Issue link: http://catalog.e-digitaleditions.com/i/431204
School of Business Associate Professor Jack J. Rose, who also serves as executive director of the Florida Association of Collegiate DECA, has been involved with DECA for more than 50 years. JWU North Miami's chapter is the largest student organization on campus, and its members compete in state, national and international conferences with outstanding results. In fact, Johnnie Hubbard III '14, a student under Rose's tutelage, was elected executive president of Collegiate DECA for 2014–15. "Participation in Collegiate DECA aff ords students the opportunity to build their leadership, critical thinking, problem solving, analytical, and oral and written communication skills — all skills sought by business and industry," Rose says. Honored with the Edgar L. Fleming Outstanding Leadership Award at the 2013 state conference, Rose is a shining example of an eff ective coach and mentor. So, too, is School of Hospitality Associate Professor Kimberley Tranter. For more than a decade as faculty advisor to DENVER Campus' Johnson & Wales Hospitality Professionals (JHOP), she has positioned students at the forefront of the region's hospitality industry. "I love seeing the connections our students get to make with their potential future employers," says Tranter. Tranter also serves as co-chair of the Education Committee for the Colorado Hotel & Lodging Association and is director of student aff airs on the board of the Denver Chapter of the National Association for Catering and Events. The culmination of her experience ensures JHOP students are plugged into the industry through networking, attendance at national conferences, and volunteer service. Volunteer service is important to the 116 students in the CHARLOTTE Campus Baking & Pastry Club, who caramelize, crimp and create into the wee hours of night to help raise money for autism and breast cancer awareness. They bake 2,300 cookies in one night and off er holiday goodies to sell to faculty and staff to take home for the holidays. Faculty advisors Chef Megan Lambert, senior instructor, and Chef Kelly Patkus '07, instructor, keep the kitchens in order. "I sincerely cannot imagine where the club would be without these two and all of the hard work they put in," says Joel Talento, club president. "Chef Lambert presented a sugar skull demonstration and helped with an apple cider tasting for the club. Chef Patkus helps make the Midnight Baking events fun." Now, planning is underway for Gingerbread Lane at the Ballantyne Hotel. Visitors donate $1 to vote for their favorite house, and proceeds benefi t the Levine Children's Hospital. Denver FEATURE FACULTY ADVISORS (CONTINUED) Charlotte