COURSE NUMBER AND TITLE: CS 432 Cooperative...

COURSE NUMBER AND TITLE: CS 432 Cooperative Management

SEMESTER: Fall 2011 TR 10:30 am-1:15 pm Duncan Cooperative Management Lab

COURSE DESCRIPTION: An integrative, cooperative team experience emphasizing

communication, relationship strategies, problem-solving, leadership and management skills as

applied to creating sustainable housing and capacity building via entrepreneurship related to

housing. Laboratory.

PREREQUISITES: CS 135, FN 210 or 214, and 310, and instructor's consent. Second semester

junior/senior standing.

CREDIT HOURS: Total 4

CLOCK HOURS PER WEEK: Total 6 Didactic 2 Laboratory 4

INSTRUCTOR: Diana D. Carroll, PhD, AFC, CFCS

OFFICE: Blye-Poteat Hall 126 Phone 865-471-3296 E-mail: [email protected]

OFFICE HOURS: As posted on office door and by appointment

Monday Tuesday Wednesday Thursday Friday 11:00 am-12:00 pm

2:00-3:00 pm

3:00-4:30 pm 9:00-10:00 am

11:00 am-12:00pm

3:00-4:30 pm

9:00 -10:00 am

3:00-4:00 pm

COURSE OBJECTIVES: The knowledge and skills objectives that follow help meet the

requirements for licensure for Family and Consumer Sciences Education majors and the American

Association of Family and Consumer Sciences (AAFCS) accreditation standards. As a result of

participating in the activities suggested for this course, the student should be able to:

Interpersonal Relationships and Situational Leadership

1. identify relationship styles and personal relationship style;

2. analyze communications styles and their effects on relationships;

3. demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective

communication;

4. apply the roles of decision making and problem solving in reducing and managing conflict;

5. demonstrate strategies to motivate, encourage, and build trust in team members;

6. demonstrate strategies that utilize the strengths and minimize the limitations of team

members;

7. demonstrate techniques that develop team and community spirit;

8. demonstrate ways to organize and delegate responsibilities;

9. apply critical thinking and ethical standards when making judgments and taking actions;

10. identify leadership styles and situational leadership strategies; and

11. demonstrate leadership strategies that are matched to the individual or team’s level of

competence (task related) and motivation/commitment;

Course Objectives (continued)

Managing and Maintaining Housing—Focus on Adaptive Housing and “Green” Design

12. explore strategies and practices to conserve energy and reduce waste;

13. analyze features, prices, product information, styles, and performance of consumer goods

for potential trade-offs among the components;

14. demonstrate a product to educate an audience about a new product on the consumer market;

15. apply management and planning skills and processes to organize tasks and responsibilities;

16. analyze opportunities for employment and entrepreneurial endeavors;

17. summarize environmental trends and issues affecting families and future generations;

18. summarize types of technology that effect family and consumer decision-making;

19. apply management principles to individual and family financial practices;

20. analyze product information, including but not limited to floor coverings, wall coverings,

textiles, window treatments, furniture, lighting fixtures, kitchen and bath fixtures and

equipment;

21. apply procedures for maintaining inventory control and loss prevention;

Career Cluster Skills---Entrepreneurship: “Housing generating income: Operating Housing

as a Bed and Breakfast”

22. explain the roles and functions of individuals engaged in facilities management and

maintenance careers;


24. apply housekeeping standards and procedures;

25. operate cleaning equipment and tools and manage use of supplies;

26. maintain building interior surfaces, wall coverings, fabrics, furnishings, and floor surfaces;

27. analyze opportunities for employment in hospitality and tourism, and recreation careers;

28. demonstrate procedures for assuring guest or customer safety;

29. develop evacuation plans and emergency procedures;

30. demonstrate skills related to promoting and publicizing events, design themes, time lines,

budgets, agendas, and itineraries;

31. demonstrate techniques and strategies to measure work quality of employees;

Career Cluster Skills---Entrepreneurship: “Housing Generating Income: Operating Housing

as a Licensed Daycare Center”


33. assess community resources and services available to families;

34. appraise community resources for opportunities related to parenting;

35. summarize licensing laws and regulations that affect service providers and their participants;

36. plan strategies to teach children health, safety, and sanitation habits;

37. plan safe and healthy meals and snacks;

38. implement strategies to teach children basic principles of money and household

management;

Course Objectives (continued)

Hospitality and Event Planning Applications: Nutrition, Networking Luncheons, Faculty

Luncheon Event


40. use computer based menu systems to develop and modify menus;

41. apply menu-planning principles to develop and modify menus;

42. apply the fundamentals of time, temperature, and cooking methods to cooking, cooling,

reheating, and holding a variety of food;

43. demonstrate skills in plating, garnishing, and food presentation techniques;

44. demonstrate cooking methods that increase nutritional value, lower calorie and fat content,

and utilize herbs and spice to enhance flavor;

45. demonstrate sensitivity to diversity and individuals with special needs;

46. apply dietary guidelines in planning to meet nutrition and wellness needs;

47. demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing

food;

Regular and Seasonal Maintenance/Upkeep of Interior/exterior Housing Spaces

48. analyze effects of textile characteristics on design, construction, care, use, and maintenance

of product;

49. develop skill in preparing short and long-term interior/exterior maintenance needs, life-cycle

replacement of equipment and appliances, and time expenditures required to operate

housing on a daily basis; and

Time management and personal organizational skills

50. demonstrate skills in using daily planner, organizational tools, and overview of semester

forms.

REQUIRED TEXTS: Blanchard, K. (2001). Situational leadership II: The article. Escondido, CA: The KenBlanchard

Companies.

Blanchard, K. Hambleton, R., Zigarmi, D., & Forsyth, D. (1999). Leader behavior analysis II:

Self-questionnaire. Escondido, CA: The KenBlanchard Companies.

Blanchard, K. Hambleton, R., Zigarmi, D., & Forsyth, D. (1999). Leader behavior analysis II:

Scoring. Escondido, CA: The KenBlanchard Companies.

GRADING SCALE:

728-775 points A= (94-100%)

682-727 points B= (88-93%)

604-681 points C= (78-87%)

542-603 points D= (70-77%)

602 and below F= (69%-below)

METHODS OF EVALUATION: TOTAL POINTS:

250 points Evaluations Midterm Exam 100 points

Managerial Traits/Task Performance/Professional Behaviors 100 points

Peer Evaluations (50 points)

Instructor Evaluations (50 points)

Comprehensive Final Exam/Quizzes/Close out Responsibilities 50 points

100 points Relationship Strategies/Situational Leadership/Time Mgt 100 points Situational Leadership 10 points

Retake of Situational Leadership Situations 20 points

Completed Relationship Strategies Worksheets 10 points

Behavioral Style Analysis/Evaluation 20 points

Organizational, Time Management and Planning Skills 40 points

335 points Application of FCS Subject Matter Areas

*Operating Bed and Breakfast 40 points Bed and Breakfast Inn Presentation from Web (10)

Participation/presence for planning events for B&B and

Assuming Full Share of Responsibilities/Physical Presence/Field trip (30)

*Home buying Process/ Housing Maintenance & Upkeep 30 points

Home Improvement/Sustainability/ Green Design in Residential/Commercial/Institutions Pres. (10)

Appliance report/demo and consumer buying guide info (10)

Lowe’s Project (10)

*Operating Housing as In-Home Day Care 45 points Evaluating Pros and Cons of operation as Daycare (5)

Selected Aspects of Daycare Operation PowerPoint & Presentation (30)

Pre and Post Quiz on TN Day Care Standards & Regulations (10)

*Hospitality/Event Planning/Foods & Nutrition/Design

Applications

Team Networking Luncheons (two luncheons per Team x 80) 160 points Team Planning and Execution Skills

Deadlines Met in timely manner (10 points)

Attendance and participation in planning sessions (15)

Timeliness in turning in forms pre and post-luncheon (15)

Met budget requirements (10)

Tablescapes/Center Piece Theme (10)

Appropriate Table Settings and successful hosting and serving skills (10)

Individual and Team Evaluation of Networking Luncheon (10)

Faculty & Administrators Networking Luncheon 60 points Assumed fair share of load as perceived by instructor (20)

Assumed fair share of load as evaluated by peers (20)

Displayed good leadership and relationship strategies (20)

90 points Class Attendance 90 points

_________ Three points received for each class attended ___________

775 points possible 775 points possible

*To pass the course all presentations, team activities, and written and oral assignments must be completed. If time constraints

and other factors prevent certain projects from being completed, total points will be re-adjusted reflecting the change.

MEASURES TO ACHIEVE OBJECTIVES:

OBJECTIVE #1. Behavioral Analysis questionnaires, class worksheets, class lectures, exam;

OBJECTIVE #2. Planning sessions, peer and instructor evaluations, class lectures, exam;

OBJECTIVE #3. Peer and instructor evaluations, participation in team events, lectures, exam;

OBJECTIVE #4 Team planning sessions, peer evaluations; project execution, class lectures;

OBJECTIVE #5. Practicing behavior flexibility skills, peer and instructor evaluations, class

lectures;

OBJECTIVE #6 Team planning interactions, observation by instructor during events, peer

and instructor evaluations, class lectures;

OBJECTIVE #7 Team planning interactions, observation by instructor during events, peer

and instructor evaluations, class lecture;

OBJECTIVE #8. Completion of planning forms, completion of Overview of Semester; use of

daily planner, class lectures;

OBJECTIVE #9. Observation by instructor, peer and instructor evaluations; personal

evaluations of performance events, class lectures;

OBJECTIVE #10. Pre and Post Test, group discussions, exam, class lectures;

OBJECTIVE #11. Observation by peers and instructor, evaluations, team planning interactions,

class lectures;

OBJECTIVE #12. Class presentation, exam, assigned readings, class lectures;

OBJECTIVE #13. Lowe’s field trip project and presentation; exam, class lectures;

OBJECTIVE #14. Class demonstration, Consumer Reports critique; Lowe’s on-site report,

class lectures;

OBJECTIVE #15. Completed planning forms, successful completion of projects, class lectures;

OBJECTIVE #16. Guest speakers, assigned readings, class lectures;

OBJECTIVE #17. Exam, class presentation on green design, class lectures;

OBJECTIVE #18. Discussion of Furman Cliff House features; exam, class lectures;

OBJECTIVE #19. Controlled budget expenditures for networking luncheons, faculty luncheon,

B&B operation, day care class project, class lectures;

OBJECTIVE #20. Lowe’s fieldtrip and project; class discussion, exam, class lectures;

OBJECTIVE #21. Update inventory of Lab, web discussion, class lectures;

OBJECTIVE #22. Guest speakers, exam, class lectures;

OBJECTIVE #23. Guest speakers, field trip, class lectures;

OBJECTIVE #24. Participation in preparing Lab for events; class lectures;

OBJECTIVE #25. Participation in preparing Lab for events; demonstrations, class lecture;

OBJECTIVE #26. Demonstrated knowledge of and performance in preparing Lab for events;

OBJECTIVE #27. Guest speakers, field trips, class lectures;

OBJECTIVE #28. Evaluation of B&B event; class discussion, exam;

OBJECTIVE #29. Class lecture, demonstration, written evaluation of event;

OBJECTIVE #30. Performance during event, complete planning forms, peer and instructor

evaluations;

OBJECTIVE #31. Peer and instructor evaluations, written evaluation; class discussion;

OBJECTIVE #32. Guest speaker, class lectures, class discussion;

OBJECTIVE #33. Guest speaker, class lectures, class presentations, observation skills;

OBJECTIVE #34. Guest speaker, class lectures, class presentations, observation skills;

Course Objectives (Continued)

OBJECTIVE #35. Guest speaker, exam, class presentations;

OBJECTIVE #36. Class presentations, guest speaker;

OBJECTIVE #37. Class presentation, guest speaker, exam;

OBJECTIVE #38. Class presentation, class discussion, exam;

OBJECTIVE #39. Guest speakers, class discussion, class lecture;

OBJECTIVE #40. Completed computer based menu plan, exam;

OBJECTIVE #41. Written meal plans, rating of meal form, observation;

OBJECTIVE #42. Peer and instructor evaluations, observation, rating of meal form;

OBJECTIVE #43. Rating of meal form, peer and instructor evaluation;

OBJECTIVE #44. Rating of meal form, exam;

OBJECTIVE #45. Class discussion, practice modifying menu items, observation;

OBJECTIVE #46. Rating of meal form, exam;

OBJECTIVE #47. Peer and instructor evaluations, direct observation, successful events;

OBJECTIVE #48. Class presentation, lecture, exam;

OBJECTIVE #49. Class activity, completed charts of tasks, class lecture;

OBJECTIVE #50. Completed forms, evidence of daily planner use, completed overview of

semester form, personal evaluation.

COURSE OUTLINE:

I. Making your career happen for you, not to you

A. Facing change--taking charge

B. Staying in control

C. Working smart

II. Developing team building skills in the workplace

A. Characteristics of successful teams

B. Stages of team development

C. Identifying personal relationship styles of team members

D. Practicing behavioral flexibility

III. Survival skills for the workplace

A. Organizational and planning skills

B. Goal setting

C. Time management skills

IV. Leadership skills

A. Situational Leadership Styles

1. Directing

2. Coaching

3. Supportive

4. Delegating

B. Conducting an effective meeting

1. Setting ground rules

2. Being an effective facilitator

3. Recording for future reference

V. Upkeep, maintenance, and costs of operating housing

A. Re-adaptive housing

B. Think “Green”

C. Home buying/Costs of operating housing

D. Housing equipment needs

VI. Operating Housing: Organizational, planning and management skills

A. Storage principles

B. Maintenance schedules and upkeep

C. Hospitality, nutrition and food preparation

VII. Housing as “income producer”

A. Operating housing as a bed and breakfast

B. Operating housing as a day care center

C. Obtaining/providing services of a Professional Organization (NAPO)

VIII. Application to Family and Consumer Sciences Professionals

A. Grant-writing and procurement opportunities

B. Other

OVERVIEW OF CLASS ASSIGNMENTS:

Organization and Planning Skills (40 points)

1. Complete an Overview of Semester Form listing the following information for each

week of the semester: The form will be turned in at the end of the class. Identify…

--Due dates of all tests for every class for the semester, identified by class number

--Due dates for all projects, presentations listed by class number

--Special events and activities (5 points)

2. Complete on a weekly basis the form, Weekly Priorities and Urgent Priorities

(Quadrant I and Quadrant II Activities). By the due date at the end of the class try to have

included Quadrant II categories each week. (10 points)

3. Prior to turning in the Weekly Priorities and Urgent Priorities at the end of the class,

reflect how you feel you managed the semester. On a scale of 1 to 10 rate how you

would score yourself on each of the following Quadrant II and Quadrant I activities.

Quadrant II: empowerment, leisure, prevention, personal care, planning, re-

creation, recognizing new opportunities, relationship building, values clarification

Quadrant I: Pressing problems, dealing with crises, deadline-driven projects,

meetings, preparation.

Discuss the activity or activities that brought you the greatest satisfaction and the

ones that brought you the greatest stress. (10 points)

4. Transfer what you have learned about yourself to your first job after graduation. Which

Quadrant II activities will you pursue with a passion in your career and personal life and

why. (5 points)

5. Consistently use a daily planner and turn in at end of semester for review (10 points).

LEADERSHIP SKILLS (30 points=10+20)

Knowing the correct leadership style to use when working with people can be learned.

Complete the Leadership Behavioral Analysis from the booklet Situational Leadership by

Kenneth Blanchard (20 points). You will retake after class lectures on situational leadership

(20 points). Improvement must be evidenced after the retake of the Leadership

Behavioral Analysis to show mastery of concepts to receive the full 30 points.

RELATIONSHIP STRATEGIES (30 points)

Complete the in-class relationship strategies worksheets and inventories (10 points).

These will be turned in with your Behavioral Style Evaluations). You can learn to relate and

work effectively with people quite different from your relationship style. Complete the

Behavioral Style Evaluation: What it is and How it Works. Follow the instructions

carefully. Distribute five copies of the Behavioral Style Evaluation Form as directed.

Tabulate responses as explained in the handouts. Plot all of the behavioral style assessments

on the grid provided. Complete a one-page summary of your findings. Did your

perceived style match the perception of your friends and colleagues? What are your

reactions to the findings? (20 points—5 of the 20 points are for the written summary).

PRESENTATIONS AND TEAM PROJECTS…See METHODS OF

EVALUATION to view components of each project with points identified.

Home Buying/Home Improvement/Sustainability/Green Design/

Lowe’s Project (50 Points) The following activities will help student gain practical skills in selected aspects of home

ownership:

Lowe’s Project (10 points)

To help prepare you for future home ownership or renting, the class will take a field

trip to Lowe’s (local supplier) and explore costs and characteristics of the following

products.

Low VOC paint, paint accessories and tools

Sustainable floor coverings

Energy-efficient kitchen appliances

Energy efficient lighting

Energy efficient French doors

Patio Furniture, outdoor room and veranda

Plumbing fittings and repair

Essential gardeners’ tools

Drywall, plywood, and lumber

Home organization

Replacement bathroom fixtures—sinks, commodes, faucets

Mini blinds

Other

Class teams will complete a written report of their findings with prices

and features identified and conduct a “show and tell” at Lowe’s.

Appliance report/demo and consumer buying guide (10 points)

Each student will present a demonstration of a small or large appliance and/or a

featured product from Consumer Reports.

Examples include:

1. Purchase, use and care of large and small appliances

2. Heating, cooling systems, water heater selection

3. Air quality in the home-filter, windows, and circulation paths.

Seasonal Task Analysis/Maintenance and replacement schedule/

Inventory and Exterior Needs

Teams will develop seasonal task charts/maintenance chart, replacement

schedule of household equipment and appliances and update inventory.

(Part of Final Exam)

Sustainable (Green) Building/ Home Buying Process (10 points) A green building, also known as a sustainable building, is a structure that is

designed, built, renovated, operated, or reused in an ecological and resource-

efficient manner. Green building is designed to meet certain objectives such as

protecting occupant health; improving employee productivity; using energy, water,

and other resources more efficiently; and reducing the overall impact to the

environment. Each student will research via Internet one example of a

residential or commercial building that is built using the LEED Green

Building Rating System and present an oral presentation to the class. The

presentation may include a website tour of the facility if appropriate, a copy of a

magazine, newspaper or journal that features the “green” building design. A half-

page handout is to be prepared to distribute in class that identifies the website

address, the location of the green housing, specifics of the design, elements that

meet the LEED Rating System, and a list of resources used for the design.

Examples would include elements such as siting, energy-efficiency, materials

efficiency, water efficiency, occupant health and safety, and building operation and

maintenance.

Field Trips and Evaluation of Trips (10 points deducted from class attendance points if a

field trip is missed for a non-college approved absence).

Field trips to local residences will illustrate concepts and applications of

sustainability, green design, and home building applications. Each student will

submit a one-page evaluation after each field trip that includes the feasibility of

applications seen, changes you would make to your future home, and reflections and

insights. The Evaluation/Response sheet will be due the class period following the

field trip.

Operating Housing as a Bed and Breakfast (40 points) Students will work together to develop the plans and actually operate Duncan as a Bed

and Breakfast for one weekday/weekend during the semester. The “inns” and outs of how

to operate “housing” as a B&B will be explored. Being an innkeeper requires one to be a “jack of all

trades”. You’ll learn about housekeeping and property maintenance, advertising and promotion,

customer relations, staff management, record keeping, menu planning, shopping, staging the rooms,

preparing and serving meals, and guest services. A field trip may be taken to see an example of a Bed

and Breakfast Operation.

Pre-planning (Getting Ready)

Each student will research one bed and breakfast inn and share their findings via

the Web. The student presentations will identify amenities offered, price of packages, food

service, type of rooms, etc. Applications for our B&B operation will be made. (10 points)

The class may take a field trip to a local B&B to see on-site operating procedures and learn from

the innkeeper the pros and cons of operating a B&B.

Implementing the Plan (Actually “doing” the event) (30 points)

The class will determine the weeknight or weekend to host the Bed and Breakfast event.

The class will determine what needs to be completed to successfully operate our “inn”.

Then assignments will be made to implement the plans. More information will be presented in

class. Students will staff all events for the B&B that will include guest arrival and departure,

preparing the rooms and guest bath, determining meal service needs, shopping and meal

preparation, setting up the dining and breakfast room tables with linens, preparing

centerpieces/tablescapes, and serving and clean-up.

Evaluating the Operation of the Bed and Breakfast:

Students will individually and as a team evaluate how successfully the class met

the goal of operating the bed and breakfast.

Peer evaluations will be completed to assess the teamwork, planning, and execution

skills. (30 points)

Operating Housing as a Day Care Center (45 points) Students will work in TEAMS to determine selected aspects of operating a

residential home as a daycare center. The teams will develop a PowerPoint with

a handout to share with the class. Team projects will address the following:

(30 points)

a. Local and state regulations for licensure: licenses and permits, number of

children allowed, space needs, teacher requirements, site analysis,

providing meals, etc.

b. How to choose a name for the daycare

c. Marketing and advertising, determining costs (electric, utilities,

insurance) and costs per child

d. Where to find clients for the daycare

e. Selecting classroom furniture and equipment

f. Selecting playground equipment

g. Pros and cons of location, parking, etc.

h. Curriculum/daily schedule

i. Parent information and involvement

j. Safety and liability issues

k. Ratings and accreditations agencies

l. How to stay organized

m. Policies and procedures, medication permission forms, injury and

incident reports, payment receipts, late payment notices, child pickup

authorization

n. Healthy snacks and meals

o. Assessing community resources

p. Determining weekly rates, salary packages

q. Other

The class will complete extensive brain-storming and discussion of the pros and

cons of operating an in-home day care center using Duncan as the prototype.

(5 points)

A Pre and Post-Quiz will be given to access competencies in the area of

Child Care Operations (10 points)

Hospitality and Event Planning Applications (260 Points)

Team Networking Luncheons (80 points x2 = 160)

Each team will host two networking luncheons for the class. The luncheons

will be planned, prepared, and served by the members of the team. The role

responsibilities for the team will include: Planners, Hosts, Chefs, Servers and

Kitchen Managers. All planning forms will be sent electronically.

More information will be given in class. Most of the networking luncheon will

include a guest speaker.

Faculty and Administrator Luncheon (60 points)

The class will host the Family and Consumer Sciences faculty/staff,

administrators and special guests for luncheon near the end of the semester.

The class will plan all aspects of the luncheon. Forms and samples needed

will be distributed via the web.

Class Attendance and Participation (90 Points) Three points will be earned for each class attended and for participating fully in class

activities. It is expected that students attend all classes. Tardy students will receive only 2

points per class per attended. Class attendance will be taken every class period. Cooperative

Management is a learning experience that is demanding but enriching. Students are expected

to exhibit professional behaviors, be respectful of other students and the professor, meet all

deadlines, participate in all team planning events, and display fruits of the spirit—patience,

gentleness, kindness, etc. This is not a class for “whiners”, complainers, and half-hearted

efforts! You are evaluated by your peers, yourself, and the class instructor. Your

management skills and managerial traits are exhibited throughout every learning experience

and visible not only to the instructor, but other students. If a field trip or guest speaker or

networking luncheon is missed without an excused absence, 10 points will be deducted.

Managerial Traits (100 points) 50 points from Peers/ 50 points from Instructor

Students will complete written evaluations by Peers and Instructor on Individual and

Groups managerial aspects of the course. Scoring will be based on performance

(outstanding, good, fair, poor), cooperation, meeting deadlines, attitude, dependability,

CS 432: Cooperative Management

Tentative Daily Class Schedule

Diana D. Carroll, PhD, AFC, CFCS Lecture/Lab TR 10:30 am-1:15 pm Duncan

Cooperative Management Lab Director Office: Blye-Poteat 126

Professor, Family and Consumer Sciences Email: [email protected]

Phone Ext: #3296

Fall 2011

Week 1 TUESDAY THURSDAY

---------------------------------------------------

August 25…meet in Blye-Poteat

Introduction and Overview. Course Objectives

and Syllabus.

The Story of Duncan Hall, Cooperative

Management Lab. Fasola Grant Initiatives.


August 30…Meet at Duncan CMgtLab

Quick tour of kitchen renovation progress.

Read and discuss Cooperative Learning

Article.

September 1…meet in Blye-Poteat

Cooperative Learning (continued).

Quiz on Cooperative Learning.

Introduction to Relationship Strategies:

Open and Self-contained and Indirect Direct

Behavior.

mailto:[email protected]



Relationship Strategies Styles: The Thinker

and the Director.

Principles of Kitchen Storage.


Relationship Strategies Styles: The Socializer

and the Thinker.



Relationship Strategies Sub-styles.

Introduction to LEED Design. Vision for

Duncan: Sustainable and Green Design in an

Older Home.

September 15…meet in Blye Poteat

Review and Discussion of Networking

Luncheon Forms: Pre-Planning, Getting Ready,

Execution, and Evaluations.

Selection of Team Members for Networking

Luncheons.

Traits of Effective Teams.

Evaluating a House Plan. Evaluating an Older

Home: Duncan Hall.


Sept 20

Resources to work with.

Cleaning and Organizing our new kitchen

space using principles of storage, work

triangle, and task centers.

Sept 22

Cleaning and Organizing and Evaluating our

Storage Areas.


September 27

Finishes touches in kitchen organization.

Getting “tea room” and dining ready for

luncheons.

Student demonstration of BSH appliances:

Refrigerator, Dishwasher, Range, Microwave,

Steam/convection wall oven, Warming

Drawer, Wall Convection Oven,

Washer, Dryer. Learning more about large

appliance homeowners needs—water

heater, heating and cooling, circuit breakers,

water cut-off values


***Behavioral Style Analysis Due. Discussion.

Exam: Relationship Strategies (50 points).

ALL TEAMS: Group discussion, planning, and

decision-making about networking luncheon

themes, menu, table service, preparation and

work schedule.


Oct 4

TEAMS 1: Preparing for networking

luncheon: room break-down and set up of

card tables, linens, tableware and flatware,

grocery shopping, etc.

TEAMS 2-4: Completing Seasonal Tasks.

Oct 6

Networking Luncheon TEAM I

Dr. Amelia Brown, Protocol and Etiquette

Professional. Retired, ETSU Family and

Consumer Sciences Department, Coordinator of

ETSU On-Line Education and graduate of the

Washington School of Protocol and Etiquette


October 11

Bed and Breakfast Presentations by

Students.

October 13-14: Fall Break

Sustainability and Green Design: A model:

Field Trip to Dr. Ken Morton’s Home.


October 18

Discussion of Networking Luncheon I.

Discussion of field trip.

Field Trip to Lowe’s.

October 20

Networking Luncheon TEAM II: Lee Mellor,

innkeeper and owner of Buckhorn Inn,

Gatlinburg, TN.


October 25

Bring Situational Leadership SLA 20-item

questionnaire and the SLA booklet to class.

Walking Field Trip to view Older Homes:

Evaluating floor plans, storage, green design

applications and use of materials: C-N

Seaton Guest House; The Greer House, and

the C-N President’s Home.

October 27…meet in Blye-Poteat

Situational Leadership by Kenneth Blanchard:

Leadership Styles: Directing, Coaching,

Supporting, and Delegating.


November 1

Networking Luncheon TEAM III:

Mr. Mitch Cain, Director of Power Use,

Appalachian Electric Cooperative, Jefferson

November 3

Situational Leadership Continued.

Retake of 20-item questionnaire.

City, TN. Exam: Situational Leadership (50 points).


November 8…meet in Blye-Poteat

Housing Producing Income: In-Home Child

Care Standards.

Initial Planning and Organizing for Faculty

Luncheon.

Consumer Report Article Discussions.

November 10

Networking Luncheon IV.

Karen Binkley, TN Child-Care In-Home

Standards.


November15

Student teams working on In-home Child

Care Presentations.

November 17…meet in Blye-Poteat

In-Home Child-Care Center Presentations


November 22

Networking Luncheon V: All TEAMS

Mary Pankiewicz: Professional Organizer

November 23-27: Thanksgiving Holidays!

--------------------------------------------------


November 29

Preparing for FCS Faculty Luncheon.

December 1

Celebrating the End of Semester! FCS Faculty

and Administrative Luncheon: ALL TEAMS


December 6: Last Day of Class

Inventorying and preparing for end of

semester. Evaluations of Events and Learning

Activities. ________________________


December 13 FINAL EXAM

Tuesday, December 13th, 12:00-2:00 p.m.

______________________

COURSE NUMBER AND TITLE: CS 432 Cooperative...

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