JWU Family Connection | Denver Campus, Spring 2017

jwufamily connection

DENVER CAMPUS

Spring 2017

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

FAFSA FILING CHANGES 2017–18

CAMPUS NEWS Faculty spotlight, distinguished visitor, new veteran resource center 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

Denver

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, Charlotte, North Miami

EXPERIENTIAL EDUCATION & CAREER SERVICES

5 REASONS YOUR STUDENT SHOULD SEEK CAREER ADVISING NOW

PREPARING FOR A JOB INTERVIEW

1. Seniors who haven’t found a job should seek assistance now. Why? It can take up to six months to find a job.

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.

Students can visit Experiential Education & Career Services (EE&CS), Academic Center, First Floor, for guidance on achieving the job of their dreams.  Learn how to set up a LinkedIn profile  Have a résumé critiqued  Get help researching companies  Stage a mock interview and practice answering questions  Find out how to dress to impress a potential employer  Discover internship and career possibilities that are currently available

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

It’s always good to be prepared for future career opportunities.

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

David Hood David Hood is no stranger to JWU; in fact, before becoming an assistant professor at the Providence Campus in 2008, he graduated from JWU with a bachelor’s degree in Hospitality Administration and an MBA. Understanding the importance and relevance of a JWU MBA, he jumped at the chance to teach in JWU Denver’s rapidly expanding 4+1 MBA program, where undergraduate students can take graduate courses as seniors, earning a bachelor’s degree and an MBA degree in just 5 years.

Hood advises students considering the program to go for it. “An MBA is what your future, older colleagues will be wishing they got done long before they started working 50+ hours a week,” he says. “As you grow into your future career, you will see that an MBA not only supports lifelong learning, it gives you the confidence you need to succeed in everything from interviewing to negotiating your next position.”

Chenin Nickel, PhD, RD Assistant Professor Chenin Nickel is passionate about training future dietitians and nutritional professionals majoring in Culinary Nutrition. “My goals are to inspire, challenge and engage students by using relevant nutrition resources to foster critical thinking in and out of the classroom,” she says.

A registered dietitian, Nickel earned her bachelor’s degree in Nutrition and Dietetics from Murray State University and her MS and PhD degrees in Nutrition Science from University of Nevada, Reno. She has a broad, interdisciplinary nutrition background with experience working in clinical and community dietetic settings. Additionally, she has research expertise in community dietetics, clinical dietetics, food science and sensory science, and has several peer-reviewed papers published in these areas.

JWU Family Connection | Spring 2017

CAMPUS NEWS DISTINGUISHED VISITING PROFESSOR: MIKE STENGEL Mike Stengel, senior vice president of Gaylord Hotels, was honored as a Distinguished Visiting Professor and discussed his career path within Marriott,

VETERAN RESOURCE CENTER OPENS The JWU Denver community recently celebrated the opening of the Veteran Resource Center (VRC). Located on the first floor of the Academic Center, the VRC was created to help student veterans and dependents find financial and legal aid, and to connect them with support organizations.

“The VRC also provides a great space to do homework or to just take a break between classes,” said Justein McGarity, JWU Denver’s student veteran and dependent liaison.

the parent company that owns the Gaylord brand. As SVP, he oversees 8,400 employees and approximately 8,100 rooms for five Gaylord properties.

Through the end of spring term, the VRC’s hours of operation are Monday, Wednesday and Friday, 11:30am–1:30pm; Tuesday and Thursday, 2:30–4:30pm.

In a packed Great Hall with more than 200 students present, Stengel said he needs to hire 2,000 employees to support the opening of the Gaylord of the Rockies in late 2018. The premier hotel and convention center, located just 25 minutes from campus, will become the sixth largest hotel and convention center in the country.

JWU Family Connection | Spring 2017

CAMPUS NEWS JWU DENVER JOINS SCAC AS AN NCAA DIVISION III MEMBER Big news for our Wildcats — the NCAA Division III Membership Committee announced that JWU Denver has been accepted as an exploratory member. JWU Denver Wildcat Athletics will transition out of the National Association of Intercollegiate Athletics (NAIA) and start working toward NCAA provisional membership for the 2018–19 academic year as a member of the Southern Collegiate Athletic Conference (SCAC).

“This is a defining moment for our growing and thriving JWU Wildcat Athletics,” said JWU Denver Campus President Richard Wiscott. “Our student-athletes, coaches and staff have worked incredibly hard for the opportunity to compete at the NCAA level and we’re honored to be recognized as the newest member of the SCAC.” To celebrate the NCAA announcement, a Wildcat Pep Rally will be held April 27 at 1pm in the Wildcat Center gym.

SAVE THE DATE Commencement 2017 Weekend Activities: Apr 25–26 Wildcat Farewell — Cap and Gown Pickup, 10am–2pm, Atrium, JWU Denver Campus May 19 Robert E Taylor Gate and Alumni Pinning Ceremony, 1:15pm, JWU Denver Campus May 19 New Graduate and Family Reception, 1:45pm, JWU Denver Campus May 20 Commencement Ceremony, 10am (9am Student Check-in), Colorado Convention Center, Bellco Theatre For more information, visit our website.

Sep 1–4

Wildcat Welcome

Sep 5

Fall Term Begins

Oct 20–22

Homecoming & Family Weekend

JWU Family Connection | Spring 2017

JWU COLLEGE OF CULINARY ARTS

RECIPES

Swiss Chard and Pear Pastry

By Chef Adam Sacks and Culinary Nutrition students Sarah Rule ‘17 and Madeleine Weitzner ‘16

Serves 8 WHAT YOU’LL NEED 7 cups (1½ pounds) Swiss chard, leaves and inner stems removed 2/3 cup part-skim ricotta cheese ½ cup blue cheese crumbles 2 eggs, whisked, divided ½ cup low-fat milk 1/3 cup dried currants 1/3 cup + 1 tablespoon sliced almonds, toasted 1/8 teaspoon ground nutmeg 1 sheet frozen puff pastry, thawed 1 pear (any variety will do), peeled, cored and cut into ¼-inch slices

Find More Recipes

JWU Family Connection | Spring 2017

METHOD OF PREPARATION 1. Preheat oven to 375°.

2. Blanch chard in a large pot of boiling water for 15 seconds, or until wilted. Drain and rinse under cold water.

5. Spoon 2 tablespoons of the chard mixture into each puff pastry; top with pear.

6. Place remaining piece of pastry on top of pears and

Squeeze out excess liquid; set aside.

3. Combine ricotta and blue cheese in a bowl. Whisk in 1 egg and milk. Add chard, currants, 1/3 cup almonds and nutmeg.

4. Cut pastry dough into 4-inchby-4-inch squares and place into well-greased muffin tins.

roll edges to seal.

7. Brush with remaining egg mixture, and sprinkle with remaining 1 tablespoon almonds.

8. Prick pastry top with knife to vent. Bake 45 minutes.

Cover with foil and bake 45 minutes more, or until pastry is golden. Cool on wire rack.