SULLIVAN UNIVERSITY 99.8% Graduate Employment Success!

SULLIVAN SULLI AN UNIVERSITY 

LOUISVILLE 

KENTUCKY 

Everywhere you looked – on TV, in 

newspapers or magazine – the biggest 

stories of 2003 were unemployment 

statistics and the economy. 

The recession, outsourcing, 

and cutbacks affected many college 

graduates seeking a new career 

position in 2003. 

During the past year, the Graduate 

Employment Services (GES) staff at 

Sullivan University redoubled their 

efforts to assist those alumni using 

the University’s lifetime Graduate 

Employment Services which provides 

assistance for a graduate to move up 

or move into a new career position. 

In statistics just released, at 

the end of the 110 day period after 

the last class of 2003 graduated in 

early December, showed that a 

phenomenal 99.8% of main campus 

graduates available for employment 

accepted positions related to their 

Sullivan University education. 

The three Sullivan campuses, 

Louisville, Lexington and Ft. Knox, 

together posted a 97% graduate 

employment success. 

Extra calls were made, extra letters 

written, and extra appointments were 

set up with companies like Disney 

UPDATE 

Sullivan’s Microsoft 

program expands! 

The Microsoft IT Academy at 

Sullivan University continues its drive 

to excellence by expanding and 

enhancing the offerings available to 

students and faculty. 

New computers & network! 

A significant investment by the 

University in classroom hardware 

has brought the teaching environment 

to state-of-the-art. New computers 

and an enhanced and new network 

enable Sullivan Microsoft Network 

Engineer students to learn using the 

best equipment available. Classrooms 

feature flat panel monitors and 

Pentium 4 computers. Internet 

connectivity has been upgraded to 

a DS-3, which is more than 30 times 

faster than DSL or cable modems. 

New program updates! 

Program updates include 

the Microsoft Certified System 

Engineer Windows 2003 curriculum 

focusing on the newest Security 

endorsement (MCSE:Security). 

Plans are in the works to offer the 

Messaging endorsement (MCSE: 

Messaging) for those who want to 

support, design, and maintain e-mail 

systems. For those who are Windows 

2000 MCSEs and wish to update their 

certification to Windows 2003, a one 

HERALD 

World in Florida (see related article 

on page 7) or various cruise line companies, 

who have traditionally hired 

our graduates. Sullivan’s main campus 

hosted two very successful Job 

Fairs where employers set up booths 

and eagerly recruited our graduates 

and alumni. Students had the opportunity 

to meet recruiters from around 

the areas and region who eagerly 

came to hire Sullivan graduates. 

Sherry Klein, Director of GES on 

the main campus shared, “my staff 

has had to work extra hard to reach 

this goal but I am so extremely proud 

of them and their professionalism.” 

"The classes in the MCSD program at 

Sullivan have provided the knowledge to 

become proficient using the Microsoft 

.NET technologies. This program 

has given me the confidence 

I need to pass the exams. I 

would recommend this 

program to anyone seeking 

to obtain the MCSD for 

.NET certification." 

WHAYLON COLEMAN 

quarter upgrade track begins in the 

2004 Summer quarter. 

New evening classes! 

Also starting in the Summer quarter 

is the offering of evening classes three 

nights a week for those who cannot 

accommodate the current weekend 

schedule. The Microsoft Certified 

Solutions Developer program teaches 

the latest Microsoft .NET technologies 

utilizing Microsoft’s newest development 

platform Visual Studio.NET. Program 

options for students new to Application 

Development and those who wish to 

attain multiple certifications are available 

including Microsoft Certified 

Database Administrator (MCDBA). 

And there’s even more! 

A new program and certification 

from Microsoft for Desktop Support 

Technicians starts in June with the 

Summer Quarter. This offering includes 

CompTIA’s A+ and Network+ to get 

students into a Desktop Support job 

as quickly as possible. 

Sullivan has implemented all of 

the benefits of being a Microsoft IT 

Academy, including low or no cost full 

continued on page 6 

She added, “With the economy 

now on a rebound, we see 2004 

as another banner year for Sullivan 

University graduates to fill highneed 

positions.” 

Sullivan is here for you! 

Dr. Stephen Coppock, Chief 

Executive Officer for Sullivan’s main 

campus added, “the services we offer 

to graduates is unmatched by any 

other college or university in this area. 

Recently there have been advertisements 

for some colleges, whose 

main campuses and support staffs are 

located out-of-state and hundreds of 

miles away, who are now offering 

VOL. 2003 2004 

WINTER SPRING 

99.8% Graduate Employment Success! 

Main campus continues record pace! 

Sherry Klein, Director of Graduate Employment Services (3rd from right) and her dynamic staff. Left to 

right, Rosie Ingerman, Debra Jennings, Annie Baum, Lisa Likins, Sherry, Lori Allen and Patti Glotzbach. 

Sullivan University receives 

prestigious Golden Cup Award! 

First private university in U.S. to receive this honor! 

Dr. A.R. Sullivan, 

President of Sullivan 

University accepts the 

Golden Cup Award from 

John Conti of the john conti 

Coffee Company. Joining 

them are Missy Logsdon, 

Manager of The Bakery; 

Chef Walter Rhea, CMPC, 

CEC, CCE, AAC, Director 

of the National Center for 

Hospitality Studies at Sullivan 

University; and Chef Derek 

Spendlove, CEPC, CCE, AAC, 

Baking & Pastry Arts Chair. 

There’s nothing quite like a great 

cup of coffee in the morning – but 

how about the perfect cup of coffee? 

The Specialty Coffee Association 

of America (SCAA) awarded Sullivan 

University the prestigious Golden 

Cup Award – highest award for what 

the “perfect cup of coffee is.” 

John Conti of the john conti 

Coffee Company, presented the 

award to Dr. A.R. Sullivan, President 

of the Sullivan University System 

at The Bakery, located across from 

the main campus. This will be the 

first time any private university in 

the United States has been 

honored with this award. 

degree programs in Louisville. 

Students need to look closely to 

see if those institutions will be here 

years from now when they need to 

review a subject to prepare for a 

promotion (a free benefit for Sullivan 

graduates) or need assistance in the 

Kentuckiana area. We are here, our 

staff is here and our hard-earned 

connections are here to assist you 

throughout your career. All of these 

services are crucial to your future 

career growth.” 

Sullivan is your best choice! 

Sullivan University is the only 

four year college or university in 

Kentucky to publish, program by 

program, a 10 year record of how 

its graduates have fared in gaining 

employment in their respective fields 

of study. No other college or university 

can match this success and we 

hope this is one reason why many 

current students have chosen to 

attend Sullivan. Your investment 

goes further at Sullivan University. 

ON THE INSIDE 

Only Sullivan students have 

tuition costs “locked-in”! 

see page 12 

To meet the standards of the 

Golden Cup, scientific studies 

are conducted on coffee brewing 

samples both on-site as well as in 

laboratories. The SCAA oversees 

this detailed process. 

Chef Derek Spendlove, CEPC, 

CCE, AAC, chair of the Baking & 

Pastry Arts program and Missy 

Logsdon, manager of The Bakery 

will ensure the quality standards of 

the Golden Cup are upheld. Under 

the guidance and training of the 

john conti Co., Logsdon will be 

the official brewmaster. 

The Golden Cup isn’t the only 

“award” the Bakery has received! 

See Grand Opening, page 7

SULLIVAN UNIVERSITY HERALD 

Phi Beta Lamba students sweep 

state competition winning 25 awards! 

Sullivan’s Phi Beta Lambda, (PBL) 

students racked up an incredible 

award total at The Kentucky State 

Leader Conference recently held in 

Louisville this month. Among the 

other competitors were Bellarmine 

University, Bowling Green Technical 

College, Eastern Kentucky 

University, Georgetown College, 

Alice Lloyd College, Somerset 

Technical College, Campbellsville 

University and Northern Kentucky 

University. Sullivan’s PBL chapter 

was awarded 2nd place in Chapter 

Growth among 20 other chapters in 

Kentucky. The professional division 

received 1st place as the Largest 

Professional Division among the 

Kentucky chapters and 1st place 

in conference attendance. Carole 

Myers, President and Aymie Mullins, 

Treasurer were two of three members 

in the state of Kentucky that 

were recognized for their recruitment 

efforts! 

THE GRADUAT E SCHOOL 

The Graduate School at Sullivan University offers a Master of Business 

Administration (MBA) degree, an Executive MBA (EMBA) degree, a Master 

of Science in Managing Information Technology (MSMIT) degree, a DUAL 

MBA/MSMIT degree and a Master of Science in Dispute Resolution (MSDR) 

degree. The Herald thought readers may be interested in what students in 

these degree programs felt about the choices they made. Future issues will 

have comments and insights from students in each graduate degree venue. 

Master of Science 

in Managing 

Information 

Technology 

(MSMIT) degree 

“The Graduate 

School at Sullivan 

RENWICK HOPKINS 

University gave me a feeling of being 

a member of a small community . . . 

I am currently working in the field of 

Managing Information Technology at 

UPS. . . the understanding of what it 

takes to manage IT projects, was 

made much clearer to me from my 

very first class through to my last. 

Graduate school is a challenge and 

will require hard work and devotion to 

your field of study. The standards will 

be set much higher than when you 

attended your undergraduate work 

[where] most of your emphasis was 

placed on examinations and grades. 

The focus now will be on your entire 

field of study. The work will be hard 

and very challenging, but well worth 

it upon completion.” 

[Editor’s note: Renwick will graduate with 

his Master of Science in Managing Information 

Technology degree in June 2004.] 

DUAL 

MBA/MSMIT 

degree 

“I was one of 

the first two students 

to enroll in Sullivan's KEVIN PARROTT 

DUAL MBA/MSMIT (Master of 

Business Administration/Master of 

Science in Managing Information 

Technology) in Fall 2003. . . I like the 

flexibility and option of being able to 

complete courses either on campus 

or online. Since I live and work in 

Elizabethtown, the online option 

worked better for me. . . Once I 

complete my DUAL MBA/MSMIT 

program in Fall 2005, I believe many 

more doors will be opened, not only 

in business, but also in the information 

technology field. Best of all, this 

dual degree program at Sullivan only 

required me to take two more 

quarters or just four more classes, 

compared to the program for earning 

just one Master’s degree. . . It 

seems as if I just started my dual 

option program, yet I'm about to 

start my third quarter!” 

For more information about the Graduate School offerings, call 

Ron Hinson, Director of Admissions for The Graduate School at 

502-456-6504, 800-844-1354 ext. 477 or email rhinson@sullivan.edu. 

Advisor Ann Moore receives 

Who’s Who among America’s Teachers! 

At the awards ceremony, winners in each category are 

announced at random. Once on stage, the individual’s 

name is said with their placement (first, second, third, 

etc.). It is an exciting and nerve-wracking time as they 

wait to hear what they have won. 

THE SHINING EXAMPLE OF KAREN O’ROURKE. 

In the beginning, she was one of five. 

Then one of four, when the person on 

her left received the fifth place award. 

The reality - “I’m now one of three!” 

Phi Beta Lambda is the collegiate 

division of the national Future 

Business Leaders of America-Phi 

Beta Lambda, Inc (FBLA-PBL). 

Don’t let the Greek name deceive 

you – PBL is not a social fraternity 

or sorority. While social events are 

certainly a part of PBL activities, the 

organization’s main focus is business 

and leadership development. 

Earlier this year the PBL 

awarded Adviser Ann Moore 

the Who’s Who among America’s 

Teachers and selected members 

(requirement 3.5 GPA or higher) 

were also recognized and placed 

on the National Dean’s list offering 

them the opportunity to compete 

for the $50,000 in scholarships due 

to Ms. Moore’s award. 

Interested? PBL meetings are held 

every Thursday during the quarter 

in Room 238 or you can email: 

cmyerspblpresident@yahoo.com or 

amoore@faculty.sullivan.edu. 

“I can’t believe it! Only two people 

remain and one of them is me!” 

“I WON!” 

Clockwise, Dr. Jeff Johnson, 

Dean of the Graduate School 

at Sullivan University with 

students Mark Gallo, 

Tammy Kaelin, Roberta 

Nicholson and Sean 

Saunders. The students 

were participants in The 

COLLABORATIVE. 

Graduate School students help local businesses 

Students in Sullivan University’s Graduate School of Business are using 

what they learn in the classroom to help local industry. The COLLABORATIVE: 

Greater Louisville Business School Network for Urban Development is an innovative 

community development endeavor that partners business and education 

to provide small businesses with recommendations to help them meet specific 

goals. It involves schools of business from Greater Louisville area universities 

including Sullivan University, University of Louisville, Bellarmine University, 

Spalding University, and Indiana University Southeast. 

Students received “real world” experience 

Two groups from The Graduate School of Business at Sullivan University 

(pictured above) participated in projects that engaged students in “real world” 

problem-solving exercises, and then the students presented their findings 

and recommendations at a luncheon held at Glassworks. Noted guests at the 

luncheon included Mayor Jerry Abramson, the Executive Committee of the 

COLLABORATIVE, members of Greater Louisville, Inc., representatives from 

participating universities, and dignitaries from around the community. 

Students Anne Michael and Mark Gallo worked with Full Court, an athletic 

apparel company owned by Derek Anderson, NBA player for the Portland 

Trailblazers. Anne and Mark analyzed the company and made recommendations 

on how it could identify and expand its customer base for increased 

sales. The second group, Roberta Nicholson, Sean Saunders, and Tammy 

Kaelin, developed a marketing plan for AST/Acme, a specialty coatings 

company, which helped the firm increase sales by 50%. 

Working with the COLLABORATIVE is just another way Sullivan University 

prepares its graduate students to meet the “real” challenges confronting 

professionals in today’s business world. 

SULLIVAN’S PHI 

BETA LAMBA 

CHAPTER. 

Front, left to 

right: Greg Perkins, 

Parliamentarian, Carole Myers, President, Ann Moore, Adviser, Stephanie Long, Internal Vice 

President, Karen O’Rourke, and Maria Martinez-Campos. Middle: Bobbi Fuller, External Vice 

President, Aaron Baer, Reporter, Laura Priddy, Secretary, Charlena Stroud and Monica Ancrum. 

Back: Eric Hanks, Historian, Shawn Murphy, Richard Fox, Patrick Sanders, and Aymie Mullins, 

Treasurer. Not pictured are Angie Wilson, Ruth Biskis, James Puckett, Eric Davis, Leah Edelen, 

Tori Emby, Terrell Jones, Natasha Hewlett, LaTonya Parker, and Chris Walker. 

Left to right, back: Eric Hanks, Richard Fox and 

Greg Perkins. Front, Karen O’Rourke, Bobbi Fuller, 

Maria Martinez Campos and Stephanie Long. 

AND THE PBL STATE WINNERS ARE: 

Accounting Principles: Michael Walling, 

1st Place. Accounting for Professionals: 

Aymie Mullins, 5th Place, Business Math: 

Stephanie Long, 3rd Place. Business 

Principals: Eric Hanks, 2nd Place. Computer 

Concepts: Karen O’Rourke, 1st Place and 

Eric Davis, 3rd Place. Hospitality 

Management: Patrick Sanders, 4th 

Place. Job Interview: Terrell Jones, 

5th Place. Local Recruitment of 

Chapters: Sullivan University 

(Louisville) mentors Sullivan 

University (Lexington) on reactivation. 

Marketing: Greg Perkins, 2nd Place. 

An ecstatic Karen 

O’Rourke receives 

first place award in 

Computer Concepts. 

Congratulations! 

First and second place winners 

will compete at the National 

PBL Convention, held in Denver, 

Colorado on July 9-12. The next 

issue of The Herald will feature 

all the exciting news! 

Medical Terminology: Angela Phillips, 

2nd Place, Heather Coburn, 3rd Place. 

Network Design (team): Richard Fox and 

Eric Davis, 1st Place. Parliamentary 

Procedure: Greg Perkins, 4th Place. 

Telecommunications: Richard Fox, 1st Place. 

Visual Basic Programming: Maria Martinez 

Campos, 1st Place, Bobbi Fuller, 2nd Place. 

Website Development (team): Bobbi Fuller 

and Patrick Sanders, 1st Place. Who’s Who 

in KY PBL: Carole Myers, Recognized. 

Largest Chapter of Professional Division 

Members: Sullivan University-Louisville. 

Largest Chapter Percentage of Growth: 

Sullivan University-Louisville. Membership 

Recruitment Rally Recognition: Aymie 

Mullins and Carole Myers. Outstanding 

Adviser of the Year Recognition: Ann Moore. 

Largest Professional Division in Conference 

Attendance: Sullivan University.

THE INSTITUTE fo r LEGAL STUDIES 

Sullivan paralegal student 

awarded scholarship 

Collette Hull, a Paralegal Studies 

bachelor’s degree student, was 

awarded the 2003 Donald E. Eppler 

Memorial Scholarship by the 

Kentucky Paralegal 

Association (KPA). 

This annual scholarship 

is given to a 

paralegal student who has shown 

dedication to enhancing their education 

and who has been nominated by 

at least two persons familiar with the 

student’s abilities. 

Received other benefits 

In addition to receiving a cash 

award, Hull received a free KPA 

membership for one year, and her 

winning scholarship essay (on paralegal 

regulation) appeared in the 

KPA’s newsletter, One Voice. The 

KPA president presented the award 

to Hull at the annual conference. 

“Winning the award meant a lot 

to me,” Hull said. “When I learned I 

ON CAMPUS 

“Paralegal students. . . 

this one’s just for you!” 

The Sullivan Student Paralegal 

Association (SSPA) was created to give 

paralegal students opportunities for 

leadership development, educational 

excursions and participation in community 

activities. Future plans include 

field trips to the Kentucky Supreme 

Court in Frankfort, visits to the local 

judicial center and other government 

offices. Students learn more about 

what SSPA has to offer when officers 

visit selected classes or through information 

provided by the Director of 

Legal Studies and group sponsor, 

Nick Riggs. 

“SSPA is a great multi-purpose 

student group,” said Riggs. “Having 

this active school-sponsored organization 

increases the ability of Sullivan’s 

paralegal students to learn all about 

networking and how to work together. 

I think students who join such groups 

are more likely to get involved at a 

later time with such dynamic groups 

as the Louisville Association of Paralegals 

and the Kentucky Paralegal 

Association,” he added. 

Sullivan’s Student Paralegal Association 

(SSPA) recently sponsored a Valentine’s 

Day raffle. Combining purchased items 

and gifts donated by the Sullivan bookstore 

and local merchants, SSPA put 

together numerous “theme” baskets 

giving Sullivan students, faculty and 

staff a chance to win a nice gift to keep 

for themselves or give to their special 

loved one. Helping with this event are 

left to right, SSPA president Kym Bush, 

Hilari Nuener, Gretchen Waller, Jennifer 

Shuttler, Lisa Anderson and Kat Davis. 

would receive the scholarship, I 

felt overwhelmed and very special 

knowing people in the legal field 

thought so highly of my qualifica- 

“. . . I am able to accomplish many different 

tasks because my Sullivan education laid the 

foundation for my paralegal career. . .” 

COLLETTE HULL 

tions and 

the ideas 

expressed 

in my essay 

that they would honor me with such 

an award,” she added. 

She is now a business owner 

Even though Hull, a Sullivan 

Paralegal Studies associate degree 

graduate, is still in the midst of 

completing her bachelor’s degree 

requirements, she has parlayed her 

abilities in two directions. She is currently 

employed by John Carter, an 

attorney in LaGrange, Kentucky. In 

addition, Hull has started her own 

paralegal service business, handling 

Social Security Disability matters for 

individuals (as the law allows). Asked 

to describe how her Sullivan educa- 

What does the future 

hold for you? 

Paralegal student Collette Hull with 

Nick Riggs, Director of the Institute 

for Legal Studies at Sullivan. Collette 

is the recipient of the 2003 Donald E. 

Eppler Memorial Scholarship given by 

the Kentucky Paralegal Association. 

tion prepared her to work in the 

legal profession, Hull said, “Sullivan 

University prepared me very well. . . 

I was provided with the basic skills 

and legal concepts needed to 

be successful.” 

Nicholas Riggs, Director of Legal 

Studies, was extremely pleased to 

hear Hull was given the scholarship. 

“It is wonderful to see someone of 

Collette’s caliber recognized by the 

KPA in a way that supported the 

continuation of her Sullivan education. 

It says a great deal about her 

and our program,” Riggs said. 

Tony Renfro, Sullivan graduate and now an adjunct 

instructor at both Sullivan’s Louisville and Fort Knox 

campuses, shared some insights on being a student and 

how obtaining his Sullivan degrees has changed his life. 

“Back in 1993, as I began my studies at then Sullivan College, I wasn’t 

actually sure what I wanted to do . . . I was fed up with working in a factory 

doing assembly work, the same job day in and day out, without any 

challenges to stimulate my mind. I chose Sullivan because, as a working 

parent with a full-time life outside of class, I wanted flexibility and classes 

available on my schedule. I was drawn to Sullivan’s real-life career-first 

approach with faculty that had real-world experience. The life-long 

learning assistance and the way you can stair step from a Certificate, Diploma, 

Associate, Bachelor’s and Master’s Degree, allowed me to take pride in my 

accomplishments but look to the next step without resting on my laurels. 

I started as a Paralegal major, then switched to Accounting and eventually 

found my calling in the Marketing program. I graduated with a BSBA with an 

option in Marketing in 1998 and found after six months, I wanted an extra 

edge so I went for a Master’s in Business Administration. I accomplished this 

goal in 2000. Why is this information important or useful to you? Because 

I was just like many others are today, looking for a better life but not sure 

what the future holds. Going to school at night for more than seven years 

was tough, but so many doors have opened and I’m not concerned, as I was 

in the past, about not having a job or being passed up for opportunities 

because I did not have a degree. 

Today, I’m Regional Sales Manager for the same company where I once 

swept the floors in the manufacturing plant. I’ve had the opportunity to 

travel all across North America and to experience things that have expanded 

and enriched my life. Does a degree give you absolute rights to make a 

fortune, be promoted or be demanded by all? Not in the least, but without a 

degree, your road in the future will be a great deal tougher. 

I came back to Sullivan to teach . . . and the opportunity to give back some 

of what the faculty at Sullivan gave to me; inspiration to meet my goals and 

understanding on the tools needed. 

I offer these few suggestions to Sullivan students: 

• 

• 

• 

• 

Know what you want to accomplish even though you may not know what the end 

might bring (i.e. getting a degree but maybe not in what you originally thought). 

Put your goals in writing and look at them daily. Without some direction, your life 

will be like a ship without navigational tools, going everywhere the waters lead 

without a true destination. 

Seek the support of your family and friends, and build a depository of contacts. 

Write every contact’s name down and be aggressive in finding ways to learn about 

others. The person you meet today could be the one with a job opening in the 

future. How would you have liked to have been Bill Gates’ friend in college? 

No dream or goal is too big as long as you have assessed your skills. Try various 

things and experiment to find what you are good at and what you enjoy. 

Always be enthusiastic about what you are doing and never, never give up. 

If you truly commit yourself to reaching your goals and use enthusiasm to drive you 

in every class, you will be a success. Use your Sullivan teachers and administrative 

staff for support.” 

TONY RENFRO, BSBA, MBA, Sullivan University 

3 

VOLUME 2004 • SPRING 

Surviving 

the Library 

Sullivan University's College 

Success Skills (CSS) class (BUS 100) 

was designed to increase students' 

potential for success in college 

through the development of better 

research skills and utilization of 

library resources. Sullivan students 

now have an exciting new way to 

learn about the Library’s print 

resources. Ms. Belinda Yff, who 

coordinates the Library portion of 

the College Success Skills (CSS) 

class, and Ms. Nikki Gotschall, 

General Education Development 

Department, have instituted a 

Library Scavenger Hunt. 

Hunting for answers 

Because everything is not always 

online, a print resource component 

has always been part of the Library 

CSS regimen. Through this component, 

students are given an 

overview of basic reference sources, 

such as almanacs, encyclopedias, 

dictionaries, government statistical 

manuals, quotation books, etc. 

The "Surviving the Library" print 

resource component relies upon 

hands-on game theory combined 

with students’ inherent competitiveness 

and willingness to work with 

classmates. Participants develop 

basic reference searching skills while 

learning the precise locations of 

materials by using the library. 

Scavenger Hunt students are 

divided into teams of two individuals 

(e.g. Team Verso, "verso" 

means the back page of a book; 

or Team OPAC, which stands for 

Online Public Access Catalog). 

Each team receives an envelope 

filled with a lead-off question such as 

find the book with the call number 

641.5 A123. When they find that 

book, it will contain their next question, 

which leads them to further 

explore and learn the library's 

resources. If the book, magazine or 

video is not in its proper location 

(since the library is being used by 

others, while the game is going on), 

students report this to the librarian 

or instructor to verify that item is 

unavailable. Students will then be 

issued a by-pass card with a new 

question, and continue the game. 

Students write down their 

answers which are turned into the 

librarian and instructor. The team 

that finishes quickest with the 

most correct answers is the winner. 

Prizes vary! 

SULLIVAN SULLI AN UNIVERSITY 

LOUISVILLE 

KENTUCKY 

HERALD 


VOL. 2003 

WINTER 

published by 

Sullivan University 

MAIN CAMPUS 

3101 Bardstown Road 

Louisville, Kentucky 40205 

502/456-6504 800/844-1354 

www.sullivan.edu 

T

4SULLIVAN UNIVERSITY HERALD 

Fred Newby, 

D.G.S 

Nathan 

Fairbanks 

These students mean business! 

Business Policy, that is! MGT 464 

Business Policy is a capstone senior 

level course in the Bachelor’s degree 

program. Students study the interdisciplinary 

nature of upper level 

management decision-making. 

Comprehensive cases are used to 

familiarize students with the analysis 

of industry trends, internal operations, 

and the external environment 

under conditions of uncertainty. 

Teamwork and interpersonal skills 

accompanied by written and oral 

communication capability is a must 

in the business world today. 

Left to right Carol Hale, 

Jason Walston, Lauren Birkby 

and Tutuila Setu 

Are you interested in building your personal 

wealth and uncovering fundamentals of business? 

Then Sullivan’s MGT 114 Business Organization 

& Management is the course for you! 

Business Organization & Management also 

covers the stock market and delves into various 

economic system. Students learn valuable 

fundamentals of business and personal finance 

that can be used for the rest of their lives. 

“Learning and 

reinforcing business 

fundamentals is very 

similar to building up 

endurance in personal 

strength,” said Ryan 

Coady, instructor. 

“The more students 

work and repeat these 

fundamentals, will 

help them build a 

strong foundation for 

understanding other 

business principles,” 

Coady continued, “This 

course helps to destroy 

those personal barriers 

one might have had in 

the past about business 

and investment subjects.” 

RaCaiya Thomas chose 

Sullivan “because of the 

atmosphere and small 

classes. I found this 

course challenging 

but educational.” 

Keith Mayes 

A CLOSER LOOK 

Each issue of the Herald highlights classes available for students. 

Joni Hoffman 

Susan Baxter and 

Michael Roush 

“Presentations are something I need to 

practice on and this class gave me the 

experience.” KEITH MAYES 

“Mr. Newby ‘s personality and teaching 

skills are beyond words!” 

JONI HOFFMAN 

Susan Baxter and Micheal Roush. 

Michael graduates this month and 

has already enrolled in Sullivan’s 

Executive Masters of Business 

Administration (EMBA) program. 

He said “This has been a very high 

quality class giving many students 

very valuable research and public 

speaking experience . . .” 

“. . . Entertaining and informative 

experience (for the presenters and 

the presentees).” NATHAN FAIRBANKS 

Money, money, money! “And then I added . . .” 

Her classmates gathered 

around her to learn as Katy 

Glazer explains her procedure 

to Chef Brown. 

Ryan Coady, 

instructor 

“I learned about ways to make 

better choices for savings,” said 

Shelly Phelps (left). 

“I learned a lot about business 

management. . .” stated 

Rhonda Young (right). In the 

middle is Paige Kimel. 

“I learned 

more about the 

business words 

than I knew 

before,”said 

Angeline 

Ramalho 

“I heard great comments 

about this school and the 

programs offered. . . I was 

able to schedule around my 

work. I found this class to 

be enjoyable and a great 

learning experience.” 

Kiffany Griffin 

(right). 

Did you know 

you don’t need 

to be a 

Business or 

Accounting 

major to enroll 

in this course? 

RaCaiya’s field 

of study is 

Early 

Childhood 

Education! 

Above, Maggie Freeman 

and Lori Ruiz are really 

enjoying making paté 

choux! 

On your mark, 

get set, go! 

As a capstone Graduate School 

course, MGT 660 Strategic Management 

integrates the advanced concepts 

of the student's Master of Business 

Administration training into a CEO-level 

examination of organizational competition. 

The student leverages models 

and ideas from earlier courses into an 

examination of competing definitions, 

strategy formulations and implementation 

practices and problems. A computer 

simulation is used to allow the students 

to apply theories and principles learned 

in their previous courses. 

“Winston’s” 

(Sullivan 

University’s 

on-campus 

gourmet 

restaurant) 

provides 

a unique 

educational 

opportunity 

for students to 

experience the 

preparation and 

service of quality 

foods to a paying 

customer. 

The BFS 276 

Restaurant Practicum class is presented 

in “real time” with an emphasis on 

deadlines. All the food preparation is 

coordinated to culimate in a finished 

product to insure guest satisfaction. 

In the midst of preparing for Winston’s Saturday evening dining are clockwise, Jesus 

Carmona & Kimberly Clark, Kara Rager & Danielle Epps, James Green and Ken Harris. 

Members of PBA 126 Baking Lab 1 class are left to right, 

back row, Tina Lemire, Scot Williams, Lori Ruiz and Andy 

Sullivan. Front row, Mary Jo Gauck, Maggie Freeman, 

Chef Gina Brown, Katy Glazer and Erica Rowan. 

PBA 126 Baking Laboratory 1 offers students an 

opportunity to practice in a laboratory environment 

the theories they learned in Baking Science. Students 

develop baking skills and learn various functions as 

they rotate daily through work assignments and 

preparing product. 

“I have really enjoyed this class 

and have learned how to make things 

I otherwise wouldn’t have tried.” 

LORI RUIZ 

Some shared their thoughts 

In the weeks prior to their 

presentation, the teams met 

often. Standing, left to right, 

Jason Payne, Pamela Coleman 

and Jaima Adams. Seated, 

Sharonda Youngblood, and 

Julian Beaumont comprise 

one of the teams. 

Standing, left to right, 

Denise Hunstman and 

Heather Alvey, seated Kim 

Massey and Randa Attum 

comprise another one 

of the four teams. 

PAM COLEMAN: “I am an International Accountant for YUM Brand, Inc. . . 

I chose to pursue my MBA . . . to better myself in my current role at YUM as well 

as broadening my education and skill set. I wanted to attend a university that was 

flexible and offered an 18-month program. That’s why I chose Sullivan. The MBA 

Capstone course was a wonderful experience. It captured the overall process of 

running a business and gave everyone an opportunity to share in an area outside 

their expertise.” 

SHARONDA YOUNGBLOOD: “This has been the greatest educational 

experience. I have gained so much knowledge through the group interaction 

and class projects . . . I was pleased with actually being able to apply everything 

I had learned in the MBA program into one real-life situation. It caused 

me to think about every decision a new company must make in order to 

become a successful company.” 

JULIAN BEAUMONT: “Obtaining my 

MBA has been an incredible personal 

achievement obtained through desire, 

discipline and hard work. . .” 

Katy Glazer and Andy 

Sullivan find making pie 

dough to be a real 

‘hands-on’ experience! 

JAIMA ADAMS: “Marketplace 

was one of the most informative 

projects that I have ever done in 

four and a half years of college. . .”

“Chef Richards 

makes the class fun 

and interesting.” 

ANGELA MALLARD 

“I loved cooking all my life 

and decided to further my 

education in it.” 

JASON MILLS 

CHEF/INSTRUCTOR JOHN RICHARDS, CEC 

Students in the BFS 106 Basic 

Culinary Skills Laboratory really 

experienced 100% hands-on cooking 

when they prepared lunch for many of 

the other culinary labs. Every Saturday, 

using different skills and a variety of 

food products, students developed a 

menu of 10-15 items for more than 

60 people. 

“The challenge for my 

students was to not only 

produce a fairly large menu 

but deliver it on time . . . 

much like the real food 

service world,” said 

Chef/Instructor John 

Richards (above). “The students in this 

class all work full time, have kids, have 

responsibilities, very little leisure time 

and attend school every weekend to 

learn and produce wonderful food 

products,” he stated. “It is my pleasure 

to teach these students who have such 

enthusiasm and dedication. They are 

truly weekend warriors and have my 

highest respect.” 

“I’ve learned timing is crucial. 

A minute can be the difference 

between raw, done and burnt!” 

THERESA M. WHITE 

“This quarter has taught 

me a lot about using my 

taste buds,” said Angela 

Herzig, (left) working with 

Philip Sebastian. 

“I’ve learned 

the necessities 

like stocks 

and sauces . . “ 

CANDACE THAYER 

Left to right, 

Phillip Baker, 

Kevin Lewis, 

Susanne 

Ebacher and 

Tony Dudderar 

prepare 

sauces for 

their menu. 

A CLOSER LOOK 

The Weekend Warriors 

The weekend program at Sullivan University produces the 

foodservice professionals of tomorrow in a slightly different way 

than the regular week day program. Students are much more diverse 

in age, skills and dreams. Retiring executives who want to cater 

professionally, management professionals who are making career changes, 

parents who have children leaving for college and are now able to begin 

their dreams of opening a bed and breakfast are just some of the examples 

of the people who choose to attend Sullivan’s weekend program. 

Left, student 

Mark Bayman 

consults with 

Chef DeMare 

on converting 

a recipe. 

CHEF/INSTRUCTOR DANIELLE DEMARE, CC 

Above, Greg Reece and Tina Hall 

practice for their Sauce Practical 

Exam, while Samantha Clark (right) 

practices chicken fabrication. 

Larry Hamilton 

preparing soup 

Johnette Anderson 

creates a sauce. 

“The weekend culinary program is a 

definite benefit for those who want to 

change their career and broaden their 

learning,” said Chef Danielle DeMare. 

“It is a pleasure to be with my students 

in BFS 104 & 106, Basic Culinary Skills 

weekend program. Their drive and 

experience range are extensive.” She 

continued, “My students range from an 

engineer, soldiers (active and retired), a 

glassblower, educators, homemakers, 

government employees – the list goes 

on. I am not only giving my students 

knowledge to further them on their 

culinary journey, but they are educating 

me also.” 

Culinary student was 

really “success driven” 

He drove 210 miles every week to attend class! 

Students in Sullivan’s evening and weekend 

culinary program are really committed to success. 

Manuel Cordrey, (left) who had owned his own soul food restaurant 

in the Lexington area, knew that he needed more training to be a 

success in the culinary world. His wife, a graduate of Sullivan 

University’s Lexington campus, suggested that he look into the 

Culinary Arts program offered at Sullivan’s main campus in Louisville. 

Manuel enrolled in March 2001 and will graduate at Sullivan 

University’s formal Spring commencement ceremony this month. 

He committed himself to drive from Lexington, Kentucky (more than 

70 miles) three times a week to attend class! Manuel is now the Sous 

Chef for Sal’s Italian Chop House. This is Lexington’s newest white 

linen restaurant operation and Manuel credits the hard work at 

Sullivan University for his new career. 

The dedication of the chef/instructors, the way Sullivan’s weekend 

program is put together, and Manuel’s persistence have added up to 

another in the line of success stories coming from the evening and 

weekend culinary program at Sullivan University. 

Way to go Manuel! Congratulations! 

CHEF/INSTRUCTOR BOB STRAW, CEPC, CHE 

In BPA 126, Baking Lab I students 

learn to produce a variety of products 

including yeast breads, sweet doughs 

and laminated doughs. They also learn 

how to bake different cakes that have 

an assortment of fillings and decorating 

styles. Students will also learn plated 

dessert presentations. 

Larinda Hopkins 

is masking the 

outer edge of the 

cake with finely 

chopped nuts. 

Right, Shawna Harrison puts 

her filled and rolled roulade 

on a half sheet pan to chill 

before flat icing it. 

“I love baking and 

Chef Staw has been an 

inspiration to me” 

Right, Michael 

Kleinman is flat 

icing his roulade 

with whipped 

topping. 

Left, Derrick Horton is 

getting topping ready to 

decorate one of his cakes. 

Left, Heather Cooper 

uses an icing comb, 

giving a decorated 

look to the sides of 

her cake. 

CHEF/INSTRUCTOR DAVID DODD, MBE, CEC, CCE 

BFS 216 Garde Manger Lab offers 

students an opportunity to have sound 

theory and practical experience in processing, 

curing and smoking poultry, 

meat and game. Students will learn 

how to manufacture sausage, patés, 

and pasta. They will make salads, salad 

dressings, canopies, appetizers and 

produce sorbets, ice cream and other 

cold pantry desserts as well as 

centerpieces and ice carvings. 

Brandon Demuth 

sauté or burning 

if he doesn’t 

keep his eyes 

off the camera! 

5 


Left to right, Virgil Covington, 

Donnie Wildes and Cindy Fierro 

stuff bratwurst into sausage casings. 

“Sullivan’s evening and weekend program 

offers a diverse group of individuals the 

opportunity to earn professional certification 

in the hospitality and food service industry. 

They turn up on time, smartly dressed wearing 

their chef’s uniforms and are ready to learn. All 

of them are enthusiastic and go to great lengths 

to ensure they complete the program they 

started, like Samir Gupta who flew in from 

Florida every Friday evening for the last six 

weeks of his Garde Manger class to complete 

the final Lab examination with his team mates. 

As Chef Instructors involved in the program, 

we marvel at tour students’ creativity in the 

kitchens, are tested by their constant challenges 

in the classrooms but most of all, we respect 

them for their focus and dedication.” 

Chef David Dodd, MBE, CEC, CCE 

Evening/Weekend Program Chair 

Above, Chef Dodd discusses the grill 

temperature with Anthony Lorie. 

Hot stuff! Grilling lamb Greek-style 

are left to right, Anthony Lorie, 

James Stuber and Jerry Bodle. 

CHEF/INSTRUCTOR EUGENE BELL, CEC 

Curing and drying meats, designing 

cold plates, platters and entrees, 

creating and producing sausages, 

cheeses and terrines. These are the 

skills that make a garde manger chef. 

The Garde Manger Chef is the master 

of the cold kitchen, utilizing ingredients 

not used by the other chefs, a veritable 

mystery basket of ingredients daily, to 

create unique, saleable items for the 

menu that the guests will enjoy. 

“Today I learned that anything 

can be made into a sausage.. . . 

I have always had a passion for 

cooking. Sullivan gave me the 

flexibility in my schedule . . . so 

I didn’t feel so overwhelmed 

trying to balance my work, 

school, and most importantly 

and my family time.” 

PAM LEVERITT 

Kris Flikkie 

mixing fennel and 

paprika sausage. 

Left, Kimberly Jenkins is 

deep frying plantains. 

Chef Bell discusses 

seasonings with 

Pam Leveritt. 

Bill Reynolds grinds 

meat for his duck 

sausage 

Brooke 

Mann 

uses a 

mortar 

and 

pestle 

to make 

red curry 

paste. 

“Sausages are great to eat 

but I never imagined this was 

the process to make them!” 

Right, Laura 

Dubberly with 

limes and 

jalapenos for the 

Hawaiian dishes 

she teaches. 

Lisa Williams 

having a great time 

with a shallot. 

”At the age of 50, 

I’m starting over, 

competing with 

kids half my age. 

Hopefully I’ll get a 

better paying job. 

This class . . . makes 

learning fun.” 

CINDY FIERRO 

T


continued from page 1 

Microsoft expands! 

version Microsoft software products, 

and IT Academy discounts on 

computer systems from Dell. 

Students also have free unlimited 

practice exams for all certification 

classes. These texts provide a 

more comprehensive education 

experience for the student. All 

books and software have been 

upgraded so that students will be 

able to duplicate their classroom 

lab experiences at home. 

These offerings are designed to 

enhance the education experience 

for current and former Sullivan IT 

Academy students. With Sullivan’s 

reputation as a career first institution, 

these program enhancements 

continue to provide program graduates 

with a distinct advantage over 

their competition in the workplace. 

Above, left to right Jason Sizemore, Penny 

Watson, Susan Berberich and Jennifer Kieras 

enjoy working together on a class project. 

Sunday’s MSD 101 

Programming with 

Visual Basic.NET 

students. Left to 

right, back row, 

Kinté Duffie, James 

Miller, Don St. Esprit, 

and Jamie Lockridge. 

Front row, Jerry 

Merideth, Chris Elder, 

Charles Hite, Diaz 

Crawford, and 

Casey Phillips 

“Before enrolling at Sullivan I was a 

machinist. Today I am currently working 

at Republic Bank Corp. Center as a 

Software Relations Assistant.” 

John Stone (left) 

was working at a 

Hawley-Cooke bookstore 

when he started 

the MNE program last 

year. He is now a Help Desk Support 

Specialist at Insight Communications. 

Jerry Merideth was a pressman at 

the Courier Journal. He completes his 

MNE program this quarter and is now 

a Support Specialist at Charter 

Communications. 

Joe Ford returned to the MNE 

program after being promoted to 

a supervisory position on the 

Hewlett-Packard 

line at Solectron. 

Joe had started 

as a temporary 

technician. 

“I've been teaching Microsoft technologies in both academic and commercial 

venues for almost 10 years now. Students who come to Sullivan are the most 

successful in their careers. They get the jobs they want, when they want them. 

It never ceases to amaze me how dedicated my students become, and how 

much of their personal and social lives they sacrifice in the pursuit of excellence 

and career success.” DON JUSTICE, Instructor 

Grand Opening! 

The Bakery, a retail division of Sullivan University recently 

held a lavish two-day Grand Opening celebration. Used as a 

retail-teaching lab for the University’s Culinary and Baking 

& Pastry Arts students, the newly-expanded bakery was 

part of the ten million dollar investment by Sullivan 

University into the National Center for Hospitality Studies. 

Guests and visitors toured the new facility, and visited with 

Sullivan’s award-winning chefs and 

faculty. And of course, everyone 

enjoyed the delicious bakery delights 

prepared for this special occasion. 

All the chef/instructors and department chairs of 

the National Center for Hospitality Studies took 

part in The Bakery’s Grand Opening celebration. 

Everyone was proud of the trays of delicacies 

they had created. 

“Don Justice is the best instructor I have ever had in 

my 15 years of schooling. The program is perfectly set 

up for those who want to get into the IT Field.” 

KINTÉ DUFFIE 

How have Sullivan IT 

graduates fared in this tough job market? 

CASEY PHILLIPS 

Very well, thank you. Here are a few examples of Sullivan student successes: 

Kids of all ages 

enjoyed the lavish 

baking and pastry 

displays. 

Kinté Duffie landed a job with the 

US Postal Service and is beginning part 

time assignments with their IT group. 

Jon Been founded his own consulting 

company and has performed 

contract work for General Electric, 

Motorola, Gateway, Kodak and other 

large companies throughout the midwest 

and east coast. 

Tim Ingram was a package supervisor 

at UPS and was promoted to the 

IT group during his 

MNE courses at Sullivan. 

Joe Pham was promoted 

to Third Tier 

Support at UPS after he 

completed his MCSE 

certifications. 

Above, Michael Burns and 

Ron McHargue. 

Left, Instructor Don Justice with students 

Yvette Johnson and James Wilkins. 

Dr. A.R. Sullivan, President of Sullivan University was 

joined by (left to right) Executive Vice President Glenn 

Sullivan (far right), Chef Tom Hickey, CEC, CCE, CFE, CHE, 

Culinary Arts Chair; Chef David Dodd, MBE, CEC, CCE, 

Evening /Weekend Program Chair; and Chef Walter 

Rhea, CMPC, CEC, CCE, AAC, Director of the National 

Center watched as Chef Derek Spendlove, CEPC, CCE, 

AAC, Baking & Pasty Chair cut the 10 foot long loaf 

of bread baked to commemorate the occasion. 

On Saturday, 

the public was 

invited to tour 

the labs, enjoy 

the delicious 

food and learn 

about the 

new facilities. 

The Bakery receives 

its “just desserts!” 

The Bakery and Sullivan University 

were honored recently with the gift of a 

magnificent engraved silver trophy from 

esteemed jewelers Benn and Lee Davis 

of Seng Jewelers. Mr. Davis remarked 

that he was moved to design the trophy 

after touring the new Baking and Pastry 

Arts kitchens and classrooms, and the 

newly-remodeled Bakery. He knew Mr. 

A.O. Sullivan, father of the current 

president, Dr. A.R. Sullivan, and cofounder 

of The Sullivan University 

System, from their early days as 

businessmen in downtown Louisville. 

He commented that he was proud 

to have known the Sullivan’s when they 

were starting Sullivan Business College, 

as it was then known, and added that 

he was proud of the contribution that 

the colleges of The Sullivan University 

System had made to Louisville. 

Holding the beautiful trophy are Executive 

Vice President Glenn Sullivan, left, and Benn 

Davis. They are joined by Chefs Walter Rhea 

and Derek Spendlove, Bakery Manager Missy 

Logsdon and Assistant Manager Jodi Millsap. 

“ 

The Sullivan University System 

schools in Louisville (Sullivan 

University, Spencerian College 

and Louisville Technical Institute) 

conducted two special in-service 

days entitled "Opening Doors in 

2004" for area high school counselors. 

The event included tours of 

each campus, information sessions 

and an elaborate luncheon 

prepared by 

Sullivan 

University’s 

culinary arts 

students. 

Highlighting 

the event 

OPENING 

DOORS IN 

2004 

More than 70 area high school 

counselors gained new awareness 

of student opportunities available 

at all Sullivan University System 

Hot off the press! 

Mike Johnson, counselor 

from Fairdale High School 

was a drawing 

of ten $1,000 

scholarships 

given by The Sullivan University 

System. The scholarships were 

written so that the “winning” 

counselor could personalize the 

certificate to their student. 

Two special in-service days 

were held; the first in January for 

Jefferson County high schools 

and in March for schools in the 

surrounding Kentucky and 

Indiana counties. 

was soon engrossed in 

one of the System’s 

latest newspaper. 

Counselors very impressed! 

The counselors, some visiting 

for the first time, were introduced 

to all of the unique, technologically 

advanced and career-driven programs 

offered at each school. They 

were all amazed that each Sullivan 

University System school has so 

much to offer students than they 

realize as evident by some of their 

comments below. 

“The vast number of different programs 

was not expected. I was very impressed with 

all areas of study. Sullivan University System 

is a wonderful “jewel” for our community.. .” 

Jim Daswon, Pleasure Ridge Park 

“I was very impressed with the facilities that 

incorporate the newest technology and handson 

approaches.” 

Don Hudson Jr, Waggener 

“I did not expect such a high level of 

professionalism and high technology.” 

Godona Dizdarevic, Western 

“I did not expect the number of Bachelor’s 

and Master’s degrees. . . Our students 

need to become aware of the quality and 

opportunities at Sullivan University System.” 

Joe Burks, Assistant Superintendent 

Jefferson County Public Schools 

This was exceptional!! . . . Sullivan does it 

right! The new programs at Spencerian in the 

medical professions were not expected. . . . 

Very impressed with the names of our former 

students (45) that have attended Sullivan.” 

Edward Newton, Shawnee Aviation 

(pictured above on the right)

We’re going to 

Disney World! 

That’s a familiar phrase from 

athletes, but it’s also a phrase for 

Sullivan students Leah Anderson 

and Lauren Menke now enrolled 

in the Walt Disney World Spring 

2004 College Program. 

Disney’s unique program 

offers students across the nation the 

opportunity to participate in a one-ofa-kind 

learning, living, and earning 

experience. 

Students in the program may 

choose from seven different courses: 

Disney College Program Practicum, 

Disney Communications, Disney 

Experiential Learning, Disney 

Hospitality Management, Disney 

“ Wow! Walt Disney World! It's very exciting 

and also very bittersweet, leaving all of my 

friends from school and home, and my jobs 

that I love. I know that I will have a great 

time in Florida and I will come with great 

memories and new friends.” 

LEAH ANDERSON (left) 

"Working at Disney World is a terrific 

opportunity for me to advance in my 

career. I am honored to work with a 

company that is known world-wide." 

LAUREN MENKE (right) 

Sullivan grad has a “hot” career 

Sullivan graduate 

George Williams 

standing next to the 

new Henny Penny 

Combi-Oven. 

George 

Williams started 

in the food 

industry while in 

high school. Like 

most teenagers, 

he began in fast 

food but soon 

was working in 

a country club 

kitchen and 

several restaurants 

in Brown 

County, Indiana. George quickly developed 

a passion for food and, after 

researching his career options, decided 

to pursue a degree in Culinary Arts. 

“I wanted to attend Sullivan University 

because of its location and prestige as 

one of the top 

Culinary Arts 

programs in 

the country,” 

George said. 

While working 

toward his degree 

in Culinary Arts, 

George also was drawn to the hotel 

and restaurant management side of 

the industry. 

Obtained two degrees! 

“After discussing my interest in 

this area with my professors, Dawn 

McGiffen, and Kerry Sommerville, 

Chair of the Hotel Restaurant & 

Management department, I was 

convinced that I also wanted to pursue 

a degree in that field,” said George. 

“When I graduated from Sullivan, I 

had associate degrees in both Culinary 

Human Resource Management, 

Disney Organizational Leadership, 

and Disney Marketing U. Courses 

are taught by Walt Disney World 

industry leaders. 

Living in company-sponsored 

apartment complexes, Leah and 

Laura are gaining an insider’s look 

at Disney’s strategies and tactics. 

Being employed by a Fortune 100 

company and working with industry 

leaders hands-on provides the 

ultimate Disney World guest 

experience - magic! 

Look for an update on their 

experience in the next Herald! 

Sullivan Admissions officer recognized 

The Kentucky Association of Family & Consumer Sciences 

(KAFCS) is dedicated to improving the quality of individual 

and family life through education, research, cooperative 

programs, and public information. Left, Margaret Scott of 

KAFCS presented Sullivan’s Regional Admissions officer 

Terry Atchison with the “Friend of KAFCS Award.” This 

award honors an outstanding citizen or organization that 

has been instrumental in promoting family life. Upon 

presenting the award, Ms. Scott stated that Terry has 

worked with their organization since 1999 and that his 

excitement and enthusiasm about Sullivan University is 

a credit to the university. Congratulations, Terry! 

Arts and in Hotel & Restaurant 

Management. My education, along 

with my industry experience, has 

enabled me to take the next step 

toward my career goals.” 

Today George is a Henny Penny 

sales representative for Dine Company, 

The Restaurant Store. To generate 

sales and introduce this state-of-the-art 

equipment, George demos the ovens 

in the company’s kitchen. When Henny 

Penny equipment is sold and installed, 

George trains staff on each unit according 

to factory specifications and the 

new owner’s needs. 

George’s training and hands-on 

cooking experience lets him relate 

well to the customers and chefs. He 

also serves as liaison to the Kentucky 

Restaurant 

Association. 

Accolades 

from Sullivan 

faculty 

“George’s 

success was 

evident from 

the beginning,” stated Dawn McGiffen. 

“He has an A+ personality, was highly 

motivated in the classroom, respected 

by his peers and he’s a born salesman.” 

Said Kerry Sommerville, “George 

was an excellent student. I could tell 

from first meeting him that he was 

destined for success,” Sommerville 

continued, “George had a variety of 

interests, but he was always focused, 

keeping his mind on his studies and 

now is enjoying a successful career in 

the hospitality industry! “ 

“It has been said luck is the culmination of preparation 

and opportunity. Sullivan University prepared me to seize 

every opportunity possible and even create opportunities that 

would not have been there otherwise. Before I went to Sullivan 

I knew I wanted to be a Chef and after I graduated I started 

to do just that. Two years later, when I decided I wanted to do 

something completely different. Sullivan University already 

had prepared me for that career as well.” GEORGE WILLIAMS 

I 

C 

O 

U 

N 

T 

D 

O 

W 

N 

T 

O 

R 

E 

G 

I 

O 

N 

A 

L 

S 

7 


Sullivan teams are going for gold! 

2004 KNOWLEDGE BOWL TEAM 

Chef Derek Spendlove, CEPC, CCE, AAC, Baking & Pastry 

Arts Chair (second from left) and Chef/Instructor Anne 

Sandhu, CWPC, CHS, CHE and Knowledge Bowl coach, 

(right) are proud of the hard work by team members 

from left to right, David Gregory, Eric Ciempola, 

Lauren Clausen, Joshua McDermott and Jim MacLeod 

As the Herald goes to press, Sullivan University’s Culinary Competition 

teams are in the final stages of preparation for the upcoming American 

Culinary Federation (ACF) Southeast Regional Culinary Competition 

to be held in Atlanta, Georgia. Teams will compete in both the Baron 

H. Garland Knowledge Bowl and Junior Hot Food Competition. 

Over the past 15 years, Sullivan students have won more than 300 gold, 

silver and bronze medals and awards in American Culinary Federation 

approved and sponsored local, regional and national culinary shows. 

2004 Teams Sullivan have high hopes to add to that impressive total! 

I was a little hesitant when the local vice president of the Chaine des 

Rotisseurs asked me if the National Center for Hospitality Studies wanted Chef 

Julie Sahni as a Distinguished Visiting Chef. I had not heard of Chef Sahni . . . 

I had some research to do and the results astounded 

CHEF TO CHEF 

me. Julie Sahni, known as the “the Indian culinary 

authority” in the United States, is an award-winning 

Comments from Chef Rhea culinary author, speaker, consultant and teacher. She 

has appeared on television on all major networks and recently hosted episodes 

for “Chef du Jour” and “Cooking Live” on the Food Network. She has worked as 

Executive Chef in several New York Indian restaurants and has been a guest chef 

at events all over the country, including the James Beard House in New York. 

Julie Sahni’s Indian Cooking School in New York garnered the International 

Association of Culinary Professionals (IACP) 1998 Award of 

Excellence nomination, her recent cookbook; Savoring 

India: Recipes and Reflections on Indian Cooking won the 

IACP Best International Cookbook Award for 2002. 

Needless to say, with those credentials, I invited her 

to Sullivan University and when she arrived, escorted her 

to a wonderful dinner at Winston’s, Sullivan’s on-campus 

gourmet restaurant. Dinner was prepared and served by 

Chef David Moeller, CEC, and his evening Advanced 

Techniques class. Every bite was an epicurean delight! 

Students and faculty who viewed her culinary skills in 

Sullivan’s demonstration theater certainly gained an 

appreciation of her expertise in Indian cooking. 

Ms. Sahni’s professional training in Indian, Chinese, 

French and Italian cooking makes her a unique and 

precious star in the world of culinary arts. We found her 

to be an excellent chef, a patient and enthusiastic teacher, 

and a bundle of energy. Bon appetite! 

Walter E. Rhea, CMPC, 

CEC, CCE, AAC 

Director, National Center 

for Hospitality Studies 

2004 HOT FOOD TEAM 

This years team members are left to right 

Nick Sullivan, Petra Vasale, Penny Mann, 

Shana Winburn and Joseph Banet. 

And in case you were wondering 

what the competition is like . . . 

Imagine yourself demonstrating 

five different knife cuts on 

carrots, potatoes, onions and parsley, 

perfectly . . . de-boning a chicken 

and filet a fish, perfectly. 

Then imagine doing ALL of it 

within one hour and five minutes! 

And don’t forget there’s also 

a four-course menu to be prepared in 

one hour and fifteen minutes! 

The Knowledge Bowl is a culinary 

version of a Jeopardy game with 

intriguing categories like 

A Fungus Among Us! 

Much to the delight of some team 

members, yes, there IS a buzzer! 

Sullivan University is proud of our teams and 

wishes them a safe trip and the best of luck! 

First Course: 

Lobster & Turbot 

Second Course: 

Salad with 

Orange Vinaigrette 

Third Course: 

Herb Chicken with 

Chicken Sausage, 

Sauteed Carrots & 

Parsnips 

Apple Tourné 

Fourth Course: 

While Chocolate & 

Pistachio Mousse 

“The facilities are 

wonderful and the 

curriculum is excellent. 

Students at Sullivan 

are very engaged in 

what they learn, the 

chemistry between 

students and faculty is 

genuinely positive and 

that is very special…..” 

Chef Juli Sahni’s remarks 

to members of La Chaine des 

Rotisseurs at a dinner held in 

her honor. 

Next Distinguished Visiting Chef 

MAY 20 • JOHN HUI, Executive Pastry Chef 

Caesar's Palace Casino, Las Vegas, NV 

T



WHERE GREAT CAREERS BEGIN 

Sullivan University Graduate Employment Service is Fee-Free for Life. 

Elizabeth Williams 

Waggener HS, KY 

Paralegal 

Sheffer & Sheffer Attorneys 

Louisville, KY 

Justin Richardson 

Fairdale HS, KY 

Accounting Specialist 

ResCare 


Terry Brandon 

Middlesboro HS, KY 

Information Systems Tech 

Papa Johns International 


Christina Cecil 

Butler HS, KY 

Division Accountant 

Gosiger, Incorporated 


Nicole Sorley 

New Washington HS, IN 

Nanny 

Private Family 

Glendale, KY 

James Decker 

Jeffersontown HS, KY 

Finance Analyst 

Kindred Healthcare 


Emily Jessie 

North Bullitt HS, KY 

Associate Product Analyst 

Papa Johns International 


Mary Hast 

Mt. Vernon HS, IN 

Cook 

Opryland Hotel 

Nashville, TN 

Kristopher Lutgring 

Jasper HS, IN 

Storeroom Manager 

The Bakery 


Eric Long 

Elida HS, OH 

Line Cook 

Bon Vie Restaurant 

Columbus, OH 

Melissa Logsdon 

Nelson County Baptist HS, KY 

Manager 

The Bakery 


Emily Mikel 

Owen County HS, KY 

Prep Cook 

Wildwood Country Club 


Jessica Milburn 

Harrodsburg HS, KY 

Food Service Director 

Atria Senior Living Group 


Benjamin Leingang★ 

Reitz Memorial HS, IN 

Chef de Cuisine 

North River Yacht Club 

Tuscaloosa, AL 

Josh Smouse 

Tates Creek HS, KY 

Sous Chef 

Winston’s Restaurant 


Amy Head ★ 

Valley HS, KY 

Paralegal 

YUM! Brands, Incorporated 


Jody Thompson 

Marshall County HS, KY 

Assistant General Manager 

Courtyard by Marriott 


Ronald Ashbrook 

Ross Senior HS, OH 

Chef 

Sacred Heart Academy 


John Van Dijk 

Springboro HS, OH 

Line Cook 

Mediterra Restaurant 

Township, OH 

Charle Butler 

Madison Central HS, KY 

Medical Office Assistant 

Dr. Buschmeyer 


Phaedra Garrett ★ 

Jeffersonville HS, IN 

Paralegal 

Scheldknecht & Oldham 


★ The star indicates alumni using the lifetime, 

fee-free placement assistance from the Sullivan 

Graduate Employment Services Department. 

Maria Re 

Colegio HS, Argentina 

Web Designer 

Network Louisville.com 


Sandra Cosby 

Kathleen HS, FL 

Customer Service Representative 

Humana 


Naomi Dolinka 

East Grand Rapids HS, MI 

Paralegal 

U.S. Attorney’s Office 


Heather Justice 

Shawnee HS, KY 

Administrative Assistant 

Infotel 


Bridget Leslie 


Legal Secretary 

Daniel Senn Attorney 


Michael Ellis 

DuPont Manual HS, KY 

Cook 

Centerplate at Papa Johns 

Stadium 


Rachel Schollaert★ 

Ursuline HS, OH 

Shift Manager 

Panera Bread 

Louisville, KY

Success 

This is only a partial listing of recent Sullivan University graduates employment success 

. . . More Graduate Employment 

Heather McAlister 

Eminence HS, KY 

Advertising Assistant 

Courier Journal 


Nicole Peak 

Southern HS, KY 

IT Support Technician 

G-Tech 


Lorraine Springer 

Chesterton HS, IN 

Pastry Chef 

Renaissance Pineisle Resort 

Lake Lanier Island, GA 

Jeremy Downs 

Bardstown HS, KY 

Guest Service Agent 

Drury Inn & Suites 


Amy Crimmins 


Registration 

Jewish Hospital 


Christina Stout 

North Hardin HS, KY 

Accounting/Administrative Assistant 

Grandview Care, Incorporated 

Middletown, KY 

Robyn Hampton★ 

New Albany HS, IN 

Financial Advisor 

Hilliard & Lyons 


Jeremy Elmore 

Warren East HS, KY 

Cook 

Walt Disney World 

Buena Vista, FL 

Robert Long 

Hamilton Heights HS, IN 

Line Cook 

The Palms Restaurant 

Clarksville, IN 

Kristin Stemmle 

Mercy Academy HS, KY 

Marketing Representative 

Ship-Paq, Incorporated 

Fairfield, OH 

Barbara Turner 


Pastry Chef 

Louisville Country Club 


Mollie Pruitt 

Boyle County HS, KY 

Cook 

Bellarmine University/Sodexho 


Mary Elizabeth Kilgore ★ 

Huntington HS, WV 

Accounting Specialist 

Compass Educational Holdings 


Jennifer Eades 

Madison Consolidated HS, IN 

Paralegal 

Blackburn, Hundley & Domene 


Shira Whitaker ★ 

Bishop’s HS, South America 

Sales Representative 

BellSouth 

Nashville, TN 

Patrick Dale★ 

Nicholas County HS, KY 

Executive Chef 

Chester’s Tavern 


Steven Freeburg★ 

Curtis HS, WA 

Executive Chef 

The Morley Group 

Indianapolis, IN 

Andrew Garrido★ 

George Washington HS, Guam 

Sous Chef 

English Grill 


Erin Holloway★ 

Highview Baptist HS, KY 

Manager 

Max & Erma’s Restaurants 

Prospect, KY 

Nicholas Williams 

Jeffersontown HS, KY 

Line Cook 

The Oceana Restaurant 

St. Thomas, U.S. Virgin Islands 

Deidra Adams 

Iroquois HS, KY 

Claims Adjustor 

Humana 


Michael Aguado 

Thomas Alva Edison HS, PA 

Technical Support 

Pilgrim IT, LLC 


Sharena Bobbitt 

Shawnee HS, KY 

Customer Care Representative 

Louisville Gas & Electric 


Natalie Etienne 

Perry Central HS, IN 

Paralegal 

Dodd & Dodd 


Tiandra Houston 

Butler HS, KY 


National City Bank 


9 


Danielle DeMare★ 

South Mecklenburg HS, NC 

Chef Instructor 



Carolyn Eagan Fiske ★ 

Seneca HS, Louisville, KY 

IT Auditor 

Humana 


Victoria Lleras 



DialAmerica 


Lisa Fightmaster 

Fern Creek HS, KY 

Paralegal 

Demoisey J. Fox Attorney 


Kevin Clark 

Trinity HS, KY 

Accountant 

C & S Signaling 

Crestwood, KY 

Melissha Greer 

GED 

Manager 

Footstar 


Amanda Rayburn 

Southern HS, KY 

Accounts Receivable Accountant 

ResCare, Incorporated 


This space 

is reserved 

for you 

and your 

Sullivan 

success 

story! 

T

10SULLIVAN 

UNIVERSITY HERALD 

Ski Trip had 

its ups and 

downs! 

Mother Nature sure smiled on 

Sullivan University’s recent 

Ski Trip. More than 100 

students enjoyed perfect 

weather on the slopes in 

Paoli, Indiana. After getting 

skis, snowboards and 

Gina Connolly warmed up by the fire 

poles, students headed to the 

slopes or took advantage of the free ski and snowboarding instruction. 

Lunch was served at the lodge and everyone enjoyed telling ski war stories 

and sipping hot chocolate by the fireplace. The Ski Trip was a huge 

success and students are eagerly looking forward to next year’s event! 

Bowling 

Joey Philpot & 

Brandon Beeler. 

Andres Guardiola 

holds their lucky 

bowling statue. 

More than 90 students, faculty and staff participated in a 

recent Sullivan Bowling Night. Faculty member Nick Riggs 

and his team displayed their “Lady Justice” Sullivan Student 

Paralegal Association shirts. Team “Fat Boyz” (left) wore their 

“matching shirts” and also 

brought their small “bowling 

god” for luck. After three 

games, student team Elite 

won with 2057 total pins 

(Wow!) Elite’s Terry Love, 

Jeff Hill, Tom Dye, Rodney 

Crockett and Andy Richmer 

were awarded Sullivan shirts 

for their strong victory. 

Rodney helped with a 

whopping 194 pins in 

his first game. 

Sierra Dean had her 

unusual but successful 

bowling style. 

Back, left to right: Brad Paugh, 

Sonya Palacio, Brandon Headley, 

Chad Lambert, Clinton Workes, 

and Richard Calarco. 

Front, left to right: 

Kellie Palmarini, 

Megan Kurita and 

Genevieve Calarco. 

Inset: Rodney Crockett 

Above, proudly 

wearing their team 

shirts were Paralegal bowlers 

Kym Bush, Nick Riggs, team 

sponsor and Director of Sullivan’s 

Institute for Legal Studies, 

Jennifer Shuttler, Kat Davis 

and Lisa Anderson. 

Everyone is familiar with American Idol. 

Students recently had the opportunity to 

experience Sullivan’s rendition of the 

popular television show. 16 contestants 

gave it all they had - sometimes stretching 

vocal limits to the max. Judges George 

Campbell, Admission Officer and “Doctor 

of Funk”, and Sherry Klein, Director of Graduate Employment Services, 

offered great advice and “gave the nod to” several Sullivan stars. 

Winner of Sullivan Idol was Culinary Student, Clint Pruden, who shook 

the house with his powerful Blues song, “As Blues as Blues Can Get.” 

Unfortunately, he didn’t win a recording contract but he did walk 

home with $100 cash. 

SSUUL LLLIIV VA ANN IID DOOLL 

Chef Alan Akmon applauds 

as Associate Dean of Student 

Services, Chris Ernst, presents 

Clint Pruden with his (1st Place) 

$100 award. 

On the slopes, 

banks, lanes, court, 

or stage, Sullivan 

students had 

Above, Chef Billy Graham 

(professionally attired as 

usual!), George Campbell 

and Kristy Black. 

C’mon gang, 

follow me! 

Polar Bear 

Plunge 

Hundreds of spectators 

lined the banks of the 

Ohio River to watch 

costumed participants 

plunge into the frigid 

(34 degree!) water for the Special Olympic’s annual 

fundraiser. Sullivan University’s team; George Campbell, Kyle 

McDaniel, Chef Billy Graham, Kristy Black and Adam Smith, 

raised more than $1,500 dollars for the worthwhile cause. 

Volleyball 

Left to right 

Sheena Selm, 

Carrie Carroll, 

Laura Geiser, 

Nancy Marlow, 

Maja Masic and 

David Smith. 

Some students attended to cheer their friends. 

Lindsey Motley (in black) rooted for pal, Laura Geiser. 

Sullivan volleyball teams finished with great rankings of second 

and third in a tough Ohio Valley Volleyball League. Students 

had a blast competing and developing their “monster serve.” 

Teams can start registering for the next Sullivan volleyball 

league in the Student services office. 

Auditions were videotaped to give the entire student 

body a chance to view the contestants and vote for the 

one they felt had the best talent. 

(2nd Place) Nate Kyler singing “Storm” by Lifehouse 

(3rd Place) Landen Wilson singing 

“Make Sure You’re Never Too Busy”

TRAVEL TOURISM • HOTEL-RESTAURANT MANAGEMENT 

Students tour 

(and hired!) at 

Caesar’s Indiana 

Hotel-Restaurant Management 

students recently toured Caesar’s 

Casino and Resport in Indiana, 

getting a unique first-hand view 

of the mega-resort’s front and backof-the-house 

operations. Caesar’s 

Director of Human Resources, Greg 

Powers, greeted the group before 

escorting them on a two-hour tour 

of the facilities. 

“Caesar’s is a driving force in 

the local hospitality and tourism 

industry,” said Kerry Sommerville, 

Hospitality Studies Department 

Chair. “Many of our current students 

and graduates have continuously 

obtained career opportunities with 

Caesar’s since its very beginning.” 

Luxurious accommodations 

The group began their tour in 

the new 503-room luxury hotel 

that currently runs an 80% 

year-round 

occupancy, 

according 

to Powers. 

“We market 

to business 

and association group meetings, as 

well as to the high rollers,” he said. 

Students checked out a variety of 

guest room types, including a 

$1,500 per night suite. 

“The meeting space was totally 

unbelievable,” said student, Aaron 

Baer. “It’s elegant, functional, and 

Back row, left to right, Greg Powers, Director of Human Resources, Caesar’s 

Indiana, Shane DeWeese, Wayne Guillion, Abbey Houston, Aaron Baer, Sarah 

Wrench, Kerry Sommerville, Department Chair, Albert Schmid, Chef/Instructor, 

Jeremy Holland and Andy Vansike. Front, Brittany McDole, Carrie DeForest 

and Dawn McGiffin, Instructor. 

unique enough to set Caesar’s 

apart from their competition.” 

Impressive dining facilities 

Although the students were 

not allowed to tour the actual 

riverboat casino due to age 

restrictions that restricted some, 

they visited several of the facility’s 

food and beverage outlets, 

including the very large Villa 

Buffet, the gourmet restaurant 

and bar, Portico, and the entertainment 

lounge, Legends. 

Students also were treated to a 

peek into the show lounge, The 

Colosseum, which attracts a wide 

variety of entertainment. 

Employment opportunities 

During the visit, Powers 

discussed internship and career 

opportunities available to the 

students at the resort, and 

HIRED! After the tour was completed, student Jeremy Holland with resume 

in hand, strolled into the Human Resources office, and within a week, he was 

offered a job as a cook in Caesar’s newest F&B outlet, Bistro Italiano, located on 

the third deck of the riverboat. “I love it,” said Jeremy. “The wages and benefits 

are excellent, and though the pace is intense sometimes, it’s really rewarding.” 

Chef/Instructor 

begins second book! 

Chef Albert W. A. Schmid, CCP, 

CHE, CCE, CEC, has begun work 

on his second 

book, The Chef’s 

Guide to Wine, 

to be published 

by Prentice-Hall 

in 2005. 

Chef Schmid is 

an instructor at 

Sullivan University’s National 

Center for Hospitality Studies. 

“This book will focus on what 

chefs need to know about wine to 

be successful in the food service 

business,” said Schmid. 

Chef Schmid’s first book, The 

Hospitality Manager’s Guide to 

Wines, Beers and Spirits, has been 

adopted as the official text for 

HRM 244, the Wines, Spirits & 

Beers class he teaches on campus. 

This first offering has also 

been adopted by colleges and 

universities in New York, Maryland, 

Nevada, Iowa, Illinois, Michigan, 

Arkansas and Massachusetts, 

Syracuse University in New York 

and Le Cordon Bleu College of 

Culinary Arts in Las Vegas, Nevada. 

“I was also surprised to see the 

international sales,” said Schmid, 

referring to marketing in Canada, 

Jamaica, and Singapore. 

Spring was in the air 

and on the tables! 

at other 

Park Place 

Entertainment 

venues. 

“Today we 

are currently 

hiring an average of 20 new 

employees per day,“ Powers said. 

“We have great employment 

opportunities in virtually every 

department including our new 

luxury hotel.” 

As a class project, students 

taking CAM 252 Culinary Arts in 

Dining Service select a seasonal 

theme and, as a group, plan the 

menu, décor, tables’ presentation, invitations, the appropriate service 

style that goes with the theme and the execution of the entire event. 

“I think this event opened up my eyes to the 

work servers do,” stated David Boch. Students 

also applied skills they learn in other classes such 

as catering, food and beverage control and 

hospitality management courses. 

Left, “professionally dressed” Jennifer 

Alexander demonstrated the napkin folds 

she learned. 

Right, Instructor Eddie Maamry 

showed Tim Parker how to prepare 

Crepe Suzette table-side style. 

Family members were among the 

invited guests. Below, Richard 

and Susan Havel got a kick out of 

watching (and tasting!) their 

daughter Nikkie’s Banana’s Foster. 

Andrew McCabe 

sliced and served 

Easter lamb. 

“My plans to own and operate a 

bar/lounge needed a foundation in both 

culinary and restaurant/management. 

Sullivan’s reputation . . . made coming 

here an easy choice.” 

KRISTIN FULTS, MISSOURI 

“Teamwork works! . . . Enthusiasm and 

the application of knowledge acquired in 

class created a wonderful experience 

from which to develop and grow.” 

“. . . The dining room to me is 

the most important part of the 

restaurant. I was very impressed 

with everybody’s creativity . . .” 

PHILIP SHEPHERD, ENGLAND 

CARISSA MOCKEY, OHIO 

S. Philip Shepherd served 

delicious fruit punch. 

11 


Ina wee bit: 

Hospitality internships 

to be in Scotland 

Kerry Sommerville, Hospitality 

Studies Department Chair, recently 

returned from a six-day trip to 

Scotland where he met with Paul 

Quantock, Sullivan University’s 

Europe campus director, and others 

to begin laying the groundwork for 

students who wish to complete their 

internships in a European setting. 

Sommerville also toured numerous 

hotel properties, met with general 

managers and human resources 

directors, and inspected facilities 

that would eventually accommodate 

Sullivan’s student interns. 

“What an incredible experience!” 

said Sommerville. “The Scots were 

extremely warm and inviting, and 

are very interested to take Sullivan 

student interns.” 

Stirling, Scotland, less than 45 

minutes from both Glasgow and 

Edinborough, is the primary area 

in which the students would be 

working. 

Located in 

central 

Scotland, 

Stirling has 

about 45,000 

inhabitants, is 

on central rail 

lines that con- 

nect all over 

Europe, and 

has beautiful 

scenery. The 

hotels that 

Sommerville 

Kerry Sommerville and 

Claire Fisher, Director of 

Human Resources at the 

Inchyria Grange Hotel 

near Stirling, Scotland, 

a possible intern site for 

Sullivan students. 

toured vary in size and age, anywhere 

from a small, 100-room inn 

located within a short stroll of historic 

Sterling Castle to a large, centuries-old 

manor house now transformed 

into a modern golf resort 

and spa located near scenic Loch 

Lommond. Sommerville also toured 

the campus of Stirling Univer-sity 

and its state-of-the-art hotel and 

conference center, one of the main 

facilities where Sullivan interns would 

be placed. 

Great place for Sullivan interns 

“Scotland would be ideal site for 

overseas internships,” said Sommerville. 

“The country has a thriving 

hospitality and tourism industry and 

is a popular destination for tourists 

from all over Europe.” Students 

would not have to overcome any 

language barriers; general managers 

Sommerville met indicated speaking 

fluent English – which other foreign 

student interns often struggle with – 

is a plus. 

Planning now underway 

“This is a fantastic opportunity 

for our students,” said Chef Walter 

Rhea, Director of the National 

Center for Hospitality Studies. 

“We’re working with other department 

chairs to formulate a program 

that is viable as well as educational.” 

He added, “we will want to send 

our very best, and since we’d like 

to launch this in summer, there’s 

lots of planning and organizing 

to be done.” 

T

12SULLIVAN 

UNIVERSITY HERALD 

More students 

transfer credits 

to Sullivan 

More and more beginning students 

at Sullivan University have attended 

one or more colleges prior enrolling 

at Sullivan. While students who have 

attended other colleges have been 

transferring to Sullivan for many years, 

the trend is definitely increasing as 

Sullivan’s career focus and fast-track 

to a degree attracts a growing number 

of transfer students. The University 

welcomes the transferring student. 

What makes Sullivan attractive? 


welcomes transferring 

students who 

like the fast 11-week 

quarters; the quarter 

system allows beginning 

and finishing a 

class much faster 

than the semester 

system. Sullivan offers classes during 

the day, nights, weekends and even 

online making classes at Sullivan very 

convenient. Other students say 

they like Sullivan’s unapologetic career 

emphasis, the no-nonsense approach 

to get in, get what you need fast and 

effectively, and get 

out (graduate)! 

Mollie Burke (holding 

a future Sullivan student?) 

transferred 

from Elizabethtown 

Community College. 

She hopes to have a 

Paralegal career and 

likes Sullivan’s fasttrack 

program. 

Danielle Clark transferred 

from Jefferson 

Community College. 

What are the rules 

for credit transfer? 

To have credits 

transfer into Sullivan, 

students need 

to provide the 

University Registrar 

with official copies 

of all past college 

transcripts. Classes 

previously taken 

which are similar to 

those offered at Sullivan with grades 

of ‘C ‘or above transfer in without 

problems to meet graduation requirements. 

Transferring credits reduces 

time and cost to complete a Sullivan 

University degree. 

Welcome to all transfer students! 

Wow! Look what’s 

happening next! 

APRIL 24 • SPRING GRADUATION 

Southeast Christian Church 

9:00 AM 

MAY 8•Sullivan Day 

@ Kentucky Speedway 

MAY 11• Blood Drive 

MAY 12•JAM Festival 

MAY 15•Sullivan University Day 

@ Louisville Fire Arena Football 

MAY 22•Sullivan Golf Scramble 

NO SCHOOL 

SUMMER BREAK JUNE 12-27 

June 21-23•Summer Registration 

June 24-25•Summer Orientation 

Classes start June 27 - July 12 

JULY 1•Organizational Expo 

JULY 5•NO SCHOOL 

Independence Day Observed 

JULY 14•Summer Picnic 

AUGUST 13•Night School 

Belle of Louisville Cruise 

AUGUST 20•Blue River Canoe Trip 

SEPTEMBER 4•Sullivan University 

Day at Kentucky Kingdom 

Welcome new students! 

Sullivan University’s main campus in Louisville welcomed more 

than 335 new day, evening and online students to its Spring 2004 

term, one of the largest new Spring quarter classes in the University’s 

history. The Spring quarter is one of four major start periods throughout 

the year (winter in January, spring in March, summer in June, 

and fall in September). 

Evening, weekend, and online classes 

proving to be extremely popular! 

Evenings, weekend, and online classes are 

becoming more and more popular for hardworking 

persons in the Kentuckiana area. 

Students can now complete a Bachelor’s 

degrees online in Hospitality Studies, Human 

Katie Matthews 

Culinary Arts 

Hundreds and hundreds of 

students attend Sullivan University 

each year after being referred by 

graduates, family and friends. 

When current students recommend 

friends and family, they receive a 

$25 gift certificate redemable at 

the Sullivan University bookstore 

when the referral enters school. 

Pictured at right is a sample of 

many of those who were personally 

enrolled by senior admissions 

officer Stoney Brown. 

NOW ENROLLING 

SUMMER classes start 

JUNE 27 - JULY 12 

SUMMER QUARTER 

JUNE 27 - SEPTEMBER 9 

FALL classes start 

SEPT. 27 - OCT. 10 

FALL QUARTER 

SEPTEMBER 27 - DECEMBER 17 

CALL TODAY! 

502/456-6505 

800/844-1354 

Visit us on the web 

www.sullivan.edu 

Resource Leadership, Construction Management, 

and Logistics; in addition, the Master in Business 

Administration (MBA) and Master in Dispute Resolution (MSDR) 

degrees can be completed completely online while the Executive 

MBA (EMBA) degree is web-assisted. Online classes have become 

an integral part of Sullivan’s dynamic class offerings, all are designed 

with the working person in mind. 

All Majors represented 

The Spring 2004 class represented career choices in all areas 

offered at Sullivan University: Office Administration, Paralegal 

Studies, Professional Nanny/Early Childhood Education, Culinary 

Arts, Computer Science, Baking/Pastry Arts, Accounting, Professional 

Catering, Marketing and Sales, Hotel-Restaurant Management, 

Business Administration, and Travel, Tourism & Event Management. 

Jeffrey Tyson 

Master’s of Business 

Administration 

Nanette Jackson 

Business 

Management 

Graduate School continues strong growth 

Twenty-nine new graduate students began their 

intensive studies at Sullivan University this spring. 

The graduate program, which began in January 

1997, has already had graduates from the MBA, 

the Executive MBA and the Managing Information 

Technology (MSMIT) programs; the first graduates 

from the new Master of Science in Dispute 

Resolution (MSDR) degree program will graduate 

this year. 

Larry Burton 

Culinary Arts 

Denise 

Bonczkowski 

Paralegal 

Pamela Pike 

Information Technology 

We look forward to seeing you at our wonderful 

graduation ceremony when you complete your studies. 

“Friends & Family Plan” 

Sullivan University-style! 

Students Encouraging Educational Development S.E.E.D 

Merin 

Maljisevio 

MCSE 

#5 Joann Bailey enrolled 

in the Medical Office 

Management program. 

She referred her sister 

#6 Lynette Bailey who 

enrolled in the same 

program. Lynette 1 

referred her sister 

#7 Nyree Bailey who 

enrolled in the Paralegal 

program. Nyree referred 

her friend Terra Thompson who enrolled in Business Management. 

Are you with me so far? #2 Greg Ferguson enrolled in the 

PC Support program and he referred his daughter, #1 Tanila Ferguson 

who enrolled in Marketing. Tanilha referred her sister #3 Tyleshia 

McDowell who enrolled in Medical Office Management. 

#4 Senior Admissons officer Stoney Brown. 

Kentucky’s Career University 

3101 Bardstown Road • Louisville, KY 40205 

2 

THE SULLIVAN HERALD • VOLUME 2004 • SPRING 

Tuition Lock-In! 

We’ve all seen the articles in magazines, the 

newspapers, on the web or on television. Across 

the country and especially in Kentucky, college 

students have learned a new meaning to the 

phrase “higher education”as they are finding 

their tuition costs rising. 

Sullivan University students have a unique 

advantage. Their tuition costs are “locked-in.” 

We guarantee it! 

GUARANTEE 

Sullivan University guarantees that when 

you start school in a diploma, associate or 

bachelor’s degree program, and with 

continuous attendance, taking at 

least one course, on campus or online, 

each quarter (4 times a year) 

your tuition will not increase through 

completion of your bachelor’s degree. 

Sullivan is the ONLY four year college or 

university in Kentucky offering this guarantee! 

Tuition Amnesty 

This Spring, for the first time in Sullivan 

University history, the University went one 

step further in it’s commitment to its students’ 

success when it granted a one-time “Tuition 

Amnesty Program“ to any former 

student re-entering the 

Spring 2004 quarter in any 

day, evening, weekend or 

online class. 

Tuition Amnesty meant 

students would be allowed to 

re-enter at exactly the same 

tuition rate they were paying 

when they left. That’s right! 

Whatever they were being 

charged per quarter or per 

credit hour when they left, is 

what they were charged when 

they enrolled in the Spring 

2004 quarter. 

No wonder Mary 

Pottinger is grinning! 

She took advantage 

of Sullivan’s Tuition 

Amnesty Program 

and has returned 

to complete her 

bachelor’s degree. 

This Spring, 481 students re-enrolled under 

this one-time plan, a 40.2% increase in reentering 

students. Sullivan University welcomes 

all of these returning students and looks forward 

to their graduation. 

3 4 5 6 7 

Above, Senior Admissions officer 

Stoney Brown (center) with Londa 

Washington who referred his wife, 

Nicole. 

Presorted Standard 

U.S. POSTAGE 

PAID 

UNITED MAIL

SULLIVAN UNIVERSITY 99.8% Graduate Employment Success!

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