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Johnson and Wales University Scholarships

The Johnson and Wales University scholarships have been confirmed for 2011 as follows:

Johnson and Wales University offers the following to PA FCCLA members.

  • First, second, and third place STAR Events Culinary Arts winners ($1000; $750; $500)
  • First, second, and third place STAR Events Applied Technology ($1000, $750, and $500)
  • First, second, and third place STAR Events Entrepreneurship ($1000, $750, and $500)
  • First, second, and third place STAR Events Hospitality ($1000, $750, and $500)

These tuition scholarships may be applied to any full-time day school program offered at the University and are automatically renewable each academic year, up to four years, as long as the recipient maintains satisfactory academic progress and participates in JWU FCCLA activities.

2011-2012 Scholarship Recipients will be announced at the 2012 State Leadership Conference.

Johnson & Wales University also offers a National Student Organizations FCCLA Scholarship, open to all seniors (and juniors applying for the Early Enrollment program).  Scholarship amounts vary from $1000 to full-tuition, and are also renewable for up to four years.  To apply for the scholarship fill out a free application for Admission at www.jwu.edu/apply. 

JOHNSON AND WALES UNIVERSITY SCHOLARSHIP

Johnson & Wales University is pleased to announce the National High School Chef of the Year® contest, with more than $450,000 in scholarship awards! Two grand-prize winners of this year's culinary competition in the junior/senior division will each receive full-tuition scholarships. Each first runner-up will be awarded a $7,500 renewable tuition scholarship; each second runner-up a $5,000 renewable tuition scholarship. All other finalists will receive $3,500 renewable tuition scholarships. You may request a printed brochure and entry form by calling Johnson & Wales toll free at 1-800-342-5598 or you may visit http://culinary.jwu.edu/content1263.html and print a copy. The deadline date will be posted here.



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