New Course Developed

By Josh Aspenson

Look out education majors! Here comes another course to your curriculum. “Teaching and Learning in the Middle School” is officially the new course title. This School of Education course began development in the summer of 2002, being a part of Indiana’s 21st Century Teachers Project. Lisa Angermeier and Katie Stanton, both from the Department of Physical Education at IUPUI, worked along with a public school art educator, an IUPUI School of Education faculty Member, and two faculty members from the Herron School of Art in helping create a section of this course.

Funding for this course was provided primarily by, at the time, President Brand of Indiana University, who then committed $1.1 million to this effort. Funds towards course development were also received from Chancellor Bepko at IUPUI.

The “Teaching and Learning in the Middle School” course will incorporate interdisciplinary studies, including units on art, health, and movement. The course primarily affects secondary teacher education majors. The course consists of a combination of lecture, as well as, field experience to educate students. The goal is for education majors to be more educated on the behaviors, responses, and learning abilities of middle school children today. Specified areas in art, health, and movement will be the focus of study within the frame of the class. Students will be working one-on-one with children in after school activities or programs. The goal is for the student to become more familiar with what it is like to be a middle school child growing up in today’s world. They will then be able to implement this into their own teaching methods and techniques.

IUPUI’s School of Education is currently offering two sections of the “Teaching and Learning in the Middle School” course. The class meets one day a week for the whole day. The course has been implemented into the second block of education major’s path of study.

The “Teaching and Learning in the Middle School” course intends to teach education majors how to become better all-around teachers, providing them with a broader knowledge, spanning over many subjects rather than one specific subject. This will enable the students to become more effective as educators, as well as, an asset to all teaching communities.

Untraditionally Traditional
By Ed Jones

The alarm clock rings at 6:30 am and it is time to eat breakfast and head off to school like any other college student; however, many of us are over 30 and we are unlike most college students. When we get out of bed, we have to make sure the kids are fed, their homework is done, and they make it to the bus on time. More than likely we have slept for only about four hours because after we got home from work we went to class until 9:00 pm, did our homework and worked around the house until midnight.

It is really not as bad as it sounds. In fact, I enjoy going to college. I have been lucky that during my first couple of years at IUPUI I worked at night and attended school during the day like most traditional college students and have made some really good friends. Having been in the “Real World” for a while I have grown to appreciate the value of an education. When I first went to college back in 1990, when most of my classmates were in Junior High, I made the typical mistakes of a young persons and did not finish college when I should have. I decided that I wanted my freedom, be on my own, and do whatever I wanted to do when I wanted to; so I joined the Marine Corps. Go Figure.

Looking back on everything the greatest advice I can give to a young person is to stay focused and figure out what you really want to do with your life and if things don’t go as planned keep trying. People who go to school as long as I have usually graduate as doctors. However, I have found a degree program I truly enjoy and have worked in the hotel business for two years and now have entered management. Believe it or not the material we are learning today is really valuable. When I went over my first profit and loss statement with the regional manager, I was able to talk intelligently about it and not look like a fool. Having seen other managers throughout the company I work for I can honestly say that the TCEM program will put you head and shoulders above your peers. So no matter how hard school might get; remember, if the old people can do it, so can you.

California Dreaming with PCMA
By Megan Leek

This January, I had the honor of receiving the Professional Convention Management Association (PCMA) Greater Mid-West Chapter Student Scholarship. This award made it possible for Lecturer Amanda Cecil and I to attend the PCMA Annual Meeting in Anaheim, CA with all travel expenses paid. As a future meeting planner, this experience was invaluable and I highly recommend anyone interested in this field to work hard to develop his/her academic credentials for consideration of this award. My experiences in Anaheim led me to conclude that I am in THE BEST industry. For what other industry would be able to have Disneyland close its doors to the public and offer an exclusive reception complete with California cuisine, rides and games? Everywhere PCMA attendees went, we were treated like royalty. Hotels and CVBs literally lined up to provide food and entertainment during the conference so that their companies and cities would be highlighted. Whether is was yachting in Newport Bay, singing and dancing with the Beach Boys or being entertained by Cirque de Soleil performers at a reception, PCMA kept our evenings full of excitement.

I urge you to join PCMA and attend its meetings. The educational programs were incredibly valuable. They provided me with the opportunity to learn real world tactics, upcoming trends, and network with meeting professionals. I left California with a greater understanding of this industry and a pocket full of business cards from the contacts I had made.

If my PCMA story sounds enticing, you too can have similar experiences. Next year the PCMA Annual Meeting will be held in Indianapolis. It is the goal of the TCEM Department to have an IUPUI Chapter established and to be active in next year’s conference. If you would like more information on becoming a student member and attend PCMA events, contact Amanda Cecil at akcecil@iupui.edu.

Fresh Faces Add to Scene
Adapted from ABA's Marketplace Newsletter

Hoping to make them a part of ABA’s (American Bus Association), the ABA Diversity Committee welcomed to their annual convention, Marketplace, about 50 IUPUI Tourism, Conventions, and Event Management majors. The Diversity Committee was created by ABA for several purposes: 1) promote ABA and its opportunities for small, minority operators and 2) encourage tourism and hospitality majors to learn about the motor coach industry. The students had a chance to tour the Marketplace floor and observe the ABA buyer and seller transactions. The ABA had over 2000 members at their annual convention so it was a unique opportunity for students to participate in a large convention related to their future careers.
Additionally, many students volunteered for the ABA Marketplace serving as hosts and resource persons at the, information desks around the city’s venues and hotels.

To All Friends of the Greek Islands Restaurant and of the Tourism, Conventions, and Event Management Department
By: Linda Brothers

Again, The Greek Islands Restaurant and the Department of Tourism, Conventions, and Event Management invite all friends to support the annual fund-raising dinner for the Greek Islands Scholarship. The proceeds are used to increase the endowed scholarship. The winner of the 2003 award will be recognized at the event. The all-you-care to eat dinner will be on Sunday, March 30, 2003 at the north location of Greek Islands located at 2330 E. 116th Street, Carmel.

Reservations and payment for the dinner may be sent to either George, Angela, or Penny Stergiopoulos at angela@greekislandsrestaurant.com.

The cost of the scholarship dinner is $30.00 per person. The menu features Gyros and Pasticchio, Greek Salad, Santorini Potatoes and Baklava with your choice of beverage.

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