative- Jay Chaplin, Michael Baggerly , Kyle Lucas and Kevin Walsh , have extensive experience and are each extremely innovative, and very talented. Danny Lau and AJ Huffman are artisans as well as production “ factories” – their attention to everything that comes out of our Cold Food area is obvious.
Our front of house personnel- the folks that are in direct contact with our customers every day , do an outstanding job of taking a high pressure – highly scrutinized task, and making it look easy. I never tire of receiving positive comments and letters of commendation on our front line staff : Jim Gleeson, Joe Gordon, Peter Wolff, Kathy Henry, Brian Moore, Measha Eanes, Christine Homer, Sieglinde Christie, Candy Tucker , Lacey Shanle, John Schnebeli Bob Baker, Jason Johnson , Mark Senor, Chris Lush and our student and extra help additions, THEY all work their “ tails off” to make sure our students , staff , faculty and campus visitors are attended to quickly and professionally.
Krystie Wilson and Brian Kroenlein , our catering supervisors, also make sure that all those special events that the University hosts ,flow smoothly and provide that extra level of service and presentation that UIS has been known for since our inception.
Profile: Women’s Center and Director Lynn Otterson
Where can students go on a Friday afternoon on campus to hang out, knit, crochet, watch movies, and just relax?
The UIS Women’s Center, where on any given Friday during the school year, one will find a number of students sitting around a movie, some knitting or crocheting, and all just winding down from their week. Director Lynn Otterson and staff of the Women’s Center say they continually strive to ensure the center is a welcoming place for all students on the UIS campus.
Lynn, Director of the Women’s Center since 1995, came to UIS--Sangamon State for her first month of employment--from the Lawrence Adult Education Center in Springfield. While at Lawrence, Lynn was the Volunteer Coordinator for Family and Adult Literacy and worked with both parents and children to enhance their skills. Lynn also previously worked for a not-for-profit environmental agency and has lived and worked in England and Italy.
What follows are a series of questions and answers with Lynn about the Women’s Center, located in the Student Life Building, and her position as Director:
Q: How do you define the purpose of the Women’s Center?
The purpose of Women’s Centers on college and university campuses is to improve the status of women in higher education by addressing concerns of particular interest to women. The UIS Women’s Center offers information, support, advocacy, and referrals for whatever gender-center issues arise.
Women’s Centers such as the one at UIS work to balance empowerment with violence awareness and services and make a concerted effort to connect with all students on campus.
Q: What kind of changes have you seen over the years?
“For the last couple of years seeds planted by earlier women have started to come to fruition, both in things that have changed and in things women now take for granted. One of the biggest changes right now is the heightened awareness of sexual assault. This has resulted in the federal government strengthening Title IX, the Campus Sexual Violence Elimination (SAVE) act, and what’is covered under both of these.
This is all getting heightened attention. The victory and successes achieved by the feminism of the 1970’s have made a lot of things better, but have also made more clear the core inequalities and deep seated pay inequity that still exists. Changes have also brought about a bigger focus on the core violence that shapes society. Women have attained a lot over the last 40 years, particularly in universities. There are still core inequalities, especially in economics and violence.
Q: What kind of approach does the Women’s Center use when planning activities? What are examples of activities the center sponsors?
Our many events combine education and empowerment with fun. Examples include “Consent is Sexy,” “Take Back the Night,” and “Girls Under the Hood.” Our Friday afternoon events will resume this fall and will be called TGIF, Thank God It’s Friday.
Q: What are among the aspects you like about your job?
I love working with the young students, and it is the students who keep me hipper than I would be.
Raymond Barnett April 2011 UIS Employee of the Month
Raymond Barnett, Transfer Coordination for UIS Admissions, was told by Kathryn Kleeman that they needed to go to Michelle Green's office to discuss the layout of the adult learner/credit for prior learning web site. Enroute, Kathryn then mentioned they needed to make a quick detour to the Public Affairs Center Restaurant to check on something.
The “checking” was a reception in honor of Raymond, who was named Employee of the Month in April 2011. Raymond said he was genuinely surprised and appreciative of the recognition.
Read more about Raymond>>
Click here to nominate someone for Employee of the Month.
½ box of spaghetti
¼ Cup butter
2 Tbls flour
½ tsp salt
¼ tsp pepper
1 pint half-and-half
4-5 pieces of bacon, crisply cooked, crumbled
1 Cup frozen peas
¾ Cup grated Parmesan cheese
1 egg, slightly beaten
2 Tbls chopped parsley (optional)
1. Heat oven to 350 degrees. Spray 2-quart glass baking dish with cooking spray.
2. Cook and drain spaghetti as directed on package; set aside. In same pot, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly, boil 1 minute. Remove from heat.
3. Add cooked spaghetti; bacon, peas and 1/2 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish and pat down. Sprinkle with remaining cheese.
4. Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley, if desired. Cut into squares to serve.
NOTE: You can vary this recipe by using your favorite frozen veggie or combination of veggies in place of the peas.
Student Affairs website: