Students entering grades 6 through 9 in fall 2015 can enroll now for Robotics and STEM Camp, to be held Sunday-Wednesday, July 19-22 and 26-29, at UW-Green Bay. The camps challenge students to learn the basics of the engineering design process using hands-on learning with the Lego Mindstorms platform. Camp information and registration are available online.
Registration is now open for students entering grades 10 through 12 in fall 2015 to enroll now for the Life’s a Lab Reality Science Camp, Sunday, June 14 through Wednesday, June 17, at UW-Green Bay. The camp is a partnership between UW-Green Bay’s Summer Camp program, in the Office of Outreach and Adult Access, and Bellin College. For students interested in health careers such as physical therapy, sports medicine, radiology, emergency medical and research, this camp will offer tours of professional clinics and other medical facilities in the mornings and lab experiences in the afternoons. Camp Director is Associate Prof. Amanda Nelson, Human Biology. For details.
Steve VandenAvond, UW-Green Bay’s dean of continuing education and outreach, will be leaving April 3 to become the new vice president of extended learning and community engagement for Northern Michigan University, an institution of about 9,000 students in Marquette. He announced his family’s decision at Tuesday night’s meeting of the Allouez Village Board, which he serves as president. VandenAvond came to UW-Green Bay in January 2010 from an associate dean position with Silver Lake College. A graduate of Marquette University in Milwaukee, Illinois State and Loyola (of Chicago, where he earned his Ph.D.), he is entirely familiar with lake-effect snow from his previous tenure as a faculty member and director of the psychology program at Michigan Tech University, in Houghton. The Green Bay Press-Gazette has a short story online.
From critical issues to classroom technology, UW-Green Bay Education Outreach is presenting a sizeable and varied lineup of winter and spring Offerings for Educators. Designed to help teachers, administrators and other professionals obtain the practical education they need to apply theory and best practice to the classroom and school environment, these online and in-person courses offer myriad avenues for enrichment.
Outreach and Adult Access’ Eric Craver, whose LeadershipGreen Bay team joined forces with the local Girl Scouts on an anti-bullying project last year, is inviting UW-Green Bay faculty and staff to form teams for another Girl Scouts event — the annual Winner Trivia contest. This year’s event takes place from 5-9 p.m. Wednesday, May 20 at The Marq in De Pere. Teams of up to four people compete for the coveted traveling Winner Trivia trophy and other great prizes, with proceeds benefiting the Girl Scouts of the Northwestern Great Lakes.
The Wisconsin Small Business Development Center at UW-Green Bay will present two November workshops as part of its ongoing Supervisory Leadership Certificate Program series.
The month’s first workshop, “Hiring Wisely,” will be presented from 8:30 a.m.-3:30 p.m. Tuesday, Nov. 11 at the Advance Business and Manufacturing Center in Green Bay. Instructor Jana Stadtmueller, a human resources consultant for small-and mid-sized businesses in Northeastern Wisconsin, will teach attendees a process with tools and techniques for selecting strong, reliable candidates. Other topics for the day will include recruiting trends, leveraging social media in one’s search for talent and improving compliance with employment laws.
The second November workshop, “Financial Management for Non-Financial Managers,” will be held from 8:30 a.m.-3:30 p.m. Thursday, Nov. 20, also at the Advance Business and Manufacturing Center. This seminar will teach attendees about basic financial management skills every businessperson should know. Topics will include the three major financial statements, sources and uses of cash, cash budgeting, breakeven analysis and an introduction to financial ratios. Using real-life examples and exercises, participants will learn simple and necessary skills they can apply immediately to their workplace.
The Nov. 20 workshop will be led by instructor Greg Gauthier, an expert with more than 25 years of senior management experience in large, publicly traded and small, privately held companies. He was a small business owner for nearly 10 years and has particular strengths in operations management and information systems, cash flow and profitability, and business turnaround. Gauthier’s session is well suited for anyone who is new to financial concepts and techniques, and to any manager or executive who wishes to update his or her knowledge of basic finance and accounting. It is particularly applicable to individuals whose backgrounds are in creative, scientific or technical fields.
Designed for managers who are looking to build leadership skills and advance their businesses, the Supervisory Leadership Certificate Program and its component courses provide practical and interactive content that attendees can immediately integrate into their workplace leadership. The flexible program is designed for individuals who are just starting out on their leadership path, as well as more seasoned leaders who wish to improve upon specific skills.
Participants who wish to earn a Supervisory Leadership Certificate will be required to attend the two Core programs, Supervisory Leadership I and Supervisory Leadership II, as well as their choice of several elective programs within three years. However, individuals may take courses whether or not they intend to pursue the certificate. A complete list of courses and a downloadable brochure are available online.
All Supervisory Leadership programs are held at the Advance Business and Manufacturing Center, 2701 Larsen Road, Green Bay. All two-day elective courses are $425 per person and all one-day courses are $200, with group discounts available. Workshops meet from 8:30 a.m.-3:30 p.m. on the scheduled dates. Visit the SBDC website to register or call (920) 496-2117 to register or obtain additional information.
The Wisconsin Small Business Development Center (SBDC) at UW-Green Bay is part of a statewide network of SBDCs working with business owners and entrepreneurs to facilitate business growth and improvement, and to launch successful new companies. Through no-cost consulting, low-cost entrepreneurial education, and strategic facilitation, SBDC experts serve as resources for small and emerging mid-size companies. The Wisconsin SBDC is hosted by the University of Wisconsin-Extension and is funded in part through a cooperative agreement with the U.S. Small Business Administration.
The UW-Green Bay Outreach dinner lecture series resumes with a timely bit of programming: an evening featuring the soon-to-be-recipient of the UW System’s top teaching award. Historian Clifton Ganyard, an associate professor of Humanistic Studies, will present “Japan: A Cultural Perspective” Wednesday, June 4, in the Union’s Phoenix Room. The event includes social time, dinner and program, all between 6 and 8 p.m. There are details online.
Registration remains open for the latest installment in the UW-Green Bay Dinner Lecture series, featuring the culture and cuisine of modern Russia.
“Russia Today,” featuring UW-Green Bay Associate Prof. Katia Levintova, will take place Thursday, Sept. 26 in the Phoenix Room of the UW-Green Bay University Union. The event will begin at 6 p.m. with a gathering and cash bar; and the dinner and presentation will run from 6:30-8 p.m.
A native of Moscow, Levintova is an associate professor and adviser in Public and Environmental Affairs and chair of Political Science and Global Studies at UW-Green Bay. Her talk will focus on numerous aspects of Russia’s diversity, from climates, landscapes and cultures to traditions, history, language, customs and more.
“People might kind of assume this very stoic, very stone-faced image of Russia,” Levintova said. “But you know, Russians are known for their hospitality. … I think people realize how large Russia is, but just learning the hidden diversity — I’ll talk about different ethnic groups, their customs and dancing and costumes. The folk art — again, people just kind of have one image, of the nesting dolls, when they think about Russian folk art. But there’s so much more to it.”
One of Levintova’s areas of scholarship is post-communist society, and she often conducts research in Russia while visiting family during the summer. With Russia in the news frequently as of late, she anticipates there may be some questions concerning the country’s politics.
“One of the contrasts is, it’s such a modern country,” Levintova said, “but politics is sometimes — there is a lot of nostalgia for the Soviet Union in contemporary Russian politics, there’s all these debates about Stalinism, what was good, what was bad. So definitely, I think we can talk about politics in this contrastive way, as well.”
Levintova also helped shape the menu for the evening, which includes a Russian Potato Salad (one of her personal favorites), a hearty Borsch soup, beef stroganoff, stuffed cabbage roll, noodles with field mushrooms and dessert. Russia’s famous hospitality is showcased, in part, in its cuisine, she said.
Cost for the Dinner Lecture Series event is $29 per person, with registration available online. Participants also can register via U.S. Mail (send to Camps and Conferences – Office of Outreach, UW-Green Bay, 2420 Nicolet Drive, Green Bay, WI 54311). For questions or additional information, call (920) 465-2775 (local), (800) 621-2313 or email.
When one thinks of Italian cooking, pasta and sauce are among the first things that come to mind. But when some 150 guests sat down to a Roman feast Tuesday (June 11) at the University Union, there was no marinara on the menu. Continue reading
Award-winning Prof. Greg Aldrete will headline a Roman Feast Dinner Lecture Series event June 11, taking audiences back in time with a traditional Roman banquet. But before your thoughts turn to spaghetti marinara, remember this is an authentic meal the way it once was — and tomatoes (not to mention potatoes, corn, chocolate, certain fruits and peanuts) are not on the menu. You’ll learn why during the event, which begins with a gathering and cash bar at 6 p.m., followed by dinner and presentation from 6:30-8 p.m. Attendees will learn what the Romans would have eaten, seen, heard and done at such a feast, and sample many traditional foods for themselves. The menu includes a variety of appetizers; soup with onion; carrots with herbs and a touch of honey; apple-stuffed pork loin with apple cider cream sauce; a mystery egg/vegetable dish; and honey custard for dessert. Beverages included; cost is $24 per person. The event will be held in the Union’s Phoenix Room — and yes, togas and sandals are welcome. More info.