PREVIOUS SERVICE-LEARNING PROJECTS
For the past few years, students at UHWO have been able to enroll in courses that offer a service-learning option. If a student chose to complete a service-learning option, the professor conducting the course expected them to apply the principles, theories, and course objectives in a setting where the community was in need of assistance. All projects were managed by faculty and/or site supervisors. Students were and continue to be required to complete at least 20 hours of service over the course of the semester at the project site as well as write a 5-page reflection paper describing their experience.
Example of past projects include FASFA, VITA, and Politics of Food.
FASFA: FREE APPLICATION OF FEDERAL STUDENT AID ASSISTANCE
Offered: Fall & Spring Semesters
Courses: BUSA 312 Intermediate Financial Accounting I & BUSA 313 Intermediate Financial Accounting II
Students choosing the service-learning option in BUSA 312 or BUSA 313 were trained to assist high school students and their families in completing FASFA forms for federal financial aid. Most of the forms were filled out online with guidance from UHWO students and faculty. Targeted high schools in UHWO service area included Waipahu, Waianae, Leilehua, and Campbell High Schools, where UHWO students have assisted. Project Faculty: Dr. June Aono, Dr. Frank Kudo
VOLUNTEER INCOME TAX ASSISTANCE (VITA)
Offered: Only Spring Semester
Course: BUSA 319 Tax Concepts
Students choosing the service-learning option in BUSA 319 Tax Concepts were trained to prepare income tax returns (federal and state) for low to moderate income individuals in the Leeward community. The students completed 12 hours of training with state and federal representatives and then assisted community members with the help of faculty at Leeward Community College campus and sites along the Waianae Coast. Project Faculty: Dr. Wayne Tanna, Dr. June Aono
POLITICS OF FOOD
Offered: Only Spring Semester
Course: POLS 496 G Politics of Food
Students enrolled in POLS 496 G learned how food is grown and distributed, how government programs for the needy encourage poor nutritional habits, and how low-income communities can respond by relying on small scale markets and healthy cooking programs. Students in the course followed specific foods through their production and sales cycle, identified low cost alternative sources of food and demonstrated how to prepare healthy low cost meals for community members. Students provided service to West coast farms and transitional housing. Project Faculty: Dr. Monique Mironesco