In this session, I learned about possible ways to integrate campus departments into the Campus Kitchen. I learned that possibilities exist to reach out to departments that may be able to set up classes where students serve the Campus Kitchen for the leadership, service and service-learning aspect. I will take back the energy that comes from the idea that departments such as Service Learning and Business Management are two key departments that can have the Campus Kitchen intertwined into their classes.
We learned about how
We discussed and heard how much Mgt. 330 course embeds service learning projects and what a benefit it is to student learning and CKP. I learned about best practices in applied learning in management and group self-assessment tools. I will take back to UW-Eau Claire an idea of using a community leadership course (by a management professor) to incubate CKP on our campus followed by a management course as a way to kick-off and support our Campus Kitchen initially and on an ongoing basis.
Sara led a discussion on the challenges of managing/working with a leadership team. The three challenges she focused on include: motivation, directing energy and accountability. We also discussed goal setting, intranet resources and other leader’s experiences. I learned to engage our leadership team in the CK through their interests and passions; by doing this the LT members have projects and responsibilities that benefit the kitchen but also pertain to their interests. If they are in charge of a project, program or shift they are automatically accountable and begin to take ownership of their success. I will take Sara’s ideas for goal setting, motivating leadership team members, and directing LT member’s interests back to
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