JWU Family Connection | North Miami Campus, Spring 2018

jwufamily connection

NORTH MIAMI CAMPUS

Spring 2018

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

ONE QUESTION, THREE ANSWERS Why did you choose JWU?

CAMPUS NEWS Hurricane Maria relief efforts, 25th anniversary, awards and homecoming

RECIPE Healthy summer bruschetta

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 North Miami, Florida. But what brings them here? We asked three students who are a long way from home to share their stories.

Jasmine Bain ’20 Baking & Pastry Arts and Food Service Management

Bassi Soumare ’20 Criminal Justice “I am from Philadelphia (1,200 miles from North Miami), but was born and raised in Mali West Africa. I came to the North Miami Campus because of its vast cultural diversity.”

“I am from Nassau, Bahamas, and I chose this campus because of the warm weather, location and diversity.”

Jasmine came to JWU after receiving her certificate in hospitality at a technical college in the Bahamas, where she also worked in the hospitality industry for more than 20 years. She is active with the International Student Living Learning Community and is a student assistant for the Student Conduct department.

Bassi is a secondyear Talent Advancement Program (TAP) student who spends time at the on-campus gym as a physical trainer.

However, most students know him for being the student assistant of the Printing & Mailing Services department.

Miraj Patel ’18 Hotel & Lodging Management “I chose this campus because of the large network and handson learning approach. My small classes allow for better interactions with a diverse group of students and professors. Miami is a diverse market with various segments of hotels, providing a better understanding of different consumer groups.”

JWU Family Connection | Spring 2018

Miraj was born in Houston, Texas (more than 1,100 miles from North Miami) and spends his time traveling between Florida, Texas and India, where his family is from.

He is very active on campus as the Student Government Association’s director of finance and a member of the National Society of Minorities in Hospitality.

CAMPUS NEWS STUDENTS LEND A HAND FOR HURRICANE MARIA RELIEF EFFORTS When Hurricane Maria struck Puerto Rico, it left 3.4 million residents without power and reportedly claimed 64 lives. As the residents started to rebuild, the need for basic supplies was major a challenge, and one that resonated with the students of the North Miami Campus.

“I have family and friends in Puerto Rico, and I also have friends from the university that are Puerto Rican, so I wanted to show support,” said Suyin Carreno ’18, a sports, entertainment and event management major.

As part of the SEE senior capstone class project, students decided to host a campus-wide supply drive. Within just a few weeks, the students

COMMENCEMENT 2018 Check out JWU’s Commencement website for all details related to the ceremony.

JWU Family Connection | Spring 2018

collected nearly 10,000 feminine hygiene and baby products; several food items; nearly 50 varieties of first aid supplies; 412 personal hygiene items, including soap, shampoo, conditioner, deodorant and lotion; and an assortment of water, paper towels and toilet paper. The items were shipped to Puerto Rico in partnership with Global Empowerment Mission.

CAMPUS NEWS STUDENTS WIN 10 AWARDS AT COLLEGIATE DECA STATE CONFERENCE The North Miami Campus Collegiate DECA team continued its track record of success, bringing home 10 awards from the 2018 State Conference held at University of Central Florida and Full Sail University. Students presented in case competitions focused on the areas of advertising campaigns, fashion merchandising and marketing, and retail management, hotel and lodging. While

NORTH MIAMI CAMPUS CELEBRATES 25TH ANNIVERSARY In honor of the North Miami Campus’ 25th anniversary, students, faculty, staff, alumni and friends of JWU gathered to commemorate the major milestone. To showcase the campus’ growth since its opening on November 30, 1992, College of Culinary Arts chefs Michael Angnardo and Mika Kochi worked with baking and pastry students to create a signature anniversary cake. The cake was unveiled at a campus-wide celebration at Palm Court that welcomed the campus and surrounding community.

As part of the celebration, the City of North Miami recognized the North Miami Campus for its commitment to the community over the past 25 years. Students also had the opportunity to see various photos of the campus, faculty and staff over the years to better learn the history of JWU and foster their pride in being a Wildcat.

JWU Family Connection | Spring 2018

the students did extremely well in each of these categories, they excelled in the restaurant and food service management competition, claiming first, second and third prizes.

“Our students represented JWU North Miami with dignity, pride and respect,” said Oren Hertz, DECA advisor and assistant professor in the College of Hospitality Management. “They worked hard to accomplish these achievements and I am immensely proud of them.”

DECA prepares emerging leaders and entrepreneurs in marketing, finance, hospitality and management.

The JWU North Miami team welcomes students from all majors in an effort to prepare them for the business world upon graduation.

CAMPUS NEWS HOMECOMING 2018

The North Miami Campus celebrated Homecoming 2018 with a collection of “Glowback� themed events, including a gala, tailgate, basketball games and more.

JWU Family Connection | Spring 2018

HOMECOMING 2018

JWU Family Connection | Spring Fall 2017 2018

JWU COLLEGE OF CULINARY ARTS

RECIPES

Healthy Summer Bruschetta Chef Chris Wagner, MEd, CMC, master instructor WHAT YOU’LL NEED 1 loaf freshly baked, crunchy ciabatta bread 3 cloves garlic, finely chopped ½ cup very good extra virgin olive oil 5 very ripe tomatoes (large), cut into medium dice (¼" x ¼") 1 cup very ripe watermelon, medium dice 1 cup very ripe honey dew melon, medium dice 1 red onion, medium dice 1 cucumber, medium dice 2 soft avocados, medium dice 1 box mixed sprouts (any kind) 1 cup fresh sunflower sprouts ½ cup micro basil (chopped basil will work as well) 5 red radishes, sliced thinly ½ cup white balsamic vinegar ¼ cup best-grade avocado oil 1 box pea tendrils for garnish Salt, fresh cracked black pepper, and honey

METHOD OF PREPARATION 1. Bring olive oil to light heat and add chopped garlic. Let cool to room temperature to extract the garlic flavor.

2. Slice ciabatta into ½" slices.

3. Brush bread lightly with garlic oil, sprinkle with a little sea salt and roast in oven until bread turns slightly golden. Take out of oven and set aside.

4. Mix tomatoes, melons, cucumber and onion in big bowl and add vinegar, honey, avocado oil and some of the garlic oil; mix and let sit for 5 minutes.

5. Just before serving, add all the sprouts, micro basil, avocado and radishes to mix and carefully toss once.

6. Spoon mixture on toasted garlic ciabatta and pile high.

7. Decorate with pea tendrils and serve immediately

Find More Recipes

JWU Family Connection | Spring 2018

Enjoy this slightly different Italian delight!