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Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

goersab — Fri, 20 Feb 2026 14:50:00 +0000

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project goersab February 20, 2026

Successful small business collaborates with class to improve operations, sales

Abbey Goers

Nothing draws a hungry crowd quite like the aroma of freshly baked bread, the flaky deliciousness of croissants, the mouthwatering perfection of pastries. At Edgewood Bakeshop, owner Bekah Stamps welcomes daily crowds, as patrons form a line out the door of her popular artisanal bakeshop in downtown Chetek.

But how does an already successful business improve its operations and increase sales? For Stamps, the answer came in a collaboration with ��Ͽ� business administration students.

Recently, students in Lecturer Kayla Stajkovic’s Cost Accounting course used Edgewood Bakeshop’s real cost, sales and operations data to analyze break-even points, product decisions and seasonal sales patterns. At the end of the project, they presented their recommendations to Stamps.

As lines form out the door, Edgewood Bakeshop's products consistently sell out. / Bekah Stamps

“I was impressed with the level of professionalism I witnessed from the students in this class,” Stamps said. “There were multiple moments where I felt that I was sitting with an accounting firm I’d hired to deep dive into my business. These students have a bright future, and I’m honored to have been able to collaborate with them in this way.”

Stajkovic thinks small businesses are uniquely powerful learning partners because their challenges are visible, immediate and consequential. “When students work with small businesses, they see firsthand how interconnected decisions are. Small businesses — especially newer ones — are often operating with limited resources while the owner wears every hat: operations, marketing, finance, HR,” she said.

Using cost accounting as a strategic decision tool

At the start of the project, Stamps visited the class, shared her background, her vision for Edgewood Bakeshop and her belief that bread was her primary profit driver.

Bekah Stamps opened Edgewood Bakeshop's Chetek storefront in 2024, after operating as a travelling and pop-up bakery for two years. / Bekah Stamps

However, the students’ analysis proved that what looks most profitable on a simple revenue-minus-cost basis isn’t always the most profitable when constraints are considered. When they calculated contribution margin per oven minute and per labor hour, instead of just per unit, they discovered that croissants could outperform bread depending on which resource was the true bottleneck.

“That shift from ‘Which product makes more money?’ to ‘Which product makes the best use of our limited resource?’ was transformational for the students. It moved cost accounting from a formula-based approach to a strategic decision-making tool. Several students commented that this was the moment when accounting stopped feeling procedural and started feeling managerial,” Stajkovic said.

This was also a standout moment for Stamps, who had done a brief analysis of unit cost and profit margin on a couple of her products when she began. “My assumption about the bread was actually incorrect, and it caused me to think about ways to drive more sales with certain products that I wasn’t previously considering,” she said.

Tips for Young Entrepreneurs

8 bits of advice from business professionals

‘Exactly what experiential learning is meant to do’

The Office of Corporate Relations & Economic Engagement serves to connect organizations and entrepreneurs with ��Ͽ�’s talent, tools and technology. Those seeking consultation and collaboration may reach out to OCREE with questions.

These collaborations distinguish ��Ͽ� students’ applied, experiential learning from a traditional education, as they give back to the community and fuel their careers with real-world experience before graduation.

Cost accounting students presented their findings at the end of their project. / Kayla Stajkovic

One of the most meaningful parts of this project for Stajkovic was watching students gain confidence. “Many began the semester unsure about cost accounting. By the end, they were defending recommendations to a real business owner using data they had analyzed themselves. That growth — from uncertainty to ownership — is exactly what experiential learning is meant to do,” she said.

Business administration senior Emanuel Sanchez, of St. Paul, was surprised by the confidence he gained. “This project changed how I approach business problems by shifting my focus away from finding a single ‘correct’ answer to making informed decisions with incomplete information. I strengthened my analytical skills, particularly in applying accounting tools to real-world situations and clearly explaining financial results,” he said.

Business administration junior Allison Lindner, of Stratford, thinks the project reinforced the idea that business decisions and analysis are not all about correct calculations and costs, but rather communication, informed judgment and thinking beyond the box.

“Overall, it has furthered my collaborative skills, ability to ask open-ended questions and assumptions, and understanding of the numbers in real operational challenges,” she said.

Cost accounting students enjoy treats from Edgewood Bakeshop. / Kayla Stajkovic

The students saw how messy real data can be, which is something no textbook can fully teach. “The experience changes how the students view their education. They began to understand that the numbers they learned in class can directly impact someone’s livelihood,” Stajkovic said. “For the business, even one useful insight can be meaningful. Those partnerships may be smaller in scale, but they are incredibly high in impact — for both sides.”

For Stamps, it was a fun, informative and mutually beneficial project. “It would be interesting to revisit some of these calculations in two or three years when Edgewood Bakeshop is further established to see what’s shifted and how the business has grown,” she said, adding that giving students interested in becoming business owners a “day in the life” might also be insightful for future business classes.

��Ͽ�’s School of Management offers 20 undergraduate and graduate degrees and certificates that build students’ leadership skills in business, hospitality and technology innovation, military science, and operations and management fields.

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Tips for Young Entrepreneurs

goersab — Fri, 20 Feb 2026 14:30:00 +0000

Tips for Young Entrepreneursgoersab February 20, 2026

8 bits of advice from business professionals

As the spring semester flies by, upcoming graduating seniors are often asked that ever-looming question, “So, what are your plans after commencement?” Many ��Ͽ� students already have their answer, with 99% employed or pursuing additional degrees within six months of graduation.

Some students answer the question confidently with, “I’m starting my own business.” But where do they begin?

Business administration Lecturer Kayla Stajkovic and entrepreneur Bekah Stamps, owner of Edgewood Bakeshop, a popular artisanal bakeshop in downtown Chetek, combined their knowledge to pool some advice for students – or anyone – seeking to start their own business.

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

Successful small business collaborates with class to improve operations, sales

Tips for Young Entrepreneurs

Start with the problem, not the product. Strong ventures begin with a deep understanding of a real need. Spend time observing, listening and understanding who you’re serving before building the solution.
Start small, be adaptable and always curious. While researching and knowing what you want for your business is important, taking action is the only thing that will move the needle forward.
Progress beats perfection. You don’t need a perfect launch. Pilot ideas, gather feedback and adjust. Entrepreneurship is iterative — learning speed often matters more than initial perfection. You can have a plan and an idea on how you want things to go, and inevitably, something will come along that will cause you to have to pivot or find solutions.
Accept failures with humility and use them to grow. As a wise person once said, “There are no such things as problems, only solutions waiting to happen.”
Know your numbers, even if you’re not a numbers person. You don’t have to be an accountant, but you do need financial awareness. Understanding cash flow, pricing and sustainability protects your vision long term.
Build relationships, not just revenue. Connections and collaboration are essential to a successful business. Customers, mentors, community partners and collaborators are your real infrastructure. Strong networks create resilience and opportunity. If you have a business idea, reach out, network and don’t be shy.
Treat people as you would want to be treated. When your business scales to a place where you have a team, that team will move mountains for you if you set the right example.
Expect discomfort and grow through it. Entrepreneurship requires making decisions with uncertainty, receiving feedback and adapting quickly. The discomfort is not a sign you’re failing — it’s often a sign you’re building something meaningful.

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��Ͽ� Online engineering, education, management programs ranked among best by U.S. News & World Report

giffeyt — Mon, 02 Feb 2026 14:00:00 +0000

��Ͽ� Online engineering, education, management programs ranked among best by U.S. News & World Reportgiffeyt February 2, 2026

Annual rankings recognize bachelor’s and master’s programs for helping students advance education, career goals

Tom Giffey

Returning to school as an adult student balancing work, family or military responsibilities is a daunting challenge. ��Ͽ�’s Stout Online gives students the flexibility, affordability and support necessary to succeed in the face of this challenge, and in doing so has once again been ranked among the Best Online Programs by U.S. News & World Report.

Stout Online helps working professionals begin or complete their degrees or advance their career goals through more than 30 online bachelor’s and graduate programs, as well as dozens of certificates, certifications, individual courses and development opportunities.

According to the just-released 2026 rankings from U.S. News, Stout Online offers some of the Best Online Programs in the state, region and nation. ��Ͽ� ranked No. 3 among all public universities in Wisconsin and Minnesota for its bachelor’s in management and leadership and its master’s in education and engineering programs. These programs also attained the following rankings:

Best Online Bachelor’s in Business Programs: No. 26 in the Midwest, No. 88 nationwide.
Best Online Master’s in Education Programs: No. 36 in the Midwest, No. 133 nationwide.
Best Online Master’s in Engineering Programs: Top 19 in the Midwest, No. 79 nationwide.

Provost Glendalí Rodríguez

“With more than 1,300 online students, we understand that working professionals are balancing academic pursuits with many other responsibilities,” said Provost Glendalí Rodríguez, vice chancellor of Academic Affairs. “Through flexible online offerings, we work to meet students where they are. Given ��Ͽ�’s polytechnic mission, we facilitate relevant, career-focused education to help working professionals increase their advancement opportunities and skills.”

U.S. News evaluates online programs based on a variety of factors, including student engagement, faculty credentials, and services and technologies. Now in its 14th year, the U.S. News Best Online Programs is designed for individuals looking to complete or further their education. This year’s edition evaluated more than 1,800 online bachelor’s and master’s degree programs using metrics specific to online learning. The rankings include only degree-granting programs offered primarily online by regionally accredited institutions.

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M.S. Manufacturing Engineering Online

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Students in the online M.S. in manufacturing engineering program, part of ��Ͽ�’s Robert F. Cervenka School of Engineering, enhance their professional skills through assignments and projects that apply to real-life industry problems. They build expertise in continuous process improvement, lean manufacturing, project management and manufacturing engineering processes. Students may also choose to earn a Six Sigma Black Belt Certificate to meet the degree’s elective requirements.

M.S. Education

Our M.S. Education program will take your career in education further and enhance your impact on students' lives.

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The online M.S. in education is a 30-credit degree program built around a core of 18 teaching and applied research credits, with a selection of 12 elective credits to meet students’ career interests. While meeting those elective requirements, students may earn one of a number of professional certificates or certifications, including Autism Spectrum Disorder Specialist, Instructional Design, Math Specialist, Reading Specialist or Teaching Adult Learners.

��Ͽ�’s School of Education also offers online master’s programs in school counseling and career and technical education as well as an Ed.D. in career and technical education leadership.

B.S. Management & Leadership

Our B.S. Management & Leadership program is designed to open new doors to advance your career through industry-enhanced classes and real-world experiences.

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��Ͽ�’s online bachelor’s in management and leadership program, offered through the School of Management, has been ranked No. 10 among the best online programs by BestAccreditedColleges.com. It offers eight concentrations to help professionals reach their career goals, including business leadership studies, community-based service management, finance and accounting, human resource management, operations management, project management, quality management, risk control and safety management, and supply chain management.

��Ͽ� graduates are in demand, with 99% employed or pursuing additional degrees within six months of graduation, a figure that rises to 100% among graduates of the three online programs honored by U.S. News. Those who received graduate degrees from ��Ͽ� had an annual starting salary of $74,000. Meanwhile, the average starting salary for recipients of ��Ͽ� undergraduate degrees was $57,000, according to the university’s most recent First Destination Report.

For its dedication to affordability and student outcomes, ��Ͽ� has earned national recognition as one of America’s Best Colleges by Money Magazine for two years in a row.

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��Ͽ� collaborates on new bachelor’s degree program at Stanley Correctional Institution

giffeyt — Mon, 15 Sep 2025 13:00:00 +0000

��Ͽ� collaborates on new bachelor’s degree program at Stanley Correctional Institution giffeyt September 15, 2025

Program is part of statewide coalition that aims to develop workforce, reduce recidivism

Tom Giffey

��Ͽ� plans to expand its career-focused, polytechnic approach to education this fall through the launch of a bachelor’s degree program at Stanley Correctional Institution.

The program is part of the University of Wisconsin Coalition for Higher Education in Prison (UW CHEP), a collaborative delivering in-person college courses, certificates and degree pathways to students in seven correctional institutions across Wisconsin.

The UW CHEP collaborative is coordinated by UW-Madison through its Prison Education Initiative (PEI), in partnership with ��Ͽ�, UW-Green Bay, UW-Eau Claire, UW-Milwaukee and the Wisconsin Department of Corrections.

“As Wisconsin’s Polytechnic University, one of our goals is to prepare lifelong learners, ethical leaders and responsible citizens in an equitable, inclusive and sustainable environment through collaborative career-focused programs that integrate applied learning, theory and research,” ��Ͽ� Provost Glendalí Rodríguez said. “��Ͽ� is fully committed to all people who seek to better their lives through education, including students who are incarcerated. With the return of Pell Grant support for incarcerated students, we embrace this opportunity.”

UW CHEP is designed to give students higher-education degrees and credentials that increase their employment opportunities after they are released as well as to reduce recidivism: Research has found that those who participate in prison education programs are more than 40% less likely to return to prison. In addition, every dollar invested in prison education has been found to save $4 to $5 in reincarceration costs.

“Higher education in prison can help people turn their lives around and break the cycle of reincarceration,” said Peter Moreno, director of PEI. “We are proud to be partnering with ��Ͽ�, which has become a leader in this area.”

Since UW CHEP launched in 2023, 19 students have earned associate degrees while more than 170 have earned micro-credentials, called digital badges, which demonstrate they have obtained workforce skills and progressed toward a degree.

Associate Professor Richard Gee

��Ͽ� began offering courses at Stanley Correctional Institution in the summer of 2024, including classes in criminal justice and rehabilitation, sociology, applied social science, design, business accounting and risk control. Students have gained credentials in foundations in data analytics, data accumulation and research methodology, and strategic planning and organizational management.

Beginning this fall, students at Stanley Correctional Institution will be able to work toward a B.S. management and leadership degree. Courses offered in the coming months will include biology, business accounting and industrial management. Fourteen students are enrolled for the fall semester, with a goal of 15 students for the Winterm next January.

��Ͽ� faculty members who have offered classes through the program say the experience has been professionally gratifying.

“Helping to establish a new construction of self and a narrative of redemption is very satisfying. I have seen the students grow academically, but also in self-confidence,” said Associate Professor Richard Gee, director of ��Ͽ�’s B.S. criminal justice and rehabilitation program.

Assistant Professor Jonny Wheeler

Gee, who has taught multiple courses at Stanley Correctional Institution, was also part of the team that set up and implemented the program at ��Ͽ�, and it was in that role that he helped Assistant Professor Jonny Wheeler prepare for the experience. Wheeler – who is part of the B.S. video production and M.F.A. design programs on campus – taught introductory design courses at both Stanley Correctional Institution and Oakhill Correctional Institution.

Without cell phones, social media, or Adobe software, these design classes relied on “foundational, analog principles: mostly sketching,” Wheeler said.

“It has been one of the most fulfilling experiences of my professional career,” he added. “To witness firsthand the transformative power of education in a place where it is so deeply valued is to be reminded of our fundamental purpose as educators.”

UW CHEP was launched in 2023 as part of Gov. Tony Evers’ Workforce Innovation Grant program. It is funded through the Wisconsin Economic Development Corp., the Wisconsin Department of Workforce Development and Ascendium Education Group, a Madison-based nonprofit. Students may also be eligible for federally funded Pell Grants to cover their tuition.

The program has a strong workforce development component: UW CHEP collaborates with employers and workforce agencies to ensure relevant curriculum, while a PEI career advisor and reentry support coordinator connect students to job opportunities and community resources.

“We pride ourselves on evidence-based practices, but having hope also disrupts (recidivism),” said Wisconsin Department of Corrections Secretary Jared Hoy during a graduation ceremony earlier this year at Oakhill Correctional Institution, where 15 students earned Associate of Arts and Science degrees through UW-Green Bay. “There’s nothing I can say that will outshine your stories. This is just the beginning of the positive things you will do beyond prison.”

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I joined the ��Ͽ� community in August 2005. Prior to that, I worked in a variety of professional positions related to architecture (city planning, neighborhood planning, residential and commercial design). At Stout, I have navigated roles including faculty (from assistant to full professor), instructor of program and general education courses (both on-campus and online), student organization advisor (Latinos Unidos and Sigma Lambda Chi Honor Society), governance representative on a myriad of campus committees, department chair, and associate provost.

I look forward to working with you to foster student success.

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U.S. Women’s Open golf tournament swings for success with help of ��Ͽ� talent

giffeyt — Wed, 02 Jul 2025 20:00:00 +0000

U.S. Women’s Open golf tournament swings for success with help of ��Ͽ� talent giffeyt July 2, 2025

Alumni, students work behind the scenes at world-class Erin Hills

Tom Giffey

While the recent U.S. Women’s Open at Erin Hills drew top golfers from 30 countries to Wisconsin, the championship golf course didn’t have to look far for its behind-the-scenes talent. From a student intern to the co-general manager, Erin Hills and the successful tournament it hosted relied heavily on talent from University of Wisconsin-Stout’s golf enterprise management program.

The strong connection between Erin Hills – ranked as one of the top 10 public courses in the United States – and ��Ͽ� has been developed over many years, thanks in large part to Professor Emeritus Kris Schoonover.

“I really enjoyed that everybody, meaning the world, had their eyes on Erin Hills and saw what we see each day,” Schoonover reflected. The tourney drew an estimated 45,000 attendees to the course, which is about 30 miles from Milwaukee.

After four days of competition, May 29-June 1, Maja Stark of Sweden bested the 156-player field at Erin Hills, winning her first major title.

Schoonover, longtime director of ��Ͽ�’s GEM program, was recently promoted to co-general manager at Erin Hills, where she’s held a variety of roles since the course opened in 2006. Now several former students are close colleagues at Erin Hills.

Among them are Sam Ohnesorge, Erin Hills’ director of food and beverage, a 2016 graduate of ��Ͽ�. “There’s a buzz and an excitement around the property,” Ohnesorge said about hosting an event as high-profile as the U.S. Women’s Open. “It’s not a regular day at work: You see the flags flying, you see people buzzing around. You see all hands on deck, and that’s the enjoyable part, just seeing the whole operation.”

During the Open, Ohnesorge oversaw food and beverage operations that multiplied to three locations: the clubhouse, which served as many as 700 people daily for breakfast, lunch and dinner; and two hospitality tents on the course, one for Erin Hills guests, the other for employees and vendors.

Erin Hills staff members with ties to ��Ͽ� include, from left, Robert Leist, Kris Schoonover, Calvin Neff and Sam Ohnesorge. / Photo courtesy Erin Hills

Meanwhile, Robert Leist, Erin Hills’ director of lodging and golf and a 2014 ��Ͽ� graduate, focused on overseeing the competitors’ practice area, which was busy from 4:30 a.m. until late at night.

“You know what you’re signing up for when you get a major championship,” said Leist, who also worked at Erin Hills when it hosted the U.S. Open Championship in 2017. “I think the enjoyment comes when the job’s done.”

Among those ensuring the competitors had a positive experience in the practice area was ��Ͽ� sophomore Calvin Neff, a GEM major and Erin Hills summer intern. Neff checked out golf carts, set up ropes, gathered golf balls and otherwise supported the practice range team.

“I definitely had some good experiences,” Neff said, including chatting with one of the competitors as well as seeing the pros play – although he acknowledges that the latter was a “little humbling.” Working behind the scenes at the Women’s Open added to Neff’s golf resume, which also includes two pre-college summers working at Erin Hills, which is about half an hour from his hometown of Juneau.

Neff said he was attracted to ��Ͽ� because it is the only university in Wisconsin to offer a golf management degree. As a bonus, he also likes the campus and community. “It’s the environment for me honestly,” he said. “This year, I got a little taste of the program, so in the next three years I’ll be able to get a lot more experience in elements of the golf industry: club fitting, analysis, turf maintenance, professionalism, operations and retail.”

Spectators explore the Erin Hills course during the 2025 U.S. Women's Open. / Photo courtesy Erin Hills

��Ͽ� GEM Program Director Andrew Delong said he’s grateful that top courses help deliver real-world lessons to students such as Neff.

“The experiences provided to our students through world-class facilities such as Erin Hills, Kohler Golf and Sand Valley – icons of Wisconsin tourism – are truly second to none,” Delong said. “These opportunities culminate in a deep understanding of gracious hospitality and guest-focused service.”

GEM graduates Ohnesorge and Leist said their own careers benefited from ��Ͽ�’s applied-learning approach, which focuses on connecting students with co-ops, internships and other practical experience in their fields.

“The most important thing that Stout does is get students out into the world through those co-ops,” said Leist, who had two internships at Erin Hills during his college career. “I probably learned the most through those two internships. They get students outside their comfort zone and into the workforce sooner, and help them begin networking and building relationships, which in the hospitality field is extremely important.”

Ohnesorge remembers being challenged by courses such as turfgrass management, then having that learning be reinforced by stepping outside the classroom. “We would go out to local golf courses and see it in real life and get our hands on it,” he said. “That experience brought more than anything we could learn in a textbook.”

Kris Schoonover, now a professor emeritus, led a Sports Event Management course held at Tanglewood Greens Golf Course in Menomonie in 2018.

Schoonover said these former students shined at ��Ͽ�, which is one of the reasons they’re now colleagues. “They were very passionate about the work that they did. They really set themselves apart from other students,” she said.

Schoonover’s own career at ��Ͽ� began in 2006. Initially, she split her time between coaching the women’s golf team and teaching in the GEM program, both of which were new. While she stepped away from coaching after two seasons, Schoonover continued to teach, and she retired from ��Ͽ� in 2024.

Schoonover also began working at Erin Hills in 2006, and she balanced parallel jobs for nearly two decades. She’s had multiple titles at Erin Hills – including director of operations and assistant competitions director – and earlier this year became co-general manager.

“Our hope is to continue to open the doors for ��Ͽ� students to be a part of Erin Hills, and to use these two as mentors in the future,” she said, referring to her former students. “Our goal is to come up to campus and to recruit.”

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Stout Online programs ranked among Best Online by U.S. News & World Report rankings

goersab — Tue, 04 Feb 2025 16:59:44 +0000

Stout Online programs ranked among Best Online by U.S. News & World Report rankingsgoersab February 4, 2025

Master’s in engineering, education; bachelor’s in business programs recognized for helping professionals advance their career goals

Abbey Goers

The decision to return to school as an adult or working professional can come with additional considerations. They need flexible, affordable programs that fit their needs, allowing them to balance work, personal time or family life.

��Ͽ�’s Stout Online helps working professionals begin or complete their degree or advance their career goals through more than 30 online bachelor’s and master’s programs, as well as dozens of certificates, certifications, individual courses and development opportunities.

According to the Bureau of Labor Statistics, depending on a person’s career field, the average salary with an associate’s degree is about $55,000, jumping to $77,000 with a bachelor’s degree and $90,000 with a master’s degree.

Stout Online offers some of the Best Online Programs in the nation, according to U.S. News & World Report’s 2025 rankings. Four of the university’s programs were named:

Best Online Master’s in Engineering Programs: Top 20 in the Midwest, No. 70 overall
Best Online Master’s in Education Programs: Top 45 in the Midwest, No. 150 overall
Best Online Bachelor’s in Business Programs: Top 15 in the Midwest, No. 87 overall

��Ͽ� was ranked as No. 230 for Best Online Bachelor's Programs, with its most popular online degrees including management; business information technology; cybersecurity; digital marketing technology; human development and family studies; technology education; and hospitality, restaurant and tourism management.

In three of its four acknowledgments, ��Ͽ� was ranked second in Wisconsin. U.S. News surveyed more than 1,800 accredited programs nationally.

“As Wisconsin’s Polytechnic University, we have an applied learning portfolio across all modalities: online, hybrid and in-person,” said Provost Glendalí Rodríguez, vice chancellor of Academic Affairs.

“Our programs are responsive to workforce needs and it is important to meet students where they are. For many students, with work and/or family commitments, that means the need for a flexible and quality online educational experience. ��Ͽ� is committed to helping students achieve career advancement opportunities through our online offerings,” she said.

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Stout Online: designed with working professionals in mind

��Ͽ� faculty are experienced, industry experts dedicated to teaching the latest in technology and trends in their fields. Small cohorts build close communities and share a wealth of diverse perspectives to enhance each other’s learning.

Students in the M.S. in manufacturing engineering, in the Robert F. Cervenka School of Engineering, advance their skills through assignments and projects that apply to real-life industry problems. They build expertise in continuous process improvement, lean manufacturing, project management and manufacturing engineering processes. Students may also choose to earn a Six Sigma Black Belt Certificate.

The median annual wage for industrial engineers in the U.S. is $99,000, with employment growth projected at 12% over the next decade.

M.S. Education

Our M.S. Education program will take your career in education further and enhance your impact on students' lives.

Learn More

The M.S. in education is a 30-credit degree program built around a core of 18 teaching and applied research credits, with a selection of 12 elective credits to meet students’ career interests. Students may earn one of a dozen professional certificates or certifications, including Autism Spectrum Disorder Specialist, Instructional Design, Math Specialist, Reading Specialist or Teaching Adult Learners.

��Ͽ�’s School of Education also offers master’s programs in critically needed areas of school counseling, and school psychology, as well as career and technical education and an Ed.D. in career and technical education leadership.

B.S. Management & Leadership

Our B.S. Management & Leadership program is designed to open new doors to advance your career through industry-enhanced classes and real-world experiences.

Learn More

��Ͽ�’s online bachelor’s in management program, offered through the School of Management, has been ranked No. 10 among the best online programs by BestAccreditedColleges.com. It offers eight concentrations to help professionals reach their career goals:

��Ͽ� graduates are in demand, with 99% employed soon after earning their degree, with undergraduates receiving a record average starting salary of $58,000, the best among higher education institutions in west-central Wisconsin.

Money Magazine named ��Ͽ� one of two public Best Colleges in Wisconsin, as well as one of the 45 Best in the Midwest, for its focus on affordability and student outcomes.

��Ͽ� is proud to be the first of the 13 Universities of Wisconsin to be certified for excellence in distance education practices. Its FOCUS2030 strategic plan includes five key goals, led by student success.

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��Ͽ� Online engineering, education, management programs ranked among best by U.S. News & World Report

U.S. News rankings recognize bachelor’s and master’s programs for helping students advance education, career goals

Stout Online programs ranked among Best Online by U.S. News & World Report rankings

Master’s in engineering, education; bachelor’s in business programs recognized for helping professionals advance their career goals

Inspiring Graduate: Alex Stuckert, M.S. Operations & Supply Management

‘I am capable of much more than I could ever have imagined.’

Master’s in engineering, education; bachelor’s in business programs recognized for helping professionals advance their career goals Manufacturing engineering lab

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Stout Online

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Lunchtime lab: Students learn restaurant management skills with new campus café initiative

polingj — Tue, 22 Oct 2024 20:32:56 +0000

Lunchtime lab: Students learn restaurant management skills with new campus café initiativepolingj October 22, 2024

Hospitality and dietetics majors gain firsthand knowledge by covering shifts at Fireside Café, including planning menu items

For a group of Fireside Café student employees at ��Ͽ�, lunchtime this fall also means lab time.

On Tuesdays and Thursdays in the Memorial Student Center, they prep the made-to-order restaurant for its 11 a.m. opening, then greet customers and prepare orders such as stir fries, paninis and burritos throughout the middle of the day.

They are more than part-time University Dining Services employees: They also are students majoring in hotel, restaurant and tourism management and in dietetics, gaining a deeper understanding of how restaurants operate and how food is prepared and served so that they are ready to manage similar operations, if they choose, during their careers.

Liliana Mohror, a dietetics student, prepares an order at Fireside Café. / ��Ͽ�

Dressed in University Dining Services’ blue and black uniforms, the Food Service Production and Operations class leads customer-facing operations at the popular restaurant, which fills 200 to 300 orders a day.

It's a real-life lab — true hands-on learning — with hungry guests expecting a good experience. “You wouldn’t think of this place as a classroom,” said Ada Stenstrom, an HRTM major from Wausau, as she surveyed her classmates busy behind the glass counters filled with various entrees.

“Students are seeing every aspect of operations,” Professor Kristal Gerdes said. “They’re gaining more valuable experience than they could get in a traditional lab. It’s a perfect marriage of academics and Dining Services.”

HRTM student Abby Bjorkstrand serves a customer at Fireside Café as part of the new lab experience in the Food Service Production and Operations class. / ��Ͽ�

HRTM is one of ��Ͽ�’s executive hospitality management programs, which earlier this year were ranked in the top 10 in the world by CEOWorld magazine.

Managerial training

At Fireside, which is near a fireplace on the second floor of a dining and student lounge area, students are gaining management-level experience in several ways.

Beginning Tuesday, Nov. 5, for about two weeks, each student will be responsible for creating an entrée that will be featured during lab time at the Comfort Zone station. They also will test the recipe, order the food through university suppliers and oversee preparation of it.

Students are learning about food costs, industry-standard software, how to work with a budget and how to collaborate with a chef, Executive Chef David Leach, who was trained at the Culinary Institute of America.

They also are gaining knowledge about and using state-of-the-art restaurant equipment.

Nicolle Demulling, a dietetics student, works at Fireside Café under the direction of Professor Kristal Gerdes. / ��Ͽ�

“We are not training students to be chefs, but we want them to know enough about the kitchen side so they can hire the right chef,” Gerdes said. “This experience is teaching them how to be good leaders in the hospitality industry. It’s a level of experience they need.”

When the course began, Dining Services Associate Director Jason Horzewski, a certified ServSafe instructor, held a classroom training session on how to safely handle food. Students now can add the ServSafe Food Handler certification to their resumes.

Class members work at a serving station for two days, then rotate to the next one. Before they move on, they act as trainers — training the classmates who will replace them.

The six food stations have more than 50 menu items that students need to know how to prepare and serve. Also, they stock a grab-and-go area and oversee the pay station.

Fireside Cafe in the student center has six made-to-order food stations. / ��Ͽ�

Stenstrom had previous restaurant kitchen experience and in catering — a field she hopes to go into — but is pleased to be seeing all aspects of the Fireside operation. “This has helped me solidify my customer experience and interaction,” she said. “It’s like an internship.”

Mobile ordering also is available at Fireside, meaning students need to check printouts and prepare those orders for pick-up.

“By the end of the semester they could run shifts by themselves. They will be like student managers,” said Justin Krahn, director of Dining Services. “They have rotations in every area and are learning different food preparation techniques.

Front: Nicolle Demulling, Abby Bjorkstrand, Megan Wengelski, Scarlett Spagna, Tony Kirk, Megan Johnston. Back: Ada Stenstrom, Liliana Mohror, Madeline Westerholm, Alex Lerch. / ��Ͽ�

“We’re about the total student experience, not just food,” Krahn said, noting that Dining Services employs about 250 students across 12 food service operations on campus.

Alternative needed with Heritage Hall renovation

The idea for the Fireside lab experience came together about a year ago. Typically, students get restaurant training at the Heritage Hall Corner III Café, which is open to the public only as needed to support classes. However, Heritage Hall will be renovated starting in spring 2025, and an alternative restaurant and kitchen site was needed for at least the next two years.

“The Heritage renovation is what brought this course to the forefront. There were some discussions about how we could collaborate,” Krahn said.

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Food Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are ��Ͽ� alumni and graduates of the HRTM program.

Faculty and staff working with the class, front row from left, Jenny Ecklor, Justin Krahn, Kristal Gerdes and Lindsay Schade. Back row from left, Jason Horzewski and David Leach. / ��Ͽ�

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are ��Ͽ� alumni and graduates of the HRTM program.

Gerdes said she is “so impressed” with the students. “They’re engaged with the customers and becoming very efficient in their jobs. I couldn’t ask for the class to be going better.”

The live lab also is filling a need: Fireside has struggled in the past few years with staffing shortages, forcing some station modifications and the restaurant to limit its hours. This semester the restaurant is fully staffed daily on its busiest days, Monday through Thursday.

In addition to getting an hourly wage during their lab times, students get a free lunch and can pick up more hours during other shifts if they choose.

In 2023, Dining Services received the state Regents University Staff Excellence Program Award. It’s one of five self-operated dining services in the UW System, meaning revenue is retained on campus.

Dining is aligned with university initiatives, including student experience. Student success is the leading goal of ��Ͽ�’s FOCUS2030 strategic plan.

###

For a group of Fireside Café student employees at ��Ͽ�, lunchtime this fall also means lab time. Fireside lab 3

University Marketing

In a class of its own: ��Ͽ� offers Service Excellence course in new collaboration with Forbes Travel Guide

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

Hero Caption: Student Abby Bjorkstrand finishes an order at Fireside Café, where students are working for their two weekly lab sessions.

Kristal Gerdes

With a passion for the hospitality and tourism industry, I bring enthusiasm and real-world experience into the classroom. I create a dynamic and engaging learning environment that prepares students for successful careers in hospitality, tourism, and event management. I emphasize honesty, integrity, and fairness, fostering a safe and inclusive space where students learn from both me and each other.

Through strong partnerships with industry leaders at local and national levels, I connect students with real-world experiences, including guest speakers, live case studies, internships, and cooperative education opportunities. My teaching approach integrates interactive activities, applied learning, and cutting-edge technology to cater to different learning styles, ensuring students gain both theoretical knowledge and practical skills.

Recognized for my dedication and innovative teaching methods, I strive to inspire the next generation of hospitality and tourism professionals by making learning relevant, exciting, and career-focused.

Teaching Interests: Event Tourism, Convention & Meeting Planning, Development of Tourism, Assessable Tourism

Bio Introduction: Dr. Gerdes teaching interests are event tourism, convention and meeting planning, development of tourism and assessable tourism.

Full Name: Dr. Kristal A. Gerdes

Job Title: Professor / Chair

Include in Directory: Yes

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Hospitality & Technology Innovation Department

Program

All Degree Programs

Curriculum Vitae: Dr. Kristal A. Gerdes CV (181.65 KB)

Education:

Degree: Ph.D. Education

University: Capella University

Degree: M.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: B.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: Wisconsin Technical College Certification

University: Wisconsin Technical College

Degree: Certified Tour Professional (CTP)

University: National Tour Association

Degree: Supplier Network Certification

University: Cvent

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$3.5M gift from alumni to Foundation will provide eight full tuition scholarships per year

polingj — Fri, 20 Sep 2024 16:37:50 +0000

$3.5M gift from alumni to Foundation will provide eight full tuition scholarships per yearpolingj September 20, 2024

Ann and John Graf, 1973 graduates, happy to ‘pay it forward’

Two alumni whose career paths were determined and lives shaped during their college days at University of Wisconsin-Stout are supporting future student success with one of the largest gifts in school history.

Ann and John Graf, residents of Tomahawk and Houston, Texas, have committed $3.5 million from their estate to the ��Ͽ� Foundation and Alumni Association. The Ann B. and John H. Graf Restricted Scholarship Endowment establishes full tuition scholarships for up to eight students a year.

“We think education is important and want to help students get a start in life without loads of debt,” Ann said.

“I benefited from the GI bill when I went to college,” said John, a veteran of the Vietnam War and a first-generation college student. “It’s an opportunity to pay it forward.”

Ann and John Graf, 1973 ��Ͽ� graduates, have made a $3.5 million estate gift to the ��Ͽ� Foundation and Alumni Association. / Contributed photo

The Grafs graduated in 1973, Ann in apparel, textiles and design; and John in hotel and restaurant management. They were residents of South Hall, where they met. They married in 1975, after John also earned a master’s in education from ��Ͽ�.

The eight Graf scholarships will be split between four students in Ann’s program, now called fashion design and development; and four in John’s program, now called hotel, restaurant and tourism management, plus two related programs, real estate property management; and golf enterprise management.

Along with tuition, eventually the endowment is expected to cover room and board expenses for scholarship recipients.

“We want these students to have the opportunity to further their education and have a chance to excel in an area they are passionate about,” Ann said.

The gift was announced Sept. 19 during the Foundation’s annual Scholarship Reception on campus.

“The university is extremely grateful to John and Ann for their generous support. Their gift is the largest scholarship in university history and will make a significant impact in supporting our students by alleviating financial barriers and allowing them to focus on their polytechnic education,” Chancellor Katherine Frank said.

Scholarship donors and students gathered Sept. 19 at the annual Foundation Scholarship Reception at the Memorial Student Center. / ��Ͽ�

Already for the 2024-25 academic year, the Foundation has awarded a record $1.4 million in scholarships to 573 students, with additional awards planned.

In 2023-24, the Foundation gave out a then-record amount in scholarships, more than $1.3 million, to a record number of students, 681.

When the Foundation held its first scholarship fundraising campaign in 1962, two $100 scholarships were established. In total, nearly $20 million has been awarded the past 62 years.

Long careers in their degree fields

Ann, who grew up in suburban Chicago and learned to sew from her mother, enrolled in the apparel design program at ��Ͽ�. Her high school counselor recommended the program.

“I had never lived in a small town, so it was kind of change. I enjoyed the university community and being part of, I guess you could call it, a family and the exposure to all of the people I met,” Ann said.

She began her career in fabric stores and in retail before working for more than 20 years as an administrator with Quilts Inc., a national leader in commercial and trade quilt shows. Ann, who still works part time with Quilts Inc., also is a quilter.

John grew up in the Milwaukee area, where he worked at a café. In Vietnam, he continued in food service by directing two officers’ mess halls. After the war, he transferred from a Milwaukee Area Technical College culinary program to ��Ͽ� to prepare for a career in the food service industry.

“The ��Ͽ� program was a natural extension of my interest in food service,” John said.

After graduating, he taught at the University of Houston’s Conrad N. Hilton hospitality school and managed food service in a campus hotel. He and Ann owned and operated a deli in Houston, and John also worked in the restaurant industry.

He eventually transitioned to the Houston school district, fifth largest in the U.S., as food service purchasing manager for 10 years and then as a consultant with Frenchy’s Sausage of New Orleans.

The Grafs live in Wisconsin during the summer and in Houston during the winter.

###

Two alumni whose career paths were determined and lives shaped during their college days at ��Ͽ� are supporting future student success. Ann and John Graf

University Marketing

Stepping up: Alumni-based gifts support students, leadership, Heritage Hall renovation

Although the university catchphrase Stout Proud wasn't coined 60 years ago, three alumni from that era are showing their pride with major donations.

Hero Caption: Foundation President Linda Funk speaks at the Scholarship Reception on Sept. 19, when the Graf gift was announced..

Katherine P. Frank

Katherine P. Frank became the eighth chancellor of the University of Wisconsin-Stout, after a distinguished career as an administrator and faculty member.

Before her appointment as chancellor, Chancellor Frank served from 2016 in two roles at Central Washington University in Ellensburg, Wash., as Provost and Vice President of Academic and Student Life and Vice President of Academic Innovation. She also held the rank of Professor of English.

From summer 2014 until spring 2016, she was Dean of the College of Arts and Sciences at Northern Kentucky University. Frank served as Dean of Humanities and Social Sciences at Indiana University East, Chair of English and Foreign Languages at Colorado State University-Pueblo, and a faculty member and administrator of programs involving student writing, faculty professional development, and student success.

Chancellor Frank, the first female leader of ��Ͽ�, grew up in Colorado and has a bachelor’s degree in English from Bates College, Lewiston, Maine. She has master’s and doctorate degrees in English from the University of Washington, Seattle. Frank’s research interests include Romantic and Victorian English Literature, rhetoric and composition, the scholarship of teaching, and academic leadership.

“I am delighted to join ��Ͽ�,” Chancellor Frank said. “Throughout the search process, I became increasingly impressed by the high-quality work and creative thinking exhibited by faculty, staff, and students at ��Ͽ�, as well as the strong, reciprocal relationships among the university, community, and regional partners. Everyone demonstrated dedication to the university and exhibited true focus on ensuring student success.

“As beautifully stated by one alumna, ‘Stout is where you need to be.’ I could not agree more and am honored to join this exceptional community of educators, learners, partners, and friends.”

“Dr. Frank has demonstrated throughout her academic career that she is a strategic, dynamic leader,” said UW System President Ray Cross. “She handles challenges extremely well. Her visionary perspective on the future of ��Ͽ� will serve the institution and the state of Wisconsin very well.”

Chancellor Frank and her husband, Joe Dvorsky, live in Menomonie with their three rescue cats. She is an outdoor activities enthusiast, including running, road cycling and mountain biking, and has a love of animals, travel, and adventure.

Full Name: Katherine P. Frank

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University: Bates College

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Students in engineering, dietetics, construction, design receive national, regional honors

polingj — Mon, 13 May 2024 15:45:23 +0000

Students in engineering, dietetics, construction, design receive national, regional honorspolingj May 13, 2024

Awards include U.S. Department of Defense Smart Scholarship, student of the year, Best in Show

Sixteen students at ��Ͽ� in four career fields have been recognized this spring nationally, statewide and regionally.

Heidi Benningfield, mechanical engineering, received a major scholarship from the U.S. Department of Defense; Jordyn Springer, dietetics, was named state student of the year; a team of seven construction management students took first in a regional competition; and seven graphic design and interactive media students received awards at the annual Minnesota AdFed regional advertising competition.

The students’ success reflects in part ��Ͽ�’s emphasis on applied learning, with Benningfield, Springer and the construction students benefiting from industry internships and the graphic design students’ campaigns judged by professionals.

Department of Defense Smart Scholarship

Heidi Benningfield, a ��Ͽ� mechanical engineering major, has received a U.S. Department of Defense Smart Scholarship. / Contributed photo

Benningfield, a sophomore from Mokane, Mo., applied for and received the Department of Defense Smart Scholarship.

The award will cover her tuition until she graduates, provide a stipend for room and board expenses and paid internships with the agency. This summer, she will work at National Renewable Energy Laboratory in Denver.

She will be hired and committed to working for the department for two years upon graduation in 2026. Her job will be at the Army’s Redstone Arsenal space and missile defense technology center in Huntsville, Ala.

“I still can’t believe it,” she said of the award. “It’s exciting to get all these big opportunities.”

Benningfield recently worked on a project with Sierra Space in Madison, an aerospace and space technology company, machining a combustion chamber component. She hopes to get her master’s degree and become an aerospace engineer, working on design or research, with a possible interest in space systems.

Benningfield, a member of the Blue Devil gymnastics team that took fifth place in the nation this past season, loves ��Ͽ�’s applied learning focus and individual attention from faculty and staff.

“I like the hands-on work in the machine shop. Most engineers don’t know how to operate machines. The professors and lab assistants are always willing to help and take their own time to help. The professors want you to succeed,” she said.

Dietetics student of the year

Jordyn Springer, ��Ͽ� dietetics senior, receives the Wisconsin Dietetics Student of the Year award from the Wisconsin Academy of Nutrition and Dietetics. / Contributed photo

Springer, a senior from Florence, was named Dietetics Student of the Year by the Wisconsin Academy of Nutrition and Dietetics and was honored recently at the WAND annual conference in Oshkosh.

The award recognizes achievement and leadership. Springer, who graduated May 4 with academic honors, served as co-president and public relations officer for the Stout Student Dietetic Association, was active as a community volunteer, was part of a faculty-led research project and was a social media manager for WAND.

She also completed 320 hours of field experience, required for the program, with the Florence County Health Department through the Area Health and Education Centers Community Health Internship Program — CHIP.

“The award recognizes that I am already a contributing representative of the profession, and that means everything to me. I’ve stepped into leadership roles, spent countless hours volunteering and gained valuable work experience in the field. It’s a wonderful feeling to be recognized by the Wisconsin Academy of Nutrition and Dietetics,” Springer said.

She is excited about her career opportunities. Along with clinical nutrition, community nutrition and food service she hopes to explore private practice that could combine her passion for digital marketing and design. “There are truly so many opportunities in this field, and I can't wait to keep exploring them,” she said.

In June, Springer will begin the Master of Science program in dietetics at ��Ͽ� and apply to an internship program while preparing to become a registered dietitian.

“Jordyn has proactively prepared for her courses and planned for her future,” said Assistant Professor Karen Ostenso, program director. “She seeks opportunities to enhance her skills outside the classroom through volunteer work, leadership and work experiences.”

Construction management champions

Students who won the Ryan Companies Pursuit competition are, from left, Mason Fischer, Ryan Hazzard, Jayden Boero, Andrew Ernstmeyer, Logan Baribeau, Leif Triller and Matt Grady. / Contributed photo

The construction management students won an invitational competition against eight other universities. Ryan Companies of Minneapolis sponsors the annual event, called the Pursuit.

Students worked all semester on a detailed RFP — request for proposal — for an actual project that the company recently developed. It was two, 150,000-square-foot precast warehouses in Brooklyn Center, Minn., with a six-month completion schedule. Then, students gave a 15-minute presentation of their RFPs at Ryan Companies headquarters, followed by Q&As.

“Not only did these students do a great job with the information in the RFP, but they also put a significant amount of effort into their presentation skills, which is what truly separated them from the competition,” said Lecturer Jim Bunkelman, their adviser.

The ��Ͽ� team first had to compete internally against four other student teams to represent the university in the event.

Team members were Logan Baribeau, of Cameron; Jayden Boero, of Burlington; Andrew Ernstmeyer, of Hixton; Mason Fischer, of Jordan, Minn.; Matt Grady, of Menomonee Falls; Ryan Hazzard, of Oconomowoc; and Leif Triller, of Oconomowoc.

Ryan Companies is represented on the advisory committee for ��Ͽ�’s construction management program.

For the actual Brooklyn Center project, a ��Ͽ� alum, Jack Houlihan, was the project manager.

Graphic design Minnesota AdFed awards

��Ͽ� graphic design student Kylie Ganther won Best in Show for her multifaceted advertising campaign promoting a Play Doh festival. / Contributed photo

��Ͽ� students won four gold, two silver and three bronze awards from the Advertising Federation of Minnesota.

The event, called the Show, is juried by accomplished creative directors, writers and designers from across the country. Along with the student competition, professionals from the region received awards.

Kylie Ganther, a senior from Chili, Wis., won gold and Best in Show from the local Minnesota chapter and a gold medal from the regional chapter, which includes the Upper Midwest. She created a consumer campaign promoting a Play-Doh festival at Walker Art Center in Minneapolis. Her entry included ads for print, commercials, virtual reality and social media.

It’s the third time in the past four years that a ��Ͽ� student has won Best in Show.

Evan Pope, a junior from Brillion, won two golds, from the Minnesota and regional chapters, for a consumer campaign and magazine campaign for Hello Goodbye, a sustainably based whitening, anti-plaque toothpaste.

Other ��Ͽ� winners were:

Mercy Berglund, a senior from Alexandria, Minn., silver, a consumer campaign for Surely, a wine-tasting truck
Alex Martin, a senior from River Falls, bronze, consumer campaign for Forget About It, a golf ball that when lost in the water is biodegradable
Niamh Sass, a junior from Hugo, Minn., silver, a website campaign compatible with a desktop or mobile device for Mid-Century Modern Illustration
Addy Spaeth, a junior from Rochester, Minn., a consumer campaign for Anything Goes, a social media influencer
Grace Walz, a junior from Maple Grove, Minn., bronze, consumer campaign for Design on Tap, which would bring together designers and brewers.

Professor Nagesh Shinde congratulated the students on their “well-deserved” awards.

“Congratulations on winning regional and national advertising awards. This remarkable accomplishment is a testament to your hard work, creativity and dedication. Your innovative ideas and exceptional skills have set you apart, showcasing your potential to significantly impact the advertising industry,” he said.

“We are incredibly proud of your success and eagerly anticipate the groundbreaking contributions you will continue to bring to the profession. Keep pushing the boundaries of creativity and excellence.”

###

Sixteen students at ��Ͽ� in four career fields have been recognized this spring nationally, statewide and regionally. Jordyn Springer

University Marketing

More than 100 outstanding students recognized at annual Leadership Awards ceremony

Wood Medallion recipients Charest, Timm share experiences in service on and off campus

Karen Ostenso

Biography

Karen Ostenso is a registered dietitian (RD) with over 20 years of clinical experience in both the inpatient, outpatient setting. She was a certified diabetes educator (CDE) for 15 years. Karen enjoyed working one on one with clients and now enjoys sharing her knowledge and experiences with students who want to be future dietitians. Karen also enjoys involvement in projects related to community nutrition, health, and wellness.

Teaching Interests

Undergraduate community and older adult nutrition; general nutrition, professional development; and experiential learning; graduate clinical nutrition; older adult nutrition; and experiences in community practice.

Research Interests

Development of evidenced based public health interventions or initiatives promoting successful aging; community health promotion; dietetic student education; success in the classroom and career development; school-aged nutrition

Professional Interests

Program leadership; student professional development; UG and graduate research; community connection building

Full Name: Karen Ostenso

Job Title: Assistant Professor

Include in Directory: Yes

College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

Program

All Degree Programs

Curriculum Vitae: Karen Ostenso CV (182.8 KB)

Education:

Degree: Ph.D. Public Health

University: Walden University

Degree: M.S.

University: Drexel University

Degree: B.S. Community Health Education

University: Temple University

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Dressed for success: Students’ Safe Skin clothing idea advances to state Big Idea Tournament

polingj — Wed, 10 Apr 2024 16:05:52 +0000

Dressed for success: Students’ Safe Skin clothing idea advances to state Big Idea Tournamentpolingj April 10, 2024

Team’s business proposal, aiming to remove chemicals from clothing, tops campus competition

A big idea by three ��Ͽ� students is headed to the state WiSys Big Idea Tournament.

On Friday, April 19, Bri Noble, a junior in fashion design and development from Prior Lake, Minn., and Mikayla Obsuszt, a senior in marketing and business education from Wisconsin Rapids, will represent ��Ͽ� with their idea Safe Skin. They hope to walk away with a win and seed funding for their business.

The students, including Halle Sullivan, a junior in business administration from Cottage Grove, Wis., recently participated in ��Ͽ�’s Ideation Jam.

From left, students Halle Sullivan, Mikayla Obsuszt and Bri Noble will represent ��Ͽ� at the state WiSys Big Idea Tournament with their clothing design concept, Safe Skin. / ��Ͽ�

“The Ideation Jam serves as a platform for students to turn ideas into early reality within a couple of days, regardless of their discipline or business skills,” said Mary Spaeth, professor of entrepreneurship at ��Ͽ�. “It’s inspirational, impactful and builds can-do confidence in an extraordinarily short period of time.”

The weekend jam brings the expertise of faculty mentors as well as business and investment professionals. Some of these mentors included Bart Bohn, professor of entrepreneurial finance at the University of Texas-Austin; Sandra Spencer, head of innovation at University of British Columbia; Tom Hall, senior program manager of business operations at Veritas Technologies and a startup adviser; and ��Ͽ� faculty Kenny Smith, Renee Surdick, Joan Navarre and Mark Fenton, as well as Cabot Executive Bill Stoehr.

Each year following the Ideation Jam, ��Ͽ� hosts the prequalifier semifinals for students who want to compete in the Big Idea Tournament, to be held at UW-La Crosse. The tournament is open to undergraduate and graduate students attending Universities of Wisconsin schools across the state, except UW-Madison. The tournament showcases innovative business ideas across all disciplines and provides mentorship to participating qualifiers.

Elaina Blazei presents the Style Me app business concept at Ideation Jam. / ��Ͽ�

A line of healthier occupational clothing

The Safe Skin team hopes to develop a line of base-layer clothing to protect wearers of chemically treated uniforms. Some of the chemicals, despite their danger, are used to treat uniforms for firefighters to save their lives, but many chemicals including PFAS, AZO dyes and those used to decrease wrinkles or even reduce body odor are not always necessary.

In their pitch to prequalifier judges Dale Mord and Sheri Yukel, the Safe Skin team explained that four American Airlines flight attendants won a lawsuit against a clothing manufacturer in 2023 claiming various health problems because of toxic chemicals in their new uniforms. Formaldehyde, for example, is commonly used to prevent wrinkling.

Safe Skin clothing will be made with a combination of fibers including hemp, which doesn’t contain pesticides and herbicides because it’s naturally resistant to diseases. Hemp also is nontoxic, recyclable and biodegradable.

In addition, Safe Skin would use dyes made from plants — aloe vera, turmeric and indigo — as part of the ancient Ayurvedic process. The plants have healing properties that would support skin and overall health.

Students work through their proposals at the ��Ͽ� Ideation Jam. / ��Ͽ�

The target market for Safe Skin clothing is occupational, such as flight attendants, police officers, firefighters and health care workers.

“This is such an interesting idea and a great opportunity for them,” said Kim Nimsgern of Menomonie, who co-facilitated the Ideation Jam with Spaeth. Nimsgern is founder and CEO of Casual Panache.

The Safe Skin team are working with Nimsgern, Spaeth and other mentors to perfect their Big Idea pitch prior to the state tournament. Spaeth will accompany them to the tournament. Presentations at the state tournament are limited to six minutes.

Five teams, totaling 29 students, competed in the ��Ͽ� prequalifier.

Ayden Goslawskli helps present the Style Me app concept at the Ideation Jam. The idea took second place. / ��Ͽ�

Taking second place was an idea for an artificial intelligence styling app called Style Me. Team members are Elaina Blazei, of St. Paul; Sam Gerber, of Berlin, Wis.; Ayden Goslawski, of Hancock; Jeremiah Hubbard, of Hammond; Omar Kouki, of Tunisia; Mansour Naderi, of Afghanistan; and YaYee Thao, of Wisconsin Rapids. The students represent five majors, including business, management, engineering and computer science.

Taking third place was Balanced Bites. Team members Adi Ambalam, of St. Paul; Joseph Bliss, of Eden Prairie, Minn.; Ethan Draeger, of Jackson; Daniel Gielczyk, of Beach Park, Ill.; and Le Minh Hoang, of Vietnam, represented business, arts administration and computer science majors.

They envision a unique experiential restaurant that is designed to appeal to athletes and gym-goers. The meals are not only planned for nutrition and calories but also for those who intentionally want/need to gain or lose weight to match their training goals.

Halle Sullivan presents the Safe Skin project. / ��Ͽ�

Encouraging entrepreneurship

Since coming to ��Ͽ� in early 2017, Spaeth has worked to develop the entrepreneurship program in the School of Management including a minor in entrepreneurship and innovation. Along with the School of Art and Design, she collaborated with Jerry Hui, Cynthia Bland, Darren Ward, Mitch Ogden, Dave Beck and others to create bachelor’s degree in arts administration and entrepreneurship.

“Students learn arts administration and entrepreneurial skills not only to start their own businesses, but also to work as management leaders across the creative and cultural industries from media, video production, dance, industrial design, studio art, game design, music, performing arts, photography, fine arts and more,” Spaeth said.

WiSys, creator of the Big Idea Tournament, in its eighth year, is a nonprofit that facilitates research programs, develops and commercializes discoveries, and fosters a spirit of innovative and entrepreneurial thinking across the state for the Universities of Wisconsin.

Another WiSys competition, Quick Pitch, based on student research that could benefit society, is coming up. The ��Ͽ� qualifier will be held Monday, April 29, during Research Day on campus and the state meet July 24-26 at UW-Superior.

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A big idea by three ��Ͽ� students is headed to the state WiSys Big Idea Tournament. Ideation Jam 1

University Marketing

Master’s graduate Bernin has ‘awesome experience’ in WiSys Quick Pitch state finals

Josh Bernin had a day to remember recently when he earned his master’s degree in May from ��Ͽ�. Then, he had another special moment two months later.

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