UIS Student Affairs Newsletter
Friday, June 29, 2012

A Message from Dr. Tim Barnett:
Transfer Express

Dr. Tim BarnettAttracting and retaining transfer students, I believe, are key steps to keeping UIS enrollment numbers where we want them to be. As the Admissions web site notes, “The University of Illinois Springfield has been dedicated to transfer students since it opened!”
 
The last three years at UIS saw a decline in transfer applications as well as a decline in the number of transfer students admitted.   To help turn such declines into increases, Admissions has hired staff whose primary focus is to recruit students from community colleges.  The current top five transfer schools for UIS are Lincoln Land Community College, Illinois Central Community College, Richland Community College, Parkland Community College and College of Lake County.
 
UIS is making it easier for transfer students to enroll through “Transfer Express,” which was launched in April. A series of nine one-stop, one-day events, Transfer Express began April 27 and will continue through Aug. 20. A true one-stop shop, Transfer Express allows students from area community colleges, other universities, and those who never finished college to get everything taken care of for fall 2012 classes. For example, in just a morning or afternoon, a student can talk to an advisor about transferring credits, fill out an admissions application, be admitted, be advised on course decisions, secure financial aid, and even register for classes before leaving. So far, the response from those students attending has been overwhelmingly positive. On these special days, UIS student affairs and academic advisors prove what  makes UIS truly great – expert advising, helpful staff, and an open door.

Transfer Express will next be offered July 26 and 27, and Aug. 18 and 20. Weekday sessions run from 8 a.m. to 6 p.m.,and Saturday sessions from 9 a.m. to 1 p.m. in University Hall, Room 1031.

No advance registration for Transfer Express is necessary. Students must be applying for an on-campus program, have a 2.00 cumulative transfer GPA on a 4.0 scale, have 30 transfer hours by entry to UIS in the fall, and have filed the 2012-2013 FAFSA. As we get closer to the beginning of the fall 2012 semester, we expect increasing numbers of students to utilize Transfer Express opportunities.
 
Enrollments are critical to maintaining the strength and success of any university and the programs it offers.  Some universities have a highly competitive, highly selective process for admissions. Most universities, including UIS, have to work very hard to attract and retain the quality students we do. 
 
Thank you to all of you within the Division of Student Affairs for the work you do to serve students.

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Stellar Student Service Tips

Tim Elmore Discusses Generational Traits, Needs of Students and Encourages Student Affairs Staff to "Grow Tomorrow's Leaders"

Tim Elmore

Today’s traditional college students can be labeled in a number of ways--Gen Y, Gen iY, and Millenials—and they have differing outlooks and expectations from the generations of college students before them, according to Dr. Tim Elmore, founder and president of Growing Leaders.

When Student Affairs personnel have a better understanding of each generation of students and a willingness to help them develop in multiple ways, they help grow tomorrow’s leaders, said Elmore, keynote speaker for the annual UIS Student Affairs Retreat, held on campus in May.
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Among Dr. Elmore’s observations about today’s traditional college students:
• Born between 1984 and 2000, they grew up in a world he said has tried to protect them while also building their self-esteem.
• They tend to be confident, family-oriented and tech savvy. They also see themselves as influential.
• Interestingly, many of today’s college students report feeling that they don’t become adults until their have their first child.

Dr. Elmore described this generation as the EPIC generation:
• E: Experiential – they want experience, not just lecture.
• P: Participatory – they want to weigh in.
• I: Image Rich – they are visual learners.
• C: Connected – not just with technology but with each other.

Communication with members of the EPIC generation can be enhanced when others “Get to the ‘why’ before you give them the ‘what,’” Dr. Elmore said, adding, “Telling today’s students what they have to do is not enough. Remember that they are experiential and participatory and want to make connections between the things they do and the reasons they do them.”

Although Dr. Elmore’s presentation focused on Generation iY, he also shared points that relate to all students, regardless of the generation:

• Today’s student is bombarded with information from all directions and all media simultaneously. As a result, 90 percent of students report feeling overwhelmed because of all this information.

Student Affairs personnel, he stressed, can help students navigate the sea of information by helping them connect the “whys” with the “whats.”

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New Safe Zone 2.0: Fundamentals & Continuing Education Program

Safe Zone Sign

Safe Zone is set to debut a brand new sign and kick off a new Fundamentals training curriculum after a year of assessment and a move to the LGBTQA Resource Office. Current members will immediately receive their new sign after recommitting and signing up for two of four new continuing education sessions.

Potential Safe Zone members need to attend the Fundamentals session (or test out of it online) and attend two of four continuing education sessions. Continuing education sessions include Transgender, Bi/Pansexuality, Religion, Safe Dating & Relationships. Upon completion of the two continuing education sessions they can decide to sign a pledge agreement and receive the new Safe Zone sign. Members achieve additional stickers for their Safe Zone sign after completing the other continuing education sessions. Members are required to hang their sign and display other Safe Zone membership indicators (t-shirt, button, magnet) in their work, living, or learning space on campus.

Students, staff and faculty can sign up. Sign up for fall dates (current and potential members) starting in late August at http://www.uis.edu/lgbtq/programs/SafeZone.

The coordinating committee spent a year listening and talking to current members about their continuing needs, reviewing the visibility and operating procedures of the program, and practicing facilitation skills. A new curriculum has been written that includes material on multiple identities, the intersections of faith and sexuality, and a stronger trans and bisexuality emphasis. Pilot testing of the curriculum is occurring this summer. Additionally, trained student peer educators will for the first time play a role in facilitating. This new Safe Zone streamlines the process of becoming a member while still requiring a best practice contemporary training commitment.

Safe Zone began at UIS over seven years ago as an ad-hoc committee of staff, faculty, and students from across the university. In its duration, the program has trained hundreds of students, staff, and faculty to be better allies to the LGBTQ community at UIS. Safe Zone members are identified by the sign that they hang on their office door or living space and have been required to attend trainings. Members agree that they work to provide a space that is free from homophobia, heterosexism, and transphobia while serving as a resource to LGBTQ and allied students.

Safe Zone Coordinating Committee:

• Susan Gallagher – Library Operations Associate, Brookens Library
• Dr. Holly Kent – Assistant Professor, History
• Dr. Juanita Ortiz – Assistant Professor, Criminal Justice
• Deb Ply – Office Manager, Vice Chancellor of Academic Affairs
• Kerry Poynter – Director, LGBTQA Resource Office
• Lynne Price – (retired) Former Director, Health Service
• Michael Stephens – Graduate Assistant, LGBTQA Resource Office
• Dr. Holly Thompson – Associate Professor, Human Development Counseling

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CDC Awarded Gold Certification by Out for Work

Out for Work Gold Medal

During this year’s National Association of Colleges and Employers (NACE) conference, the UIS Career Development Center was recognized as a Gold certified career center by Out for Work. Out for Work is an organization that seeks to enhance the educational experience of LGBT students in the areas of career planning and opportunities. Of the 109 currently certified schools, only 14% have been awarded the gold certification.

According to the Out for Work web site, their Career Center Certification Program is “designed to assess the quality, quantity, and availability of career resource materials for LGBTQ students. The certification survey’s objectives are:
• Gauge the current tools and available resources focused on how to be “out” in the workplace.
• Assess the quality and quantity of LBGTQ materials available to students.
• Assess the willingness of career centers to host or attend LGBTQ & Ally career conferences.

To become certified and be awarded the gold medal, the UIS CDC completed OUt for Work's survey and was evaluated by Out for Work. As a certified school, UIS and its students receive access an online career center library, webinars, and other helpful information.

Learn more about Out for Work

Out for Work Logo

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Recreational Sports Summer Golf OutingTeam at Golf Outing

Where: Edgewood Golf Club in Auburn, IL
When: Thursday, July 12, 2012

  • Four ball scramble. Sign up individually, in pairs, or groups of three or four.
  • Registration forms can be picked up at the Rec Sports Office or downloaded from the Rec Sports web site (www.uis.edu/recsports).
  • Entry Deadline is Thursday, July 5 at 5pmReturn registration form and pay fee (cash or check) to the Rec Sports Office (TRAC 1008).
  • Check-in at Edgewood on July 12 between 7:00-7:40a.m. Modified shotgun begins promptly at 8:00a.m.
  • Fee includes 18 holes of golf, golf cart, lunch, and bottled water.

$30 for UIS Rec Members
$45 for All Other Participants

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Lynne Price Retiring After Nearly 42 Years at UIS

Lynn Price


Lynne Price, director of the Campus Health Services, is retiring after nearly 42 years on the job. 
 
Recognized as the longest-serving employee to work at UIS,  Lynne joined then Sangamon State University in 1970 as the school’s only staff nurse.
 
“It’s the best decision I ever made in my life to come here. It’s been a great ride,” Lynne told The State Journal-Register when it interviewed her recently.
 
Lynne said she plans to travel and volunteer in her retirement.  In an interview with The Journal student newspaper, she noted, in part, “I'll travel afar, but I also like to camp. I'd like to start at the northern part of the United States and go all the way down, as far as I can go with my camper.”
 
Given the opportunity, Lynne said she would also like to travel outside of the United States.
 
Lynne told The Journal that while she will not miss the many meetings involved with university work, she will miss providing health care to students.
 
“I would like to thank the students and the student government for being supportive for all these many years. I don't think students have ever not been supportive in what we [Health Services] do,” she said.

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Stellar Student Service Tips


Leadership Consortium

When: Wed. July 25, 2012, 9:00 am - 11:30 a.m.
Where: Public Affairs Building, Room C/D

Special Guest Speaker: Katherine Krajcovic, EdD
Adjunct Faculty - Women's Studies at Webster University
Director of Operations - Enrollment Managment & Student Affairs at Webster University

Speaker: Katherine Krajcovic

Topics:

  • Welcome
  • Communication (gender) styles: Leveraging differences for inclusive outcomes
  • Creating a Culture of Active Leadership: Implementing strategies for performance planning, goal setting, orientation programs, and policies to actively guide

Participants should bring 3-5 examples of potential professional and personal goals for the goal-setting session.

This workshop is FREE and open to the entire UIS campus community. Registration required at https://illinois.edu/fb/sec/3953464

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Cox Children’s Center Observes ‘Week of the Young Child’

4 daycare children celebrating


 
A variety of activities marked the Cox Children’s Center’s observance of “The Week of the Young Child,” a nationwide event held in April.
“We use this week to celebrate the children, families, and staff of our child care center. During the week, we plan activities that circle around one of the themes that the National Association for the Education of Young Children provided for us. This year, we chose health and nutrition because it is one of the areas of growth and development that can be overlooked,” said Kendra Ayers, Child Development Supervisor with the Cox Children’s Center.  
 Families, Kendra said, helped create a Teacher Appreciation Day that included a luncheon for all staff and student teachers. They also provided recipes for a “healthy cookbook.” Also part of the week was the annual Scholastic Book Fair, from which the Cox Children’s Center receives 40 percent of profits to add books to the center’s classrooms.
 
“We had a wonderful time learning throughout the week about how to become more active and how to eat healthier. The families of our center collected health and hygiene items for Inner City Missions as part of our community outreach project,” Kendra said, providing the following recap:
 
Monday:
Took a campus walk with our families and enjoyed a healthy snack on the center’s deck upon our return.
 
Tuesday:
Created fun and healthy snacks and discussed how healthy snacks give us energy. We had a special visit from Clifford, the Big Red Dog.
 
Wednesday:
Participated in an exercise demonstration by Fitness and Wellness staff of Recreational Sports.
 
Thursday:
Created a healthy foods cookbook that included families’ healthy recipes.
 
Friday:
Held a dance-off, relay race and food art contest. Each child was given a certificate to show he or she completed a week of learning about health and nutrition.

 

Daycare children outside

Daycare Children meet storybook character

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1990 Alum Wenguang Huang is 2012 Commencement Speaker

Commencement Speaker Wenguang Huang

Wenguang Huang, a 1990 graduate of the Public Affairs Reporting Program and author of the book, “The Little Red Guard,” gave the 2012 UIS Commencement address. Among other things, he noted, in part, “There is a Chinese saying, ‘When you taste sweet water, don't forget the person who dug the well.’  I want to thank this university,which gave me the skills and confidence to write successfully in a new language. This community embraced me warmly and helped me flourish in the country, which I now call home.” 

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Lavender Graduation

Celebrating at Lavender Graduation

Student receiving award at lavender graduation

Shaking hands at Lavender Graduation

UIS staff and faculty joined students for the 2012 Lavender Graduation,  a cultural celebration that recognizes lesbian, gay, bi, trans, queer and allied students of all backgrounds. The ceremony acknowledges their achievements and contributions to the university as students who survived the college experience thanks to their activities and education at UIS. First started at the University of Michigan in 1995, the ceremony is now conducted at hundreds of universities nationwide.

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Retreat Luncheon Snapshots

Members of Student Affairs at the 2012 Retreat

Members of Student Affairs at the 2012 Retreat

Member of Student Affairs at the 2012 Retreat

 

If you have events you want included on the calendar for the next newsletter, email Debbie Landis, Cathleen Cassavant, Kristen Chenoweth, Gwen Cribbett, Geoff Evans, Kim Rutherford, or Trent Tangen

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News Briefs

Student Affairs Newsletter online

The Student Affairs Newsletter will continue to be e-mailed to Student Affairs employees, but will also be available on the Student Affairs Newsletter web site, starting with today’s issue.

Having the newsletter online provides information about the diverse activities occurring within the Division of Student Affairs, said Dr. Tim Barnett, Vice Chancellor for Student Affairs, and members of the Student Affairs Newsletter Committee.

The Student Affairs web site is available at www.uis.edu/studentaffairs.

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Staff Spotlight

Student Affairs Awards Announced at Annual Retreat

STUDENTS FIRST: TRENT TANGEN


This person models Students First behavior each day. He is open to ideas and opinions from others; he thinks through decisions, all in an effort to assist students. He is very deserving of this award.

NEW STUDENT AFFAIRS PROFESSIONAL
LIZ STEINBORN


This person is very energetic and shows a true concern for student issues that arise.  She finds a balance between necessary policies and procedures and student needs.  She is thoughtful, knowledgeable and a valuable member of UIS Student Affairs.

MENTOR OF THE YEAR
JEANNIE CAPRANICA

This person was nominated by several students.

This is what some of them said –
"She has been a great mentor for me as well as other students by promoting learning as well as my involvement on campus and academic development.
Many students come to her office just to talk and she finds ways to improve our lives at UIS."


"She is always willing to help and loves encouraging students to get involved on campus."


"She’s one of the sweetest ladies I know and definitely deserves the Mentor of the year award."

QUALITY SERVICE
REBECCA PRATHER

She is first to volunteer without having to be asked. He can do and let’s do spirit is pervasive and speaks well of her willingness to contribute to the success of the office and the institution. She is most willing to lend a helping hand whenever and wherever needed giving of her time and talent across the campus.

AWARD FOR EXCELLENCE
CAROLYN SCHLOEMAN

She understands the importance of cooperation within the office and is dedicated to performing at the highest levels. She handles difficult situations with grace and empathy allowing for speedy and positive resolutions. She learns quickly and applies that knowledge daily on the job. Her mannerisms and communication skills evoke trust in the eyes of those coming in contact with her, be it students, parents or staff.

VICE CHANCELLOR'S AWARD
SARAH COLBY WEAVER

Sarah was cited, among other things, for her ability to transition into her position as Director of the Office of Disability Services and make positive changes in her first year on the job.

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Rick Lane Accepts Post at Emory

Rick Lane, director of International Student Services at UIS for 4 ½ years, has stepped down to accept a position of Assistant Director of International Student and Scholar Services at Emory University in Atlanta.
 
Rick said he looked forward to being geographically closer to several family members who live in the South, but added he’ll miss “the many wonderful colleagues and friends I have grown to know and appreciate over the past 4 ½ years.”
 
Emory, which had an overall student enrollment of 13,893 in fall 2011, says the university “welcomes more than 3,000 scholars and students from more than 120 countries.” The international scholars, employed by Emory, conduct research and teach.

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Beth Hoag to Pursue Ph.D.

Beth Hoag, Assistant Director of Student Life at UIS for six years, has resigned to pursue a Ph.D. in Higher Education and Student Affairs at Bowling Green State University of Ohio.  She will be a full-time graduate student and hold an assistantship with the university’s Vice President of Student Affairs.
 
Asked by The Journal student newspaper to describe Beth’s work at UIS,  Director of Student Life Cynthia Thompson said, in part, that Beth had been “optimistic, enthusiastic and full of ideas for how to make life better for students at UIS.”
  
Colleagues at UIS and elsewhere have honored Beth’s work with such awards as UIS Employee of the Month, UIS LGBTQ Ally of the Year, and a Lifetime Achievement Award from the National Association for Campus Activities
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UIS Students Plant More Than 3,500 Trees

 
Almost 200 University of Illinois Springfield students helped plant over 3,500 trees at Carpenter and Gurgens Park in Springfield on Arbor Day. It was all part of the Springfest service event.

“It’s a lot of fun being out here with my teammates,” said Rachel Boyd, a senior political science and psychology major. “A lot of us aren’t use to being out here and doing all kids of manual labor, so it’s kind of a culture shock for a lot of us.”

While it may have been hard work for some, junior Nathan Burkman said it is worth the time and effort. The tree planting was his first major volunteer event.

“You don’t realize how it is until you get out here and then do it,” said Burkman, a criminal justice major. “Once you’re out here doing it, you realize maybe you should get involved.”

The students spent the afternoon digging holes, placing protectors over the trees, and making sure the plants received enough water to grow successfully.

“We’re trying to instill a sense of environmental responsibility in our students and a sense of commitment to community in our students and this serves both purposes,” said Mark Dochterman, director of the UIS Volunteer & Civic Engagement Center.

A service event is a relatively new part of Springfest, a week-long event during which students compete in a variety of fun and educational events.

“It’s a great way to do something fun and good for our community as well. I’m glad they put together as our final Springfest event,” said Boyd.

spacerThe Diversity Center Helps Celebrate Graduates

The Diversity Center held a reception May 11 honoring graduates and their families.

This year, there was a larger crowd than usual, with more than 125 people in attendance.  The room was filled with music provided by DJ, Jamie Cruz, UIS junior, with appetizers provided by  the UIS Food Service.

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TRAC
Informal Open Recreation Hours

UIS Department of Recreational Sports
SUMMER 2012


Beginning Saturday, May 12, 2012
 
Monday through Friday
11am-7pm
 
Saturday & Sunday
12pm-4pm
spacerFood Service's Hours of Operation for Summer 2012  

Food Emporium:
Open Monday - Friday, 8:00 AM - 4:00 Beginning Monday, May 14th

Closed weekends beginning Saturday, May 12th

The Food Emporium will resume regular hours of operation on Monday, August 27th.
 

Capitol Perks:
Closed beginning Saturday, May 12th.

Capitol Perks will be open the following dates during the summer:

June 21-22, 8:00 AM - 6:00 PM
July 26-27, 8:00 AM - 6:00 PM
August 20-21, 8:00 AM - 6:00 PM

Capitol Perks will resume regular hours of operation on Monday, August 27th.

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Recipe Rack

Grilling Fruit


Hard fruits like apples, pears and pineapples are the easiest because they hold their shape and texture while cooking.

With many fruits you can simply cut them in half and remove the seeds and core. With most fruits you can leave the peels on. This helps hold them together.
After cutting the fruit, soak it enough cold water to completely cover the fruit. Add one teaspoon of lemon juice for each cup of water to keep the fruit from turning brown. Soak for 20-30 minutes.

You may also add spices (cinnamon, nutmeg etc.) or your favorite alcohol to the water to enhance the flavor of the fruit. Rum and brown sugar is great!
 
Grill the fruit on medium high heat. To keep the fruit from sticking lightly brush it with butter or vegetable oil. Grill until the fruit is slightly soft to the touch.
 
 
 
Grilled Pineapple
 
Ingredients:
 
1 pineapple, peeled cored and cut in 1 inch slices.
¾ cup tequila or rum
¾ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
Butter as needed
 
Preparation:
 
Mix tequila, sugar, vanilla and cinnamon together.
Dip each pineapple slice in mixture to completely soak.
Brush each slice with melted butter and grill on medium high heat for about 10 minutes.
Turn the fruit occasionally and baste with tequila mixture while grilling.
 
 
Grilled Corn on the Cob
 
Preparation:
 
Soak the whole cobs in cold water for at least 15 minutes. Be sure the cobs are completely covered with water.
Soaking provides extra moisture for cooking and will steam the kernels inside the husks. Remove the corn from water and shale off any excess water.
Peel the husks back and remove the silk. If the corn has many layers of husk, remove a few layers but leave a few layers for protection.

Do not remove all the layers.
Brush the kernels with butter or oil, place the husks back over the corn and grill on medium high heat for about 15 minutes while turning occasionally. If husks begin to get too brown, move to indirect heat until kernels are tender.
 
 
 
Black Bean Burgers
 
Ingredients:
½ onion, diced
1 can black beans, drained
½ cup flour
2 slices crumbled bread
1 teaspoon each; garlic powder, onion powder and salt
Oil as needed
 
 
Preparation:
Sauté onion in oil until soft. In large bowl mash beans until smooth and add rest of ingredients.
(Add flour a few table spoons at a time to combine well)
Form bean mixture into patties and fry in a little oil until firm. You can grill them at this point or freeze until you’re ready to grill.

Recipes above, courtesy of Geoffrey Evans

Jamaica Cake

This cake is made right in the pan.

Ingredients:

2 Cups Sugar
1-1/2 Cups Vegetable Oil
1-1/2 Cups Chopped Pecans
3 Cups Flour
2 Bananas, peeled and diced
3 Eggs
1 20-ounce can Crushed Pineapple with Juice, undrained
1 teaspoon Vanilla extract
1 teaspoon Salt
1 teaspoon Baking Soda

1. Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.


2. Bake in a preheated 350 degree oven for 60 minutes or until cake tests done.

Cabbage Salad

1 Green Cabbage
4 medium Carrots
6 stalks Celery
1 Cucumber
½ Cup Sugar
½ Cup Vinegar
½ Cup Oil
1 Cup boiling Water

1. Slice cabbage into thin strips
2. Slice carrot into thin slices.
3. Slice celery into thin strips crossway
4. Slice cucumber into thin slices.
5. Place all ingredients into a container with a lid
6. Pour the boiling water over the veggies
7. Cover the container for 20 minutes
8. Drain the liquid
9. Serve at room temperature

Jamaican Banana Cake

1 Duncan Hines Moist Deluxe Banana Supreme Cake Mix
½ Cup Walnuts

Topping:

¾ Cup Brown Sugar
1/3 Cup Butter flavored Shortening
2 Tablespoon Milk
1 Cup flaked Coconut
1/3 Cup Walnuts

1. Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan.

2. For cake, prepare according to package directions and stir in the ½ Cup chopped walnuts. Pour into pan.

3. Bake at 350 degrees for 33 to 38 minutes or until toothpick inserted in center comes out clean.

4. For topping, set oven to broil. Combine brown sugar, shortening and milk in small saucepan. Cook over medium heat, stirring constantly for 2 minutes, or until shortening melts. Stir in coconut and 1/3 cup walnuts. Spread over warm cake. Broil 4 inches from heat for 2 to 3 minutes or until golden. Cool completely.

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Student Affairs web site:

www.uis.edu/studentaffairs