STUDENT EVENTS & ACTIVITIES CENTER

 

Engaged in What Matters...

The Student Events & Activities Center (SEAC) mission is to provide education, development and support to OSU students, student organizations, and University Student-Coordinated Programs, establishing an environment that promotes awareness of what it means to be an active global citizen in an open, just and celebrative community.

The primary focus of the SEAC is the support and development of approximately 150 student organizations, Memorial Union Program Council (MUPC), International Students of OSU (ISOSU) and their activities.  Our secondary focus is the support of other University Student-Coordinated Programs including Associated Students of OSU (ASOSU), Cultural Resource Centers, Community Service Center, Team Liberation and University departments that support the remaining - approximately 150 - recognized student organizations.  The SEAC works collaboratively across campus to support programming initiatives focused on student engagement, community development and student wellness.

Have Questions?  Need Assistance?  Contact us at events.sli@oregonstate.edu

 

Student Events & Activities 2012-2013

ACTIVITY SUPPORT

The Student Events & Activities Center (SEAC) is the hub of student organization activity on the OSU campus, responsible for providing advice, training and support to student organizations hosting events on the OSU campus.  With a focus on creating an environment of care for the student planner, their organization and the community, we provide workshops, consultation, and review, enhancing student knowledge and influencing positive activity outcomes.

All student organization open, on-campus events are required to be registered a minimum of 2 weeks in advance of the date of the event.  The following link (studentorgs.oregonstate.edu) is the online event reporting form.  To complete the form, you will need complete event information including date, time, location, funding, marketing and details/description of your event.

The Events and Activities Team can provide planning and day of event support to ensure that student planners have access to the necessary tools for success.  The SEAC is also home to the Cultural Meals Program, a self-catering mechanism for student programming.

The Student Events & Activities Program supports the development and hosting of programs through:

link to: Campus Calendar

 

For more information, contact us at:

Phone: 541.713.8368

Email: events.sli@oregonstate.edu

Visit: SEAC, MU 103

Event Registration

The Student Events & Activities Program administers requests by recognized organization, Greek Organizations, students programming for academic credit and some student lead university programs to host/sponsor events & activities.

Recognized student organizations must follow the Oregon Administrative Rules Section 18  when hoting events and activities.  The following linked document includes the event specific regulations outlined in OAR Section 18.

Event Request by recognized stundent organizations, including Greek Organizations are made online through the student organization online data system.

In order to sign into your organization’s account and register your event go to https://gunadiframework.com/sli:

  1. Click on the Sign In Tab and Log in using your ONID information
  2. Click on the Registrations tab
  3. Click on “Event Registration” in left column to Create a New Event
  4. Complete all steps and submit event information.

Campus Wide Marketing

The Student Events & Activities Program is committed to creating visibility for all student programs/activities and events to provide opportunity for broader campus participation, an enhanced sense of our global community and an awareness of the importance of student programming in the achievement of the University mission.

The Student Events & Activities Center utilizes both campus based and social media formats to connect students to the activities occuring throughout the OSU campus.

 

Social Media:

OSU campus based Media:

People to Know

The Student Events & Activities Program believes that success in programming is only obtainable when programmers develop positive respectful relationships during the planning and hosting process.

Your Organization
Don’t limit opportunity of involvement with programming to only those that have it in their roles/positions. Identify and develop relationships with organization and or community members that have passion for the event/activity, skill sets needed for success, or individuals interested in trying something new.
Facilities
Identify who has the responsibility for providing service to your event/activity. Introduce yourself early and create open lines of communication and clear expectations of them and them of you.
Media
Identify an individual that works with Campus media early in the year, and help them become aware of all of the great work of your organization. Invite them in as guest. Provide press releases, public service announcements, calendar listings, and advertisements early and often.
Administration/Staff/Faculty
Develop relationships with administrators, staff and faculty to provide opportunity for for: guest speaking, monetary resources, volunteering, mentoring and co-sponsorship.

Resources

Link CLub and Org Resources here

Risk Assessment

The Student Events & Activities Program provides student planners tools to assess their event/activity/program for potential risk or liability caused by:

  • High Risk Activity
  • Large Crowd
  • Student Organizations and the University Reputation
  • Financial Responsibility

What is considered a “high risk activity”? All events/activities that include, but are not limited to:

  • Physical or Recreational activity
  • Concerts, Dances
  • Food and/or Alcohol
  • Children participating
  • Off campus performers
  • “Hot Topics” that have potential to bring in an opposing viewpoint
  • Pyrotechnics
  • Motor Vehicles
  • Water activity
  • Structure building

When does the size of the crowd create potential for risk?

  • Potential to reach the venues capacity
  • Outdoor events
  • Exceeds the number of participants planned for

How do I take care of the reputations of yourself, your club and your community?

  • Always ask the questions: Is this in line with my own personal beliefs and the mission of my organization and the university. Are the outcomes of my actions, activities, events just?

How do I determine what is reasonable financial risk for my club, for my service providers?

  • What % of our budget is being utilized for this event/activity? If we are unable to recoup the expenditures through an admission charge what is the plan to pay for service provided.

Cultural Meal Support Program

 

The Student Leadership & Involvement Cultural Meal Support Program enhances student learning and student success through co-curricular involvement by providing students with the opportunities to further develop and enhance organization and people skills while planning and preparing authentic cultural meals.


For more information, stop by the Student Events & Activities Center in MU 103 or review the information availabel through the links below.  

 

Kitchen Reservations - Policies and Fees

Organizing a Food Event

Sample Recipes

View Cultural Celebrations CD online

Cultural Meal Support Program Recipes

 The recipes listed on this page are just a sample of the food that has been prepared by the following organizations over the past 10 years. These are not professional tested recipes, rather, they are provided by students, some of which have been handed down generation to generation.

The quantification of the recipes that you see is used as a tool to aid in product purchasing as well as a guide to visualizing the quantity of food that is prepared. The industrial kitchen that is used for production by students does not provide the same familiarity that a kitchen at home would, but accepting these adaptations of recipes and processes is part of the learning process.

For more recipes, and for individual serving sizes, Icon Signifying a link to a moiveview the Cultural Celebrations CD online.

Directory of Recipes

African Student Association
Plaintains		 Ag Exec Council
Baked Beans		 Asian Pacific American Student Union
Almond Jello
Association of Latin American Students
Beef Turnovers		 Black Student Union
Candied Yams		 Chinese Association of OSU
Shaomai
European Student Association
Bruschetta		 Hmong Student Organization
Khaub Poop (Chicken Curry Soup)		 Hui-O-Hawaii
Shoyu Chicken
Indian Student Association
Curry Puffs		 International Students of OSU
Classic bubble tea		 Isang Bansang Pilipino
Lumpia
Japanese Student Association
Chow Mein		 Kalmekak Community Outreach
Pozole		 Movimiento Estudiatil Chicanos de Aztlan
Pico de Gallo
Mezo American Student Association
Mae Bentas (Brazil)		 Native American Student Association
Fry bread		 Permias
Bakwan Jaqung (corn fritters)
Rainbow Continuum
Fruit Salad		 Vietnamese Student Association
Roast pork

African Student Association

Plaintains

Event Yield: 350
Ingredient

  • Plaintains 525
    		•
  • Cayenne Pepper 2 cups
    		•
  • Oil (fryer) 2 gallons
    		•
  • Ginger 5 lbs
    		•
  • Salt 1/4 cup
    		•

    Instructions

    1. Slice the plaintains into mounds 1/2-inch thick.
    2. In a separate bowl, combine the ginger and pepper
    3. Heat about 1/4 inch of oil in a heavy skillet until a test price of plaintains sputters
    4. Roll plaintain pieces a few at a time in the spice mixture to coat surfaces, then transfer to skillet.
    5. Fry until outside are crisp and golden
    6. With a slotted spoon, remove plaintains to paper towel
    7. Serve hot

    Back to top

    AG Exec Council

    Baked Beans

    Event Yield: 300 people
    Ingredient

  • Navy Beans 30 lbs
    		•
  • Ketchup 4 qt
    		•
  • Salt 1.5 lbs
    		•
  • Molasses 6 cups
    		•
  • Brown Sugar 1 lb
    		•
  • Bacon 6 lbs
    		•
  • Yellow Mustard 6 cups
    		•
  • Onion 1.5 lbs
    		•
  • Cider Vinegar 6 tbsp
    		•

    Instructions:

    1. Dice bacon, brown. Pour off fat, retain.
    2. Dice onions.
    3. Wash beans. Cover with water and bring to boil. Turn off heat. Soak for 1 hour.
    4. Cook in same water for 1 additional hour. Add water as needed.
    5. Add remaining ingredients to beans.
    6. Transfer to baking pan, cover. Bake for 3-4 hours at 350

    Back to top

    Asian Pacific American Student Union

    Almond Jello

    Event Yield 336
    Ingredients

  • Agar agar box mix 26 boxes
    		•
  • Lychee (canned or fresh) 28 cans
    		•
  • Water 10.5 gallons
    		•
  • Mango (fresh) 25 pieces
    		•
  • Sugar 15 cups (6.25 lbs)
    		•
  • Pineapple (canned or fresh) 3x 10lb cans
    		•
  • Almond extract 18 tbsp
    		•

    Instructions:

    1. Combine sugar, water, agar box mix in pan, over medium heat
    2. Stir constantly to full boil
    3. Remove pan from heat
    4. Add milk, almond extract and stir
    5. Pour mixture into pan or individual serving containers
    6. Chill until ready to serve

    Back to top

    Association of Latin American Students

    Beef Turnovers

    Event Yield: 400
    Ingredients

    Dough: Filling
  • Flour 44 lbs
    		•
  • Ground beef 20 lb
    		•
  • Boiled eggs 100
    		•
  • Lard 10lb
    		•
  • Onions 25 lbs
    		•
  • Olives 10 lbs
    		•
  • Boiling water 1 gal 1 qt
    		•
  • Lard 10 tbsp
    		•
  • Raisins 15 lbs
    		•
  • Salt 1.25 cup
    		•
  • Jalapeno pepper 20
    		•
  • Salt 20 tsp
    		•
  • Sugar 20 tsp
    		•

    Instructions

      Dough:
    1. Shape a mountain with flour and pour a mixture of water, lard, and salt on top of it.
    2. Form the dough and then form 2-inch balls of dough.

      3. Filling:

    3. Cut onions in small cubes.
    4. Add some sugar.
    5. Fry beef with chile, salt and lard.

      6. To form turnover:

    6. Cut slices of boiled egg and add one black olive and one raisin per turnover.
    7. Put 2 tbsp of filling
    8. Close the turnover
    9. Preheat oven and cook 15-30 minutes at 350.

    Back to top

    Black Student Union

    Candied Yams

    Event Yield: 100
    Ingredients

  • Yams 102
  • Nutmeg 5.5 tbsp
  • Cinnamon 5.5 tbsp
  • Water 1 gal+1 cup
  • Sugar 7.5 lbs
  • Margarine 5 lbs
  • Vanilla extract 11 tbsp

    • Instructions:

    1. Peel the yams and slice them lengthwise.
    2. Place the yams in a large pot, cover with water, and bring to a boil.
    3. Drain half the water and place the yams and remaining water in a large skillet on pan.
    4. Sprinkle with half the nutmeg, cinnamon, sugar.
    5. Bring to boil and cook for approximately 3 minutes
    6. Add the remaining nutmeg, cinnamon, sugar and the vanilla extract.
    7. Spoon the mixture over all the yams and allow to simmer slowly for 15 minutes until the yams have absorbed all the syrup
    8. Remove from the heat until ready to serve.

    Back to top

    Chinese Association of OSU

    Shaomai

    Event Yield: 1200
    Ingredients

  • Ground pork 25 lbs
    		•
  • Green Onions 6 bunches
    		•
  • White pepper 1cup
    		•
  • Shrimp 25 lbs
    		•
  • Salt 4 oz
    		•
  • Sugar 3 cups
    		•
  • Wonton Wrappers 1200
    		•
  • Cooking wine 1 cup
    		•
  • Starch 6 cups
    		•
  • Eggs 50
    		•

    Instructions:

    1. Chop shrimp
    2. Mix pork, salt, pepper, sugar, starch
    3. SM dice green onions and ginger in food processor, add cooking wine.
    4. Mix green onions-ginger mix with pork
    5. Add shrimp, eggs, and sesame oil.
    6. Fill wonton wrapper
    7. Steam for 15 minutes

    Back to top

    European Student Association

    Bruschetta

    Event Yield: 200
    Ingredients

  • French bread 17 loaves
  • Salt 0.5 cup
  • Olive oil
  • Fresh basil leaves (chopped)
  • Tomato 34 ea
  • Garlic 34 cloves

    • Instructions:

    1. Cut bread into 12 slices and lightly toast them
    2. Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil
    3. Rub garlic on one side of the toasted bread
    4. Dip that side of the bread into the tomato/oil mixture
    5. Cover each piece with tomato
    6. Salt lightly
    7. Put the bread back in the broiler for about 2 minutes
    8. Garnish with basil

    Back to top

    Hmong Student Organization

    Khaub Poop (Chicken Curry Soup)

    Event Yield: 350
    Ingredients

  • Chicken (whole) 18
    		•
  • Cilantro 18 bunches
    		•
  • Basil leaves 36 stems
    		•
  • Coconut milk 36 cans
    		•
  • Green onions 18 bunches
    		•
  • Vermicelli 54x 14 oz pack
    		•
  • Curry paste 36 cans
    		•
  • Limes 36 ea.
    		•
  • Water 9 gallons
    		•
  • Lemon grass 18 stems
    		•
  • Cabbage 18 ea.
    		•
  • Salt 2 cups + as needed for taste
    		•
  • Lime leaves 36 pairs
    		•
  • Bean sprouts 9 lbs
    		•

    Instructions:

    1. Boil chicken in water 20-25 minutes.
    2. Remove chicken from broth, skim fat from broth and debone chicken.
    3. Mix coconut milk, curry paste, and salt together. Add broth
    4. Pound lemon grass and break into 4 parts. Add lemon grass
    5. Add deboned chicken back into broth. Add basil stems and lime leaves
    6. Cook Vermicelli in separate pan, rinse well with cold water, and set aside.
    7. Chop green onions and cilantro.
    8. Cut limes into triangular chunks.
    9. Rinse bean sprouts.
    10. Cut cabbage into thin shreds.
    11. Fill bowl with noodles.
    12. Laddle hot broth and chicken over noodles.
    13. Garnish with cabbage, green onions, cilantro and lime.

    Back to top

    Hui-O-Hawaii

    Shoyu Chicken

    Event Yield: 650
    Ingredients

  • Chicken thighs 375 lbs
  • Garlic 1 lb
  • Aloha shoyu sauce 5 gallons
  • Ginger root 1 lbs.
  • Water 5 gallons
  • Cornstarch 2-4 lbs
  • Sugar 15 lbs

    • Instructions:

      Day before event:

  • Mix teriyaki sauce; cut ginger and garlic.
  • Prep chicken and marinate in sauce overnight in refrigerator.

    • Day of event:

  • Arrange thighs in shallow pans and bake at 375 degrees C for 1 hour.
  • While cooking baste chicken with sauce every 15-20 min.
  • When done, transfer cooked chicken into deep pans and put in warmer.

    • Back to top

    Indian Student Association

    Curry Puffs

    Event Yield: 1500
    Ingredients

  • Puff pastry sheets 150 packets
    		•
  • Onions 20 lbs
    		•
  • Potatoes 50 lbs
    		•
  • Red chili powder 1/2 lb
    		•
  • Peas and carrots (frozen diced) 10 lbs
    		•
  • Dhaniya 5 lbs
    		•
  • Tumeric powder 1 lb
    		•
  • Cilantro 10 bunches
    		•
  • Oil 48 fl. oz.
    		•

    Instructions:

    1. Cook potatoes, remove skin, and smash them.
    2. Fry peas and carrots in oil. Add tumeric, red chili powder, and Dhaniya Jeera powder.
    3. Add smashed potatoes to the mixture
    4. Cook, then garnish with cilantro.
    5. Cut puff pastry into sheets approximately 10x10 cm.
    6. Stuff these sheets with the above prepared curry.
    7. Bake them until golden brown.

    Back to top

    International Students of OSU

    Classic bubble tea

    Event Yield:500
    Ingredients

  • Chilled red or green tea 31 gallons
    		•
  • Cooked bubble tea pearls 250 cups
    		•
  • Crushed ice 500 cups
    		•
  • Sugar 11 cups
    		•
  • Coffee-mate 500 cups
    		•
  • Honey to taste
    		•

    Instructions:

    1. Boil hot water, then add bubble teal pears. Cook for 15-20 minutes or until firm.
    2. Remove pearls, rinse with cold water.
    3. Sprinkle cold pearls with sugar and honey.
    4. Add till pearls are coated and absorbed.
    5. Boil hot water, then add tea to make. Remove when finished.
    6. Add coffee-mate and sugar to tea and mix.
    7. Combine tea and bubble tea pearls together with crushed ice.

    Back to top

    Isang Bansang Pilipino

    Lumpia

    Event Yield: 800
    Ingredients

  • Pork (ground) 32 lbs
    		•
  • Pepper 4 tsp
    		•
  • Onions 32 whole
    		•
  • Carrots 48 ea.
    		•
  • Eggs 20 dozen
    		•
  • Lumpia wrapper 8 boxes
    		•
  • Salt 4 tsp
    		•

    Instructions:

    1. Brown Pork.
    2. Cut both onions and carrots thinly
    3. Take pork ground add in salt, pepper, onions and carrots.
    4. Mix well.
    5. Add pork combo on lumpia wrapper roll into form seal with egg mix.
    6. Deep fry for 12 minutes and remove.

    Back to top

    Japanese Student Association

    Chow Mein

    Event Yield: 300
    Ingredients

  • Cabbage 33 lb
    		•
  • Onion 26 lb
    		•
  • Oyster sauce 7
    		•
  • Carrot 6.6 lb
    		•
  • Chow mein noodle 300 packs
    		•
  • salt
    		•
  • Green peppers 25 lbs
    		•
  • Sesame oil 22oz
    		•
  • Pepper
    		•

    Instructions:

    1. Cut vegetables
    2. Fry carrot and onion, then add cabbage and green pepper
    3. Add chow mein noodle into step 2
    4. Salt and pepper
    5. Sauce

    Back to top

    Kalmekak Community Outreach

    Pozole

    Event Yield: 250
    Ingredients

  • Pork 30 lbs
  • Corn 12 cans
  • Onions 20 lbs
  • California chilies 2 lbs
  • Garlic 1 lb
  • Salt 5 lbs
  • Pepper 5 lbs
  • Sugar 20 lbs

    • Instructions:

    1. Boil meat with ingredients (onion, garlic, salt, pepper) for 2 hours.
    2. Second, mix corn with meat for 1 more hour
    3. Blend the California chilies with water, then add it to the pot.
    4. Let the pot boil for 30 minutes, then you're done!

    Back to top

    Movimiento Estudiatil Chicanos de Aztlan

    Pico de Gallo

    Event Yield: 25 qts
    Ingredients

  • Tomatoes 25 lbs
  • Onion 10 lbs
  • Green peppers 9 lbs
  • Cilantro 1.5 lbs
  • Lime juice 2 cups
  • Cucumbers 5 lbs
  • Radish 5 lbs
  • Salt 1 lb

    • Instructions:
    Mix and serve with tortilla chips.

    Back to top

    Mezo American Student Association

    Mae Bentas (Brazil)

    Event Yield: 350
    Ingredients

  • Butter or margarine 7.5 cups
    		•
  • Grated coconut 15 lbs
    		•
  • Baking powder 15 tbsp
    		•
  • Sugar 22.5 cups
    		•
  • Milk 15 cups
    		•
  • Salt 2 tbsp
    		•
  • Eggs 5 dozen
    		•
  • Flour 15 lbs
    		•
  • Vanilla flavoring
    		•

    Instructions:

    1. Cream butter and sugar until light and fluffy add egg yolks and beat until smooth.
    2. Add coconut and milk, stir until well mixed.
    3. Sift together flour, baking-powder and salt.
    4. Add to butter and mix.
    5. Beat egg white until stiff and carefully fold them into mixture
    6. Put into a greased and floured pan.
    7. Bake in 390F for 12-15 minutes until done.

    Back to top

    Native American Student Association

    Fry bread

    Event Yield: --
    Ingredients

  • White flour 4 cups
  • Salt 1/2 tsp
  • Baking powder

    • Instructions:

    1. Combine all ingredients.
    2. Add about 1.5 cups lukewarm water and kneed until dough is soft but not sticky.
    3. Shape dough into balls the size of a small peach.
    4. Shape into patties by hand; dough should be about 1/2 inch thick.
    5. Make a small hole in the center of the round.
    6. Fry one at a time in about 1 inch of hot lard or shortening in a heavy pan.
    7. Brown on both sides.
    8. Drain on paper towels and serve hot with honey or jam.

    Back to top

    Permias

    Bakwan Jaqung (corn fritters)

    Event Yield: 300
    Ingredients

  • Sweet corn 38 cans
    		•
  • Shallots 190 pieces
    		•
  • Flour, all purpose 7600g
    		•
  • Garlic 76 pieces
    		•
  • Egg 38 ea.
    		•
  • Salt 1 tsp
    		•
  • Kencur 38 tsp
    		•
  • Vegetable oil
    		•

    Instructions:

    1. Crush corn with food processor.
    2. Mix the corn with other ingredients to make a batter.
    3. Deep fry the batter (golf ball sizes) in the vegetable oil.

    Back to top

    Rainbow Continuum

    Fruit Salad

    Event Yield: 888
    Ingredients

  • Cool whip 15x 8oz
  • Cream Cheese 15x 8oz
  • Condensed Milk 15x 7oz
  • Mandarin Oranges 660 oz (60x 11oz cans)
  • Fruit cocktail 900 oz (60x 15oz cans)
  • Peach Chunks 900 oz

    • Instructions:

    1. Drain all can fruit over night.
    2. Mix condensed milk and cream cheese together until smooth.
    3. Fold in the cool whip.
    4. Add fruit.

    Back to top

    Vietnamese Student Association

    Roast pork

    Event Yield: 400
    Ingredients

  • Salt
  • Char Shu
  • Five spice
  • Garlic Powder

    • Instructions:

    1. Was and pat dry pork.
    2. Slice underside of meat in 1.5 inch widths.
    3. Mix seasoning.
    4. Marinate.

    Kitchen Fees, Policies & Reservations

    If you are interested in using the MU East Kitchen to self-cater an event, review the MU East Kitchen Policy and Use Agreement. Then, contact the Student events & Activities Center at events.sli@oregonstate.edu to schedule an appointment to discuss the details of your event.  An Event Information Worksheet must be completed and handed to Anderson at that meeting.

     

    Kitchen Rental Fees

    (Download PDF verson of Kitchen Rental Fees)

     

    The MU East Kitchen is a full institutional production kitchen equipped with production equipment, storage, refrigeration and dishwasher facilities. Both small wares for production and serving as well major production equipment, i.e.; 2 convection ovens, 2 woks, 2 deep fat fryers, 8 burner gas range, combi-oven, 3 forty gallon steam kettles, hot and cold holding equipment, and a step van for  production and transportation purposes. Use of this space requires staffing oversight, and custodial service for each activity. This fee is inclusive of all needed sanitation & cleaning chemicals, saran and aluminum wrap, plastic gloves & aprons, trash liners and disposal, recycling, towels, paper products for sinks and bathrooms.

     

    Snell Hall Kitchen                   Minor Use                      Major Use
        Hourly (*S/NS)                      $20/$40                         $30/$60
       Full Day (*S/NS)                   $200/$400                      $300/$600

    Minor Use - simple production with limited use of space and equipment. One student staff or student event supervisor at all time.
    Major Use - complex production with use of greater than 50% of available resources. One student event supervisor and one student staff at all time.
    *S = Student/Student Organization - any program hosted by a student-fee funded organization, Recognized Student Organization or University Student-Lead Program.
    *NS = Non Student/Community - any non student-fee funded program being hosted by non-recognized student organizations or University Student-Lead Programs.

     

    Staffing Fees:

    Event Supervisor (student)

    Event Support (student)

    Faculty Staff 

    Custodial

    $40.00/hr

    $20.00/hr

    $65.00/hr

    $35.00/hr

     

    Transportation Fee: $30 for first hour plus $20 driver fee each additional hour

     

    Equipment Fees: 

    Gas Grill  
    		$50.00 + Propane + transportation fee
    Container Holding  Warming/Cooling Cart   
    		$25.00 + transportation fee
    Sno Cone Machine w/10 gals of ice
    		$25.00 + transportation fee
    10 gal beverage server
    		$10.00
    Hand Washing Station   (5 gal container,  discard bkt, hand towels, soap)
    		$8.00
    5 gal beverage server 
    		$5.00
    Chafing Dish (rack, lid, pan, fuel holders)
    		$5.00
    Food storage rack $5.00
    Hotel Pans/sheet trays-(various sizes) $2.00
    Utensils (various)
    		$1.00
    Sterno  
    		$1.00 per can
    Paper Products actual cost + transportation/delivery fee (where applicable)
    Food items  
    		actual cost + transportation/delivery fee (where applicable)
    Propane 
    		actual cost

     

    Clean-up Fees:  A minimum charge of $300 will be assessed if the renting group does not provide adequate clean up volunteers for the specified time schedule.

    Organizing a Food Event

    Picture of ethnic foodStudents love free food, and events love attendees! This is what makes food events so popular. However, a great deal of work goes into creating a successful food event. You need to decide on a menu, identify and modify recipes to create a shopping list, reserve a kitchen with the tools to execute your large order, and finally, gather volunteers for cooking, preperation, serving, and cleanup! It's a lot of work, but it's worth it when you have 500 or more students coming to attend your event!

    The Cultural Meal Support Program is here to help you in your planning. We have trained consultants who can walk you through the process, staff to help serve, prepare and cleanup, a kitchen for cooking, and a van to transport the food.

    This webpage offers tools, quotes, and advice to help you get started on a path to a successful food event. Note: you'll need Adobe Acrobat Reader to view the following files.

    COMMUNITY DEVELOPMENT & SUPPORT

    The Student Events & Activities Center is involved in participating and supporting campus-wide intitiatives to create opportunities to develop relationships, multi-cultural competency and engagement for students accross campus.

    Get Involved with Cultural Celebrations @ OSU CD

    Picture of Get Involved CDThe Cultural Celebration CD highlights numerous organizations within the S.E.E.D.S. community. It is the story of community, diversity and leadership unique to OSU. Annually, more than 25 student organizations host programs showcasing leaders, ceremonies, stories, dance and food. These programs enrich student experiences at OSU as well as providing students with opportunities to develop a greater cultural understanding of the world.

    The CD can be viewed online, using the Flash player, or you can stop by Student Involvement and ask for a copy of the Get Involved with Cultural Celebrations @ OSU CD.

    Click here to view the CD online, now!

    Note: to view the CD you must have the Flash player. Some features have been disabled for online use.

    Features include:

    • Stories on over 25 S.E.E.D.S. organizations
    • Mission statements
    • Movies
    • Posters
    • Meals from each cultural group and their recipes
    • Ways in which you can get involved!

    After Dark


    Brief description of Program...

    After Dark Facebook Page

    Beaver Community Fair

    Justice in Leadership in Community

    OSU Student Organizations & Programmers Network

    The Student Events & Activities Program convenes the OSU Programmers Network. This initiative brings together the student planners and their faculty/staff advisors providing opportunity to:

    • Identify collaboration opportunities
    • Create a campus wide event/activities calendar
    • Influence university program policies/procedures
    • Identify and create access to shared resources
    • Create a campus wide marketing plan
    • Provide opportunity to develop comprehensive assessment and education
    • Create a means of communication for University Risk Management and Service Providers

    The OSU Programmers Network is made up of two distinct factions Student Leaders and Faculty/Staff Advisors. The Student cohort is co-facilitated by representatives from the SLI Event/Activities Team and the Memorial Union Program Council. The Faculty/Staff cohort is facilitated by the Asst. Director of the S.E.A.C. and the ASOSU Student Advocate.

    The OSU Programmers Network is made up of all OSU organizations that sponsor/host programs, events or activities on the OSU campus. These would include but are not limited to:

    • Memorial Union Program Council
    • S.L.I. Events & Activities Program
    • ASOSU
    • Cultural/Resource Centers
    • ISOSU and Affiliates
    • Greek Life
    • Rec Sports
    • UHDS
    • Student Health Services
    • MEChA
    • MASA
    • Community Service Center
    • Ag Exec Council
    • Athletics
    • Academic Programs (Pet Day, class projects, etc.)
    • Spiritual Community
    • Political Community

    Identified desired outcomes for this initiative include:

    • Creation of a programmers community
    • Collaborative programming leading to a more effective use of resources
    • Consistent marketing leading to more student involvement
    • Development of a volunteers network supporting the development of future planners
    • Identified student learning outcomes for programmers
    • Creation of an Annual Celebration of Involvement on the OSU campus

    Structure:

    • OSU Programmers Network- meets twice a term
    • OSU Programmers Network Sub-committees:
      • End of the Year Celebration - meets as needed
      • Programmers/Activities Learning Community Round Tables- meets as needed
    • OSU Programmers Network Faculty/Staff Advisors Cohort- meets as needed

    Budget:

    • Budget for this initiative is from the Student Events & Activities budget. The Community Celebration is also a component of the Justice in Leadership Initiative and will be co-sponsored from various University organizations.

    Ex-officio partners include:

    • OSU Risk Management
    • MU Guest Services
    • Student Activities Chair
    • OSU Conference and Event Services
    • Public Safety
    • University Marketing
    • Dean of Students

    BEAVER FORCE

     Beaver Force image

    It’s your time to shine!

    The Student Events & Activities Center invites you to join the Beaver Force. Get out of the classroom for hands on FUN! Join us for skill-building workshops, and learn more about volunteer opportunities for participation in BIG campus events like Homecoming, Dad's Weekend, After Dark, Spring Festival, Battle/Flat tail, cultural events, and much more!! Volunteer efforts support Memorial Union Program Council (MUPC), Student Events & Activities (SEAC), and International Students of OSU (ISOSU). This is a great chance for you to meet other students, get hands-on volunteer experience, learn practical leadership skills, and set yourself up for success. Get on the right track now and sign up for The Beaver Force today! 

    Skill building starts September 26th, and will take place every other Monday, from 7:00-8:30pm in MU 122. Volunteer opportunities affiliated with the Beaver Force will take place all year long.  Come to the first meeting to find out more and get involved or...

    Sign-up now to be part of the the BEAVER FORCE!

     

     

    Have any questions?

    Check in with the Student Events & Activities Center- (MU 103)

    Email: events.sli@oregonstate.edu

    Call: 541-713-8368

    Find us on Facebook!

    Beaver Force Registration

    Suttle Lake Retreat Registration

    Please fill out the registration information below. 

    What position do you hold in your student organization?

    Do you have any food allergies or dietary needs you would like the SEAC to be aware of?

    Please indicate any medical allergies

    Please provide emergency contact name, their relationship to you, and phone number.

    KNOWLEDGE & SKILL DEVELOPMENT

    Classes and Workshops

    The S.L.I. Events & Activities program host training sessions, classes and workshops to support the development of the Events/Activities Team and student programmers.

    Events & Activities Team Development - Fall/2009

    • Programming in Community
    • University Programming: Shelly Houghtaling, Melody Oldfield, Todd Simmons
    • OSU Facilities- creating partnerships: Deb Mott, Tina Green Pierce, Deb Weitzman
    • Telling a Story through Pictures: Student Media Services, Kent Sumner
    • Managing & Leading in the Cultural Meals Program: Robin Ryan, Student Sustainability, Sid Cooper, Scott Krueger
    • Administrative Support for SEAC: Curt Black, Sysco, Pepsi, Alsco, Eco-lab, Katie Baker

    Programmers/Activities Learning Community Round Tables 2009

    • Creating an Intentional Plan for success
    • Program Content: It matters!
    • Food…how to make it happen and make it safe!
    • Marketing is more than Advertising
    • Caring for the Community while Programming

    Consultation

    The Student Events & Activities program offers consultation to all OSU student programmers with the intention of developing a wide array of options, opportunities and avenues to success for the students. Consultation can be in many forms; email communication, one on one meetings, group sessions, full participation with planning committees or emergency trouble shooting. We have trained professional and student staff to advise and consult with planners. The broader OSU community expects student planners to be in relationship with the Student Events & Activities program for this services to allow students to be fully prepared and completely knowledgeable of regulations, policies and procedures related to programming on the OSU campus.

    Peer Program Advising

    The Student Events & Activities program offers a team of student programmers who are assigned to Recognized Organizations and University Student Lead Programs to assist with the development, implementation, and assessment of programming. These students have a unique vantage point being student programmers that are charged with knowing all of the ins and outs of programming on the OSU Campus. They can sit in on planning meetings, meet with committee heads, and participate on the day of the event with many of the student led programs on the OSU campus providing documentation, evaluation and trouble shooting.

    REQUEST A CONSULTATION

    Student Events and Activities Team Biographies

    Meet our student team of Event and Activities consultants!


    Stacy Abraham

    Angela Christensen

    Sal Cornejo

    Kristine Manlimos

    Ben Mariano

    Tory Mobley

    Crystal Ni

    Emma Ramirez

    Lukas Simonic

    Jordan Snyder

    Stacy Abraham

    Picture of Stacy AbrahamMajor : Biology Pre-Med

    Hometown: Portland, OR

    Why I got involved and what I have gained: I first got involved on campus to meet new people and make lasting connections around the community. Since being involved with Student Leadership and Involvement I've had the opportunity to learn about different cultures around the community and have also had the chance to improve my strengths. Most importantly I have gained life long friends and knowledge that is irreplaceable.

    Fav Quote: "What lies behind us and what lies before us are tiny matters compared to what lies within us." Ralph Waldo Emerson

    Angela Christensen

    AngelaHometown: Portland, OR

    Major: Psychology

    Why I got involved and what I have gained: I became involved because I believe you receive back from what you put in.  I want to make the most of my college experience and meet people with a  common interest.  Through involvement, I am bettering my community and myself.  I am more engaged and aware of current events which enables me to participate and play an active role within my univeristy.

    Favorite quote: "All that we are is the result of what we have thought.  The mind is everything.  What we think we become." - Buddah

    Sal Cornejo

    Sal

    Hometown: Hillsboro, OR

    Major: Housing Studies

    Why I got involved and what I have gained: The main reason why I got involved was to build a strong network. It also gave me the chance to meet new people and experience different cultures from around the world.  Student leadership and involvement gave me the chance to be more social as well as well rounded person.

    Favorite Quote: "The only thing that comes to a sleeping man is dreams" -2pac Shakur

    Kristine Manlimos

    KristineHometown: Los Angeles, CA

    Major: General Science, Pre-Pharmacy

    Why I got involved and what I have gained: Being involved has always been a part of me. I love working with various groups of people and help them set and reach goals. My extracurricular activities helped me develop unique leadership qualities and make me grow as a student leader. Involvement matters because it creates opportunities to network with others and great experience. I love getting involved!

    Favorite Quote: "Every spirit builds itself a house, and beyond its house a world, and beyond its world a heaven. Know then, that the world exists for you." -Ralph Waldo Emerson

    Ben Mariano

    BenHometown: Portland, OR

    Major: Business Administration

    Why I got involved and what I have gained: I started to become involved because I wanted to differentiate myself from my peers. With involvement, I am able to meet new people and create friendships. It also allows me to network and build up my resume for the future. I just get a great feeling knowing that I am helping my community. Being involved is definitely worthwhile.

    Favorite quote: "If you're trying to achieve, there will be roadblocks. I've had them; everybody has had them. But obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it." –Michael Jordan

    Tory Mobley

    ToryHometown: Portland, OR

    Major:  Psychology Major

    Why I got involved and what I have gained:The reason I got involved is to be more well rounded as a person. I wanted to find a proactive way to spend my time as well as to meet new people. It is great way to be part of a team and to have a purpose. Being involved is fun and a fabulous way to meet people!

    Favorite Quote: "Do something everyday that scares you." -Eleanor Roosevelt

    Crystal Ni

    Picture of Crystal Ni

    Major: Business Administration

    Hometown: San Jose, CA

    Major: Business Management

    Why I got involved and what I have gained: I have always wanted to give what I have to the people I love and to the community I call my home. I just didn't know how. Finding SLI has empowered me to contribute my passion, skills, strengths, and experience for the enrichment of my home called OSU.

    Favorite Quote: "Everyone has in them something precious that is in no one else." -Martin Buber ~ Thank you Sal!

    Emma Ramirez

    EmmaHometown: Los Angeles, CA

    Major: Zoology with a minor in cultural anthropology

    Why I got involved and what I have gained: Involvement has always been an important part of my life. For me, getting involved is not only rewarding but it is a way to make changes in your environment that you feel are necessary; it is a way for me to contribute to something larger than myself. By getting involved I have not only been able to experience new things but, also, gain valuable knowledge about leadership, responsibility and what is truly means to be a community. The amazing people I’ve met, the places I’ve been and the things I have yet to explore and share with others is something that only getting involved in my home and school campus community could bring.

    Favorite Quote:  “It is only with the heart that one can see rightly; what is essential is invisible to the eye.” - Antoine de Saint Exupéry (The Little Prince)

    Jordan Snyder

    Picture of Jordan SnyderHometown: Hillsboro, OR

    Major: History major/philosophy minor

    Why I got involved and what I have gained: I came to student involvement in a very roundabout way.  I spent my first year and a half pursuing a challenging pre-pharmacy degree for all of the wrong reasons.  I was stressed and had no life.  When I found the right major it made all the difference.  I was so much happier and had time to explore campus involvement opportunities. Student Leadership and Invovlement has been the connection to the campus pulse that I was looking for, and I've made friends and memories that I'll never forget!

    Favorite Quote: "Now, Darkness, the tables are turned."  -David Chapelle as Rick James

    Lukas Simonic

    LukasHometown:Bratislava, Slovakia

    Major & Class Standing: Biochemistry & Biophysics

    Why I got involved and what I have gained: I felt like I should devote some of my time outside of classroom to the OSU community, make new connections with other people, and have an opportunity to make changes on campus. I also believe that every student should be involved in some way because involvement to me means caring about others around me as well as caring about myself and the environment I live in.

    Fav Quote: "All we need to begin with is a dream that we can do better that before. All we need to have is faith, and that dream will come true. All we need to do is act, and the time for action is now." -Ronald Wilson Reagan)

    The Beaver Advantage: Be Orange Beyond the Classroom

    Come participate in a fun interactive morning to learn about student life outside of the classroom at Oregon State University. 

     

    9:00 am  - Start in the Quad to “Be Powered by Orange!” We want to set a Beaver record for number of individuals drinking orange juice at one time and Zumba with Benny.

     

    9:30am- 12 noon  - The Memorial Union will be home to more than twenty(20), thirty-minute sessions providing students opportunity to participate in interactive conference style presentations that will help define the pathway to involvement outside of the classroom.  This time frame will also include a campus wide bike tour and a showcase of OSU After Dark, MU Retail Foods, and the Basement in the MU Ballroom- games, music, free food for everyone! The Room Schedule is now available! 

     

    Session Categories Include:  Social Responsibility and Sustainability, Personal Wellness & Enrichment, Global, Community and Intercultural Engagement, and Career Developement. 

     

    11:00am  - The OSU Cultural and Resource Centers will be in the MU Quad to provide a connection to all of the great programs, resources and community that happen at the centers. 

    testTable

     

    The Student Events & Activities Program provides education, development and support to OSU students, student organizations, and OSU student lead programs.

    Mission: To support the development of and provide resources to OSU student programmers and events/activities/programs while establishing an awareness of what it means to be an active global citizen in an open, just and celebrative community.

    Student Events & Activities 2008-2009

     

    EA Team and Biographies

    Stacy Abraham Salvador Cornejo Jeanette Jamison Emily Jederlinich
    Crystal Ni Cuong Nguyen Samantha Pride Virginia Raffaele
    Monica Ros Jordan Snyder Luke Sugie Amy Zacher
    Becky Zipp