I went on to continue my undergraduate degree here at the University of Wisconsin-Stout
in the fall of 2015. I stuck with the same major, dietetics, and am still very confident with my choice on a future profession. After completing my freshman year with an accumulative GPA of 3.7, I was ready to take on year two. Going into it, I knew that the classes where going to become much more program based and less generalized. I was very aware that I would have difficult classes ahead of me. Having this in mind, I was not discouraged but rather hungry to take on any obstacle thrown at me. I started out Fall semester with a hefty 17 credits. I was excited to finally be in classes pertaining to wellness and nutrition. The classes I was enrolled in included: College Chemistry, Food Service Sanitation, Institutional Food Purchasing, Issues & Ethics in F&N, Modern United States History, and Principles of Management. An aspect I thoroughly enjoyed from these classes was collaborating with other students in group projects. I also was pleased to dive into learning about nutrition and kitchen sanitation procedures. This knowledge went on to be very helpful in classes to come. This was the first time I was exposed to college chemistry. I would say that chemistry was the bulk of my semester course load and took the most effort to earn a good grade. I persevered and earned a B in the class, which I was very pleased with. My Business Management class forced me into working in groups, which I enjoyed, but also taught me how to network and reach out to different individuals for interview and mentor questions. Another memorable class was Food Service Sanitation. It became a great beginners class into standard operations and sanitation laws. I went on the use the information learned in future classes. Overall, my fall semester classes went very well as I tackled the course load and ended off with good grades and a up to par GPA. In the spring, I then took Physiology and Anatomy, Organic Chemistry, Medical Terminology, and Institutional Meu Planning. I heard very discouraging things about organic chemistry before entering the class which did discourage me a bit but in all honesty, I ended up really liking the class. Labs were the make or break for me. The lectures where challenging and very in depth, which made it hard for me to wrap my mind around all the concepts. Once we got to lab, thats where it clicked. Being able to practice the procedures and conduct experiments made learning the material so much more exciting. I looked forward to organic chemistry lab because I understood the material which lead to great lab grades. Both Anatomy and Physiology and Institution Menu planning taught me what I would and wouldnt want to do in the future. They were both very tedious but enriching. Learning about how the body is put together in depth and how it works was very interesting to me. Menu Planning was another story. I feel I learned so much about required food groups and purchasing ingredients that would be very important for me in the future but it also taught me that I dont want a future job that entails purchasing and planning in such detail. In conclusion, my sophomore year challenged me more intellectually and set a pace on how the next few years would come to be. I felt accomplished and was ready to take on year three.
Ira Mark Milne, Timothy J. Sisler - Short Stories For Students - Presenting Analysis, Context, and Criticism On Commonly Studied Short Stories, Volume 21 (2005, Gale) PDF