Donor Stories

Rhode Island Foundation Supports the John Hazen White School of Arts & Sciences
The Leadership Development Center, part of the John Hazen School of Arts & Sciences, has received a grant of $50,000 from the Rhode Island Foundation to establish an Institute for Parent Leaders. Collaborating with the Rhode Island Department of Education Child Opportunity Zones (COZ), JWU faculty and outside professionals teach parents and family members to be advocates for education and leaders in their school communities. Leadership, communication, conflict, and changes management are among the program topics. The Rhode Island Foundation funding enables the program to expand from four to seven COZ districts, serving more parent leaders. To date, more than 160 parents have participated.

Representative Patrick Kennedy Secures Funds to Help JWU Strengthen Local Economy
The College of Business, the Rhode Island Small Business Development Center (SBDC) — located on the Providence Campus), and Progreso Latino Inc. have together received a $182,000 federal appropriation, thanks to the work of Rep. Patrick Kennedy (D-R.I.). The funding supports entrepreneurial education and business coaching for Latino entrepreneurs in Rhode Island and builds capacity and infrastructure for sustainable economic and community development. "This is an exciting opportunity to increase small business ownership in the state of Rhode Island," said Kennedy. "Small business is the backbone of our workforce and critical to our country’s overall economic health. It is imperative that we invest in young innovators to help maintain a strong workforce and take the lead in growing our economy."

Major Book Collection Given to Providence
The Providence Campus was fortunate to receive a generous donation of more than 13,000 cookbooks from the personal collection of Joan E. French. Donated after her death by her husband Charles and children Mark and Stacie French, the collection is now housed in the culinary library and the Culinary Arts Museum on the Harborside Campus. In addition to donating the collection, the French family also funded the costs of cataloguing and maintaining the collection. The total value of the gift is approximately $200,000. The collection ranges from classic cookbooks to contemporary bestsellers and spans both food and beverage topics. The French collection brings new depth and flexibility to the university’s culinary collection.

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