Sullivan University Library

S U L L I VA N U N I V E R S I T Y
LOUISVILLE
LOUISVILLE
KENTUCKY
HERALD
Sullivan University hosts historic
global satellite leadership event
Rudy Guiliani
Stephen R. Covey Ken Blanchard
In today’s fast-paced global
society, leadership can mean the
difference between surviving and
thriving. It is the ability to see farther
than the competition, but also the
ability to refine what you see.
Everyone within an organization
has leadership potential.
Recently, Sullivan University was
pleased to host the Living Leadership: The Power of Executing
Greatness global satellite event at
the Kentucky International Convention Center. This world-class historic
teleconference event featured
former Mayor of New York and heroic
leader during 9/11, Rudy Giuliani;
best selling author of the Seven
Marcus Buckingham John C. Maxwell
Habits of Highly Effective People,
Steven R. Covey; Ken Blanchard,
author of The One-Minute Manager;
Marcus Buckingham author of First
Break All the Rules; John C. Maxwell,
The 21 Irrefutable Laws of Leadership, and Dr. Gary Bradt, author of
Who Moved My Cheese? Their collective message was compelling.
Dr. A.R. Sullivan, President and
founder of Sullivan University, opened
the teleconference with a few words
about the university’s commitment
to bring cutting-edge educational
opportunities to our community.
The house was packed and it was
an opportunity to hear from not one,
continued on page 12
Sullivan’s Baking & Pastry Chair is
American Culinary Federation
"2003 Chef Professionalism Award”
National Winner
Chef Spendlove, Chair of Sullivan University's
Baking and Pastry Arts Program, has received the
American Culinary Federation’s highest honor as
2003 winner of the "Chef Professionalism Award
and Gold Medal.”
This award has only been granted 14 times in
the Federation's history and recognized Chef
Spendlove as the most professional Chef in the
Proudly accepting his award, United States. He joins Sullivan University’s
Chef Derek Spendlove, CEPC,
CCE, AAC (left) with American Master Pastry Chef Walter Rhea, winner of the
Culinary Federation President Chef Professionalism Award in 1993.
Edward G. Leonard.
Chef Spendlove, a Certified Executive Pastry
Chef, Certified Culinary Educator, and member
of the American Academy of Chefs, is a Culinary Olympic Gold Medal
winner representing Ireland on its National Team. He is President of the
Kentucky Chapter of the American Culinary Federation and author of
numerous culinary articles. In 1998 he served as Pastry Chef of an American
team competing in the Culinary World Cup competition in Europe where
he was awarded a Silver Medal. In 2002 the American Culinary Federation
awarded Chef Spendlove the "National Educator of the Year" award
which recognized him as the most outstanding culinary educator in the
United States.
Once again new students
make University history!
At Sullivan University, records are meant to be broken and the recent new
Fall quarter start was no exception. This fall, more students chose to attend
Sullivan University’s Louisville campus in the day division than ever before.
The 1,298 day division students joined 1,892 evening, weekend, and Online
students to total 3,190, another all-time record! Almost 5,000 students attend
Sullivan University at its Louisville, Lexington and Fort Knox campuses.
Four-day week a hit
Sullivan’s unique
Monday through
Thursday class calendar is very popular
with the students;
full time faculty are
Cynthia Daggett
Computer Science on campus on Friday
to give assistance as needed.
Welcome new chefs
Sullivan University’s National
Center for Hospitality Studies is ever
expanding; the culinary, baking/pastry
arts, catering, and hotel/restaurant
programs are more popular than ever.
The growing popularity of the programs requires additional teaching
staff. The National Center welcomes
five new faculty; Chef Eugene Bell,
CEC, culinary arts; Chef Rebecca
Blieden CPC, baking/pastry
arts, Chef Gina Brown, CPC
(from adjunct to full time)
baking/pastry arts, Chef
Danielle Demare, CCC,
culinary arts, and Chef
Cynthia Childress
Andrew Cull, culinary arts, returning for her
currently completing the bachelor’s degree
requirements for ACF certification as
a Certified Executive Chef.
Bakery expansion completed
The new multi-million dollar
Culinary/Baking Arts Building (see
Herald Summer 2003) is nearly complete. The new facility will add three
new, completely equipped kitchen/
laboratories, three “smart” classrooms
(equipped with digital projectors,
DVD’s, Internet access and all the
rest), a student break area, another
commissary, faculty offices and an
expanded “The Bakery” retail bakery.
Sullivan University facilities continue
to expand to accommodate the
bright, creative students in these
exciting programs.
The Sullivan University campus
welcomes the incoming class for the
fall term of 2003 and looks forward
to attending their graduation!
Sullivan University’s Graduate School
launches new Dual MBA/MSMIT degree
Have you been torn between the
Master of Business Administration
(MBA) and the Master of Science in
Managing Information Technology
(MSMIT) degrees currently offered
by the Graduate School? Have you
completed one of the two degrees
and wondered if you can add a few
classes and complete the other? The
Graduate School has your answer as
it’s pleased to announce the new
Dual MBA/MSMIT Degree. This
degree is designed for those who
want the opportunities afforded an
MBA holder while having the opportunity to upgrade their IT management skills. The Dual MBA/MSMIT
degree is designed for those students who would like to complete
both degrees in the shortest possible
timeframe. Graduates of this program
will complete the core requirements
for both degrees and have a limited
opportunity for electives. Students
pursuing this degree will be able
to complete it in two years rather
than three years if the degrees were
pursued separately.
VOL.
VOL. 2003
2003
WINTER
FALL
Susan Reynolds
and Kevin Parrett
are the first two
students enrolled
in Sullivan’s Dual MBA/MSMIT degree
program. Both live and work in
Elizabethtown, Kentucky. They are very
excited about this new degree program
and the impact it will have on their
careers as IT Professionals.
If you are interested in pursuing
this new degree, please contact
Ron Hinson, Director of Graduate
Admissions, at 456-6504 or
[email protected].
Welcome new students!
John Kelley (left)
and Bryan Mouser
have both enrolled
in Business.
Melody Cherrette chose
Sullivan for the “small classes
and its convenient location”.
Kenny Dees enrolled to
work toward his MBA
degree because “Sullivan
fits my needs.”
The decision to enroll was
easy for Megan Counch.
Her sister Ashley is already a
Sullivan student.
Nancy Field (left)
with students,
granddaughter
Laura Martin and
Chris Farmer. Nancy
retired from Sullivan
after 22 years as
receptionist.
Sullivan students are
like family - literally!
Jason McConnell
Baking & Pastry with
his mom, Pat Bixler,
Travel & Tourism.
Pat heard about
Sullivan from a
friend, checked the
website and “Wow,
there’s a program
for me too!”
Left, Associate Director
of the Evening dIvision
LaVena Cook with her
niece Jennifer Susco.
The Legal Studies program is a perfect fit for
Jennifer and needless
to say her aunt is very
proud to have her
attending Sullivan.
Sullivan University
wishes you a happy
holiday season!
NO CLASSES:
Thanksgiving Week: November 24-28
Winter Break: December 20 - January 4
Fall quarter ends December 19
Winter Quarter:
January 5 - March 19
REGISTRATION
Evening & Weekend: December 29-30
Day: December 30-31
NEW STUDENT ORIENTATION
Day: January 2, 2004
Evening & Weekend: January 3
NEW CLASSES START
January 5-18, 2004
NO CLASSES: January 19
Martin Luther King, Jr. Holiday
UPCOMING EVENTS
January 8 - Organizational Expo
January 30 - Ski Trip at Paoli Peaks
February 5 - Bowling Night
February 12 - The Sullivan Love Game
2
SULLIVAN UNIVERSITY HERALD
Master of Science in Dispute
Resolution (MSDR) degree
Sullivan University
supports new local
scholarship organization
Online degree
setting new
benchmarks
Conflict is not always a bad thing.
Friends can argue and end up with a
stronger relationship. Children often
rebel against their parents but later
appreciate what their parents did for
them. However, conflict is not often
constructive; divorce or parenting
issues, to next-door neighbors, local
school districts, corporate takeovers
or war, conflicts that hurt are everywhere. Dispute resolution is the field
where methods and
theories of alternative conflict resolution are studied.
New degree
available anytime,
anywhere
“. . . I felt this class
[DRC 510] would be
Sullivan’s new
beneficial in both
my personal and
Master of Science in
professional life. I am
learning and growing Dispute Resolution
as an individual. This
class is helping me to is 100% online,
be a better person
and offers a comand relate to others
more effectively.”
prehensive and
JACQUELINE GREENE
relevant, alternative
dispute resolution curriculum.
Registration, books, and other
online educational processes facilitate students world-wide enabling
them to graduate with Sullivan
University’s Master of Science in
Dispute Resolution degree.
Working adults can complete the
degree at their own pace, in their
own place and students enrolled in
this degree program are thrilled.
“I find this the exact type of
program I was looking for,” stated
Barbara Hayes, student. “Thus far
it has been very challenging yet
rewarding in things I have learned
already about myself and giving me
a different way to look at others.”
Students in the first class of
MSDR are well through their first
quarter. These pioneers in this exciting field are preparing for careers to
help business and society. You, too,
can be on the cutting edge of this
21st. century degree. Contact Ron
Hinson. Admissions, The Graduate
School at Sullivan University (502)
456-6504, (800) 844-1354 or visit
on the web at http://home.sullivan.
edu/grad_school/graduate/curriculum/
MSDR.htm.
Kentucky Center’s
20th Anniversary Cake
courtesy of Sullivan University
Chair of Sullivan University’s Baking & Pastry Arts Department, Chef
Derek Spendlove, CEPC,CCE, AAC is certainly no stranger to producing
huge, complicated baking and pastry projects. Whether it was the lavish cake
created to commemorate Sullivan University's name-change ceremony, or the
spectacular display created for the anniversary of Southeast Christian Church
in Louisville, to name just a few, Chef Spendlove is used to achieving “the
impossible”. Indeed, the recipient of the American Culinary Federation’s
Chef Educator of the Year Award and more recently it’s highest honor, Chef
Professionalism award(see page 1), Chef Spendlove is dedicated to achieving
perfection in all of his pastry creations. So when asked to commemorate the
20th anniversary of the Kentucky Center for the Arts, the challenge was just a
piece of cake.
However, the “piece” was actually an exact replica of the Kentucky Center,
consisting of 150 pounds of fondant and 60 pounds of chocolate. Chef
Spendlove even had 20 pounds of red, blue and green colored chocolate imported from Switzerland in order to
achieve the perfect color match. A perfectionist, remember? The Bakery staff, students and interns from the
International Pastry Class together with Chef Instructor
Scott Turner, CC, CPC, created four variations of the cake
itself. The yellow, chocolate, carrot and spice cakes were
finished with caramel-flavored buttercream frosting and the
individual servings were decorated
with a chocolate motif. Brickwork was
Chef Spendlove,
made of fondant; the windows out
with lighter, waits
of marzipan and royal icing. Crushed
for the Mayor’s
signal to light the pecans made the “streets” that
cake’s ceremonial
surrounded the cake.
birthday candle.
More than six hours of planning
went into the design and it took 60 hours to complete.
Finished, the cake was 6’x5’ and 21/2 ‘ tall, and weighed
Dr. A.R. Sullivan,
more than 450 pounds. Carefully traveling thru the
president of Sullivan
night, seven people were needed to carry the cake
University, proudly
listens as Louisville
into the Center where it was
Metro Mayor Jerry
prominately displayed.
Abramson points
Television station WDRB, did an out the amazing
details on the cake.
extensive live broadcast for their
Fox in the Morning show and Sullivan students
enjoyed the opportunity to be on TV. Shortly after
noon, in front of television cameras for all four
Louisville TV stations and reporters, Chef Spendlove
lit the symbolic birthday candle, the assembled crowd
After the ceremony,
sang Happy Birthday and Louisville Metro Mayor Jerry
Sullivan University’s
Abramson cut the first slice.
Baking & Pastry stu“Everyone did a tremendous job,” declared Chef
dents brought out the
countless trays of cake Spendlove. “This was a very exciting experience for
which they served to
everyone and an honor for the University, the Baking &
the many dignitaries
Pastry program and Sullivan’s National Center for
and hundreds of
guests in attendance. Hospitality Studies.”
Dr. A.R. Sullivan, President of Sullivan
University with Carol Lutgen, National
DIrector for Dollars for Scholars and
Emery Lee, President for the Louisville
Metro Dollars for Scholars.
Dollars for Scholars, a new local
grassroots scholarship foundation,
held a press conference at Sullivan
University to announce its goal of
distributing over $65,000 in student
scholarships by the summer of 2004.
The organization is providing young
people throughout the Louisville area
with access to higher education by
furnishing scholarships based on
both academic achievement and
financial need. The Sullivan University
System schools, including Sullivan
University, Spencerian College, and
Louisville Technical Institute, are
donating over $60,000 in scholarships
making them the largest contributors
to the organization.
One of the first individuals to
be awarded a Dollars for Scholars
scholarship, Jameka Owens,
attended the press conference
and explained that receiving her
scholarship has opened doors of
opportunity and provided her with
more choices for the future. Many
more individuals will be benefiting
from the funds made available
through this scholarship foundation.
The Sullivan University System was
privileged to host the press conference and is proud to partner with
the Dollars for Scholars organization.
For more information about
the scholarships, please contact
the Louisville Chapter President,
Emery Lee, at 574-1157, ext. 338.
The Herald staff would like to take
this opportunity to thank Admissions
Officer George Campbell. George is
always willing to lend a helping hand
to photograph student activities and
special events.
Thank you George, for your many
invaluable contributions to The Herald.
The Graduate School welcomes new faculty members
earned his B.A. from Harvard and
The Graduate School is pleased
J.D. from Boston College. In addition
to announce the addition of two
to his many other articles, Lang is
new faculty members, Dr. Michael
author of The Making of a Mediator:
Lang and Dr. Samuel H. DeShazer.
Developing Artistry in Practice. He
Dr. Lang, from Sarasota, Florida,
has served as President of
is the new Director of the
the Academy of Family
Mediation Practicums
Mediators, the editor-inModule. The module is
chief of the Mediation
the workplace-based
Quarterly, and was foundcomponent of the Master
ing Director of the New
of Science in Dispute
England chapter of the
Resolution (MSDR)
Society of Professionals in
degree, which makes
Dispute Resolution.
Sullivan’s 100%-online
Dr. John Willis, MSDR
degree unique in the hisChair said, “. . . Michael
DR. MICHAEL LANG
tory of U.S. dispute
understands students and
resolution education.
what
it
takes
to communicate what
Dr. Lang is a renowned leader in
he
himself
has
learned. He has
dispute resolution education and
taught
at
six
universities:
Rutgers,
practice in the United States. He
Antioch, Carleton, Woodbury, Hamline, and Royal Roads. Michael cares
deeply about students and their success. He is a team player, committed
to making Sullivan’s new program the
best degree available anywhere.”
Sullivan University students around
the world can now benefit from his
experience as they learn how to
become Alternative Dispute
Resolution professionals.
Dr. Samuel DeShazer joins
Dispute Resolution Program!
Students either in the MSDR or
MBA programs taking DRC 570,
“Grievance and Complaint Mediation
and Conciliation,” will get a treat
during the Winter Quarter. Dr. John
Willis, Chair of the MSDR Degree
program, has announced that Samuel
H. DeShazer, JD, will be teaching
this foundational course.
“Dr. DeShazer is one of our most
experienced attorneys in this field
in our region,” stated Dr. Willis.
“The Graduate School feels fortunate that Sullivan students can tap
into Sam’s rich experiences. He is
enthusiastic, knowledgeable, and
has much insight in management
where grievances and EEO claims –
and the causes bringing them forward – can wreak havoc in business
and the workforce.”
The Graduate School welcomes
Dr. DeShazer, as adjunct faculty
and Dr. Lang as a director of the
Mediation Practicum module for
Sullivan’s new Master of Science in
Dispute Resolution program!
3
THE INSTITUTE for LEGAL STUDIES
VOLUME 2003 • FALL
Paralegal department hosts
annual Roundtable Discussion
In October 2003, paralegals from
the Louisville legal community joined
with students from The Institute for
Legal Studies at Sullivan University
for the 13th Annual Paralegal
Roundtable Discussion. Students
had the option to attend either a day
or evening session of the roundtable
discussion. More than 80 SullivanLouisville paralegal students had the
opportunity to hear legal professionals
describe his or her real life experiences
working in the legal system. Each
roundtable participant took turns
explaining their role and function
at their place of employment. The
speakers covered such topics as
their job title, area of law practiced,
specific job responsibilities, work
environment (contact with other
paralegals, judges, attorneys, law
clerks, secretaries, etc.), positive/
negative aspects of the job, and
opportunities for advancement.
in selecting the other roundtable
discussion leaders.
• Susan Wettle (Class of 1979),
recently retired as Assistant Director
Above: Connie Bueter
of Legal Research/Litigation with the
Paralegal, left, and
Gretchen Bigelow,
Jefferson County Attorney’s Office.
president of Sullivan’s
Wettle, who is also a member of
Student Paralegal
Sullivan’s Legal Studies Advisory
Association.
Board, charmed students with her
nated field by saying that he was
quick wit and practical advice.
well-received as a paralegal by the
• Yvonne Miles, a Paralegal with
attorneys, clients and other staff at
Churchill Down, Inc., has transithe Becker Law Office.
tioned into a management position
• Connie Bueter, is a Paralegal with
with the well-known corporate entity.
the law office of Ogden Newell &
Miles delighted students with her
Welch and helped students gain a
humorous
better underapproach in
“. . . [The speakers] had looked at both
sides of the field, and explored the
standing of
telling stories
possibility of becoming attorneys,
the paralegal
but made their choices for themselves.
about the role
[All were] fully understandable, very
role in a midof the paralegal
enjoyable, and extremely informative.”
MARTIN
PATRICK
Chicago,
IL
sized firm.
based on her
many years of experience.
Event received high marks!
• Jean Corwin (Class of 1999) is a
Students attending the event
Paralegal with the law office of
were anxious to ask questions, and
Woodward Hobson & Fulton.
Sullivan alumni among
they were provided with honest,
Corwin described how she has
discussion leaders
direct answers from the discussion
The seven paralegals participating successfully meshed her nursing
leaders. Paralegal student, Kim
in the both roundtable sessions were: background with her paralegal
Bush, from Youngstown, Ohio,
• Pam Byerly (Class of 1998). She is a education at Sullivan.
found the speakers to be “very
Paralegal with the law office of Seiller • Janet Fiandaca, is a Paralegal
informative and very knowledge& Handmaker. Byerly, as educational with the Louisville Water Company.
able.” Student Lisa Anderson, said
Fiandaca explained her upper
liaison for the Louisville Association
she particularly enjoyed the “very
mobility through her many career
diverse paralegals representing
of Paralegals, and was instrumental
moves, including the transition from
different types of law.”
the private law office setting to the
Tiffany Blair, a Paralegal student
quasi-public sector.
from Memphis, Tennessee, des• Barry Sears (Class of 1992) is a
cribed the roundtable discussion
Paralegal with the Becker Law
as “very informative and hilarious.”
Office. Sears addressed the issue
She added, “I now have a different
of being a male in a female-domioutlook on the profession I chose
Both a day and evening session of the
Roundtable Discussion were available
to Sullivan students. Winston’s Restaurant was
the site of the evening session. Top, left to
right, were the evening Roundtable paralegal
discussion leaders Jean Corwin (Class of 1999),
Yvonne Miles, Jante Fiandaca, Pam Byerly
(Class of 1998) and Nicholas Riggs, Director
of Legal Studies at Sullivan University.
and look forward to being one of
the speakers in the future.”
At the conclusion of the Paralegal Roundtable discussions, many
Bottom: the day program paralegal
participants were Barry Sear (Class of
1992), Susan Wettle (Class of 1979)
and Connie Bueter (in red).
Fall graduation one of the best ever!
Graduation is always a joyous occasion and the recent Fall 2003 graduation was no
exception. More than 485 students graduated from Sullivan in the spring and summer
quarters and more than 3500 people gathered in Louisville, Kentucky, at Southeast
Christian Church’s huge sanctuary to share in the success and happiness as hundreds
received certificates, diplomas, associate, bachelor’s, and master’s degree from
Kentucky’s largest independent university.
After the traditional processional, the graduates heard Steve Higdon, President and
CEO of Greater Louisville Inc., speak about the growing need for a well-educated
workforce, particularly in the local market where the job market has transitioned from
one employing mostly labor and manufacturing employees to
Graduate Shanta Piggins
individuals with job skills obtained through an education like
with family
that received at Sullivan University.
Sullivan’s graduations are unique. Rather than having one graduation in May
of each year like most other collegiate institutions, Sullivan University has two
graduations each year.
The 2004 spring ceremony, honoring fall and winter graduates is scheduled to
be held at Southeast Christian Church in Louisville, Kentucky in April. Everyone is
Graduate Vicky Schiller
welcome to attend and help the graduates and their families celebrate the victory
with family
of success.
Top, left to right: Graduation is a time for celebration and smiles. TJ Mace (Lexington campus) clowns with Kelly Madden as Felisha Manley looks
on. Pamula Thomas, member of Zeta Phi Beta Sorority, Inc., Joshua Milson, and an ecstatic Paul Ferrell who was just formally “hooded” as he
received his Executive MBA degree, with Vice President of Academic Affairs, Jim Watkins and Randy Nichols, Dean of Online Education.
Above: left to right Paralegal
students Michele Espinosa and
Kimberly Bush with retired Paralegal
Susan Wettle. Left: Donald LeLeux
Paralegal student and Barry Sears,
Sullivan graduate and Paralegal.
other paralegal students stated
this event had been a great “eyeopener” and helped them to begin
thinking about their future employment opportunities.
Local attorneys excite
Criminal Law class
Recently two local attorneys
were guest speakers in Joe Ansari’s
PLS 204 Criminal Law class. This is
is a required course for all Sullivan
paralegal students.
David Niehaus,
Appellate Attorney
for the Jefferson
County Public
Defender’s Office,
and Charles Ricketts,
DAVID NIEHAUS
partner in the law firm
of Ricketts & Travis, made separate
class presentations.
Speaker has United States
Supreme Court experience
Niehaus, who has made an oral
argument before the United States
Supreme Court, took a low key
approach to explaining the inner
workings of the public defender’s
office and how state and federal
constitutional law issues arise in
almost every criminal case.
Defended Louisville murderer
Ricketts, well-known as the
defense attorney in one of the
most infamous murder cases in
Louisville and a regular guest on
the Joe Elliott talk show on WHAS
Radio, had many stories to share
with students.
Sullivan student, Dolores Bartley,
offered her assessment of the two
speakers: “Mr. Niehaus was quite
knowledgeable and articulate. He
was very clear in his explanation of
how the criminal justice system
worked. Mr. Ricketts was impressive. He entertained as well as
informed the class. For me, I was
captivated by his stories – from his
days in the FBI to his representation of local murderer, Mel Ignatow.
Mr. Ricketts’ description of his job
as a defense attorney gave me a
new perspective on criminal law.”
S U L L I VA N U N I V E R S I T Y
LOUISVILLE
KENTUCKY
HERALD
VOL. 2003
WINTER
VOLUME 2003 • FALL • ISSUE THREE
published by
Sullivan University
MAIN CAMPUS
3101 Bardstown Road
Louisville, Kentucky 40205
502/456-6504 800/844-1354
www.sullivan.edu
4
A CLOSER LOOK
SULLIVAN UNIVERSITY HERALD
Each issue of the Herald highlights classes available for students.
These paralegal students,
say Sullivan University is
THE place to be!
“I chose Sullivan because of the
paralegal program and knowing it
would not take more than 18
months to finish with a degree.”
PATRICE GILBERT
Seated left to right: Marlana Stockdale, Rachel
Raisch, Andrea Manierre and Jamie Parr. Standing
left to right: Melissa Riddle, Barbara Miller, Paige
Kimel, Instructor Mike Wright, Patrice Gilbert,
Debra Gilbert, Lori Curry-Roller and Norma Bryant.
“I particularly liked the idea of
quarters, rather than semesters . . .
Unlike many other universities,
Sullivan assists its students in
finding work. . “
NORMA BRYANT
“I had heard about the small classes and teachers who take the time
to help their students. . . [And], the
teachers were lawyers and judges
as well.”
MARLA JENKINS
Instructor Mike Wright’s PLS 224 - Litigation
class helps Paralegal students learn about the
civil litigation process from the filing of the initial
“I want to have a career I enjoy complaint through the appellate court process.
not just a job.”
Students learn through a variety of methods.
LORI-CURRY ROLLER
Some brief lectures explain the basics of evidence
law and pretrial discovery. Lively “Socratic” interaction between student and
instructor explore the strategies involved in the litigation process. Finally, students
are given an opportunity to research and draft several documents to help prepare
them for the real law office experience.
Imagine yourself the
creative mind behind a
upscale specialty dessert
and gourmet coffee bistro
or a saucy Latin-flavored
catering and entertainment
business. Or perhaps you
Proudly standing with their presentation are
are the proud inventor of
left to right : Dana Shackelford Brandt, Darren
the next great “must have” Sneed, Instructor Beverly Horsley, Mack Edick,
Mac Owens and Leah Daily.
device or the marketing
whiz behind the latest product enhancement for a Fortune 500 company.
Welcome to the wonderful world of Marketing 304!
Each quarter teams of students collaborate to create in-depth marketing
plans for new inventions, new business ideas, or existing businesses.
Following a detailed marketing plan provided by instructor Beverly Horsley,
students do actual market research and data collection on the viability of
their idea before determining the appropriate product placement, channel of
distribution, promotional strategy, media selection, and pricing to effectively
reach their target market. Financial forecasts and plans for monitoring the
campaign complete the project.
The project enables students to go beyond conventional classroom
lecturing, discussion and testing and get actual real world experience.
Communication, organization, planning, and leadership skills are utilized as
the creative and the analytical combine with a synergistic effect. Students
emerge from the class as knowledgeable marketers and savvy consumers.
Scanning the globe, one bite at a time!
Standing behind the Polish and German dishes they learned to prepare in class
are front row, left to right Chef Instructor Allen Akmon, CHE, CC, Eleni Vavouris,
Sarah Hughes, Mary Spanyer, Valerie Greenwood, Reshanda
“I love
Anderson, Katie Wood, Nash Patrick, Anne Allen and Troy
Internati the
o
We are in nal class.
Anderson. Back row, left to right, Michelle Burns, Chad
so many troduced to
d
Cooper, Joseph Holland, Jeff Patrick, Jeremy Holland, Edie
cuisines ifferent
th
Wright and Tommy Keipe.
use one at we may
d
CAM 256 - International Cuisine covers 14 regions of the
world including the Middle East, Italy, Korea, Japan, China,
Thailand, the Caribbean, India, Mexico, Vietnam, Germany,
Poland and Brazil. The class concentrates not only on the
food of the regions, but also on the food products, historical
influences and cultural aspects of the countries.
Sullivan’s BUS 224 Professional Development
(PD) class is designed to
build confidence and
poise in every student so they can
reach their career goals. Students
develop skills and knowledge to
gain the competitive edge, learn to
write professional resumes and interview competently. To demonstrate
professional appearance, appropriate
interview skills, and professional workplace conduct, guest
speakers often
address the
class. Recently,
Instructor Anna
Jones and guest
speaker Ziggy
Zubric, a partner in
Reflective Projects, created actual
mock interview situations in which the
students were videotaped. Although
this is a required class,
Ms. Jones believes
that the PD class
should be fun,
interactive and
relate to daily corporate life. She
“I thought this process
asserts that every
l.
was very beneficia
After the class had
student should take
critiqued my videoaway skills to suced
learn
I
taping,
techniques to improve
ceed in the work
my interviewing.”
ANDREA MANIERRE environment.
developm ay in menu
ent proje
cts.”
ELENI VA
VOURIS
“This class really
opened my eyes to
the different cuisines
in the world.”
CHAD COOPER
“One of the best classes for
new students is Sullivan University’s
BUS 100 - College Success Skills
(CSS) course,” said
instructor Amy
Watkins. “The
course has undergone
many changes since
its inception, and is
AMY WATKINS
continuously up-dated
by its instructors and the library staff.”
CSS provides students with fundamentals needed to be successful in
academic life at Sullivan. The class
covers relevant topics ranging from
time management to proper research
basics. Students learn how to conduct
research using library print and digital
collections, how to utilize the Manual
of the American Psychological
Association (APA) to format papers
in order to prevent plagiarism, the
highest offense in academia that
could result in expulsion.
“One of my favorite aspects
of the course is how it acclimates
students to college life,“ stated
Instructor Watkins. “CSS is especially
beneficial to the non-traditional students who have been out of school for
awhile . . . it really does help students
succeed, and success is what Sullivan
University is all about!”
304 with
Marketing was a
Ms. Horsley ork
w
lot of hard learning
t
and a grea We
experience. rent
all had diffeat we
expertise th pull
could use tor project.
together ou yed it.
I really enjo t this
an
I did not w
d!
class to en SALTER
DEBORAH
With Instructor Beverly Horsley (seated)
are left to right students: Deborah Salter,
Theresa Hutchins, Betty Agnew, Edel
Buhr and Amy Head, team members
of Extreme Delights, who presented their
delicious proposal for a specialty dessert
and gourmet coffee café.
Whethe
r
would li you own a bu
s
Horsley ke to start a b iness or
u
thing th will teach stud siness, Ms.
e
e
marketi y need to kno nts everyw
n
mission g from develo about
p
outs of statement to th ing a
p
additio roper advertis e ins and
n
teacher to having a w ing. In
o
value o who taught eve nderful
f
worked research and ryone the
te
w
entire m ith a group th amwork, I
arketin
g experi at made the
ence a
jo
EDEL BUy.
HR
And, it tastes as good as it looks!
Left to right, front row: Rashunda West, Eddie Vincent, Amber Ruehlman, Scott Kocher,
Lisa Walker and Kristin Fults. Back row: Ed Surber, Mary Englert, Sean Crawford, Gary
McGahan, Jennifer Dietrich, James Welch, Josh Peralta, David Petrowski, Alan Ruehlman
(partially hidden) and Nick Pfannerstill.
Chef Tom Hickey, CEC, CFE, CCE, Chair of the Culinary Arts
department, believes in challenging his students. In BFS216 Garde Manger Lab the students are in their third quarter. During their appetizer week, each group was provided
with two recipe assignments per day. “I like for them to let
their creative juices flow, in changing some of the fillings,
the method of presentation along with letting them use
their own skill and imagination in creating their own ideas
of what an appetizer should be based on the perceptual
attributes that we discussed in lecture class,” stated Chef
Hickey. “The fact that they can only use ingredients found in
our kitchen really gets their minds in gear.”
Ed Surber and classmates have
learned - one of the perks being able to eat your classwork!
Above Rumaki. Chicken livers
marinated, wrapped around a
water chestnut, then wrapped
around by bacon and baked.
Marinated asparagus
wrapped in Proscuitto
ham.
DEPARTMENT OF EARLY CHILDHOOD EDUCATION
Move over Mary Poppins!
The “Creating a Website” workshop
was very helpful towards upgrading
my site and making improvements,”
stated Chef Instructor Sam Mudd,
CEC, CCE. “The library staff, IT, and
selected instructors were on hand to
pull technology-challenged persons
like me out of the weeds.”
Students to gain from
faculty web pages
To promote the use of technology
in and out of the classroom, Sullivan
University encourages faculty to
develop their own University faculty
web pages. The benefits are many:
enhanced instruction and communication by sharing specific course
requirements and listing related information, such as email contact, course
assignments and outcomes, instructions, lecture notes, sample tests, etc.
“I found Microsoft’s FrontPage
training to be very insightful. I appreciate . . . now having my syllabi
online,” stated Dr. Randy Nichols,
Associate Dean for Online Studies.
Using web technology enhances
and supports faculty’s educational,
instructional, and interpersonal
communication with students;
raises educational standards; supports professional work; and helps
students utilize information resources.
Full time and adjunct faculty
who want to develop web pages are
offered the opportunity to receive
basic FrontPage software Inservice
training at least once a quarter from
skilled computer faculty member
Kim Weiss.
In Memoriam
JAMES F. PERKINS
1939-2003
Teacher, Mentor & Friend
The Sullivan University family of
students, graduates, faculty and staff
were saddened by the sudden death
of longtime faculty member, James
F. Perkins. Although his longevity
as a full time teacher provided
continuity and consistency to student
learning within The Institute for Legal
Studies, Jim’s real contribution to his
students had more to do with his
humor, compassion, and unique
approach to life.
Well loved by students, Jim was
an effective, vibrant instructor who
not only mentored his students but
colleagues as well. He was truly a
beautiful person that continues to
exist in our lives on a daily basis.
I think it is fair to say we feel
honored to have known him and
his presence is deeply missed.
“Move over Mary Poppins” was
the title of the presentation Angela
Wilson, Program Coordinator for the
Early Childhood Education department, recently gave at the Kentucky
Association for Early Childhood
Education Institute in Owensboro.
Her hour-and-half sessions gave
early childhood professionals an
awareness of the Professional Nanny
as an alternative career in childcare.
Attendees received invaluable
information and ideas
Ms. Wilson demonstrated her
own age-appropriate, and flexible
activities to meet children’s needs
through all phases of development.
In her comprehensive session Ms.
Wilson also explored the opportunities for childcare providers to
expand on teachable moments with
children of multiple abilities.
Sullivan graduate particpated
Kristie Rice, a 2000 graduate
of the Associate program in Early
Childhood Education and
director of A Place for Kids Child
Development Center, (see Herald
Issue 1, Vol. 2002 page 3) attended the
Institute with Ms. Wilson.“It was an
added bonus to take a graduate of
my program with me, said Ms.
Wilson. “Watching her growing
enthusiasm for continuing her education creates a sense of pride.“
Check out
Sullivan
University
Library’s
rotating
exhibits
Sullivan University hosting
free child care trainings
The requirements for licensed
childcare centers have undergone
changes that not only encourage
their workers to obtain training and
degrees, but also their directors.
Continuing their educational training is a licensing requirement for
childcare centers employees.
This month the University is
hosting free childcare training on
the Sullivan campus for the
employees of child development
centers who have a partnership
with the University and have
accepted externship students.
“This is a way to show the
centers our appreciation by
providing a portion of the required
training for their employees for
the mentoring and leadership they
provide to our students,” stated
Ms. Wilson.
Baptist East Child Development
Center, Lakeside Academy, A Place
for Kids, Jewish Community Center
Mother’s Day Out Program, and Pro
Kids are all licensed centers where
Sullivan’s Professional Nanny and
Early Childhood Education
students are placed for 60 hours
of supervised hand-on experience
with children from infancy through
school-aged.
5
VOLUME 2003 • FALL
From her carpetbag of
props, Angela Wilson
demonstrated activities for childcare
providers seeking
to create enriching
environments on a
limited budget with
few materials and
basic equipment.
Data-BASICS
The Sullivan University Library is
one of number of national and
international libraries subscribing to a
journal management software called
Serials Solutions. Serials Solutions
enables the library to provide its users
access to a single, comprehensive
alphabetical list of all paper journals
and e-journals available through a
library's databases, subscription agents
and publishers. Serials Solutions
enhances the e-journal database
experience, particularly for new users
unfamiliar with which of the library's
many databases indexes which journal,
by enabling users to access journals
by word or words in the title. For
example, the library's 40-plus databases, which now index 13,626
e-journals, contains 47 with "computer" in the title, 53 with "finance"
in the title, and 78 with "economics"
in the title. When the title is searched,
Serials Solutions not only connects the
user to the appropriate database but,
ultimately, to the actual e-journal's full
text or full image article.
To use Serials Solutions, go to
http://library.sullivan.edu/periodicals/
periodical_srch.htm.
Guess who takes
clowning around
seriously?
Library’s current exhibit “Angels Among Us”
The Sullivan University Library
Also on display were “Little
has a wonderful display where
Golden Books through the Ages,”
exhibits are regularly rotated on a
highlighting Golden Books, some of
two-quarter basis. These exhibits
which dated back 50 years (remember
are displayed for the enjoyment
“Poky Little Puppy?”). This exhibit
and education of the university
also included projects from one of the
community, and to provide a
Early Childhood Education classes
venue for interests, collections,
regarding family life and activities.
and hobbies of its faculty, staff,
A special display brought attention
and students.
to the newly-created International
One of the first exhibits disCenter for Dispute Resolution (ICDR).
played in the new library included
This exhibit focused Center’s offerings
pieces of marquetry meticulously
and provided information on its new
crafted by Librarian
director, Tony Belak.
Charles Brown.
The library’s current exhibit
“From Sea to Shining
is entitled “Angels Among Us.”
Sea” was a collection of
The angels in this exhibit are
photographic images
on loan from the private collecdepicting the grandeur,
tions of library faculty and staff.
majesty, and heart of
These angels range in size from
America. These photos
two inches to two feet tall. There
were taken by Mr. Bill
are primitive wooden angels, an
Noel, Senior Vice
old tapestry angel, and a collecPresident of The Sullivan
tion of Roman’s Seraphim
University System.
Angels, to name a few. Highly
More recently, Dr. and
appropriate for this time of
Mrs. Jim Watkins, Vice President
year, the exhibit will remain on display
of Academic Affairs, were proud
until after Christmas.
to display some of their extensive
Suggestions for display themes are
collection of Hopi and Navajo
welcome! Please come by and see
artifacts that were gathered
our newest exhibit.
during their tenure on the Hopi
Library hours are 7:00 a.m. – 9:45 p.m. Monday
and Navajo Native American
thru Thursday, 8:00 a.m. – 4:00 p.m. Friday and
Reservation in Northern Arizona.
Saturday, and 12:00 – 5:00 p.m. on Sunday.
At the Kosair Charities/Ronald McDonald
House Golf Classic are left to right: Buddy
Demling (golf pro), and three members of
the Kosair Funsters Derby Dan, Ronald
McDonald and Sullivan’s own Clippetty
Clop. The event raised over $100,000.
Do you recognize Clippetty Clop?
When not at Sullivan University, the
Cowboy Clown is a Shriner and
member of the Kosair Funsters Clown
Unit. The clowns are the stars at the
annual Kosair Shrine Circus, help with
fundraising and entertain children in
Kosair Children's Hospital. The hospital, attached to the Kosair Shrine,
is part of the Norton Healthcare
Organization, a major partner with
Spencerian College, a member of
the Sullivan University System. Kosair
Children's Hospital is famous for its
treatment of the sickest or most
acutely injured children whether or
not they can afford treatment. Kosair
Charities and the Kosair Shrine pay
for any child's treatment if their
parents cannot afford it.
Raising money to help kids is a
very important part of Clippetty
Clop's life. If you haven’t guessed,
he is Jim Watkins, Vice President of
Academic Affairs.
6
SULLIVAN UNIVERSITY HERALD
SULLIVAN CAM
Y
IS
Left to right David Bach, Carrie
Carroll, Timothy Welborn, David
Martin, Heather Smiley and Michael
Gurgaez in the mask.
Above left to right: Bradon Beeler, Juan Salas,
Matt Harper and Andres Guardiola display the
shirts they received as the first place student
team. Andres also had High Game score with
a whopping 174 pins.
Left to right Kristen Lisek, Trenee Brown,
Jennifer Gilbert, (in front) Chari Muumba
and Ashley Esparza
BOWLING
More than 80 students, faculty and staff
participated in Sullivan’s Bowling Night. The
night before Halloween revealed interesting
team costumes.People danced in the lanes and joked with their friends. It’s not
always about the score - it’s about the smiling faces.
Belle of Louisville Cruising
Right, Lyn Hu with
daughter Stephanie
and Wilson Johnson
enjoyed the city
lights while below,
left to right, Ronica
Lewis, Tiffany Cayce
and Rashida Salls
enjoyed the view
from the comfort
of deck chairs.
This fun event
is held twice during the
Fall quarter so both day and
evening students, staff, and faculty can
enjoy the fun-filled cruise.The Belle of
Louisville is a historic steamboat that has
become a symbol of Louisville’s spirit and heritage.
After boarding, with the traditional calliopist music
playing throughout the boat, students explored the
different levels of the old steamer. The paddlewheel
started turning and we went cruising down the Ohio
River. DJ Jerry Z started cranking out the tunes while
everyone headed for the hull of the boat to enjoy a
variety of foods prepared by our own A la Carte
Café staff. On the way home, several students
won door prizes, that included Sullivan
shirts and hats. Students always look
forward to participating in this
great event each year.
Below, left
to right ,Aida Dautovic,
Jay Pinnix, Matt Moore,
JD Brogden, Jason Klein and
Yida Nieto shared a table.
n
e
e
w
o
Hall
e
m
u
t
s
Co
t
s
e
t
n
Co
Sullivan students love to dance!
Some (directly to the right) did
their rendition of the Sullivan Twirl.
Far right, Jay Pinnix, Petra Vasale and
Heather Wempe demonstrate their
clapping technique, while others
enjoyed dancing center stage.
Above, left to right,
Debbie Adams, Sarah
Reding, Laura Grainger
and Emily Champ soaked
up the sun.
George Campbell
Admissions Officer
(looks justl ike him!)
Sullivan’s
e
hallways wer
ents,
ud
st
ith
w
d
fille
Associate Dean
essed
dr
f
af
of Students, Chris
faculty and st
alities and
Ernst moderator of
up as person night.
e
the event, with
th
of
s
re
creatu
as
Austin Powers,
a blast
Everyone had tertained
better known as
en
es
at
sm
clas
David Martin
eir wild and
them with th
and second
stume
us
outrageo co ces.
place winner.
performan
Joey-Dig-ThoseShades-Philpot,
Matt Harper and
Maria “Christina”
Cortez did too!
Tracy S
Left, Jim Martinez &
Andrey Alexander
Debbie Adams &
Sarah Reding
Petra Vasale &
Lauren Menke
Ashley Massey &
Terri Nelson
Wherever you looked, the
Belle of Louisville was filled
with Sullivan students having fun!
Right, student
Andy Richmer shared a
professional (?) hug with
Sullivan Chef Instructors
Danielle DeMare, CC
and Katie Payne, CSC
Bonnie Sc
Accounting Ins
as ????
The Teenage Mutant Ninja Turtles are really
left to right Monica Alexander, Aaron Baer,
Maryanna Jordan and Elizabeth Larue. The
Turtles won Best Costume on Bowling night.
VOLUME 2003 • FALL
MPUS
LIFE
You are getting sleepy . . . very sleepy
Dr. Wand returns!
Dr. Jim Wand, one of the best hypnotic performers in the
business, put on a show that had everyone in stitches. When
Dr. Wand comes to Sullivan anything is possible. Students
under Dr. Wand’s hypnotic trance were the entertainment of
the night. He led us through a hilariously funny adventure
where the students’ creative minds took over. No one will
soon forget Sullivan’s own Shania Twain, Michael Jackson
and NSYNC. The Sullivan Dog Show had everybody sitting
up and begging for more. This is Dr. Wand’s sixth year at
Sullivan University - each one is unpredictable and takes
on a life of its own.
Necessity is the mother of invention!
How else would you watch a horserace
that exists courtesy of Dr. Wand?
Even Dr. Wand cracked up during the “talent”
portion of the dog show. When he asked “dog”
Tim Burgess to perform and Tim responded with
the Elvis tune, “I Ain’t Nothing But A Hound Dog!”
“Owner” Laura Grainger (far left) was happy with
his performance while“Owner” Petra Vasale
and Scott Rohrer wait their turn.
Handler Cheryl Leroy and
her “pooch” Andy Vanskike.
“He liked to be scratched
behind his ears,” stated
Delane Nevels of her
“dog”, Jay Pinnix.
The musical portion of
the program included Delane
(Michael Jackson) Nevels with Scott
(Shania Twain) Rohrer doing backup.
“Hum, not bad, not bad,” mused
Dr. Wand when Cheryl Leroy
explained her invention - a parking
place holder. When asked what
would keep it from blowing away,
Cheryl quickly responded with,
“It will be held with velcro.”
Obviously a well-thought plan!
Far right, Sullivan’s own
NSYNC performed too.
You could almost hear the
theme from Chariots of Fire
playing as the performers exited
the stage - in slow motion!
Rosie
Baker,
College
Success
Instructor
Scott
Pumpkin Carving
Contest
Jeanie Durbin, Instructor
Medical Office
Administration
Both sides of
Delane Nevels,
third place
winner.
Terry Kibiloski,
Computer Instructor
Tim Burgess enjoyed
meticulously carving
his pumpkin.
rogam
structor
Xavier Harrison won
first place. Probably
not the most elaborate
costume but the rap
made up for it!
More than twenty students
participated in the Pumpkin
Carving Contest exhibiting
various styles of carvings.
Courtney Nasby, Culinary
Above Jason
student, won the contest with
McConnell begins a carving of a goddess, winning a $100 gift
works on his entry.
Wow - just look at certificate. Jason McConnell, Culinary student, won second place with his “National
the result!
Center for Hospitality Studies” pumpkin.
Culinary student Andy Richmer won third place
with his creative pumpkin face. All participants
did a wonderful job!
Sharonda
Youngblood,
College Success
Instructor
Associate Dean of Students
Chris Ernst presents contest
winner Courtney Nasby with
her $100 gift certificate.
Amber Ruehlman (left)
and Kari Stansberry had
a good time working on
their pumpkin.
7
8
SULLIVAN UNIVERSITY HERALD
Sullivan University
WHERE GREAT CAREERS BEGIN
Sullivan University Graduate Employment Service is Fee-Free for Life.
Patricia Brooks
Moore HS, OK
Accountant
Papa Johns International
Louisville, KY
Lyudmila Spivak
School 100 HS, Ukraine
Customer Service/Data Entry
Humana
Louisville, KY
Peter Andress
W.C. Hinkley HS, CO
Senior Technician
Papa Johns International
Louisville, KY
Brenda Brown
Lanesville HS, IN
Paralegal
Morris, Garlove, Waterman &
Johnson
Louisville, KY
Stacey Cammack
Nelson County HS, KY
Accountant
Chilton & Medley PLC, CPA’s
Louisville, KY
Samuel Atkins
Butler HS, OH
Sauté/Broil Cook
Mitchell’s Fish Market Restaurant
Louisville, KY
Sharena Bobbitt
Shawnee HS, KY
Customer Care Representative
Louisville Gas & Electric Company
Louisville, KY
Amy Meador Peterson
Bullitt Central HS, KY
Claims Specialist
Humana
Louisville, KY
★
Jamie Jenkins
Home School
Assistant Manager
The Planet Earth Café
Maysville, KY
Kimberly Curtis ★
New Albany HS, IN
Corporate Travel Agent
Carlson Wagonlit Travel
Jeffersonville, IN
Michael Aguado
Thomas Alva Edison HS, PA
Technical Support Specialist
Pilgrim IT, LLC
Louisville, KY
David Himmel
Jeffersonville HS, IN
Sous Chef
Café at the Louisville Antique Mall
Louisville, KY
Amy Crimmins
North Bullitt HS, KY
Patient Intake Coordinator
Jewish Hospital
Louisville, KY
Jennifer Eades
Madison Consolidated HS, IN
Paralegal
Blackburn, Hundley, & Domene
Louisville, KY
Natalie Etienne
Perry Central HS, IN
Paralegal
Dodd & Dodd Attorneys PLLC
Louisville, KY
George Williams ★
Brown County HS, IN
Food Equipment Sales Associate
The Dine Company
Louisville, KY
Meghan Watkins
Ballard HS, KY
Customer Service Representative
Healthcare Practice Consultant
Louisville, KY
Terry Devault
Lancaster HS, OH
Line Cook
Martini Italian Bistro
Louisville, KY
Above, TV star Jimmy Kimmel (left)
with his favorite chef, Terry Campbell
Terry Campbell ★
Ballard HS, KY
Chef
Jimmy Kimmel Live TV Show
Hollywood, CA
James Quiqui
Booker Washington HS, Liberia
Accountant
Options for Individuals
Louisville, KY
Kelly Madden
Russell HS, KY
Cook
Captain’s Quarters
Harrods Creek, KY
Katrina Lamlein
Wellington HS, OH
Cook
Louisville Country Club
Louisville, KY
Livia Pollett
Nelson County HS, KY
Staff Accountant
William S. Wetterer & Company,
PSC, CPA’s
Louisville, KY
Sheila Clark
GED
Marketing/Sales Representative
Holiday Inn
Louisville, KY
Todd Fulton
New London HS, OH
Kitchen Manager
Seahorse Grille
Texarkana, AR
David Rudolph
Valley HS, KY
PC Support Specialist
Gateway Press Incorporated
Louisville, KY
Melanie Bro
South Oldham HS, KY
Teller Supervisor
PNC Bank
Louisville, KY
Kef Hollenbach
Seneca HS, KY
Operating Officer
Highland Computer Company
Louisville, KY
Cynthia Bader ★
Mercy HS, Louisville, KY
Bookkeeper
Davis Electronics
Louisville, KY
Abdul Tomah ★
Iraq
Computer Technician
United Parcel Service
Louisville, KY
★ The star indicates
alumni using the
lifetime, fee-free
placement assistance
from the Sullivan
Graduate Employment
Services Department
VOLUME 2003 • FALL
SuccessEmployment
. . . More Graduate
This is only a partial listing of recent Sullivan University graduates employment success
Travis Hill
Brainerd HS, TN
Quality Assurance Inspector
Louisville Packaging
Louisville, KY
Robyn Hampton★
New Albany HS, IN
Financial Advisor
Hilliard Lyons
Louisville, KY
John Newlin ★
Orleans HS, IN
Cook
Schnitzelbank Restaurant
Jasper, IN
Anthony Seay
Lebanon HS, TN
Demo Chef
Sullivan University
Louisville, KY
Joshua Milson
Hazelwood HS, MO
Line Cook
The Pasta House Company
St. Peters, MO
Jody Thompson
Marshall County HS, KY
Assistant General Manager
Courtyard by Marriott
Louisville, KY
Clay Webber ★
Danville HS, KY
PC Analyst
Mercer Human Resource
Consultants
Louisville, KY
Deborah Pepper
Westport HS, KY
Paralegal
Lawrence Osterhage Attorney PSC
Louisville, KY
Marcus Posey
Central HS, IN
Line Cook
Lone Star Steakhouse & Saloon
Louisville, KY
David Vierra
Perrysburg HS, OH
Line Cook
Bonefish Grill
Louisville, KY
Edward John Theobald ★
Ballard HS, KY
Chef Manager
Norton Audubon Hospital
Louisville, KY
John Van Dijk
Springboro HS, OH
Chef
Mediterra Café
Township, OH
Kimberly Wilson
Pleasure Ridge Park HS, KY
Staff Accountant
Mitchco International
Louisville, KY
Margaret Fizer ★
Jo Byrns HS, TN
Chef
Five Oaks Country Club
Lebanon, TN
Jonathan Broadway★
Slidell HS, LA
Chef
Captains Quarters
Harrods Creek, KY
Joey Willen ★
Oldham County HS, KY
Chef
The Greenbrier Resort
White Sulpher Springs, WV
Michelle Sydnor★
Jeffersontown HS, KY
Senior Accounts Receivable
Yum! Brands, Incorporated
Louisville, KY
Frank Urban
Augusta HS, KY
General Manager
Penn Station
Lexington, KY
Lorraine Springer
Chesterton HS, IN
Pastry Chef
Renaissance Pineisle Resort
Lake Lanier Island, GA
Julia Sanders★
Scottsburg HS, IN
Professional Nanny
Private Home
Anchorage, KY
Benjamin Leingang★
Reitz Memorial HS, IN
Chef De Cuisine
North River Yacht Club
Tuscaloosa, AL
Adam Muntzinger
Hamilton HS, IN
Grill & Sauté/Cook
Yang-Kee Noodle Restaurant
Louisville, KY
Mark Obermeyer
Winfield HS, WV
Branch Manager
PNC Bank
Jeffersonville, IN
Brandon Terry
Middlesboro HS, KY
Information Systems Tech
Papa Johns International
Louisville, KY
Thomas Keipe
Princess Anne HS, VA
Cook
Lone Star Steakhouse & Saloon
Louisville, KY
Mary Frenzl
Jefferson County HS, KY
Staff Accountant
Icon Properties
Louisville, KY
Elizabeth Spalding
Assumption HS, KY
Administrative Assistant
Professional Plumbing
Louisville, KY
Christopher Elseser
Medina Senior HS, OH
Sous Chef
Jarfis Bistro
Louisville, KY
Dequesha Baker★
Butler HS, KY
Customer Service Representative
Healthcare Recoveries, Incorporated
Louisville, KY
Marsha Lynch
Richwood HS, WV
Chef
The Columbine Inn
Louisville, KY
Sherry Glenn
Moore HS, KY
Administrative Assistant
Brown-Forman Corporation
Louisville, KY
This space
is reserved
for you
and your
Sullivan
success
story!
9
10
SULLIVAN UNIVERSITY HERALD
Sullivan student
chapter wins state
award
Sullivan + (desire and drive) = Success
Recipe for success
I was in my forties when I decided to return to school in search of
a new career; I was unsure of the road ahead. My love of cooking and
entertaining led me to make the sixty-mile commute from my hometown
of Ghent, KY, to Louisville to study in the evening and weekend Culinary
Arts Program at Sullivan University. I knew
what an excellent reputation Sullivan’s culinary program had and I wanted to go for it.
Managing my course load while keeping
my job and raising two teenage boys was a
challenge, but the inspiration that Sullivan
provided kept me going.
New career led to her own business
After two years of studying at Sullivan, I
left the job where I had worked as a bookkeeper for 20 years and took my first job in
Kim Arney
the food service industry as a cook in a
small fine-dining restaurant. Though I loved the work, I missed contact
with the customers that working the back of the house lacked.
A friend, the Director of Tourism in my home county, needed a caterer
for an event she was having and asked me. I made a plan, huddled up
several of my Sullivan classmates for help, and decided to give it a try.
I knew then that I had found my niche. Catering put to work the skills I
had acquired, and also satisfied my love of working with people. . . . I
found that the growing corporate and business market, along with the
more sophisticated and ethnically-diverse population was “starved” for
a good caterer. Sullivan gave me my credentials and my county contacts
allowed me to get my foot in the door.
I found a vacant kitchen in an old schoolhouse, a wonderful assistant
[and] developed a network of staff that includes Sullivan alumni. . .
Although my catering shop is in a small town . . . I have fed people from
all around the world. . . It was important to me when carving out that
niche that it involve not only what the market needed, but also doing
things that I really enjoy.”
Sullivan’s evening & weekend students are a dedicated group
“People like Kim are the norm for the evening and weekend student,”
stated Jim Kearfott, Admissions officer. “ Each has a passion for food
and many have specific goals in mind for the future. Kim drove over an
hour three times a week to reach this goal. She had never worked in the
food industry before and look at her now.”
“I am proud to work with these great students,” Kearfott continued.
“There are many more, just like Kim, who are working hard to make their
individual dreams come true by taking the evening and weekend classes
here at Sullivan University.”
Sullivan student
wins trip to Italy
Editor’s note: Sullivan student Joshua
Emmons was one of four recipients of the
National Restaurant Association Education
Foundation (NRAEF) 2003 GRI/Giacomo
Bologna Scholarship.
The week of Sept. 28th to Oct. 6th
This was not the only time I had
was one of the best weeks of my life.
filled out an application. I have
Under the auspice of Gruppo
spent hours signing up for hundreds
Ristotatori Italiani, (GRI) a well-known
of different scholarships and a good
group of Italian Restauraters,
deal of money spent on the stamps
sommeliers and
that sent them across the
chefs, I took a food
country, but winning this
and wine tour of
one made up for it all.
southern Italy. . .
Along with having the
Feudi di San
opportunity to meet the
Gregorio, a wellvery brave president of a
known wine
thriving vineyard, I also met
producer in Italy
Anthony and Karen Parilia,
sent us two guides
two restauranteurs from
to show us what
New York City who own a
the area around
restaurant in Manhattan,
Naples had to offer
NY, and Perugia, Italy. Their
young American
insight
into the cooking world
Culinary Arts student
chefs. The trip con- Josh Emmons (right)
and their personal advise was
samples pastry in Italy. welcomed and appreciated.
sisted of morning
cooking or pastry
The best part of the trip was
demonstrations followed by the most
the offer to travel back to the vinefulfilling lunch I ever had. Tours of
yard and work in the kitchen of
vineyards and farms filled our afterFeudi di San Gregorio.
noons, then an always elegant dinner.
I’m glad I listened to Chef
It is fair to say that everything was
Instructor Mudd when he held up
beautiful and slightly overwhelming,
the application and said, “Don’t
but not a single minute was wasted,
pass up opportunities like this.
nor any drop of wine. So many quesSomeone is offering you something
tions about a food and culture that
to further your knowledge of food,
I dearly love and so many people to
take it; I know I would.”
provide answers.
Instructor Jeanie
Durbin with (left)
Louisville Chapter
President, Joan
Cooper, and
(right) immediate
past president,
Mary Lou Tipgos.
Sullivan Culinary Art students Steve
Shetter (left) and Aaron Jackson with
the Frank Kimmel Racing Team.
Culinary students
Learn the value
of teamwork
Sullivan University’s Culinary
Arts students sometimes get a
little greasy, without getting
near shortening! Students Steve
Shetter and Aaron Jackson work
as Technical Assistants for the
Frank Kimmel Racing Team, based
in New Albany, Indiana.
Frank is a five-time winner on
the ARCA circuit, racing on super
speedways, such as, Talladega,
Daytona, Lowes Motor Speedway
in Charlotte, North Carolina, just to
name a few. Steve and Aaron work
in a state of the art environment
dedicated to the dynamics of today’s
stock car, valued at more than
$100,000 dollars! However this
recipe for success is no secret.
Steve tells us “Teamwork is the
key element in most success stories
and, an integral part of his Culinary
Arts program at Sullivan.” Steve and
Aaron are very proud to be Team
Members of The Frank Kimmel
Racing Team. This is especially true,
when they are called upon by their
team members to demonstrate their
cooking talents, as upcoming Chefs.
These students are learning the
value of teamwork, whether they’re
in a kitchen, or on the job. On this
Team, everyone is a winner.
From cars to cakes
Who says you
can’t work and
attend college?
Jean Cobb, a
Baking and Pastry
Arts student,
currently in her
JEAN COBB
fourth quarter forgot
such multi-tasking was supposed to
be a problem. Jean, a resident of
Georgetown, Kentucky, works in
the paint shop at the local Toyota
Manufacturing plant. She sometimes
works 40-50 hours a week and gets
off anywhere from 2:00 a.m. to 4:00
a.m. After work, getting to class by
9:00 a.m. can sometimes be a considerable challenge, Jean admits.
But, her dedication and Sullivan’s
training have already launched this
future Pastry Chef into a second
career. Jean provides cakes and pies
for Toyota’s top executives and for
hundreds of their employees as
well as for many of their corporate
functions. Sometimes she has 10 to
15 pastry orders per week. Recently,
for billing purposes, her employer
requested that she formalize her
business: Jean’s new venture is
proudly named, “For Goodness
Cakes.” It seems that working full
time and attending college is a
good match!
Congratulations to the Sullivan
Student Chapter of International
Association of Administrative Professionals. The Chapter received the
Kentucky Division Student Chapter
Membership Award for 2002-2003.
The award is given to the student
chapter recognizing outstanding
growth and participation during the
past year. Instructor Jeanie Durbin
represented Sullivan University at
the IAAP International Convention
in Albuquerque, New Mexico.
Sullivan’s student chapter also
was recognized for their participation
in the last year’s Kentucky State
Convention. Louisville hosted the
Kentucky State Convention for all
state chapters during this term. The
Sullivan student chapter worked with
the committee to set up a database
of all state members. This data base
was used for correspondence and
registration of over three hundred
attendees to the convention.
We are very proud of our chapter
and students for all of their hard work
and participation.
We’ve only
just begun . . .
Chef Rebecca “Becky” Blieden,
C.P.C. teaches Baking I laboratory
which offers Sullivan students the
opportunity to practice the fundamentals of baking science. Upon
completion of this course, these
students will be able to prepare
pie dough and pie configurations,
cookies, cake batters, yeast bread,
quick breads, danish pastries and
choux pastries.
Jason Wright
is crimping
pie shells.
“I love my baking
class and Chef
Blieden is awesome.
My favorite pie
we’ve made so far is
chocolate cream pie.”
John
Cartagena
mixes
filling for
pecan pies.
Scott Rohrer and
Lacey Schafstall portion chocolate pecan
pies and Scott really
got into his work!
“Wow! Moving to Kentucky
from Ohio and attending
Sullivan has been one of the best
choices I have made. I’ve met so many
great chefs and people. So far I’m
having the time of my life.” SCOTT ROHRER
TRAVEL & TOURISM • HOTEL-RESTAURANT MANAGEMENT
11
VOLUME 2003 • FALL
Student’s Fall trip goes high-tech!
Hotel-Restaurant Management and
provided admission tickets to UniverTravel & Tourism students traveled to
sal Studios Theme Park. “Universal
the west coast in September where
was fantastic,” said Travel student,
they toured Los Angeles and took a
Holly Hill. “The back lot and studio
four-day Carnival cruise that visited
tours were my favorite part.”
Catalina Island and Ensenada, Mexico.
The next day, students toured
For the first time, all 41 students who
famous Hollywood and Beverly Hills,
participated on the tour were first
taking in such sights as Graumann’s
required to complete an
Chinese Theater,
online tour orientation
the Hollywood
course that utilized the
Walk of Fame,
new CLEGA distance
and Rodeo Drive.
education online
A quick pit stop
platform. “We found
at one of Hollythis to be a tremendous
wood’s most
way to prepare the stufamous eateries,
Taking a hot dog break at LA’s
dents for the realities
Pink’s, was also
famous “Pinks” are left to right
Liz Corcoran, Kristin Fults,
of modern-day travel,”
on the itinerary.
Ashley Levett, Rebecca Gallagher
said Hospitality Studies
“For a hot dog
and Andy Vanskiker.
department chair, Kerry
stand, this place
Sommerville. “There’s so much
was really cool,” said Hotel/
about travel that they don’t know –
Restaurant Management student,
especially post-9/11.”
Rashaunda Anderson. “They had
The online course not only focused
autographed photos of every
on such things as airline and cruise
celebrity imaginable.”
ship travel, but it also provided
Catalina Island & beautiful
insights into the history, geography,
Ensenada, Mexico
and culture of each of the areas that
Long Beach was the final stop on
the students were scheduled to visit.
this second day of the tour, where
Universal Studios & Hollywood
Carnival’s new passenger terminal is
were kick-off points
situated beside one of the world’s
The group began their tour in
most famous ocean liner’s, the
sunny Los Angeles where they were
Queen Mary, which now operates
year-round as a permanently
docked hotel. “I had no idea
we would be seeing the Queen
Mary,” said Travel student,
Loretta Aud. “That was a real
Waiting at Carnivals Terminal in Long
bonus.” Students then boarded
Beach are left to right Aaron Embry,
Carnival’s MS Ecstasy which would
Jeremy Downs and Kristin Fults.
become their luxurious home-awayfrom-home for the next four days.
of the ship’s nerve center, the
The ship’s first port-of-call was
galley. “We prepare and serve more
Catalina Island, where students
than one and a half-million guest
awoke to see the glistening, yachtmeals here annually,” he explained.
filled Avalon bay. “I loved Catalina,”
As students toured the ship’s galley,
said Hotel-Restaurant Management
they soon realized that catering on
student, Jeremy Downs. “There’s a
this grand scale requires a great
lot of history there, and Avalon is
deal of planning, preparation, manbeautiful.” Some students tried their
hours, and food. “Considering all
hand at snorkeling while others chose that’s going on here,” said student
to tour via rented
Matt Wilson, “I’m amazed
golf cart.
at how clean and orga“They
nized the kitchens are.”
don’t allow
This six-day tour of
cars on the
the west coast wrapped
island,” said
up at Los Angeles
Travel student,
International Airport
Richard Jordan,
Students Holly Hill, Rashunda West, where the tired but
“so getting
Abby Houston, Carissa Mackey and happy group boarded
around by golf Richard Jordan tour picturesque
their Louisville-bound
cart is a great Catalina Harbor.
flight for home.
way to check things out.”
“It was an awesome experience,”
The final stop was Ensenada,
said student, Ashley Levett. “I can’t
Mexico, located on Mexico’s scenic
wait to go on the spring tour.”
Baja Peninsula. Students spent the
day shopping and sampling the
region’s famous fish tacos. Some of
the group visited a nearby winery;
others hired cabs and toured the
beaches and resort hotels. “We
had over eight hours in the port of
Ensenada,” said Hotel-Restaurant
Hospitality
Management student, Aaron Embry.
Studies instructor,
“There was plenty of time to explore
Chef Albert Schmid,
and even relax a bit before heading
recently visited
back to the ship.”
Little Rock, Arkansas,
Touring the cruise liner’s galley
where he was invited
to speak at the
“Ten-thousand pounds of beef;
8,000 pounds of poultry; 1,200 gallons 59th Annual Food,
CHEF ALBERT SCHMID
CEC, CCE, CHE, CCP
Lodging and Travel
of milk, and 48,000 eggs! This is a
Convention and Trade Show. State
sample of our weekly grocery list,”
tourism officials asked Chef Schmid to
said the ship’s food and beverage
conduct two seminars: “Gastronomic
director as he led students on a tour
Tourism and its Potential Economic
Impact on the State of Arkansas.”
The annual convention, sponsored by The Arkansas Hospitality
Association, includes the Arkansas
Travel Council, Arkansas Lodging
Association and the Arkansas
Restaurant Association. The convention and trade show attracted several
thousand visitors, and Schmid’s
presentations were well-attended.
“Most people don’t realize that
Arkansas supports six good-sized
wineries,” said Schmid.
Schmid has been with Sullivan
University for nearly five years, and
Left to right Steven Fante, John Conti
he is currently completing a Master
representative shared his knowledge
with students Eleni Vavouris, and
of Arts degree in Gastronomy from
Genna Wallace.
the University of Adelaide, Adelaide,
Australia. His recently published
Every quarter the Culinary Arts in
textbook, “The Hospitality Manager’s
Dining Services (CAM 252) class has
Guide
to Wines, Spirits and Beers”
an opportunity to meet founder
is
now
on bookstore shelves and also
John Conti when they visit the Conti
available
on campus.
facilities for a class on tea and coffee.
The class starts in the “Cupping
Room” where coffee experts taste
Sullivan instructor Michael
more than two dozen cups of coffee
Yarmuth, Finance, was recently
to determine if the quality of roasting
invited to speak at Purdue Univermeets John Conti’s standards. The
sity. His comprehensive lecture,
class watched a short, informative
“Fundamental Common Stock
video before continuing to the
Analysis” was very well received
roasting lab and storage area. Each
by the students who are now using
student received a complimentary
Yarmuth’s information for their
pound of Conti’s fresh roasted and
portfolio simulation project.
ground coffee.
Hospitality instructor
speaks at Arkansas
tourism convention
Sullivan University’s Travel & Tourism and Hotel-Restaurant Management students
took a moment to assemble in front of the entrance to Universal Studios theme
park before beginning their tour of the studio and back lot.
First scholarship
recipient announced
Sullivan University’s National Center
for Hospitality Studies (NCHS) has been
selected by MAFSI (Manufacturer’s Agents
Association for the Food Service Industry)
to award a $2,000 scholarship. Sullivan
University is the first university to be
NCHS Admissions officer Jim
Kearfott, congratulates Rachel selected for this financial award. This
Bonfilgio after presenting her
scholarship will be awarded to a second
with a $2,000 check.
year student who has exemplified excellence in academics and activity in any of the majors related to Sullivan’s
National Center for Hospitality Studies curriculum.
The first recipient of this scholarship is Rachel Bonfiglio. Finishing her
fifth quarter at the University, Rachel is originally from Troy, Ohio, and
her family now lives in Murrysville, Pennsylvania. She is a new dual
Culinary/Baking and Pastry major. She has enrolled in the Winter quarter
to complete her Bachelor of Science degree in Hospitality Management.
The award was presented to her during the class day and took her
totally by surprise. Rachel stated, “I was very surprised and overcome
with gratitude for such a generous award. I have enjoyed my time and
have learned very much at Sullivan University and will continue to do
my best to meet my goals for the future.”
Rachel plans to work in a fine restaurant and she hopes to open her
own café. Congratulations, Rachel this honor is well deserved.
Sullivan students get
the “inside scoop”
12
SULLIVAN UNIVERSITY HERALD
Sullivan University
offers students a new
service for success!
A new student support program
on the Louisville campus is the
Sullivan Wellness Center under
the direction of Certified Wellness
Director, Dr. Renee Rust-Yarmuth,
(left) a Fellow in the
American College
of Wellness. The
Center’s goal is
to help students
balancing the
personal and interpersonal stressors, which can so
easily detract from studies. The
office is located in the Library and
services are conveniently available
Monday-Friday during the afternoon
and evening to accommodate
student schedules. Sullivan
University provides seven sessions
free to students over the course of
a two-quarter period.
Program meets
new accreditation guidelines
This program began in response
to growing indications of need.
In keeping with its mission as a
career-oriented university, Sullivan
University has anticipated the
upcoming evaluation by the
Southern Association of Colleges
and Schools (SACS).
Beginning January 2004, SACS
principles of accreditation will
require and emphasize the need
for student support programs. The
pro-active efforts of Jay Marr, Dean
of Student Services, have designed
the operation of the Wellness
Center according to SACS criteria.
Access this confidential service,
by calling extension125 or ask for
the Wellness Center.
Dr. Rust-Yarmuth often speaks to
College Success classes about how
the Sullivan Wellness Center can
enhance college careers. In the bottom
photo she is addressing Amy Watkins’
College Success class (see page 4) and
one student’s response is below.
her,
orced mot in the
a single/div
q
“. . . Being time with a son in Iras and I
llworking fu a multiple of worrie I am
ve
n.
101st, I ha pursue my educatio ried
va
still want to e others with more
ar
sure there worries than mine
and serious counseling is
and cost of think that
I
expensive. ellness
Sullivan’s Wgreat idea.”
Center is a
LLY
TERESA KE
Employers, graduates
and students all agree Sullivan’s Job Fair is the best!
More than 400 students and 56 employers representing more than 31 companies in five states were recently on campus when Sullivan University held
its Fall 2003 Job Fair. Those attending gave the Job fair a big thumbs up! Culinary Arts graduate (Class of 2003) Ronald
Ashbrook, with Charlie Collins from Sodexho.
Terri Cox, September 2003 Paralegal graduate, indicated, “Sullivan’
Graduate Employment Services have been wonderful in creating employment opportunities for their graduates.” Naomi Dolinka, a September 2003 Paralegal graduate agreed. “I
feel that Sullivan’s Graduate Employment Services have been my greatest advocates in
my job search. I really appreciate Annie Baum’s dedication to her
graduates.” Shirley Younger, Human Resource Specialist at
University Physician’s Group said, “. . . I have a huge stack
of resumes to take back to my office and I know when we start
Left to right: Terri Cox &
our interviewing process, it will be hard to choose because they
Naomi Delika ,Paralegal
are all excellent candidates.” Some companies scheduled
graduates (Class of 2003)
with Annie Baum, Graduate
interviews to be conducted at their company site that very
Employment Specialist
afternoon and several applicants have already been hired.
Sherry Klein, Director, Graduate Employment Services, said, “This is a wonderful
Hannah Seligman, Travel
& Tourism (Class of 2002)
opportunity not only for our alumni, but for our students. The employers attending this
with Tom Kasperski,
job fair were definitely here to hire for full-time and part-time positions. After speaking
Human Resource Director,
with several employers, the word from them was professional. They all attend several job
Hyatt Regency, Louisville.
fairs each year and they say that Sullivan University is the best.”
Left, John Higgins (Class
of 1994) sales representative with Western
Southern Financial with
Thuy Nguyen, (MBA
Class of 2001)
Center, Brittany McDale, Hotel/
Restaurant Management student and
Abby Houston, Hotel/Restaurant
Management & Culinary Arts student
with Ken Cordle, Human Resource
Director, Seelbach Hilton Hotel.
continued from page 1
Human Resource Director,
Mark Salman of the Brown
Hotel with Andrew Garriudo
(Class of 2001) and Olivia
Bautista (Class of 2003)
t ional
Orga niza
Expo
University sponsors
world-wide leadership
satellite event
but six reknown leaders whose
practical and tactical approaches
to organizational challenges have
made them great and have made
them legendary.
Attendees were also fortunate to
witness an executive panel discussion of leadership, produced by
Maximum Impact and Lumacore,
with Larry Bossity, former Chairman
and CEO of Honeywell, Tami Heim,
President of Borders and Patricia
Sellers, Editor-at-Large of Fortune
Magazine.
“Seeing and hearing these leaders
was powerful, especially Mayor
Giuliani, as he told all leaders to
live, love, learn and leave a legacy,”
stated Dr. Dotty Heady of Sullivan
University’s International Center for
Dispute Resolution & Leadership.
At the
Organization
Expo, Chris Ernst,
Associate Dean
of Students
(seated) is always
on hand to help
eager students
join Sullivan’s
campus life.
Held the first week of each quarter, the Organizational Expo showcases
all the clubs, organizations and activities available to students at Sullivan
University. Through organizations and clubs, students can begin to build
their resumes and take valuable steps in their professional careers.
Activities, such as volleyball, flag football, basketball, and softball are
available for sporting enthusiasts. Students can also get the skinny on
upcoming event, such as the Dr. Wand Hypnosis Show, Belle of Louisville
cruises, golf scrambles, and bowling nights. Sullivan offers campus life
programs for everyone and involvement in extracurricular activities like
these are what employers are looking for in a new employee.
You can change your life
through education!
NOW ENROLLING FOR WINTER
CLASSES STARTING JANUARY 5-18, 2004
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PAID
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Kentucky’s Career University
3101 Bardstown Road • Louisville, KY 40205
WINTER QUARTER JANUARY 5 - MARCH 19
SPRING CLASSES START MARCH 29 - APRIL 11, 2004
502/456-6505
800/844-1354
Visit us on the web
www.sullivan.edu
99.7%
SULLIVAN
Graduate Employment
SUCCESS
After a wonderful
lunch prepared by
Sullivan Chef Instructor
Allen Akmon and his
students, the employers
left with smiles on
their faces, resumes in
their hands and eager
to attend the Spring Job
Fair scheduled to be
held on Friday, April
16th, 2004.
THE SULLIVAN HERALD • VOLUME 2003 • FALL