Faculty Appreciation Week 2013 News

Faculty Appreciation: Students Say Thanks

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“Always willing to go the extra mile.” “Inspired me to work a lot harder.” “On top of her game all of the time.” Those are a few of the ways these students describe faculty members who have inspired them.

Inspiring Ideas: College of Law

As part of Faculty Appreciation Week, get to know Scott Childs and Amy Hess in the College of Law. Childs works in three rapidly evolving fields: law, library science, and technology. Hess specializes in trusts and estates, property, and taxation.

Inspiring Ideas: College of Communication and Information

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Innovative teaching. Encouraging demeanor. A passion for the subject. Contagious enthusiasm. All of these traits help inspire students to great ideas. Dwight Teeter and Peiling Wang from the College of Communication and Information are recognized for their teaching, research, and community service, which are both inspired and inspiring.

Leave a Shout-Out, Make Plans: Faculty Appreciation Week Is This Week

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Faculty Appreciation Week is this week, and each day we’ll honor faculty with stories, videos, and special events. This year’s theme is “Inspiring Ideas.” Daily stories in Tennessee Today will profile faculty members who inspire their students through innovative teaching, an encouraging demeanor, passion for their subject, and contagious enthusiasm. Videos will feature students talking about the faculty members who have meant the most to them, and you can post your own shout-out to your favorite faculty member on the Faculty Shout Out Page.

Ready for the World Café to visit Northern Italy

Say “ciao” to some culinary delights as the Ready for the World Café stops in northern Italy on Thursday, February 28. In recognition of Faculty Appreciation Week, February 25 to March 1, faculty members attending this week’s Ready for the World Café will have the chance to win Rocky Top Institute items and café tickets.

Faculty Appreciation Week Is This Week: Things to Do Now

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Faculty Appreciation Week is this week, February 25 to March 1, and a host of special events have been planned to celebrate faculty and their “Inspiring Ideas.” In preparation for Faculty Appreciation Week, you can post your own note of thanks to faculty members on the Faculty Shout Out page. Also, now’s the time to RSVP for the free luncheon being sponsored by the Tennessee Teaching and Learning Center on Monday and buy a ticket for the Ready for the World Café on Thursday.

Employee Dining Discount Cards Available on the Agriculture Campus Tomorrow

ARAMARK will be issuing UT Reward cards for faculty and staff from 11:00 a.m. to 1:00 p.m. on Thursday, February 21, at Mabel’s on the Agriculture Campus. The cards give faculty and staff a 15 percent discount on regularly priced food and drink in most ARAMARK-run dining establishments on campus. The signups come just in time for Faculty Appreciation Week, during which faculty and staff will receive a free 22-ounce fountain drink or small coffee for showing their card at any campus dining retail location.

Sign Up Now for Free TLC Workshop on February 25

In celebration of Faculty Appreciation Week, the Tennessee Teaching and Learning Center (TennTLC) will present a free luncheon workshop on Monday, February 25, from noon to 1:30 p.m. in the University Center Ballroom. The workshop—”Threshold Concepts: Moving Students through Conceptual Bottlenecks”—will be about helping students move from academic confusion to “light bulb” moments of understanding.

Employee Dining Discount Cards Available This Week

ARAMARK will be issuing UT Reward cards for faculty and staff at two campus locations this week. The cards give faculty and staff a 15 percent discount on regularly priced food and drink in most ARAMARK-run dining establishments on campus. The signups come just in time for Faculty Appreciation Week, which will be celebrated February 25 to March 1. During that week, faculty and staff will receive a free 22-ounce fountain drink or small coffee for showing their card at any campus dining retail location.