FRIDAY, OCT. 6, 2023
VOLUME 109 | ISSUE 4
Forbes recognizes Platts online programs BY ALEKSANDRA SIDOROVA Editor in Chief
SUNY Plattsburgh appeared on Forbes Advisor’s “Best Online Colleges in New York of 2023” list Sept. 13. Sophomore Reilly Costello has experienced both online and in-person learning at SUNY Plattsburgh and said Forbes’ recognition of the college’s online learning is “very well deserved.” “Both in-person and online, my experiences at SUNY Plattsburgh have been nothing but great,” Costello said. SUNY Plattsburgh’s online programs are primarily aimed at nontraditional students with some college experience, Associate Vice President for Academic Affairs JoAnn Gleeson-Kreig said. While the programs cannot give an online student the start for their degree, they certainly can help them finish it. According to SUNY Online’s database, SUNY Plattsburgh currently offers four advanced certificate programs, four bachelor’s degree completion programs for transfer students and three master’s degrees in areas of accounting, business administration, education, fitness and wellness leadership, nursing and social work. SUNY Plattsburgh’s website lists eight more: a Provided by Amelia Lushia combined bachelor’s and master’s program Online accounting program graduates and their families pose in front of the Field House this May. in accounting and data analytics; minors in accounting, forensic accounting and finance; a certificate in global social action; burgh’s online programs in business administra- Chair of Accounting Jason Lee said some students and a degree in global supply chain managetion, noted that Forbes’ description highlights in online programs are attending college at the ment. All are conducted completely online, with the online program in global supply chain man- same time as their adult children. no in-person requirements, which is a criterion agement. He said it has been approved by New “Our students are such unique individuals and Forbes considered in its rankings. York state, but has not yet officially launched. what they sacrifice to be able to get this degree Three of the programs are featured as SUNY Plattsburgh’s online programs don’t follow is amazing, and I feel like I’m a part of that jourOnline Signature Programs — markers that sig“just one formula,” Gleeson-Kreig said. Courses ney,” Amelia Lushia, academic coordinator for nify the programs “exemplify the best of what are usually targeted at specific kinds of students. the online accounting programs, said. SUNY has to offer in online-enabled education.” A class that is asynchronous, meaning with no set Programs also receive appropriate accreditation meeting times, is usually the move for students in their respective fields. who have a job to work and families to support. ONLINE > 3 Kwangseek Choe, coordinator for SUNY Platts-
Kiosks shift campus dining landscape
CINARA MARQUIS/Cardinal Points
Students queue up at Kent Cafe waiting to place their orders on the kiosks. BY HAYDEN SADLER News Editor
Dining spots across campus have adopted order kiosks as a replacement to traditional, in-person ordering methods. In past semesters, students would stand in line and speak to workers at locations such as Tim Hortons, Einstein Bros. Bagels and Kent Cafe, in order to place an order. Now, these levels of interaction between customers and workers are gone. The campus dining scene has seen a great number of changes in the past year. Last fall, Cardinal Points reported on Chartwells’ adoption of Boost Mobile as a new method to order food across campus, allowing students to order
food while away from dining locations. While Boost offered convenience for students, it also worried students that workers couldn’t fulfill orders as promptly as they had done before the adoption of the app. One year later, Boost has become less noticeable in the wake of campus’ introduction of kiosks. Kiosks allow students the convenience of browsing the entire menu when placing an order, and they allow more workers to approach incoming orders. However, they also present an opportunity for technical errors as well as other problems which could slow down the queue. In some locations, students report on lengthy wait times for food orders. Jonathan Sheedy is a fifth-year student finish-
ing his education program. Like many students, he often chooses to get food on campus as opposed to eating in. At Kent Cafe, Sheedy has noticed longer wait times compared to the past. “I wasted a meal swipe,” Sheedy said. He had waited nearly an hour for a sandwich at the Kent Cafe. Before long, he found the time he had spent waiting had also brought him to the time of his work shift, for which he had to leave without his sandwich. Quang Nguyen is friends with Sheedy, and is a senior studying computer science. KIOSKS > 2
ARTS & CULTURE Desi Club’s edu-gay-tion
THIS WEEK IN PHOTOS Platts gay pride
SPORTS ITC: Tennis’ triplet talent
OPINION Cheerleaders resume stunting
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