نتیجه آزمون

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 1 - Reading Correspondence

Reading Passage

Dear Joan,

I enjoyed receiving your postcards with the glowing descriptions of your recent trip to Europe. Of course, when I told Benny about your trip, he wanted to revisit Paris immediately, especially after an unusual dining experience we had here last week. Being the food critic for the Winnipeg Daily News for ten years now, Benny thought that he’d seen and tasted everything. Well, that was until last Friday night.

We went to a new restaurant called Le French, on the corner of Davis Street and Park Avenue. Imagine our surprise when we discovered that this restaurant specializes in Italian cuisine. When Benny asked the waiter why the owners decided to name an Italian restaurant Le French, he simply said, “Don’t ask me!” Then a little while later, this same waiter knocked over Benny’s wine glass, spilling red wine onto Benny’s pants. The waiter merely said, “Oops, sorry!” and left us to fend for ourselves. After finding some extra napkins and cleaning up the wine, Benny fleetingly thought of leaving, but, being a consummate professional reviewer and hoping that the food might surpass the service, we stayed. Was that ever a mistake!

I ordered spaghetti with tomato sauce—that’s about as simple a meal as you can get—and Benny decided to try the restaurant specialty, lasagna. Well, my spaghetti was not fully cooked, and the tomato sauce tasted like the canned sauces you would find on a supermarket shelf. Benny’s lasagna was inedible—full of dry cheese and very little sauce. Fortunately, the fresh bread eased our hunger somewhat, although the butter was cold and much too hard to spread, which didn’t improve our mood.

As we were about to leave, the restaurant owner apologized for ruining Benny’s pants and said that Benny didn’t have to pay for his meal. However, he did not offer to compensate Benny for his ruined trousers. Benny wants to give Le French a special award for the worst culinary experience he’s ever had, but I’m trying to calm him down a bit before he writes a highly critical review.

Give us a call before you come to town next month and we’ll arrange to go somewhere special to celebrate your birthday—but rest assured that it won’t be Le French.

Cheers,

Tracy

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 2 - Reading to Apply a Diagram

Subject: To Customer Service

To: Fort Robinson Customer Service fortrobinsoncustomerservice@amail.com

From: Richard Pascal richardpascal@amail.com

Dear Fort Robinson Customer Service,

I went to Fort Robinson last week, on August 30th. As an avid hunter, I was looking forward to the chance to 1. ___ (cook traditional food | use a traditional rifle | learn local history | wear historical clothing). However, I was disappointed to find that option unavailable due to the 2. ___ (birthday event | cooking workshop | age restriction | site renovations). That was the primary purpose of my visit, and I had already paid the full price of 3. ___ ($6 | $10 | $20 | $30) to enter the grounds. Because of this, I was hoping your organization could grant me free admission in the spring so that I would have another opportunity. By the way, while onsite I noticed children running around excitedly 4. ___ (without supervision | on self-guided tours | following the Fort Escape! clues | eating cookies and picnic food). I commend you on getting them so excited about history! I am an elementary school French teacher; are such game materials offered in French? How many people are needed for a group discount? Given that 5. ___ (students can enter for free | the grounds have reopened | the Fort has bilingual guides | workshops occur every hour), a visit to the Fort could be a suitable field trip for my students. I look forward to hearing from you.

Best,

Richard Pascal

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 3 - Reading for Information

Reading Passage

A. Although crying is universal to almost all human beings, this natural bodily function has received little attention from researchers, who know much more about how and in what ways we cry than why we cry. As a bodily process, crying involves the secretion of a salty, protein-rich fluid that is produced by both the tarsal and the lachrymal glands, located on the underside of our eyelids. Together these glands are responsible for the tear production process.

B. The tarsal glands constantly produce oily, nutrient-rich basal tears—up to 10 ounces a day—in order to lubricate and nourish our eyes during both our waking and sleeping hours. In contrast, reflex tears are produced by the lachrymal glands, primarily in order to flush out foreign particles in the eyes and to protect our eyes from irritants such as chemicals, allergens, or even vapours from raw onions. The glands that produce reflex tears are also responsible for emotional tears.

C. Of the three types of tears that humans produce, emotional tears puzzle scientists the most. Human beings seem to be the only animals that shed emotional tears. What mystifies experts is the question of whether or not there is a biological benefit to these tears and, if there isn't, why they were not weeded out in the process of evolution. As infants, it is advantageous for us to cry so that we will get fed or receive care if we are in pain. Why, though, do we continue to cry as adults? Some researchers argue that crying might be a sort of vestigial behaviour, persisting after infancy because it still serves to manipulate others into giving us what we want. Yet this theory does not account for why we cry in situations where we apparently have nothing to gain by doing so, such as at sad movies.

D. It is possible that emotional tears are a communication method of last resort—the only thing left when words fail us. Whether or not this is the case, emotional tears are associated with certain health advantages. Studies have shown that those who weep from time to time seem to have lower rates of ulcers, migraine headaches, heart problems, and other diseases. Perhaps, then, tears are the body's way of ridding itself of emotional toxins. Whether or not this is true, it seems reason enough to let go once in a while and have a "good cry."

E. Not given in any of the above paragraphs.

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”

Part 4 - Reading for Viewpoints

Reading Passage

A recent study of 500 Canadian companies having 50 or more employees found that firms with predominantly female senior management have a higher return on investment than companies whose top tier is comprised of less than 45% women. Yet, overall, women occupy only 24% of the upper echelons. The study, says its author Peyton Zoldy, raises the question of why workplace gender imbalance still exists and how it’s best addressed. “It’s significant,” says Zoldy, “because in twenty-first century Canada, people tend to believe, rightly or wrongly, that advancement is based on achievements, not chromosomes.”

Lesley Ortlieb, who teaches organizational behaviour at the University of Manitoba, thinks the imbalance stems from women’s reluctance to lobby for promotion. While men tend to jump at the chance to advance to senior positions, says Ortlieb, women hold back until they’re sure they’re ready. "Women often view self-promotion as somehow distasteful or dicey," Ortlieb says. “Risk aversion often holds them back. Ironically, this is a quality needed in upper management roles."

Dalhousie University business professor Cassidy Novak believes that breaking through the so-called glass ceiling into top management roles is up to women, who should promote themselves more. "Women are usually better educated than men," Novak says, "yet they're less able to visualize themselves in senior positions. Historically, business culture has stereotypically represented male talent, not female talent. It's up to women themselves to aspire to top positions and be more strategic about how to get there."

Nevertheless, Kris Starowitz, human resources professional at consulting firm Taylor Moreau, thinks gender diversity isn’t the responsibility of women. "Women have lofty goals, but many companies don’t recognize them. Senior managers need to take an active role in achieving workplace gender balance.” For Starowitz, striving for gender balance is part of a good business strategy. "Companies must actively create an environment where women feel comfortable discussing their accomplishments and goals, because, ultimately, what’s good for women is good for the company. In successful companies, what you see at all levels, including the top, is diversity. Talent is genderless.”