Monday, March 16, 2020

On-campus course activities suspended this week

The University of Waterloo has suspended all activity for on-campus courses this week, according to a memorandum circulated by President Feridun Hamdullahpur on Friday, March 13.

The one-week suspension runs from March 14 to March 23. At the end of this suspension, all in-person course activity will be cancelled until the end of term, including in-person final exams. Instructors are working on alternate ways to deliver remaining course work and exams/assessments. Fully online courses will continue, but in-person exams for these courses are cancelled and may be replaced with alternative assessments.

In addition, campus operations will continue.

"These are unprecedented times and we know that many people are dealing with increased stress and uncertainty," wrote President Hamdullahpur. "We are introducing measures that we believe help protect the safety of our students, employees and our community. We also want to make sure that we ensure students get the best outcomes from their hard work so far this term."

Thus, all activities for on-campus courses, including classes, labs, and tutorials, is suspended for one week. Course activity stopped on Saturday, March 14. During this time, instructors will provide students with information on how they will complete their courses, and the Centre for Extended Learning's fully online courses will continue. 

"We will use this pause in course activity to allow instructors to plan alternative ways of delivering learning – including ways of measuring achievement instead of in-person final exams," the president wrote. 

At the end of the suspension of activities, the University will be cancelling all in-person course activity, including in-person exams, through the end of the Winter term on April 25, 2020. Course activities, in alternative formats, will resume on Monday, March 23.

"The cancellation of in-person exams includes the in-person exams for fully online courses," the president wrote. Instructors will inform students how assessment will happen.

Check out the full memo, which includes additional details on illness accommodation, graduate studies and co-op, and University operations on the COVID-19 news website.

Among the first major campus events to be cancelled was the March Break Open House. "In light of the current COVID-19 outbreak in the province, the University of Waterloo has decided to cancel March Break Open House on March 21, 2020," says a note from the Visitor's Centre. "Additionally, all campus tours, residence, faculty, school University College tours operated through the Visitors Centre are suspended. This decision was made in consultation with university leadership and public health in order to best protect our guests and the many staff and volunteers who support this event. Visit our website for information about how prospective students can learn more about Waterloo."

Additionally, the Engineering Science Quest (ESQ) March Break Camps scheduled to take place this week have been cancelled. Refunds will be processed this week.

Athletics and Recreation has cancelled all registered programming, including varsity team practices, March BReak camps, intramurals, campus rec games, shoe tag classes, aquatics and first aid courses, and instructional courses until the end of term. Athletics facilities are currently open for open recreation. Athletics has a comprehensive list of closures on its website. Major Athletics event cancellations include the Student Leadership Reception on March 26 and the Athletics Banquet on April 3.

Other upcoming event cancellations and postponements include:

• All Engineering Capstone symposia scheduled for this week;
• March Madness at the University Club;
• the Upstart20 theatre festival;
• the School of Computer Science Distinguished Lecture scheduled for Tuesday, March 17;
• the LGBTQ2S+ coffee chat scheduled for Tuesday, March 17;
• the Gustav Bakos Observatory March Break tour scheduled for Wednesday, March 18;
• World Water Day activities scheduled for Friday, March 20;
• the 25-50 Year Dinner scheduled for April 1 (attendees are invited to attend the Years of Loyal Service event in November);
• the Network for Aging Research Third Annual William F. Forbes lecture scheduled for April 9;
• the Beyond the Headlines: "Is Data Privacy An Illusion" lecture scheduled for April 14;

Guidance on University business operations for employees

Please note: the situation is evolving rapidly and updated directives will be circulated via mass email as appropriate.

Over the weekend, more information was sent to University employee groups about business continuity and implications for employees.

"As you no doubt are aware, we have suspended all course activity for the week of March 14 to March 22 to allow instructors to plan for alternative ways of delivering learning and assessment," the president wrote on Sunday. "This decision was made as a preventative measure as we recognize some of our buildings and teaching spaces are built to accommodate large gatherings. We realize they may not always allow for proper social-distancing practices that help mitigate efforts to contain the spread of coronavirus. In most spaces where business and administrative operations are continuing, there are measures we can take to follow the hygiene and social distancing guidance that authorities are recommending."

"We want you to know that our campus leaders have developed business continuity plans to guide alternative ways of working during these unprecedented circumstances. In many cases this will require us to remain flexible to continue to deliver our work as we continue to operate administrative, business and support functions of the University. Approaches to business continuity on campus will differ from unit to unit, and even within units, as leaders make decisions on how we can continue to deliver our work," says the president's memo. 

"On behalf of my entire senior team, we are very mindful that you and your families are facing challenges during this time. This is a time of disruption for us all, but I know we are a resilient, resourceful and caring community that can endure these challenges. I thank you for your understanding and commitment, and for all that you are doing." 

The full text of the business continuity memo is available on the University's COVID-19 website.

Additionally, a Manager's Toolkit for Pandemic Preparedness is available on the University's COVID-19 website.

Questions should be sent to the University's coronavirus email address. 

Monday's notes

"Was it something we said?" Joe Petrik of Computer Science recently snapped this photo of a pair of geese having the run of the place in the DC quad. 

Retired Professor Saul Herzog died on February 12. Herzog was an architect and professor of design in the School of Planning, joining the University in September 1968 and retiring in September 1996. Herzog was an active participant in many of the School's social events even after his retirement. "He was always engaging and insightful," writes Sheree Solomon, academic services manager in the School of Planning. "He was a valued member of our community and he will be missed."

Here's the latest Nutrition Month "myth vs. fact" supplied by Health Services Dietitian Sandra Ace:

Myth:

Consumers need to stockpile food during a public health emergency.

Fact:

Massive lineups and empty shelves are not what Canadians are usually faced with on their weekend shopping excursions to local big box stores or supermarkets. However, as cases of COVID-19 climb and public health agencies advise social distancing and, if exposure is suspected, 14 days of self-isolation, ensuring we have the supplies needed is a concern for everyone. In addition to sanitizing and paper supply hoarding and resulting shortages, panic buying can also affect food supplies, particularly fresh foods.

There is no need to overbuy food: a good rule of thumb is to have 2 weeks’ worth of food on hand. Before you shop, check to see what you already have and clear out things that are past their prime and won’t be used. Plan a basic list of staples that allows you to pull together some easy meals, with the key word being “easy.” Now is the time to simplify your life, including the foods you eat and meals prepared. Think about easy soups, stews and one pot meals like chili, pastas or curries that won’t require buying unnecessarily long lists of ingredients.

Here are suggestions for some options to keep on hand that have a long shelf life:

Vegetables:

• canned vegetables like diced tomatoes, beets, corn
• frozen vegetables like broccoli, peas, spinach, mixed vegetables
• fresh vegetables like onions, garlic, sweet potatoes, cabbage, carrots, squash
• pasta sauce

Fruit:

• frozen fruits like blueberries, raspberries, mango or fruit blends
• canned fruits packed in juice, applesauce
• fresh fruit like oranges, apples
• dried fruits like raisins or cranberries

Grains:

• rice and pasta (preferably at least some whole grain), quinoa         
• oatmeal, high fibre, lower sugar ready-to-serve cereal
• whole grain bread (buy an extra loaf or two for the freezer but don’t empty out the bakery!)

Protein:

• eggs (store in original carton inside the refrigerator, not in the door)
• peanut butter (or alternatives like sunflower or soy butter for peanut-free homes), unsalted nuts and seeds
• canned tuna or salmon
• variety of canned beans and chickpeas, canned or dried lentils
• a few packages of versatile proteins like chicken breast, ground beef or turkey or fish fillets for the freezer
• frozen edamame – use in soups, stir fries or in grain bowls

Dairy products/alternatives:

• fine-filtered milk has a longer expiry date, so consider choosing this
• UHT packaged milk or soy milk (shelf-stable)
• most cheeses and many yogurts have a fairly long shelf life (check expiry dates)
• butter or tub of margarine

Miscellaneous:

• olive oil or other oils for cooking, canned broth or powdered bouillon, canned soups (especially those with protein like bean or lentil soups), your preferred condiments - like mayonnaise, mustard, salad dressings, etc.
• staples like coffee, tea, sugar, flour, seasonings, etc.

And last, but not least, treat yourself to few different snacks you enjoy – tortilla chips and salsa, hummus and crackers, popcorn, your favourite chocolates or ice cream. Just don’t get so stressed by the news that food becomes your comfort. With days getting both warmer and longer, a walk outdoors is a good way to keep your energy up and your stress levels lower.

Try this easy Mighty Minestrone Soup recipe, found on Canada’s Food Guide website, which can be prepared using foods listed above. This list does not contain items needed if you have an infant or a family member with special dietary needs, so plan accordingly, and don’t forget the family pet!