COURSE SYLLABUS Please read this syllabus in its entirety. It is a part of the course content. Further, it is important that you understand what is required in this course and the time frames for completing assignments and activities. SECTION 1: COURSE INFORMATION Course Number & Name: HFT 4955 Resort & Hospitality Mgmt. Study Abroad CRN: 82351 Course Credit Hours: THREE (3) CREDIT HOURS Semester: SUMMER A, 2013 Department/Program: RESORT & HOSPITALITY MANAGEMENT Meeting Times/Location: See below Format: OFF CAMPUS Instructor Name: MARCIA TAYLOR, PhD Office Location: SUGDEN HALL 216 Contact Information: 239 590 7692 Office Hours: TBA Prerequisites: NONE Course Description: The course is designed to expose students to European hospitality and tourism businesses, institutions, agencies and services in Italy. The course has two primary components. The first component will include lectures and readings on hospitality and tourism industry, and the culture in the countries to be visited. The second component will include a study abroad experience in several key locations in France and Spain. The course will include tours and lectures at some of Europe’s finest hotels, restaurants, resorts, casinos, convention centers, vineyards, and hospitality educational facilities. Required Text: NONE Supplemental Reading: Abbott, C. (2006). Italy: Culture Smart. Kuperard: U.K. Bryant, C., DeWalt, K., Courtney, A., and Schwartz, J. (2003). The Cultural Feast – An Introduction to Food and Society. Thomson Wadsworth Publishing: Belmont, CA Bucher, R. D. (2004). Diversity Consciousness. Prentice Hall Publishing; Upper Saddle River, NJ. Casas, P. (1982). The Foods and Wines of Spain. Knopf Doubleday Publishing Group. Gannon, M. (2001). Understanding Global Cultures, 2nd Edition. Sage Publications: Thousand Oaks, CA
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Harvey, C. & Allard, M. (2005). Understanding and Managing Diversity. Prentice Hall Publishing: Upper Saddle River, NJ. Heyman, P. (2003). International Cooking – A Cultural Journey. Pearson Education: Upper Saddle River, New Jersey, Kittler, P. and Sucher, K. (2004). Food and Culture. Thomson Wadsworth Publishing: Belmont, CA. McWilliams, M. and Heller, H. (2006) Food Around the World – A Cultural Perspective. Prentice Hall Publishing: Upper Saddle River, NJ Morrison, T. and Conway, W. (2006). Kiss, Bow, or Shake Hands. Adams media: Avon, MA Schehr, R. & Weiss, A. (2001) French Food: On the Table, On the Page, and in French Culture. Routledge Publishing Company: UK Schneider, S. & Barsoux. (1997). Managing Across Cultures. Prentice Hall Publishing: Upper Saddle River, NJ. Steele, R (2004). The French Way: Aspects of Behavior, Attitudes and Customs of the French. McGraw‐ Hill: New York, NY. Steele, R (2002). When in France, do as the French do. McGraw‐Hill: New York, NY. Course Website (ANGEL): SECTION 2: MISSION, LEARNING OUTCOMES, & MEASUREMENTS A. PROGRAM MISSION “The mission of the Resort and Hospitality Management program is to provide students with core competencies and experiential learning opportunities in preparation for successful management careers and leadership roles in the resort and hospitality industry and to instill values of lifelong learning and community service.” B. PROGRAM LEARNING OUTCOMES (PLOs) Upon successful completion of the program students will be able to: 1. Identify and demonstrate content/discipline, proficiencies and skills relevant to the operational areas of Resort and Hospitality Management. 2. Choose experiential learning opportunities in the field of Resort and Hospitality Management that can develop professional judgments and leadership skills. 3. Communicate effectively. 4. Evaluate information and make decisions using critical thinking and problem solving skills. 5. Develop an awareness of the importance of community service, ethical values, and life‐long learning. C. COURSE LEARNING OUTCOMES At the completion of this course, students should be able to: 1. Identify the professional roles and responsibilities in various international environments 2. identify foodservice, restaurant and lodging standards in Europe 3. Identify managerial functions related to hospitality businesses in Europe 4. Evaluate dining experiences in culturally diverse restaurants and institutions 5. Relate to large scale event planning functions at a convention center 6. Relate to cultural norms in countries visited 7. Differentiate between hospitality programs at European universities and programs in the United States. 8. Demonstrate oral and written presentation skills 2 Marcia Taylor, PhD
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D. MEASUREMENTS OF STUDENT LEARNING OUTCOMES FOR COURSE ASSESSMENT REPORT The following expectations were determined by the C3 leadership (Core Course Coordinators for the LCOB in the spring of 2012. These are the LCOB goals—not grades. The LCOB is not looking to replicate our grade distribution. Exemplary: If 90% of the students got 80% of the questions correct, performance was exemplary Exceed: If 80% of the students got 80% of the questions correct, expectations were exceeded Meet: If 70% of the students got 80% of the questions correct, expectations were met Does not Meet: If less than 70% of the students got 80% of the questions correct, expectations were not met Consistent with the LCOB standards, the goal (meets standard) is for at least 70% of students to get 80% of the material correct. (THE INFORMATION BELOW MUST BE CHANGE FOR EACH COURSE) /ILO/ PLO Course Learning Outcomes Assessment Use To Learning Objectives Measure Outcomes Content/Discipline Knowledge & skills 1. Identify the professional roles and responsibilities ILO1 & 3, PLO1 & 3 Assignments and term in various international environments papers 2. identify foodservice, restaurant and lodging standards in Europe ILO1 & 3, PLO1 & 3 3. Identify managerial functions related to hospitality businesses in Europe ILO1 & 3, PLO1 & 3 4. Evaluate dining experiences in culturally diverse restaurants and institutions 5. Relate to large scale event planning functions at a ILO1 & 3, PLO1 & 3 convention center 6. Relate to cultural norms in countries visited 7. Differentiate between hospitality programs at European universities and programs in the United States. Communication 8. Demonstrate oral and written presentation skills ILO2 & 3, PLO3& 4 Critical/Analytical Thinking ILO1 & 3, PLO1 & 4 ALC – Academic Learning Compact (State of Florida requirements) ILO – University Learning Outcomes PLO – RHM Program Learning outcomes 3 Marcia Taylor, PhD
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SECTION 3: LEARNING OUTCOME EVALUATION METHODS AND GRADING POLICIES
A. Course Grading: assigned based on the total number of points earned on the following assignments: GRADE COMPONENT
POSSIBLE POINTS
ASSIGNMENTS
ACTUAL POINTS
CUMULATIVE TOTAL
Research Presentation (TEAM)
20
Attendance and participation
20
Journal
20
Final report
40
100
Total Course Points
B. How your final course grade is determined based on percentage points? Grade Percentage Range List Points Range (If Used) A 93% ‐ 100.0% C 70% ‐ 77.9% A‐ 90% ‐ 92.9% D 60% 69.9% B+ 88% ‐ 89.9% F Less than 60.0% B 83% ‐ 87.9% B‐ 80% ‐ 82.9% C+ 78% ‐ 79.9% SECTION 4: TEACHING METHODS, PHILOSOPHY, & MESSAGE TO STUDENTS A. TEACHING METHODS Classes will be held on campus for two, three‐hour sessions and will include lectures, research and presentations. In Europe, there are no formal classes, however, there will be a one‐hour meeting each morning after breakfast to review the previous day activities and in preparation for the activities for the day. At each hospitality venue visited, tours of the facilities will be followed by lectures by the managers of the facilities. B. TEACHING PHILOSOPHY The education process works best when both the instructor and the student share in and are committed to the learning process. Therefore, the learning expectations for this course are based upon a set of assumptions about you as an adult learner. I view each student as a responsible individual, who are aware of and will initiate positive learning behavior. You will plan your time resources accordingly to maximize your learning. You will also learn, with your special experience and background, through interaction and participation in the classroom and when in Europe. I will ask questions that will require you to conceptualize and analyze the “what if” of scenarios related to the sites visited and the lessons learned. Recognizing that each student is unique, and therefore each learning process will differ, I will assist each student with appropriate strategies and plans for instruction as well as creating an environment conducive to learning by making myself accessible and maintaining: 1. a comfortable physical learning environment 2. a comfortable psychological environment 3. the respect of each individual in and out of the classroom 4 Marcia Taylor, PhD
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4. the importance of honesty and integrity 5. active participation in discussions, and accommodation of unforeseen circumstances C. MESSAGE TO STUDENTS The purpose of the course is to expose you to the wine and food culture France and Spain, through visits and lectures in selected European cultures. The experience will include lecturers from key practitioners regarding the food and wine of the regions. The course includes academic learning with hands on interaction in a variety of food and wine environments. SECTION 5: TENTATIVE CLASS SCHEDULE OUTLINED FOR FALL 2012 Dates Febru Campus ary 25 May Campus 7 Sugden 115 10 AM May Campus 12 Sugden 115 10 AM May Fort 13 Myers May Nice 14
May 15
Nice
May 16
Monaco ‐ Enz
Orientation, Classes and Assignments Orientation session Sugden 115 – 5:00 PM Language Review
Pre‐ Departure Presentations Final orientation
Depart May 13 from RSW ‐ DL 1956 @ 7 PM – arrive ATL @ 8:52 PM Depart May 13 from ATL – KL 622 @ 10:35 PM ‐ Arrive Amsterdam @ 1:05 PM (5/14) Depart May 14 from Amsterdam – KL 1271 @ 5:00 PM – Arrive Nice @ 7:00 PM Arrival at Nice Airport in the evening Transportation by private bus from the airport to your hotel in Nice 5 nights in twin rooms with private bathrooms incl. breakfast at a 3‐star hotel in Nice Orientation session with the CEPA representative http://www.gounod-nice.fr/en/ Dinner on your own Breakfast at the hotel Morning Review and planning Transportation by private bus Visit to the Lycée Régional Hôtelier et de Tourisme Paul Augier in the morning http://www.lycee‐paul‐augier.com/ Visit to Pâtisserie Maison Auer in the afternoon, including chocolate and candied fruit tasting http://www.maison‐auer.com/ Welcome dinner at a restaurant in Nice in the evening to kick off the program http://www.leligure.com/ Breakfast at the hotel Review and planning Transportation by private bus Visit to and guest lecture at the International University of Monaco in the morning to learn more about their Master of Science degree in Luxury Goods & Service http://www.monaco.edu/international‐university‐monaco.cfm Free time in Monaco…
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May 17
May 18 May 19
May 20
Visit to Fairmont Hotel Monte‐Carlo in the afternoon or alternatively visit to the casino in Monaco in the afternoon http://www.fairmont.com/monte‐carlo/ Group dinner at a restaurant in Èze in the evening (Le Nid d’Aigle) Antibes Breakfast at the hotel Cannes Review and planning Transportation by private bus Gourmet walking tour of Antibes in the morning incl. a visit to the “marché provencal” (food market) and a tasting of local products http://www.marches‐provence.com/ Guided walking tour of Cannes to learn about the history of the film festival in the afternoon Free evening in Cannes ‐ Film Festival Dinner on your own http://www.festival‐cannes.com/en.html Late evening return to the hotel in Nice Nice Breakfast at the hotel Free day in Nice http://www.thekitchn.com/market‐tour‐the‐famous‐cours‐s‐74422 St. Rémy Breakfast at the hotel Review and planning de Provenc Transportation by private bus Visit to the Olive Oil Mill of the Moulin Calanquet incl. an olive oil tasting e ‐ Château in St. Rémy de Provence in the morning neuf‐du‐ http://www.moulinducalanquet.fr/en/home‐2.html Pape ‐ Free time for lunch in Avignon Avignon Visit to and wine tasting at the Château Mont‐Redon in the afternoon, one of the oldest wine‐producing estates in France. http://www.chateaumontredon.com/en 1 night in twin rooms with private bathrooms http://www.accorhotels.com/gb/hotel‐1952‐ mercure‐avignon‐cite‐des‐papes/index.shtml Group dinner in Avignon http://restaurant‐lejardindelatour.com/ Avignon Breakfast at the hotel Review and Planning ‐ Montpel Transportation by private bus from Avignon to Barcelona Free morning in Montpellier lier ‐ Barcelon Lunch on your own Visit to the “Cloche à Fromage” incl. cheese tasting in the early afternoon a
http://www.fromagerie-tourrette.com/
May 21
Barcelon a
6 nights in twin rooms with private bathrooms incl. breakfast at the 3‐star Hotel NH Diagonal Center in Barcelona http://www.nh‐hotels.com/nh/en/hotels/spain/barcelona/nh‐diagonal‐ center.html?nhagentid=10166&nhsubagentid=101660000000&oodc=34_39143&source=a dwords&gclid=CODiovqV0b0CFRFnOgod63oAYQ Public transportation pass for the duration of your stay in Barcelona Orientation walking tour with the CEPA representative to discover your new surroundings Group dinner in Barcelona Breakfast at the hotel Review and Planning Public transportation during the day Visit to a bakery in Barcelona in the morning (Escribà)
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Transportation by private bus in the afternoon Visit to Winery Montirius in the afternoon to learn about Presentation about Biodynamic culture, visit of the wine cellar and presentation of their wines, tasting of wines (Cotes du Rhone, Vacqueyras, Gigondas) http://www.montirius.com/en/
May 22
Barcelon a
May 23
Barcelon a
May 24 May 25
Barcelon a
May 26
Barcelon a
June 10
On Campus
Barcelon a
Dinner on your own Breakfast at the hotel Review and Planning Public transportation during the day Visit to a luxury Ritz Carlton in Barcelona (to be confirmed) http://www.ritzcarlton.com/en/Properties/Barcelona/Default.htm Visit to the Barcelona Convention Center in the afternoon or alternatively visit to the Casino http://www.ccib.es/ Group dinner in Barcelona Breakfast at the hotel Review and Planning Public transportation in the morning Visit to the Boqueria Market in the morning http://www.boqueria.info/index.php?lang=en Visit to the Food School Boqueria afterwards for a culinary classroom course to combine theory and practice, learn about the origin of products and cooking techniques and eat the fruits of your labor for lunch http://www.boqueria.info/aula-introduccio.php?lang=en Dinner on your own Breakfast at the hotel Enjoy a free day in Barcelona Breakfast at the hotel Public transportation during the day Enjoy your free day in Barcelona for final discussions and wrap up of the program… Farewell dinner and refection Depart May 26 from Barcelona ‐ DL 115 @ 11:40 AM – Arrive ATL @ 4:00 PM Depart May 26 from Atlanta – DL 1713 @ 19:25 PM – Arrive RSW @ 9:10 PM
Journal and Report due in Sugden 216
“The instructor reserves the right to amend the tentative schedule as deemed necessary.” D. CLARIFICATIONS ON GRADING ASSIGNMENTS REQUIRED Course requirements:
ATTENDANCE: Participants will be required in orientation sessions, lectures and presentations prior to departure and all activities included in the itinerary during the trip. Student will complete a research paper that will address the European culture and the differences and similarities in the hospitality management service delivery and complete a journal on the experience. METHOD OF DELIVERY: Classes will be held on campus for three, three‐hour sessions and will include lectures, research and presentations. In Europe, there are no formal classes, however, there will be a
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one hour meeting each morning after breakfast to review the previous day and prepare for the activities for the day. At each hospitality venue visited, tours of the facilities will be followed by lectures by the managers of the facilities.
PRE‐DEPARTTUREPRESENTATION AND PREPARATION (20% of grade) – In preparation for the program, students are required to research a particular area in each country. Each student is required make a formal presentation to the class on the countries on the itinerary. The topics will be decided on during orientation. The presentation should be a minimum of 15 minutes and not more than 20 minutes. Students may use any type of media, including TV, VCR, LCD projector, displays etc. The involvement of the class will be very important to the grade. Students are also required to memorize 20 common phrases for each country.
ATTENDANCE & PARTICIPATION (20% of grade) ‐ Active participation in pre‐departure activities and all itinerary events during in the program (lectures, visits etc.). Students are required to dressing appropriately (information will be available on CANVAS), be prompt, exhibit professional behavior, and adhere to guidelines outlined for the program (will be distributed during orientation). JOURNAL (20% of grade) – You are required to keep a journal through the duration of the program. A detailed, typed, daily journal including a description of the day’s events and personal reflection/perception of the experiences and lessons learned.
Final report (40% of grade) – You are required to complete a research paper that describes the European Hospitality experience, using your journal as a guide. Your report will include your experience and a reflection of this experience. You should also a compares and contrasts the French, and Spanish hospitality and cultures and your experience in both countries as a tourist. You must relate specific personal experiences, information from the reading, and current trends hospitality each country. The paper should also include pre‐perception and post perception of the European and American hospitality based on the class presentations and the experiences encountered during the study abroad program.
The report must be typed in # 12 font, double spaced, and include complete citations and references, and a consist of a minimum of 15 pages for undergraduate students
SECTION 6: CLASSROOM FORMAT, POLICIES, MANAGEMENT STATEMENT A. CLASS ROOM FORMAT This course is taught outside the regular classroom. The classrooms will be the hotels, and the sites visited during the study abroad program. Learning strategies will be student focused, using both self‐ directed and group interaction. Students are expected and encouraged to apply their own professional experiences, research pre‐departure and perspectives to support and reinforce materials during the program. Students are also expected to be familiar with the French and Spanish culture and to keep up with the schedule activities. Students are individually responsible for becoming familiar with all cities/regions on the itinerary.
EXPECTATION
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My assumption is that since you have chosen to be in this course program, you will handle your presence responsibly and courteously. Between May 13 and 26, our classroom will be France and Spain. Students and the professor have a duty to respect and preserve the integrity of the learning environment during the program. Accordingly, disruptive behavior is not permitted and is subject to disciplinary action. Examples of disruptive behavior are excessive private conversations with other students, during the lectures and site visits, abruptly entering or leaving the room without immediate explanation, and purposefully ignoring the speakers. CONDUCT IN FRANCE AND SPAIN ‐ CONDUCT GUIDELINES 1. Please behave like responsible young adults with manners and consideration for others. 2. Most of our visits to hospitality establishments will require business casual attire. Students must dress according to the requirements for that day. 3. Any unacceptable behavior (drunkenness, failure to follow guidelines, non‐participation in activities etc.) are grounds for dismissal. Students will be sent home early at their expense and violation will be reported to FGVU.
PLEASE NOTE MORE DETAILED GUIDELINES WILL BE DISTRIBUTED AT ORIENTATION PROFESSIONALISM Professional/business casual attire is required for site visits No shorts, tank tops, sweatshirts etc. allowed. Other dress code information will be distributed before departure. ATTENDANCE POLICIES, PREPAREDNESS and PARTICIPATION I will rely on each student to make mature and reliable decisions regarding their commitment and performance during this program. Your attendance and timeliness are essential to your success. My assumption is that since you have chosen to be in this class, you will handle your presence responsibly and courteously. This means that you will abide by the rules and regulations of the class. Attendance to all activities is mandatory. Absence from any activities or lectures will reduce your course grade. If for any reasons you will miss an event or lecturer, the program coordinators must be informed immediately. A missed event that cannot be made‐up after the event is over. Note taking will be important for you to be able to grasp and understand fully the concepts and issues presented and discussed. Preparedness and Participation You are expected to prepare adequately for, and to participate actively in, every event. Good participation requires that during the visits you ask questions. STUDENT’S WORK/ASSIGNMENTS All written assignments should adhere to the following format: Typed in a university compatible software (recommend Microsoft Word) ▫12 ‐ point font (Times or Times New Roman). 1 ‐ inch margins on the top, bottom, left and right. Double space. Spell check. Excessive mistakes will cause you to lose points. Grammar check. Excessive mistakes will cause you to lose points. Page numbers at the bottom right of each page. Date, assignment title and your name in the header of the document.
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Use headings and if appropriate, sub‐headings, to help organize your papers. A reader can get lost in a paper that seems to go on forever. Headings help the reader keep track of the information within a paper. Grading criteria for papers: 50% Content 50% Writing.
For written assignments, your grade will be based on the on content of the paper and on the writing criteria listed above. FORBIDDEN: Plagiarizing 1. Plagiarizing, which is copying words directly out of a published document without using quotation marks and giving the author credit; or paraphrasing another person's ideas or thoughts as your own without giving reference 2. Copying another person's work including using notes, cheat sheets, etc. during an exam 3. Handing in work prepared by another individual as your own work 4. Any act of intellectual or general dishonesty. RESULT: Any violation will result in the assignment of a zero for the project or exam plus expulsion from the course. ENCOURAGED: Assisting other students in learning: 1. Broadcasting useful websites to classmates over listserv. 2. Answering any difficult questions posed by classmates over listserv. 3. Participate actively in‐group discussions in class and on‐line. 4. Helping classmates with course structural misunderstandings, due date confusion, computer technical questions, etc. NOTE: ALL ASSIGNMENTS AND WORK IN AN ONLINE CLASS IS INDIVIDUAL WORK, UNLESS OTHERWISE DIRECTED. B. POSTING OF GRADES ‐ All grades will be posted on CANVAS before the close of Summer Session A. CANVAS will notify you each time there is a change in grades. SECTION 7: UNIVERSITY & COLLEGE STANDARDS & POLICIES Academic Behavior Standards and Academic Dishonesty ‐ All students are expected to demonstrate honesty in their academic pursuits. The university policies regarding issues of honesty can be found in the FGCU Student Guidebook under the “Student Code of Conduct” on page 11, and “Policies and Procedures” sections on pages 18 ‐ 24. All students are expected to study this document which outlines their responsibilities and consequences for violations of the policy. The FGCU Student Guidebook is available online at http://studentservices.fgcu.edu/judicialaffairs/new.html Copyright – The university requires all members of the university community to familiarize themselves and to follow copyright and fair use requirements. You are individually and solely responsible for violations of copyright and fair use laws. The university will neither protect nor defend you nor assume any responsibility for employee or student violations of fair use laws. Violations of copyright laws could subject you to federal and state civil penalties and criminal liability, as well as disciplinary action under university policies. Disability Accommodations Services ‐ Florida Gulf Coast University, in accordance with the Americans with Disabilities Act and the university’s guiding principles, will provide classroom and academic accommodations to students with documented disabilities. If you need to request an accommodation in this class due to a disability, or you suspect that your academic performance is affected by a disability, please contact the Office 10 Marcia Taylor, PhD
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of Adaptive Services. The Office of Adaptive Services is located in Howard Hall 137. The phone number is 239‐ 590‐7956 or TTY 239‐590‐7930 University Policy about Student Observance of Religious Holidays ‐ All students at Florida Gulf Coast University have a right to expect that the University will reasonably accommodate their religious observances, practices, and beliefs. Students, upon prior notification to their instructors, shall be excused from class or other scheduled academic activity to observe a religious holy day of their faith. Students shall be permitted a reasonable amount of time to make up the material or activities covered in their absence. Students shall not be penalized due to absence from class or other scheduled academic activity because of religious observances. Where practicable, major examinations, major assignments, and University ceremonies will not be scheduled on a major religious holy day. A student who is to be excused from class for a religious observance is not required to provide a second party certification of the reason for the absence. http://www.fgcu.edu/generalcounsel/files/policies/4.005%20Student%20Observance%20of%20Religious%20 Holidays.pdf Grading Policies and Grading Systems ‐ The grading system at FGCU is described in the FGCU Catalog and is overseen by the Office of Planning and Institutional Performance. (http://www.fgcu.edu/catalog/) In accordance with FERPA (Family Educational Rights and Privacy Act, 1974), grades may not be announced in class or displayed in any public view by use of the Student ID number (or social security number) in a paper or electronic format. Electronic display format includes email or a web‐based environment such as Angel. SECTION 7: UNIVERSITY & COLLEGE STANDARDS & POLICIES CONT. Retention of Papers, Tests, Student and Class Records ‐ University policy dictates that any materials, hardcopy or electronic, that contribute to the determination of a course grade be maintained by individual faculty for one full academic year after the end of the semester. In addition, departments/programs must maintain all records pertinent to grades for any faculty no longer with the university. Eagle Mail ‐ is Florida Gulf Coast University’s student e‐mail system. Your FGCU Eagle Mail account MUST be activated. If you are a first time student, you will need your PIN and Student ID, both of which are assigned at registration. ‐ If you don’t know your PIN, you will need to go to the Registrar's office to retrieve it. ‐ To activate your account, visit http://admin.fgcu.edu/IS/applications/studentaccts/activate.asp. ‐ The ANGEL (at http://elearning.fgcu.edu) will be used as the primary application for learning and communication. Additional course information may be distributed via Eagle Mail, so make sure you know how to retrieve your Eagle mails, and check it very frequently (at least once a day). ‐ Log in to ANGEL at http://elearning.fgcu.edu. You need to use FGCU Eagle Mail account and password to log in. ‐ Assignments, instructions, and other course information on ANGEL are integral components of the course material and are hereby incorporated as part of this syllabus. The FGCU Writing Center ‐ assists student writers through free, accessible, learning‐based writing consultations. Our primary goals are to help students improve their abilities to think independently, to write critically, and to learn and implement strategies that will assist them in producing effective writing assignments. Consultants help writers with brainstorming, formulating a clear thesis, developing their ideas, and revising. Writing Center sessions are designed to assist writers in improving their ability to revise independently. Writing Consultants also help writers identify issues of style and mechanics; however, they do not edit or proofread. The Writing Center is located in Library West, 202C. Library West is not accessible from the main Library building (Library East). Phone: 239/590‐7141 11 Marcia Taylor, PhD
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