JWU Family Connection | Charlotte Campus, Spring 2018

jwufamily connection

CHARLOTTE CAMPUS

Spring 2018

FEATURES FOCUS 2022, new semester system, Chancellor Bowen announces retirement

ONE QUESTION, THREE ANSWERS Why did you choose JWU?

CAMPUS NEWS Leadership conference, food science and more

RECIPE Chocolate Quinoa Cake with Dairy-Free Ganache

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

20 22 Johnson & Wales University will be known for its preeminence in the study of food, interdisciplinary course offerings, experiential

of food and its relationship to the world we live in,” as indicated in the plan’s vision statement. It also forecasts an exceptional and diverse faculty highly engaged in the most effective teaching and learning methods. The launch of a faculty institute to promote excellence in teaching and learning, scholarship, and a collaborative exchange of ideas will boost this initiative.

The plan embraces the development of an “interdisciplinary curriculum designed to allow students to explore and navigate careers in a variety of industries and professions,” and envisions significant growth in graduate level program offerings and online education enrollments.

learning, exceptional faculty, and a global and diverse student body at the conclusion of the university’s recently launched, strategic, 5-year initiative: FOCUS 2022.

Called “bold and ambitious” by Providence Campus President and Chief Operating Officer Mim L. Runey, LPD, the plan articulates the university’s vision for its future which builds on recent advancements and institutional mission of providing students an exceptional education that inspires professional success and lifelong personal and intellectual growth.

“We will continue to keep our students at the center of what we do as we prepare them for their career of choice,” said Runey in a message to the JWU community. “We will seek opportunities that allow students to compete for national recognition in their chosen discipline and use leadership lessons gained in clubs, organizations and teams as a way of shaping their future.”

Runey also said that JWU’s student body will continue to reflect the realities of global diversity, and that JWU will strengthen its century-old commitment to “bridge classroom experiences with the opportunities that abound in and outside of JWU. All future graduates of JWU will have an experiential learning opportunity.”

The 5-year plan calls for significant advancements in the academic arena, including the creation of a new college focused on an interdisciplinary approach to food. Johnson & Wales will For more on FOCUS 2022, hear from President leverage its global reputation in culinary educaRuney in this video. tion and establish itself as a leader in the “study JWU Family Connection | Spring 2018

CONVERSION TO SEMESTERS As announced in the fall to students, faculty, staff and Wildcat families, Johnson & Wales University will be transitioning from a term calendar to a semester system starting in fall 2018 for all graduate degree programs, except for the master’s level education programs. The conversion to semesters will be completed in fall of 2020 for all undergraduate, continuing education and master’s level education programs offered at the university.

“The conversion to semesters is another component of how Johnson & Wales University is fulfilling the promise to provide an exceptional education for our students,” said Lily S. Hsu, EdD, provost.

The university has created a webpage that contains FAQs and academic calendars, which will be updated as the university moves through the process. A few highlights: • The annual cost to attend JWU will be the same under a semester calendar as it would be under a term calendar. Students will see that billing is different — twice per year instead of three times per year. The university offers several payment options.

• Financial aid eligibility will not change as a result of JWU transitioning to a semester system, but financial aid will only be disbursed twice per year instead of three times per year.

JWU Family Connection | Spring 2018

• It should not take longer for your student to complete their program. Each program’s curriculum and courses will be adapted for a semester calendar. For the majority of undergraduate programs under a semester calendar, students will need to successfully complete 10, 3.0 credit courses per year in order to graduate in 4 years. Currently, students take 10, 4.5 credit courses per year to graduate in 4 years under a term calendar.

• Under the semester calendar, the course work load will be distributed over a 16-week period instead of over 11 weeks, providing students more time to complete course work.

It is strongly recommended that your student meet with his or her faculty advisor or assigned academic counselor in Student Academic Services to create and continually review a plan that will keep them on track toward graduation.

Questions can be sent to semesters@jwu.edu.

CHANCELLOR JOHN J. BOWEN ’77 ANNOUNCES RETIREMENT

Upon returning to campus in January after winter break, the Johnson & Wales University community received a message from Chancellor John J. Bowen ’77 announcing his retirement after serving JWU for 44 years, effective December 31, 2018.

Chancellor Bowen shared that “it’s been a privilege and a pleasure to work alongside all of you, transforming this institution from a ‘one student, one typewriter’ business school to an internationally recognized university.”

JWU Family Connection | Spring 2018

As a first-generation college student, Chancellor Bowen’s passion has been higher education.

“Helping students achieve their dreams of attaining a college education has been my lifelong commitment, and I look forward to continuing that work for the remainder of my time here,” he says. “I plan to leave Johnson & Wales University better than I found it.”

ONE QUESTION THREE ANSWERS JWU students come from all over the globe to become a Wildcat in Charlotte, North Carolina. But what brings them here? We asked three students who are a long way from home to share their stories.

“I am from Los Angeles, California (more than 2,000 miles from Charlotte).

In ninth grade I

“I went to the Denver Campus my freshman year where I met a lot of wonderful people, but it was not a good fit for

met with a college counselor who knew I was interested in the hospitality industry. He told me about JWU. I attended a career expo at the Providence Campus but the closest arena was about 45 minutes away. I love Charlotte because we have the Spectrum Arena, BB&T Ball Park, and Bank of America Stadium within walking distance.”

me. I heard about what the Charlotte Campus offered, so I decided to leave my family and move halfway across the country in hopes to better my future so I can become successful for myself and my family. Eventually, I want to go back home to my tribe at the Pine Ridge Indian Reservation in South Dakota (more than 1,600 miles from Charlotte) and give back to my community.”

Nathan Grubin ‘20 Sports, Entertainment and Event – Management

Tatiana Stands ’18 Sports, Entertainment and Event – Management

“I have been in Houston, Texas (more than 1,000 miles from Charlotte) way too long and wanted to go away for college.

I was interested in baking and pastry, so when I looked up schools, Johnson & Wales was in the top five. I was kind of expecting home-style cooking

JWU Family Connection | Spring 2018

like my mom used to make, but we get to study high-end baking here.

I will be better prepared and know what to expect in the real word.

I also like the change of seasons in Charlotte.”

Johnathon Matson ’18 Business Administration

CAMPUS NEWS LEADERSHIP CONFERENCE Kayla Greene ’18 was chosen by her faculty to represent JWU at the 2017 KeyBank Leadership & Creativity Undergraduate Minority Symposium, a 3-day camp at The Ohio State University on leadership, product innovation and entrepreneurial thinking. As one of 5 students on a team with 8 teams competing, Kayla worked with her group to develop a way to help Nestlé Global with the issue of water scarcity.

“It was stressful. I had to identify my strengths and use my business administration major to work effectively with the team,” she said. “Because of my business major, my studies touched on every subject of our case study.”

Her team won first place in the case study competition, with each teammate taking home $500 and another $400 just for being selected into the symposium. The experience influenced Kayla to continue her education.

“I was going to work work a little before going to grad school, but I’m applying now.”

JWU Family Connection | Spring 2018

FOOD SCIENCE + CREATIVITY = CHANGING THE WAY THE WORLD EATS Food science has a hand in creating every food product we consume. That’s why in the fall, JWU culinary students who are interested in chemistry and the science behind food will be able to enroll in Applied Food Science, Innovation & Technology, a new bachelor’s degree program.

“Having a food scientist with a culinary background is very important,” Robert Lothrop, PhD, says.

“They help meet the needs of the company.

They know how to make products taste better. What you buy at the market will get even better with these types of degree programs. Our food choices will improve.”

This summer, two classrooms will be renovated and equipped as research labs. Students will study the nature of foods, the principles underlying food processing, and the improvement of foods for the consuming public.

CAMPUS NEWS INDIAN CUISINE 101 Armed with saffron, curry leaves, and teas, Charlotte Campus President Tarun Malik,

STUDENTS DISCUSS THE HOTEL INDUSTRY WITH A-LIST EXPERTS During Hotel ROI, a one-day conference at JWU, students engaged and networked with local and regional market experts who discussed critical issues facing the hotel industry, including return on investment, financing and labor.

“Building a building for us is all about the people,” said Smoky Bissell, CEO and chairman of the Bissell Family of Companies. Labor is the biggest challenge.

Glenn Haussman, host of No Vacancy, a travel industry podcast, said, “It’s balancing automation and customer service. At the end of the day, guests don’t come back because they liked the lamp or the phone. It’s all about the right balance of customer service.”

The schedule of influencers included Tom Murray, CEO, Charlotte Regional Visitors Authority; Anuj Mittal, co-founder and CEO, MJM Group; and Joel Carver, president and CEO, Carver Hotel Group.

“Labor is changing. Automation might replace team members, but what it can’t do [is] meet me in the lobby,” Carver said.

JWU Family Connection | Spring 2018

EdD, led JWU students through Indian Cuisine 101 with tastings, teaching techniques and tempering. Despite his range of responsibilities, Malik took the time to teach students how to make the hugely popular, yet highly misunderstood, cuisine.

COMMENCEMENT 2018

Check out JWU’s Commencement website for all details related to the ceremony.

CAMPUS NEWS

HIGH SCHOOL STUDENTS EXPOSED TO JWU ON A WORLD-CLASS LEVEL JWU helped prepare nearly 200 high school students from 18 North Carolina schools for a culinary arts and restaurant management competition. The 2018 NC ProStart Invitational was a 2-day, on-campus event where these students put their skills to the test, vying for scholarships and a spot on the national tournament team. Addison Ray, a Southwestern High School student in Asheboro, said, “I feel like this has opened up a lot of opportunities for me. I was nervous. It was really stressful. This was my second year. I’m learning a lot about knife skills and plating.”

JWU was honored to welcome influencers and thought leaders including Lance Trenary, Golden Corral president and CEO. “It starts right here.

Exposing them to a world-class facility and [JWU’s]

JWU Family Connection | Spring 2018

world-class hospitality gets them excited about our industry. JWU has been a tremendous host.

It’s important to the industry that institutions like JWU support ProStart.”

JWU COLLEGE OF CULINARY ARTS

RECIPES

Chocolate Quinoa Cake with Dairy-Free Ganache Gluten free, dairy free, whole grain, high protein, but NOT fat free or sugar free Chef Rhonda Stewart, senior instructor WHAT YOU’LL NEED

METHOD OF PREPARATION

2 cups cooked quinoa 1/3 cup almond or soy milk 4 eggs 1 teaspoon vanilla extract ¾ cup coconut oil or canola oil 1½ cups granulated sugar ¾ cup cocoa powder ½ cup almond flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt

1. Preheat oven to 350 degrees.

Line two 8” (or one 9 x 13”) cake pans with parchment paper.

2. Combine eggs, milk and vanilla in blender or food processor. Blend until smooth. Add quinoa, blending until mixture is thick and very smooth. Mix in oil until blended.

3. In a separate bowl, whisk together sugar, cocoa powder, almond flour, baking powder, baking soda and salt. Add blended ingredients into sugar mixture, whisking until smooth.

Mixture will be a liquid.

4. Divide batter evenly between the prepared cake pans. Bake in preheated oven until cake feels firm, at least 35 to 40 minutes.

GANACHE 1 can (16 ounces) coconut milk (not light) 2 teaspoons vanilla 1 cup semi-sweet chocolate chips

Let cakes cool 15 minutes before turning out onto cooling rack.

Refrigerate.

FOR GANACHE: Heat coconut milk and vanilla to a boil. Put chocolate chips in a bowl. Pour hot coconut milk over chocolate; let rest for a couple of minutes. Whisk together until smooth. Set aside until cool.

Find More Recipes

TO ASSEMBLE CAKE: Place one cake layer onto serving plate; spread with about 1/3 of the ganache. Set second layer on top of ganache.

Warm remaining ganache slightly. Pour ganache over layered cake, allowing it to drip down the sides.

Chill cake for several hours to set. Enjoy!

JWU Family Connection | Spring 2018