Thursday, May 29

8:00 to 8:45 a.m.  Continental Breakfast- Palm Garden Ballroom D E & F
8:45 to 9:00 a.m. Mindful Moment
9:00 to 10:30 a.m. Workshop II 

    Nancy Chick & Peter Felten
10:30 to 10:45 a.m.  Snack Break
10:45 a.m to Noon Workshop II (Continued)
Noon to 1:00p.m. Lunch
1:00 to 3:30 p.m. Personal Retreat

  •  We all need rest to work against burnout, to embrace hope, to process complex ideas. Swim, walk, nap, journal, rest on the beach, visit Elkhart Village for ice cream, etc.
3:30 p.m. to 4:30 p.m. Discussion Groups

  • What new, surprising, challenging, or inspiring things (ideas, practices, questions, etc.) emerged from today’s workshop for you?
  • What is SoTL’s place in your institution – and in your institutional life? What could it be?
4:30 to 6:00 p.m. Conversations & Networking
(4:45 to 5:00 p.m.) (OPID Advisory Council check-in – Villa Gottfried Parlor)
6:00 to 7:00 p.m. Dinner – Palm Ballroom
8:30 to 10:30 p.m. Firepit near Elkhart Lake (optional)

 

Please note that the vegetarian and gluten free entrees will be provided for the participants who selected vegetarian or various dietary restrictions. There is limited availability.

While we have made every effort to accommodate your requests, if you have concerns or specific dietary needs, we recommend that you bring items to supplement the provided meals.

 

Breakfast Buffet

Palm Garden Main Foyer

  • Oatmeal with Raisins, Brown Sugar, Cream ****All the toppings will be separate
  • Scrambled Eggs with Wisconsin Cheddar on side
  •  Chef’s Choice of Breakfast Breads/Pastries
  • Whole Fruit (GF, DF, VEG)
  • Chilled orange juice (GF)

Includes freshly brewed regular and decaf coffee, assorted teas, and milk

 

Morning Break

Palm Garden Main Foyer

 

Lunch

Burger Bar

  • Garden Salad GF/DF -Variety of Dressings
  • Homemade potato chips
  • Grilled Vegetable Platter GF-DF
  • Grilled Beef Burgers GF-DF
  • Vegan Bean Burgers
  • Swiss and Cheddar Cheese
  • Assorted Condiments

 

AFternoon Break

Palm Garden Main Foyer

 

Dinner

Palm Garden Ballroom D E & F

  • Garden Salad – Vine Tomatoes, Cucumbers, Carrot Threads, Red Onion, Black Olives GF/DF
  • Ranch, White Balsamic Dressings
  • Grilled Veggie Platter – Broccoli, Zucchini, Cauliflower & Carrots
  • Grilled Chicken Breast with Marinera Sauce DF
  • Parmesan Cheese on side
  • Gluten Free Pizza
  • Seasonal Fresh Fruit Platter with Yogurt Dip