JWU Family Connection | North Miami Campus, Spring 2017

jwufamily connection

NORTH MIAMI CAMPUS

Spring 2017

FEATURES Student video series, 5 reasons to seek career advising now

FAFSA FILING CHANGES 2017–18

CAMPUS NEWS Faculty spotlight; campus diversity; new programs and more

RECIPES JWU faculty chefs share their favorite recipes

This is a publication of Johnson & Wales University specifically created for families and designated contacts of JWU students.

JWU STUDENT STORIES VIDEO SERIES

North Miami

No one can speak to JWU’s real world, experiential-based learning environment like actual Johnson & Wales students. The “JWU Student Stories” video series profiles four students who share insights into their world. Morgan, Jasmine, Javohan and Andrew all come from different backgrounds and are pursuing their education at different campuses, but all represent the full JWU student experience.

Shot over the course of four days, the videos reflect examples of leadership, entrepreneurial spirit, mentoring and personal growth, all nurtured within the academic environment of Johnson & Wales. And we can’t forget about fun! From athletics to student organizations, all the way to a study abroad adventure, these four students really know how to take advantage of all that JWU has to offer. In short, they truly are JWU students.

Click each photo to watch these students’ stories.

JWU Family Connection | Spring 2017

Top to bottom: Providence, Denver, Charlotte

EXPERIENTIAL EDUCATION & CAREER SERVICES

1. Seniors who haven’t found a job should seek assistance now.

Why? It can take up to six months to find a job.

REASONS WHY YOUR STUDENT SHOULD SEEK CAREER ADVISING NOW

2. Seniors who are interviewing should seek advising on how to choose between multiple offers and gain skills in making the best decision.

3. Juniors should work with EE&CS to plan for fall recruitment.

College recruiters focus heavily on a fall recruitment season filling their top positions, including management development program spots, by January.

4. Juniors should register for Career Management (CAR0010) now to prepare themselves for internship and job searches as well as for a successful college-to-career transition.

5. Any student who needs to take internship next year should begin their research now. EE&CS will help get them started.

JWU Family Connection | Spring 2017

FAFSA FILING CHANGES 2017–18

According to new federal government guidelines, families were allowed to complete the 2017–18 Free Application for Federal Student Aid (FAFSA) as of October 1, 2016 using 2015 tax information. JWU sent notice of these changes to students and families early last fall. While many schools are not modifying how they do business, Johnson & Wales has fully embraced the advantages.  JWU began sending September financial aid awards in late February, a full two months earlier.  If families used the IRS 2015 income tax data match when filing, awards should be more accurate, decreasing the need for verification or other requirements.  Earlier awards allow students more time to meet with financial planners to review their September payment needs and plans before leaving for the summer.

JWU Family Connection | Spring 2017

Families have been taking advantage of the earlier filing opportunities; in fact, the number of FAFSAs received as of early February was double the amount received at the same time last year. You can file your FAFSA earlier while the dates that invoices are sent (mid-May) and September payments are due (August 4) remain the same — all for your planning convenience.

For more detailed information on the FAFSA filing change, visit the student aid website. For specific JWU questions, contact Student Financial Services at your campus.

CAMPUS NEWS

FACULTY SPOTLIGHT

Leilani Baumanis, PhD Long-time Professor Leilani Baumanis, PhD, has lived on 3 continents and is now using her experiences abroad to lead the International Business program at the North Miami Campus. Baumanis has used her business acumen from opportunities such as the Erasmus Program under the European Union and beyond to create strategic partnerships for the university. She has been credited with the development of JWU’s Rotterdam School of Business partnership, as well as creation of the study abroad program in Costa Rica. Hailing from the Philippines, Baumanis holds a BA degree in Business Administration, and MBA and PhD degrees in International Business. She has published several works on organizational commitment and cultural values, and has conducted research on poverty and mediation through women in social entrepreneurship. Her latest work includes the Lionfish Project, in which she consulted with Blue Ventures in Belize to help women gain social entrepreneurship by creating lionfish jewelry.

Maureen Lloyd-James, PhD Technology and innovation have always been a passion of Professor Maureen LloydJames, PhD, and soon she will showcase her creativity as lead faculty of the campus’ new Software Engineering program. Lloyd-James, who has served as a faculty member on the North Miami Campus for several years, will help launch the program under the campus’ new School of Engineering & Design during fall 2018. She holds a BA degree in Psychology, an MS degree in Computer Education, and EdS and PhD degrees in Computer Technology in Education. She has taught courses in managerial technology, information technology for business professionals and more throughout her tenure at JWU. She has presented her findings as discussed in “Using Emerging Technology to Teach Across the Globe” at several international conferences, including the United States Distance Learning Association National Conference and the Emphasis on Communication’s 11th Annual Cassola Conference on Teaching Communication.

JWU Family Connection | Spring 2017

CAMPUS NEWS CAMPUS RECEIVES A+ RATING ON PETA2’S VEGAN REPORT CARD peta2, a program of PETA and the largest youth animal rights group in the world, recently released its Vegan Report Card and the North Miami Campus received an A+ rating. JWU was among the more-than-1,400 universities across the country surveyed as part of this initiative.

WALL STREET JOURNAL RANKS NORTH MIAMI CAMPUS NO. 1 IN DIVERSITY IN THE SOUTH Known for its year-round tropical climate and unique cultural flare, the North Miami Campus now has a new distinction: No. 1 in diversity amongst colleges and universities in the south. According to The Wall Street Journal/Times Higher Education College Rankings 2017, the North Miami Campus received this honor and was also recognized as No. 3 in diversity nationally.

“This is truly a testament to the rich culture of our campus and how we embrace those who are cultural and ethnically different,” said Larry Rice, EdD, president of the North Miami Campus. “Our focus in North Miami has always been to create an inclusive campus community and we are excited to know that our efforts have garnered this distinction.”

The campus’ diverse population consists of students representing nearly 40 different countries, including the Bahamas, People’s Republic of China and Argentina. The campus welcomes students from diverse socioeconomic backgrounds with 95 percent of all students receiving financial aid.

JWU Family Connection | Spring 2017

Through The Mix, the campus’ dining service, students, faculty and staff enjoy various vegan and vegetarian options throughout the year.

There is a dedicated food station that regularly offers alternative protein-filled meals. The Mix even promotes initiatives such as Meatless Mondays to help expose students to other dining options.

The campus is also home to an edible landscape featuring more than 100 species of edible plants, spices and legumes. The edible landscape is used to help educate Culinary Arts students on the vegan lifestyle, as well as other nutritious diets.

CAMPUS NEWS

CRIMINAL JUSTICE STUDENTS GET UP CLOSE WITH K-9S Students in the Criminal Justice program were in for a treat when law enforcement agencies visited the North Miami Campus with the K-9 unit. From practice drills to learning more about the relationship between the officer and K-9, the students enjoyed a unique learning experience.

“It was impressive to see the commitment from the officers and the dogs since they go through such intense training together,” said Michael Minichiello ’18.

MBA AND CULINARY NUTRITION AMONG NEW PROGRAMS TO LAUNCH FALL 2017 The North Miami Campus continues to expand its program portfolio, launching four new programs in fall 2017, including a bachelor’s degree in Culinary Nutrition and graduate business programs.

“We are excited to welcome these new programs and offer more opportunities for new and returning students to matriculate at JWU,” said Michelle Garcia, EdD, dean of academic affairs at the North Miami Campus.

Graduate business programs include a Master of Business Administration with optional concentrations in Hospitality, Finance, Human Resource Management, Nonprofit Management, and Operations and Supply Chain Management. Students will also be able to obtain a bachelor’s degree in either Food & Beverage Entrepreneurship or Culinary Arts.

In addition, the campus is preparing to launch a bachelor’s degree in Software Engineering, which will be available to students in fall 2018.

JWU Family Connection | Spring 2017

Officers discussed the rigor associated with choosing dogs to participate in the program and provided an understanding of the level of trust between the officer and K-9.

Students got to learn how their relationship impacts the officers’ ability to do their job.

As an aspiring criminal defense attorney, Renee Quijada ’18 shared, “This was a very live, hands-on experience. It made me sympathize with the police and understand why they take their relationship with their dog so seriously; it is their partner and best friend.”

SAVE THE DATE: COMMENCEMENT 2017 Commencement is just a few months away! The ceremony will take place on Saturday, May 20 at the Greater Fort Lauderdale/Broward County Convention Center. For more information, visit our website.

JWU COLLEGE OF CULINARY ARTS

RECIPES

Roasted Grits on Avocado and Tomato Salad Chef Chris Wagner, MEd, CEC, director of culinary operations WHAT YOU’LL NEED

METHOD OF PREPARATION

Grits ¾ cup instant grits 3 cups water or vegetable broth ¼ onion, chopped fine 2 cloves garlic, chopped fine 1 teaspoon olive oil Sheet pan to mold the grits, covered with spray oil

Grits 1. S auté onion in olive oil until translucent. Add grits and roast until slightly golden. Add water and/or vegetable broth and simmer at middle heat for about 7 minutes or until the grits have a slight creamy consistency. Take off heat and let stand for about 15 minutes, stirring occasionally to release steam.

2. Poor the grits onto the sheet pan and smooth out with a rubber spatula.

3. Chill for 2 to 3 hours until cooled all the way through (ideally overnight in the refrigerator). Leftover grits can also be used.

Avocado and Tomato Salad 2 Haas avocados peeled and cut into ¼-inch cubes 2 tomatoes vine ripened, seeded and diced 1 small red onion, diced 2 cloves of garlic minced finely ½ green pepper cut into small dice ½ yellow pepper cut into small dice ½ cucumber seeded and cut into small dice Cilantro and parsley chopped and amount to your likings ½ cup champagne vinegar 4 tablespoons honey 1 tablespoon Dijon mustard 5 tablespoons avocado oil (grape seed oil or olive oil will work just as well) Salt and pepper to taste

Find More Recipes

JWU Family Connection | Spring 2017

Avocado and Tomato Salad 1. M ix champagne vinegar, mustard and honey. Emulsify the oil into the mixture. Add garlic, season with salt and pepper and keep refrigerated until you mix the salad.

2. Add all ingredients with the exception of the herbs. Lightly salt and let stand for 10 to 20 minutes to release water from the vegetables.

3. Drain the liquid and mix in the dressing. Let marinate for 10 minutes. Adjust the seasoning (the salt will wash out with the liquid from the vegetables).

Plating 1. Cut grits into even logs (1 by 4-inch). Season with salt and pepper.

Roast with some olive oil and evenly brown all 4 sides (a nonstick pan will be the best choice for this process).

2. Select a nice plate. Spoon the salad in the center, resembling a rectangle, a little bigger than the grits. Place the log on top.

3. Decorate the top of the grits with edible flowers, sprouts or micro greens.

4. T his dish can also be served with sautéed shrimp, crisp bacon strips, smoked salmon or a soft-boiled quail egg.