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PURSUE YOUR PASSION

Johnson & Wales University CONTINUING EDUC ATION 2016 –17 CO LL EG E O F C U LI N A RY A R T S , D E N V E R BA K I N G & PA S T RY A RT S | CU L I N A RY A RT S 1


PROGRAMS ASSOCIATE IN SCIENCE DEGREES* Baking & Pastry Arts Culinary Arts BACHELOR OF SCIENCE DEGREES** Baking & Pastry Arts and Food Service Management traditional program or online

Business Studies traditional program

Culinary Arts and Food Service Management traditional program or online

Culinary Nutrition traditional program, prerequisite includes the culinary labs

* Non-degree options are available on a limited basis. Please contact Continuing Education Admissions for more details. ** These traditional weekday or online programs are open to associate degree holders from our College of Culinary Arts or other accredited institutions. Contact Admissions for more details. Visit online.jwu.edu to learn more about online programs.

Johnson & Wales University, founded in 1914, is a private, nonprofit, accredited institution.

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EXPERIENCE THAT MOVES YOU.

NOW Whether you’re looking to change or advance your current career, our weekend Continuing Education program puts you on a fast track.

The culinary field continues to expand to include career paths such as chef, pastry chef, food scientist, research and development chef, sports nutritionist and food service entrepreneur — paths unimaginable two decades ago. Our leading-edge curriculum combines the art and craft of cooking with science and nutrition, business and leadership, and global citizenship.

At JWU, experience is the difference. Get more amazing experiences today to create a more amazing future.

WHY JWU

• Gain a competitive edge in your career thanks to JWU’s reputation as a global leader in culinary education.

• S tudy under expert chef-instructors with industry experience who serve as career mentors.

• Learn in top-notch industry production labs, with the latest equipment and smallware utensils. • Receive personalized instruction thanks to small class sizes where you always learn by doing, not by watching chef demonstrations in an auditorium.

• Build your résumé through an internship before you graduate.

• Take classes on the weekend — ideal for busy adults. • Benefit from a generous transfer credit policy.

• Connect with top employers through on-campus career events, and hone your résumé and interview skills through JWU career services.

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EXPERIENCE. SUCCESS.

Do more, learn more, be more, today. SKILLS AND EXPERIENCE In addition to mastering your skills in our labs, you’ll also complete a term-long internship at a food service establishment in your field of interest to build your résumé. ACCELERATE YOUR DEGREE If you already have culinary experience or a bachelor’s degree, you can accelerate your studies and earn an associate degree in less time. Get credit for previous experiences or general studies courses completed at another institution.

OUR EXPERTS, YOUR MENTORS Our industry-experienced chef-instructors bring you into the fold by sharing their knowledge and skills. They know what it takes to achieve success in their respective fields and share their insights with you. They are your mentors, guides and role models. They push you to do better, be better. And they help you understand what to expect in the profession. Many maintain their industry ties and are willing to lend a hand when it comes time for you to find internships or full-time positions when you graduate. LAUNCH YOUR CAREER Our extensive career services are available to help you prepare for your independent job search and on-campus interviews. You’ll have access to • résumé

and interview preparation workshops

• career

fairs, where you can network with employers from a wide range of food and beverage businesses

• thousands

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of job listings in our exclusive jobs database


It’s Not Just Food: It’s Business Local, national and international companies employ JWU graduates because they have the skills and knowledge necessary to excel in this fast-paced, constantly changing world. The following are some of those companies: Ace Eat Serve/Steuben’s Restaurants Aramark Azucar Bakery The Broadmoor Hotel The Brown Palace Hotel and Spa Darden Restaurant Group Epicurean Catering Exos Four Seasons Hotels Kroenke Sports & Entertainment Marriott International Inc./Ritz-Carlton National Olympic Training Center

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IGNITE YOUR IMAGINATION.

COLLEGE OF CULINARY ARTS

JWU’s multidisciplinary approach to culinary education balances creative artistry with practical know-how, scientific understanding and integrated managerial and leadership skills. Our innovative curriculum addresses the connection between food, wellness and health, as well as the global trends and social issues regarding food production and sustainability. You’ll gain an understanding of the science of food — creating delicious but healthier food options without depleting the planet’s limited resources. Our programs are designed to help you learn the knowledge, skills and business acumen you need to succeed both personally and professionally. You’ll also take academic courses and related professional studies classes that provide the critical thinking and communication skills necessary for long-term career development.

CULINARY ARTS PROGRAM You’ll start by receiving your own knife kit and JWU Culinary Essentials textbook and learn the craft of culinary arts in our top-notch culinary facilities, becoming proficient in a variety of basic and advanced skills. Our culinary labs and dining rooms feature the latest equipment where you’ll learn techniques in classical/international cuisines, patisserie/dessert, garde manger, food and wine pairing and a variety of international dining room services. BAKING & PASTRY ARTS PROGRAM Learn the techniques required to produce artisan breads, classic pastry, pies, tarts and petits fours, celebration cakes, confections, and sugar and chocolate showpieces in our dedicated pastry and bread labs. Develop professionalism and proficiency in preparation procedures, production methods and presentation techniques for pastry, baked goods and desserts, as well as cost control and food safety. You’ll receive your own pastry tool kit with the latest smallwares, and study from two proprietary JWU pastry textbooks in which we have eliminated the use of trans fats.

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STOP WAITING, START DOING. Why wait to be great?

Our graduates from the College of Culinary Arts are pursuing their dreams today.

“I chose the Continuing Education program because of its reputation as one of the best in the country,” says Fischer. “My experience was outstanding. The chefs and professors were exceptional. In addition to being taught by extensively trained chefs, the state-of-the-art kitchen and labs are amazing.” She says she learned everything from basic to advanced skills, which gave her the know-how to be successful in her business. “JWU fit into my schedule, enabling me to gain the education I needed to benefit my business.” — Jordan Fischer ’13, Culinary Arts Owner and Chief Operating Officer, Jordans Western Dining Carl Jones was working in grounds crew maintenance and as a swim instructor before pursuing JWU’s CE program. He is now a pastry cook at the Phoenician Resort in Scottsdale, Arizona. “I wanted to change careers, but needed to continue working,” he says. “The CE program allowed me to work during the week and study on weekends — it was perfect for me.” — Carl Jones ’14, Culinary Arts

Aniedra Nichols enrolled in the CE program at JWU because of its reputation as a leader in culinary education.Her degree led to positions as a line cook, general manager of Bistro Vendôme, sous chef and then executive chef of Elway’s Cherry Creek. Last year, her “Braised Beef Cheeks with Horseradish Gnocchi, Wilted Swiss Chard and Pomegranate Reduction” dish she served at the Beard House was selected by James Beard Editors as one of their favorite dishes of 2015. And she’s now executive chef/partner in a new restaurant concept in Denver, Fish N Beer. “I had a great experience as a student at JWU,” she says. “JWU prepared me technically for my career. When you get out into the industry, it’s a different world, but you feel prepared.” — Aniedra Nichols ’03, Culinary Arts Chef/Partner, Fish N Beer

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Debbie Clements had earned a bachelor’s degree in nutrition and wanted to get into product development, so she researched the field and found that culinary skills were often required. To give herself a competitive edge, Clements decided to pursue a degree in culinary arts and found the perfect fit at Johnson & Wales. “JWU offered a weekend program, which allowed me to continue working full-time throughout all of it,” says Clements. “The best part of my experience was that since we were such small classes, each of us got to learn and make so many different items,” she says. “I had more one-on-one time with the chef-instructors and more opportunities for cooking skills than I anticipated.” — Debbie Clements ’15 Culinary Arts Associate Scientist, Product Development, Leprino Foods

United States Marine Corps veteran Brandon Busch wanted to attend pastry school, but between his family responsibilities and his current position as a Marine Corps reservist, his schedule was tight. JWU’s CE program afforded him the flexibility to take care of his children and go to school at the same time. Busch was especially inspired by two of his chef-instructors: certified executive pastry chef Jerry Comar, who has won silver, bronze and best of show medals in American Culinary Federations competitions; and certified master pastry chef Johannes Busch, whose culinary expertise has led him to an international career in Germany, Great Britain, Japan, Chile and Antarctica. “Chef Comar and Chef Busch are amazing mentors,” he says, “and I really enjoyed their classes.” Busch plans to open a specialty bakery and chocolate shop within the next year. — Brandon Busch ’15, Culinary Arts

Making a difference has always been important for Katina Wellons. “I took a job that sprang from my internship. I currently work full-time as a sous chef for the University of Colorado Addiction Treatment and Research Services. I love my job because it allows me to teach and mentor folks who are in recovery.” In her spare time, Wellons also volunteers with Cooking Matters Colorado, which empowers lowincome families with the skills needed to stretch their food budgets. — Katina Wellons ’14, Culinary Arts

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PROGRAMS BAKING & PASTRY ARTS The associate degree program in Baking & Pastry Arts provides students with practical education in baking and pastry production, while developing professionalism and excellence in academic achievement. Experience-based training is paired with academic courses resulting in a curriculum that is both dynamic and directly aligned with industry needs. Upon completion of the program, graduates are expected to: n

Utilize multiple classical and contemporary cooking and baking techniques to prepare, produce and present baked products, pastries and desserts.

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Perform the skills and techniques of professional artisinal bread baking and viennoiserie.

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Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the flow of the food and beverage operation.

n

Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.

n

Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food service industry.

First-year Baking & Pastry Arts students rotate through two terms of hands-on laboratory classes. Emphasis is placed on skills development and techniques of combining basic ingredients to produce pastries, breads, cakes, frozen desserts and chocolates. Second-year laboratories emphasize advanced techniques in the preparation and production of cakes, entremets, artisan breads, plated desserts and sugar work. The baking and pastry lab experience is complemented by a sound general education core and professional studies which include food and beverage cost control, nutrition, and a food safety course that, upon successful completion, results in a Food Safety Manager certification recognized by the Conference for Food Protection. BAKING & PASTRY INTERNSHIP Associate degree students will participate in one term of experiential education which allows students to participate in food service operations in preparation for future careers. Possible sites include university-owned or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and contract food service providers. Eligibility requirements for certain sites include a 2.75 cumulative GPA and completion of all prerequisite coursework. International internship opportunities at host company sites throughout the world may also be available for students who have met specific college eligibility requirements, have a minimum of one year work experience in a full-service restaurant, hotel or resort, and who maintain a 3.25 cumulative grade point average.

The 2016–17 Denver Campus Continuing Education catalog is available online at catalog.jwu.edu/denver-ce. The catalog contains important information about the university and its rules, requirements and policies. Students should read and fully understand the rules, requirements and policies and other information contained in the catalog.

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BAKING & PASTRY ARTS A two-year program leading to the associate in science degree. MAJOR COURSES

BPA1010 Fundamental Skills and Techniques BPA1015 Classic Pastry BPA1020 Pies and Tarts BPA1025 Cookies and Petits Fours BPA1030 Hot and Cold Desserts BPA1035 Chocolates and Confections BPA1040 Introduction to Cakes BPA1045 Principles of Artisan Bread Baking BPA1050 Viennoiserie BPA1060 How Baking Works BPA2010 Specialty Cakes BPA2015 Entremets and Petits Gateaux BPA2020 Plated Desserts BPA2025 Advanced Artisan Bread Baking BPA2030 Sugar Artistry Pastry Arts Applications BPA2626 Baking & Pastry Internship

CREDITS

3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 13.5

Related Professional Studies FSM1065 Food Safety and Sanitation Management * 1.5 FSM2025 Food and Beverage Cost Control 4.5 NUTR2001 Introduction to Nutrition 4.5 A&S Core Experience Communications Foundation Courses ENG1020 English Composition ENG1021 Advanced Composition and Communication ENG1030 Communication Skills Mathematics MATH1002 A Survey of College Mathematics (or higher, based on student’s placement)

13.5

4.5

Science ** 4.5 One course from BIO, CHM, PHY or SCI A&S Elective One course with an EASC attribute Total Credits * ** NOTE:

4.5 96.0

Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement. Students intending to continue for a B.S. degree in Culinary Nutrition must complete SCI1015 Introduction to Life Science. Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).

FOUR-YEAR OPTIONS: n

Baking & Pastry Arts

n

Baking & Pastry Arts and Food Service Management

n

Business Studies

n

Food Service Entrepreneurship


CULINARY ARTS The associate degree program in Culinary Arts provides students with practical education in food production, while developing professionalism and excellence in academic achievement. Students progress through a program of study that builds proficiency in food production and cooking, cost control, nutrition, food safety and sanitation. Experience-based training is paired with traditional academic courses resulting in a curriculum that is both dynamic and directly aligned with industry needs. Upon completion of the program, graduates are expected to:

Graduates of the program have the opportunity to gain employment in the food service industry, which would include a variety of positions in full-service restaurants, hotels, clubs and resorts catering operations, quantity food production facilities, health spas and cruise lines. TEACHING ASSISTANT AND FELLOW SCHOLARSHIP PROGRAM Each year, administrators at the College of Culinary Arts, in conjunction with the administration of university-owned or -operated practicum educational facilities, select teaching assistant candidates from among the top students of the graduating class in the Culinary Arts and Baking & Pastry Arts associate degree programs. Students who are continuing their education at the university as teaching assistants must be enrolled in a day school program. Qualified teaching assistants may advance to fellow during their senior year. These opportunities allow students to help defray the costs of advanced study while developing their supervisory/management skills.

n

Execute professional cooking techniques and skills needed to produce, present and serve quality food and beverages utilizing ingredients and flavor profiles of the major world cuisines.

n

Apply sound nutritional practices related to healthful cooking by incorporating traditional ingredients and adapting classical and contemporary techniques to yield products that meet universal, recognized federal and private dietary recommendations.

n

Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the flow of the food and beverage operation.

CULINARY ARTS A two-year program leading to the associate in science degree:

n

Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.

n

Communicate professionally and exhibit appropriate decision-making skills with respect for individual and team diversity as it applies to the food and service industry.

CUL1015 CUL1035 CUL1055 CUL1075 CUL1095 CUL1115 CUL1135 CUL1325 CUL1345 CUL1365 CUL2215 CUL2235 CUL2245 CUL2255 CUL2265

The focus of the first-year culinary lab classes is the development and practice of cooking skills, baking, dining and beverage service skills, which includes national certification in alcohol intervention procedures. Second-year laboratories include advanced techniques in classical and international cuisines, garde manger, patisserie/dessert and dining room. The culinary lab experience is complemented by a sound general education core and professional studies which include menu planning and cost control, nutrition and a food safety course that, upon successful completion, results in a Food Safety Manager certification recognized by the Conference for Food Protection. CULINARY INTERNSHIP Associate degree students will participate in one term of experiential education which allows students to participate in food service operations in preparation for future careers. Possible sites include university-owned or -operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and contract food service providers. Eligibility requirements for certain sites include a 2.75 cumulative GPA and completion of all prerequisite coursework. International internship opportunities at host company sites throughout the world may also be available for students who have met specific college eligibility requirements, have a minimum of one year work experience in a full-service restaurant, hotel or resort, and who maintain a 3.25 cumulative grade point average. Additionally each year, a select group of second-year students is chosen to participate in a student Culinary International Exchange program with culinary arts schools in Ireland and the Azores. For one term, JWU students attend classes in either of these countries, as students from these schools attend culinary classes at Johnson & Wales University. Selected students receive full academic credit for an internship term abroad. Graduates of the associate degree program in Culinary Arts are eligible, or may apply, for entrance into the following Bachelor of Science degree programs: Baking & Pastry Arts, Culinary Arts and Food Service Management, Culinary Nutrition, Food Service Entrepreneurship or Business Studies. Certain requirements pertain to each of these bachelor degree programs, which are noted in their respective program descriptions.

MAJOR COURSES

Introduction to Culinary Foundations Culinary Fundamentals Cooking in Today’s Restaurant: Breakfast & Lunch Cooking in Today’s Restaurant: Dinner Cooking in the Global Marketplace The Science of Cooking and Sensory Analysis Purchasing, Product Identification & Protein Fabrication Essentials of Dining Service Foundations of Baking & Pastry Exploring Beverages * The Craft of Garde Manger Contemporary Service and Restaurant Supervision International Cuisine and Culinary Cultures Advanced Pastry Classical Cuisine of France and Italy

Culinary Arts Applications CUL2626 Culinary Arts Internship Related Professional Studies FSM1065 Food Safety and Sanitation Management ** FSM2045 Introduction to Menu Planning and Cost Controls NUTR2001 Introduction to Nutrition

CREDITS

3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 13.5 1.5 4.5 4.5

A&S Core Experience Communications Foundation Courses ENG1020 English Composition ENG1021 Advanced Composition and Communication ENG1030 Communication Skills Mathematics MATH1002 A Survey of College Mathematics (or higher, based on student’s placement)

13.5

4.5

Science *** 4.5 One course from BIO, CHM, PHY or SCI A&S Elective One course with an EASC attribute Total Credits

4.5 96.0

* ServSafe Alcohol Certification course required. ** Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement. *** Students intending to continue for a B.S. degree in Culinary Nutrition must complete SCI1015 Introduction to Life Science. NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).

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GETTING STARTED. TRANSFER CREDIT Our generous Transfer Credit Allowance (TCA) process awards the maximum amount of college credit, if you meet the following conditions: • Your previous coursework relates to your intended field of study. • You earned a grade of C or better (with a numeric value of 2.0). Also, you can save time and money through our Prior Learning programs. By successfully completing one of the options offered — Advanced Standing exam and résumé assessment, Challenge, CLEP or Portfolio Assessment — you can earn course credit for previous academic and/or prior learning experiences. If you’re transferring, you must submit official college transcripts from all colleges previously attended before enrolling at JWU. It’s your responsibility to have your transcripts sent to JWU as soon as final grades become available or within the first term of enrollment.

MILITARY BENEFITS JWU is proud to be among a select number of colleges and universities that participate in the Yellow Ribbon GI Education Enhancement Program (Yellow Ribbon Program). This program allows the federal government to match, dollar for dollar, JWU’s contributions to help you cover expenses above the maximum in-state public college tuition cost. To see if you’re eligible, call the U.S. Department of Veterans Affairs at 888-442-4551. NEXT STEPS For more information on how Johnson & Wales can help you achieve your career goals through our Continuing Education program •C  all your local admissions officer at 303-256-9300 or email ce.den@admissions.jwu.edu. • F ile the FAFSA online at www.fafsa.ed.gov. Remember to include JWU’s school code (003404). • S ubmit the Continuing Education admissions application or go online at admissions.jwu.edu/apply. • S ubmit your official high school/GED and any previous college transcripts. •V  isit admissions.jwu.edu/events to schedule a visit to campus and find out about upcoming events.

2016–17 TUITION AND FEES Academic courses: $204 per credit hour, per term ($918 per 4.5 credit course) Baking & Pastry Arts and Culinary Arts laboratory courses: $403 per credit hour, per term ($1,209 per 3.0 credit course) FINANCING YOUR EDUCATION • Convenient, interest-free monthly payment plan available • No advance payment if your employer offers tuition reimbursement (contact your employer’s human resource department to determine your eligibility) JWU is more affordable than you might think. For more information or to receive individualized financial assistance, contact Student Academic & Financial Services at 303-256-9700 or by email at sfs.den@jwu.edu.

Jorge de la Torre Dean of Culinary Education Denver Campus

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request for high school transcript release form Please forward an official copy of my high school transcript or high school equivalency diploma to Johnson & Wales University Continuing Education Admissions 7150 Montview Boulevard Denver, CO 80220 Please Print

Name (while in high school) Name (if different from above) Current Address City Phone (

State

ZIP/Postal Code

State

ZIP/Postal Code

)

Date of Birth High School City Program of Study

Year of Graduation

Thank you for your prompt attention to this request.

Signature Date Please enclose in a stamped envelope and send to your high school. Photocopy this document if additional copies are needed.

$

request for college transcript release form Please forward an official copy of my college transcript to Johnson & Wales University Continuing Education Admissions 7150 Montview Boulevard Denver, CO 80220 Please Print

Name (while in school) Name (if different from above) Current Address City Phone (

State

ZIP/Postal Code

State

ZIP/Postal Code

)

Date of Birth College/University City Program of Study

Year of Graduation (if applicable)

Thank you for your prompt attention to this request.

Signature Date Please enclose in a stamped envelope and send to any college previously attended. Photocopy this document if additional copies are needed. 1601137 6/16


n MAJOR Please select one major by checking only one box below. Refer to the catalog online at academics.jwu.edu/catalogs for descriptions of majors and their potential career tracks. Associate Degree Programs

n

Baking & Pastry Arts

n

Culinary Arts

n EDUCATIONAL BACKGROUND Name of High School/High School Equivalency Center Address

City

Year of graduation

State

ZIP

Name at time of graduation

n TRANSFER CREDIT INFORMATION List most recent schools or colleges attended since high school. Name of Institution Address

Attendance Dates

City

Mo.

Yr.

to

State

Mo.

Yr.

ZIP

Program Degree received Name of Institution Address

Attendance Dates

City

Program

Mo.

Yr.

to

Mo.

State

ZIP

State

ZIP

Yr.

Degree received

n EMPLOYER Company Name Address Phone Number (

City )

Position Are you eligible for company tuition reimbursement?

Yes

No

n CONDITIONS OF ENROLLMENT AND APPLICANT’S SIGNATURE (Required) 1. 2. 3. 4. 5. 6.

All invoices are payable prior to the beginning of classes. VISA, MasterCard and American Express credit cards, as well as checks and cash, are accepted as forms of payment. Johnson & Wales University has a tuition refund policy. Please refer to the Johnson & Wales University catalog at academics.jwu.edu/catalogs. Credit for any completed course is not given until all financial obligations have been cleared. Johnson & Wales University reserves the right to modify its curriculum, tuition rates, program, rules and regulations. The university reserves the right to schedule subjects within the curriculum in the order deemed necessary. The university reserves the right to cancel any course or program announced due to insufficient enrollment.

By submitting this application, I certify to Johnson & Wales University that all information in this application and in my supporting documentation is true, correct and complete (including the listing of all other colleges or postsecondary institutions attended by me). Johnson & Wales University does not retain all application material submitted by the applicant. I hereby authorize the university to obtain my official high school or secondary school transcript and all college or postsecondary transcripts from the schools and institutions that I have attended. I give permission to the university to contact and share information with issuing institutions or other appropriate third parties for the purpose of verifying any documentation or information I have provided. Any acceptance to the university is conditioned upon the university’s right to revoke such acceptance or subsequent enrollment if I provide false or incomplete information or if the university learns of any past or present misconduct by me that would affect my ability to represent and uphold the high standards of the university. Any enrollment at Johnson & Wales University is conditioned upon my satisfaction of all financial obligations incurred by me and my compliance with and upholding of all university policies, rules and regulations. My signature below constitutes my expressed written consent to be called and/or texted by Johnson & Wales University and its affiliates regarding the university’s offerings at the number(s) I have provided and may provide in the future, including wireless numbers, using automated and other technologies. I authorize the university to use my name, image and/or voice (and recordings in which they appear) in any manner or media for university purposes, including, but not limited to, marketing and publicity purposes.

Applicant’s Signature (Required)

Date

Johnson & Wales University does not discriminate unlawfully on the basis of race, religion, color, national origin, age, sex, sexual orientation, gender identity or expression, genetic information, disability, status as a protected veteran, pregnancy or marital status or any other unlawful basis in admission to, access to, treatment of, or employment in its programs and activities. The following person has been designated to handle inquiries regarding nondiscrimination policies: Nondiscrimination Coordinator, Johnson & Wales University, 8 Abbott Park Place, Providence, RI 02903, 401-598-2716. Inquiries concerning the application of nondiscrimination policies may also be referred to the Office for Civil Rights, U.S. Department of Education, Customer Service Team, 400 Maryland Avenue SW, Washington, DC 20202-1100, 800-421-3481. Residents of Georgia may utilize the refund policy required by Georgia law. In compliance with the Higher Education Act, Johnson & Wales University publishes an Annual Security Report and an Annual Fire Safety Report. The Annual Security Report discloses information about campus security and statistics concerning reported crimes that occurred on campus, on university-controlled property and on public property immediately adjacent to campus. The Annual Fire Safety Report discloses information about the campus fire safety policies and procedures and fire statistics for each residence hall. Copies of the reports may be obtained from Admissions or by searching keywords “annual security report” at www.jwu.edu. Completion and graduation rate data for specific cohorts of first-time, full-time undergraduate students is available. Contact Institutional Research at institutionalresearch@jwu.edu for assistance obtaining this information.

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Continuing Education Application for Admission 7150 Montview Boulevard • Denver, CO 80220 1-877-598-3368 or 303-256-9300 • FAX: 303-256-9333

Date

You may also apply online at admissions.jwu.edu/apply. Submit complete application for admission – Students are encouraged to apply online for quicker processing. Paper applications are also accepted. Be sure to complete the application in full. Submit all applicable high school and college transcripts – Request that an official copy of your high school transcript or high school equivalency diploma be mailed to Continuing Education Admissions. Additionally, you need to request that an official copy of your college transcript be mailed to Continuing Education Admissions.

APPLICATION FEE WA IVED

n ENTRANCE DATE I am applying for the term beginning

Fall Term (September)

n PERSONAL INFORMATION

Winter Term (December)

Spring Term (March)

Summer Term (June)

Year __________

To help offset the exp ense associated with colleg e applications, Johnson & Wales University allows stude nts to apply for admission at no cost.

(Please print clearly.)

Last/Family Name Address

First/Given Name

Middle Initial

City

State

ZIP/Postal Code

Country

Social Security Number (U.S. students only)

Date of Birth (Month/Day/Year)

(

(

)

Home Phone Number (include U.S. area code or country code and city code)

)

Mobile Phone Number Gender

Male

Female

Email Address Are you eligible for veteran benefits?

Yes

No

Are you a citizen of the United States?

Do you hold permanent resident status in the United States?

Yes

Yes

No

If no, which country are you a citizen of?

No

Resident Alien Number

The following ethnicity and race questions are optional. Any information that you provide will not be used in a discriminatory manner.

Have you ever been convicted of a felony? (Required)

Yes

No Are you Hispanic or Latino?

Have you ever had a felony-type charge sustained against you in a juvenile proceeding or in a proceeding outside the U.S.? (Required) Are you intending to file for financial aid through the Yes Free Application for Federal Student Aid (FAFSA)? Have you previously attended JWU?

Yes

No

Yes

No

Yes

No

Choose one or more of the following:

American Indian or Alaska Native

Native Hawaiian or Other Pacific Islander

Asian

White

Black or African American

No

(continued on other side)


2016-2017 Academic Calendar: Denver Campus

This calendar is offered for planning purposes only; dates are subject to change. Note: Physician Assitant Studies and Online programs follow a separate calendar.

SEPTEMBER ‘16

=important date =no classes/holiday/break 6 9 23

10 11 14 14 21-23

Fall term begins Make-up classes held for: -Day culinary & baking labs Classes held for: -Day culinary & baking labs

No classes; Columbus Day Monday class schedule Make-up classes held for: -Day culinary & baking labs Academic course withdrawal deadline Homecoming & Family Weekend

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Winter payment deadline Friday classes final exam Culinary & baking weekend academic classes final exam Reading days (no classes) for M/W + T/Th day classes Monday classes final exam Tuesday classes final exam Monday/Wednesday + Wednesday classes final exam Tuesday/Thursday + Thursday classes final exam + day culinary & baking lab classes end Thanksgiving & term break *Fall term culinary & baking weekend labs end Winter term begins

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3 20-21 20 21 22 23 26

Make-up classes held for: -Day culinary & baking labs Holiday break begins (no classes);

University offices reopen Holiday break ends - *Culinary & baking weekend Labs resume on the 7th; all other classes resume on the 9th Classes held for: -Day culinary & baking labs No classes; M.L. King Jr. Day Monday class schedule Make-up classes held for: -Day culinary & baking labs Academic course withdrawal deadline

Spring payment deadline Reading days (no classes) for M/W + T/Th day classes Monday classes final exam Tuesday classes final exam Monday/Wednesday + Wednesday classes final exam Tuesday/Thursday + Thursday classes final exam + day culinary & baking lab classes end *Culinary & baking weekend academic classes final exam

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3

4

5

6

7

8

2

3

4

5

6

7

8

9

10

11

12

13

14

15

9

10

11

12

13

14

15

16

17

18

19

20

21

22

16

17

18

19

20

21

22

23

24

25

26

27

28

29

23

24

25

26

27

28

29

MAY ‘17

S

M

T

W

Th

F

S

S

M

T

W

Th

F

S

30

31

1

2

3

4

5

30

1

2

3

4

5

6

6

7

8

9

10

11

12

7

8

9

10

11

12

13

13

14

15

16

17

18

19

14

15

16

17

18

19

*20

20

21

22

23

24

25

*26

*21 22

23

24

25

26

*27

27

28

29

30

28

30

31

29

13 16

Academic course withdrawal deadline No classes; Easter

5 11

Summer payment deadline Reading day (no classes) for T/Th day classes Thursday Grad. classes final exam Saturday classes final exam Reading day (no classes) for M/W day classes Monday classes final exam Tuesday/Thursday + Tuesday classes final exam Monday/Wednesday + Wednesday classes final exam Thursday + Friday classes final exam + day culinary & baking lab classes end Residence halls close at noon *No classes; Commencement *Culinary & baking weekend academic classes final exam *Culinary & baking weekend labs held No classes; Memorial Day Weekend

11 13 15 15 16 17

Commencement ceremony: *May 20 = undergraduate/graduate

18 19 20 21 27 29

JUNE ‘17

S

M

T

W

Th

F

1

2

3

4

5

6

7

8

9

11

12

13

14

15

18

19

20

21

25

26

27

28

S

M

S

W

3

S

M

T

W

Th

10

4

5

6

7

16

17

11

12

13

14

22

23

24

18

19

20

29

30

31

25

26

27

F

S

S

M

T

W

Th

F

S

2

3

4

5

6

7

8

10 14 14

JANUARY ‘17 T

*Winter term culinary & baking weekend labs end Spring term begins Make-up classes held for: -Day culinary & baking labs Classes held for: -Day culinary & baking labs

APRIL ‘17

Th

DECEMBER ‘16 2

S

18

NOVEMBER ‘16 4 11 13

F

F

S

1

2

*3

5

8

9

10

20

15

16

17

21

22

23

24

28

29

30

JULY ‘17

Th

1

2

3

4

5

6

*7

8

9

10

11

12

13

14

1

29

3-4 7

15

16

17

18

19

20

21

9

10

11

12

13

14

15

22

23

24

25

26

27

28

16

17

18

19

20

21

22

29

30

31

23

24

25

26

27

28

29

25

30

31

S

M

T

F

S

3 4

FEBRUARY ‘17

AUGUST ‘17

S

M

T

W

Th

F

S

W

Th

1

2

3

4

1

2

3

4

5

5

6

7

8

9

10

11

6

7

8

9

10

11

12

12

13

14

15

16

17

18

13

14

15

16

17

18

19

19

20

21

22

23

24

25

20

21

22

23

24

25

26

*26

27

28

27

28

29

30

31

19 19-20

*Spring term culinary & baking weekend labs end Summer term begins Session I classes begin Academic course withdrawal deadline for session I Session I classes final exam

No classes; Independence Day Make-up classes held for: -Tuesday CE + Grad. classes Session II classes begin Fall payment deadline (for new students) Academic course withdrawal deadline for CE, Grad. + online + internship Academic course withdrawal deadline for session II

Session II + 8 week session classes final exam Fall payment deadline (for returning students) Summer internships + online classes end CE & Grad. classes end Updated February 18, 2016


WHERE WILL YOUR PASSION TAKE YOU? CONTINUING EDUCATION ADMISSIONS 7150 Montview Boulevard Denver, CO 80220 303-256-9300 Email: ce.den@admissions.jwu.edu

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F

1617 CO CE Viewbook  
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