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Bulls Notebook: USFSM to offer emotional intelligence class

By: Rich Shopes

Posted: June 30, 2017

SARASOTA, Fla. (June 30, 2017) – Emotional intelligence (EQ) can be just as helpful in the workplace as intelligence (IQ), perhaps more so. It can distance top performers from the rest of the pack while helping some navigate troublesome or embarrassing hazards that others fall into.

But what is EQ? Consultant and co-author of the best seller “Emotional Intelligence 2.0,” Travis Bradbury calls EQ an intangible quality in each of us that affects and guides how we handle behavior and complex social situations as well as the decisions we make.

He notes that studies have shown that people with average IQs outperform those with the highest IQs 70 percent of the time – upending decades of previous understanding that most top performers possessed higher IQs.

This trait describing how we manage emotions and relate to coworkers was labeled “EQ” in the mid-1990s and has since become a hot topic in workplaces as we try to understand ourselves and seek ways to advance our careers and relationships. It can also factor into hiring and firing decisions.

Bulls Notebook: USFSM to offer emotional intelligence class

Dr. Dina Ciotola, director of PACE

Now, USF Sarasota-Manatee is offering a class to help understand the different levels of EQ and how to enhance our own EQ. The class, Emotional Intelligence in the Workplace, is being offered this fall through USFSM’s Office of Professional and Continuing Education (PACE).

The two-credit class is open to both traditional and non-traditional “working-professional” students.

Course topics include: The dimensions of emotional intelligence; self-awareness and how to develop it; the impact of emotional intelligence on communication and relationship building; and the value of emotional intelligence and your leadership potential.

Instructor Cynthia Howard is a Registered Nurse, has a master’s degree in clinical psychology and PhD in human development. She’s also a long-established executive coach.

Registration is $49. Visit usfsmpace.catalog.instructure.com/courses/emotional.

Sandra Justice to co-chair committee at SRA International

Bulls Notebook: USFSM to offer emotional intelligence class

Sandy Justice, USFSM’s research administrator

Kudos to Sandra Justice, administrator of USF Sarasota-Manatee’s Office of Research. Justice has been appointed as co-chair of the Symposium Papers and Posters for the Society of Research Administrators International (SRA International).

“It’s an honor to serve. I am proud of all my colleagues as they contribute to the body of knowledge,” Justice said. “The poster and paper presentations at SRA International demonstrate the level of expertise gleaned from years of dedicated research.”

Justice was chosen for the post on the Awards Committee from among her peers. The committee selects awards for: distinguished faculty, contributions to research administration and those that recognize the dedicated work of research administrators.

Cindy Kiel, president of SRA International, sent an email two weeks ago to Justice congratulating her on the appointment.

Books by USFSM researchers to go display

Speaking of research, Justice is appealing to faculty members to offer up their research in book form to exhibit the works.

Book shelves will be fitted into the alcove spaces inside Selby Auditorium to display the books. Collections will occur through the summer and early fall.

Books can be dropped off to Tiffany Jackson on the third floor in Administration.

Take a global food tour at Lakewood Ranch

Bulls Notebook: USFSM to offer emotional intelligence class

Chef James Arnsby

Global cooking classes are resuming at USF Sarasota-Manatee’s Culinary Innovation Lab on Main Street in Lakewood Ranch.

Join Chef James Arnsby, graduate of the French Culinary Institute of New York City, and faculty chefs from USFSM’s College of Hospitality & Tourism Leadership on a culinary world tour.

Guests of the Global Culinary Connection will learn cooking techniques and recipes from around the world while sampling cuisine created at each demonstration. Guests are welcome to bring refreshments; light refreshments will be served upon request.

The events are held select Wednesdays from 6 to 8:30 p.m.

On July 5, the tour stops in Morocco. Subsequent visits include Mongolia on July 19, Indonesia Aug. 2, Argentina Aug. 30, Korea Sept. 13 and Brazil on Sept. 27. Cost is $45 per guest per session.

To register, visit usfsm.edu/culinary-innovation-lab/global-culinary-connection/.

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