Presorted First Class Mail U.S. Postage PAID Providence, RI Permit No. 111 BRYANT I n September, International Business graduate Ryan Letourneau will begin his professional career and realize his dream – to work for an international company. Letourneau is one of just 10 people from around the world selected to participate in the International Graduate Training Program with Delhaize Group, a food retailer based in Brussels, Belgium, with 2,800 stores on three continents. It’s the first time that Delhaize has selected Americans to participate in the training program, now in its second year. Letourneau, who lives in Holden, MA, will spend six months as a store manager in one of Delhaize’s U.S. loca- tions; six months working on a corporate project in Greece, Romania, Thailand, or the United Kingdom; and finally six Dream job – and a road trip – for 2011 grad months in Belgium at Delhaize’s inter- national headquarters. At the end of the program, he will be placed in a corporate- level management position. This summer, he and a friend plan to backpack through four countries in South America. Letourneau’s appetite for learning about different cultures was whetted during a Sophomore International Experience trip to Panama, Ecuador, and the Galapagos Islands. He visited Peru, Bolivia, and Argentina when he studied at Pontificia Universidad Católica del Valparaíso in Chile during the fall semes- ter of his sophomore year, opting to live with a Chilean family to better immerse himself in the country’s day-to-day CONTINUED ON PAGE 8 A s a spring semester intern in Washington, D.C., Caroline Barletta (Valley Cottage, NY) was assigned to the “Pentagon Project.” The junior history major’s work did not involve top- secret defense plans, but it was connected to the world’s premier naval power – the United States Navy. As a Curatorial Intern for the National Museum of the U.S. Navy, Barletta collaborated with historians and designers to write captions and find suitable images to commemorate the Navy’s active fleets for an exhibit in the Pentagon, which has 23,000 employees and hosts 100,000 visitors annually. She helped to set up museum activities throughout the city, assisted with edu- cational programs for young children, wrote a grant proposal for the museum’s Cold War Gallery, and worked on promo- tional materials for the commemoration of the bicentennial of the War of 1812 – A semester at the museum to name just a few of her responsibilities. The close bonds that Barletta had developed with her Bryant professors helped her easily transition to working with historians and other professional staff at the museum. “I have formed such great relationships with my professors,” says Barletta. “They are motivated and constantly trying to push their students into positions of advancement. Each professor, in his or her own way, made my success in D.C. possible.” When she first began looking at col- leges, Barletta was impressed by Bryant’s beautiful campus, but she also knew that small class sizes would allow her to get to know the faculty. A myriad of networking opportunities and a robust study-abroad program sealed the deal – and she chose Bryant. It’s a decision she’s glad she made. CONTINUED ON PAGE 8 Ryan Letourneau ’11 has landed a job with Delhaize Group, an international food retailer based in Brussels, Belgium. Caroline Barletta ’12 in the submarine exhibit at the National Museum of the U.S. Navy JULY 2011 DISCOVER BRYANT August 5 and August 19 BRYANT UNIVERSITY OFFICE OF ADMISSION | 1150 Douglas Pike | Smithfield, R.I. 02917-1285 RETURN SERVICE REQUESTED 2 AFTER BRYANT “Iron Chef” winner has recipe for success 6 ATHLETICS UPDATE An amazing year in sports 7 IB STUDENTS nab top weekly spot in worldwide simulation game BRYANT 360 0 NEWS AND VIEWS FOR STUDENTS AND FAMILIES
Transcript
PresortedFirst Class MailU.S. Postage
PAIDProvidence, RIPermit No. 111
BRYANT
In September, International Business graduate Ryan Letourneau will begin his professional career and realize his
dream – to work for an international company. Letourneau is one of just 10 people from around the world selected to participate in the International Graduate Training Program with Delhaize Group, a food retailer based in Brussels, Belgium, with 2,800 stores on three continents. It’s the first time that Delhaize has selected Americans to participate in the training program, now in its second year.
Letourneau, who lives in Holden, MA, will spend six months as a store manager in one of Delhaize’s U.S. loca-tions; six months working on a corporate project in Greece, Romania, Thailand, or the United Kingdom; and finally six
Dream job – and a road trip – for 2011 grad
months in Belgium at Delhaize’s inter-national headquarters. At the end of the program, he will be placed in a corporate-level management position.
This summer, he and a friend plan to backpack through four countries in South America. Letourneau’s appetite for learning about different cultures was whetted during a Sophomore International Experience trip to Panama, Ecuador, and the Galapagos Islands. He visited Peru, Bolivia, and Argentina when he studied at Pontificia Universidad Católica del Valparaíso in Chile during the fall semes-ter of his sophomore year, opting to live with a Chilean family to better immerse himself in the country’s day-to-day
CONTINUED ON PAgE 8
As a spring semester intern in Washington, D.C., Caroline Barletta (Valley Cottage, NY) was assigned
to the “Pentagon Project.” The junior history major’s work did not involve top-secret defense plans, but it was connected to the world’s premier naval power – the United States Navy.
As a Curatorial Intern for the National Museum of the U.S. Navy, Barletta collaborated with historians and designers to write captions and find suitable images to commemorate the Navy’s active fleets for an exhibit in the Pentagon, which has 23,000 employees and hosts 100,000 visitors annually. She helped to set up museum activities throughout the city, assisted with edu-cational programs for young children, wrote a grant proposal for the museum’s Cold War Gallery, and worked on promo-tional materials for the commemoration of the bicentennial of the War of 1812 –
A semester at the museumto name just a few of her responsibilities.
The close bonds that Barletta had developed with her Bryant professors helped her easily transition to working with historians and other professional staff at the museum. “I have formed such great relationships with my professors,” says Barletta. “They are motivated and constantly trying to push their students into positions of advancement. Each professor, in his or her own way, made my success in D.C. possible.”
When she first began looking at col-leges, Barletta was impressed by Bryant’s beautiful campus, but she also knew that small class sizes would allow her to get to know the faculty. A myriad of networking opportunities and a robust study-abroad program sealed the deal – and she chose Bryant. It’s a decision she’s glad she made.
CONTINUED ON PAgE 8
Ryan Letourneau ’11 has landed a job with Delhaize Group, an international food retailer based in Brussels, Belgium.
Caroline Barletta ’12 in the submarine exhibit at the National Museum of the U.S. Navy
Visit Bryant and see for yourself!
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BRYANT UNIVERSITY OFFICE OF ADMISSION | 1150 Douglas Pike | Smithfield, R.I. 02917-1285
RETURN SERVICE REQUESTED
2 AFTER BRYANT“Iron Chef” winner has recipe for success 6 ATHLETICS UPDATE
An amazing year in sports 7 IB STUDENTSnab top weekly spot in worldwide simulation game
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By age six, Ken Oringer ’87 was already cooking in his parents’ kitchen and knew
he wanted to be a chef. As a teenager, he watched Julia Child and was heavily into cookbooks. In high school, when his friends were out having fun, Oringer could often be found making onion soup with a buddy whose parents owned a res-taurant. Today, this award-winning chef operates six highly acclaimed restaurants in Boston.
Oringer wanted to enroll in cook-ing school right away, but his parents urged him to get a business degree first – so he applied to Bryant. “Market-ing is very important in the restaurant world. You have to separate yourself from the pack,” he says. “You could have the best product in the world, but unless you know how to market it, it means absolutely nothing.”
After graduating from Bryant, Oringer attended the Culinary Insti-tute of America where he was voted “most likely to succeed.” He went on to develop his culinary craft in restaurants from New York to San Francisco. In June 1997, Clio restau-rant opened at Boston’s Eliot Hotel with Oringer at the helm, his first time as executive chef and co-owner. The restaurant was dubbed “Best Newcomer” in that year’s “Top Tables” issue of Gourmet, and more accolades followed. In 1998 and again in 1999, Oringer was nominated for the cov-eted “Best Chef Northeast” recogni-tion by the James Beard Foundation, winning the award in 2001.
He continues to garner awards and recognition from all corners of the food world, including Food & Wine, Travel+Leisure, Town & Country, and The New York Times. Oringer also counts Food Network champion among his list of accomplishments, with winning performances on “Ready, Set, Cook” and “Iron Chef” (vs. Iron Chef Cat Cora).
In addition to Clio, Oringer’s highly acclaimed restaurants in Boston include Uni, Toro, KO Prime, La Verdad, and his latest creation, Coppa. “It’s really important to have a business foundation and frame-work,” he says. “Now that I’ve built that, I have a lot of freedom to be creative and express myself.”
“ Iron Chef” winner has recipe for success
[ ]ADVICE4U
“Prioritization is key! Learn to stay focused and organized,
but never forget to have a little fun!”
JESSICA LUSSIER ’12, MANAgEMENTSPENCER, MA
Judy Barrett Litoff, Ph.D.Professor of History
Over the last two decades, this renowned historian has focused
her research and writing on American women and World War II.
Professor Litoff has amassed 30,000 wartime letters written by
civilian and military women that provide valuable insight into the impor-
tant ways they actively participated in the war effort. The letters also
served as the basis for nine of the 13 books she has authored.
Litoff and her work are regularly featured in media outlets worldwide,
and she is a sought-after public speaker. She served as a historical
consultant for the highly-acclaimed and Emmy-nominated PBS documen-
tary “The Perilous Fight: America’s World War II in Color.” The recipient
of numerous awards and honors, her most recent book, An American Heroine in the French Resistance: The Diary and Memoir of Virginia D’Albert-Lake, received a “Best of French Culture” award from the
Cultural Service of the U.S. French Embassy. In 2007, she received the
Honorary Chairs Award for Lifetime Achievement in the Humanities from
the Rhode Island Committee for the Humanities.
We asked Professor Litoff to complete a number of sentences for Bryant 360. We’re pretty sure you won’t find any of this information in her “curriculum vitae.”
When I was in high school, I wanted to be a cheerleader for the University of georgia.
In my spare time, I do every-thing from downhill skiing to vinyasa yoga, though “spare time” is not really in my vocabulary.
The last music I bought was the 2004 remastered CD of the 1963 recording of “The Freewheelin’ Bob Dylan,” arguably the best album ever produced.
My students would say that I’m demanding, a stickler for historical detail, and open to new ways of thinking about history and life.
If I wasn’t teaching, I would be a famous ballet dancer.
I was attracted to Bryant because I was offered the opportunity to develop women’s history courses at a time when most universities were not aware that women had a history.
I think our students are resourceful, creative, inspiring – and always full of surprises!
➤ WEB.BRYANT.EDU/~JLITOFF
2 / BRYANT 360
BEHIND THE BIO | Faculty Profile AFTER BRYANT | Alumni Profile
Chef Ken Oringer ’87
Led by Bryant University, these special sessions held in winter and summer offer sophomores the opportunity to earn three academic credits and spend 10 to 12 days overseas learning about other cultures and how businesses operate globally. Preparation begins the semester prior to travel, when students research the history, culture, and select businesses of the regions they will visit.
A trip to Germany and Greece was among the 2011 programs offered. In Germany, students stayed in Munich and visited Nuremberg, the Dachau concen-
Sophomore International Experiencetration camp, and an international film studio, and took a day trip to Salzburg, Austria. In Greece, they stayed in Athens and toured a local television studio, vis-ited historical sites such as the Acropolis and the Parthenon, and traveled to the ancient city of Corinth. “That excursion was very memorable to me because I am Greek,” says Chelsea Theokas ’14 (Merrimack, NH). “Being able to witness these beautiful sights really made me proud of my heritage and everything the Greeks have accomplished.”
Alejandro Vando ’13, of San Juan, Puerto Rico, is spending 10 weeks this summer immersed in a bio-
chemist’s world of DNA, proteins, and bacteria. As one of 25 winners of a Rhode Island Summer Undergraduate Research Fellowship (SURF), he is work-ing alongside Christopher Reid, Ph.D., an assistant professor in Bryant’s Depart-ment of Science and Technology. Vando is a partner in Reid’s proteomics research and is involved in gene amplification, a laboratory method for creating multiple copies of small segments of DNA that encode protein. He’s learning how to clone a gene and how to express, purify, and begin characterization of the encoded protein. At the end of July, he will present his findings at a SURF conference.
“I’m curious by nature and always wanted to know how things work,” says Vando. While enrolled in an introduc-tory chemistry course at Bryant, he had an “aha” moment about his future. He decided to combine his management major with a minor in biology, and hopes to head to graduate school and a career
SURFing without a boardin pharmacology. He considers SURF, a program offered through the Rhode Island NSF EPSCoR (Experimental Program to Stimulate Competitive Research, a pro-gram founded by the National Science Foundation), a “once-in-a-lifetime oppor-tunity” that could launch him on his way.
“One of the reasons that I chose Bryant is because of the great student to faculty ratio,” he says. “I knew I would not be just a number and that there was a big chance that I would work closely with one of my professors. I just didn’t know that it would be on such an amazing project.”
Launching a careerVando is Bryant’s first SURF recipi-ent. Through the program, he and the other participants are taking part in career-building seminars with leaders in academia and industry. Presentations include tips and strategies for selecting and applying to graduate school, as well as tours of local industries.
“The SURF program is a great opportunity for Alejandro,” says Reid. “I am delighted to serve as his mentor
Alejandro Vando ’13 of San Juan, Puerto Rico, is Bryant’s first SURF recipient.
and help him explore his interests in the biological sciences.”
Though the program means Vando will spend most of the summer far away from home, his family supports him in his decision-making process, he says, cheering him on every step of the way.
“I have the opportunity to do what not many get to do with their summer,”
says Vando. “This fellowship is allowing me to work on something that I am very passionate about while being supported by science experts. I feel grateful and honored to be the first Bryant University recipient of this prestigious award.”
➤ WWW.BRYANT.EDU/UNDERgRADPROgRAMS
BRYANT 360 / 3
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CEREMONY – EVERY gRADUATE CROSSES THE STAgE
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100%STUDENTS WHO
WALKED THROUgH THE ARCHWAY FOR THE FIRST TIME
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When a New York Times “Education Life” reporter decided to investigate the resurgence of bingo on college campuses, she was told that Bryant University had a reputation for doing bingo better than any school.
After learning more about Bryant’s extreme bingo, the reporter and a pho-tographer arranged to cover a game. Held in the gym to accommodate 400 to 500 students, bleacher seats and laps
for tables made for a laid-back vibe that no one seemed to mind.
Bryant President Ronald K. Machtley and his wife, Kati Machtley, came by to christen a new state-of-the-art Gemstone bingo console complete with black light. The light, it turned out, added just the right ambiance for dance-offs to decide tie games. With music provided by the university’s student-run radio station WJMF, con-
Bryant style
testants did their best to bust a move because winners were determined by audience applause.
Prizes included gift cards, an airline voucher, Red Sox tickets, a digital camera, and a month’s prime parking on campus. A dorm visit from Bryant’s English bulldog mascot Tupper and Lil Wayne concert tickets were hot items, as were Senior Night passes and extra tickets for Commencement seating –
perfect for graduating seniors with large families. The grand prize for a full card blackout game was an iPhone.
A gift card was given to the winner of a “Joke Off,” where students competed to tell the best joke as decided by audi-ence applause. A texting contest went on throughout the night; winners received a text message before the last game announc-ing they had won.
“These bingo games are great fun, and we definitely attract a lot of students because of the prizes,” says Connie Cabello, program advisor for the Center for Stu-dent Involvement, “but I also believe it’s because Bryant students are so competitive.”
B R Y A N T U N I V E R S I T Y
Black is the new greenThis year’s graduating class was clad in commencement regalia made from recycled plastic bottles. The selection of Oak Hall’s Green Weaver line of caps and gowns is just the latest step in Bryant’s environmental sustainability initiatives.
B R Y A N T U N I V E R S I T Y
admission.bryant.edu
Louis Zamperini, (pictured above), whose phenomenal odyssey as a World War II POW is the basis for the best-seller Unbroken: A World War II Story of Survival, Resilience, and Redemption by Laura Hillenbrand, was awarded one of five honorary degrees at Bryant’s 148th Commencement.
The Department of Athletics celebrated an incredible year in sports at the annual Athletic
Awards Banquet in May. Following a night full of awards and recogni-tions, the evening concluded with the announcement of the most coveted annual honor, the naming of the 2010-11 Female and Male Athletes of the Year. This year’s accolades went to women’s swimming sopho-more standout Casey Ostrander
An amazing year in sports(Yarmouthport, MA) and senior men’s tennis star Cristian Balestrieri (Mar Del Plata, Argentina).
Ostrander chalked up a tremen-dous sophomore season this past winter, setting five new school records and two pool marks, as well as swim-ming to a new Northeast Conference record in the 100-yard backstroke at the conference championships in February. Balestrieri capped off his brilliant four-year career this spring
as perhaps one of the top tennis players in program history. In addition to his success on the court, Balestrieri was named vice president of the Beta Gama Business Honor Society and recently received the Jim Thorpe Award from the University’s Intercultural Center.
Supporters, administrators, and players from teams across Bryant’s spec-trum of sports received the 10 additional major awards given out that night.
• Senior players from women’s tennis and men’s cross country/track and field were recognized as the Female and Male Scholar-Athletes of the Year, as marketing major Morganne Downing (Cherry Hills Village, CO) and actu-arial mathematics major (and business and psychology double minor) Scott Twardowski (Rehoboth, MA) graduat-ed with the highest cumulative grade point average among all female and male student-athletes, respectively.
• Recipients of the Dr. William T. O’Hara Leadership Award came from men’s lacrosse and women’s basketball in senior captains Anthony Iannello (Lake Ronkonkoma, NY) and Siamone Bennett (Poughkeepsie, NY).
• Receiving the NCAA Woman of the Year Award was senior softball stand-out Samantha Houseal (Mount Joy, PA).
• The RIAIAW Distinguished Female Athlete of the Year Award was track and field standout Sherika Nicholas (East Patchogue, NY).
The Omar Shareef Spirit Award went to multiple honoree of the night, Cristian Balestrieri. Also honored were the President’s Cup winning teams: football (fall), men’s swimming (winter), and men’s tennis (spring). The Bulldog Award winners from each of Bryant’s 22 varsity sports were also celebrated.
Earlier in the evening, Bryant recog-nized retiring head men’s golf coach Archie Boulet, who received a standing ovation for his incredible 47-year career at the helm of one of New England’s most successful and prestigious pro-grams, guiding the Bulldogs to numerous NCAA championships and regional titles throughout his storied career.
(L-R) Scott Twardowski, Sherika Nicholas, Samantha Houseal, Kati Machtley, President Ronald K. Machtley, Casey Ostrander, Siamone Bennett, and Cristian Balestrieri
6 / BRYANT 360
BRYANT HAS HISTORY
In the 1920s and 1930s, classrooms were set up as mock businesses so students could learn through practice that reinforced the theory introduced at lectures.
Madame Chiang Kai-shek, wife of Chinese President Chiang Kai-shek, received an honorary degree in 1942.
Since 1964, Bryant has been accredited by the New England Association of Schools and Colleges (NEASC), formerly the New England Association of Colleges and Secondary Schools.
ATHLETICS UPDATE
Faces in the Bryant crowd
IB students nab top weekly spot in worldwide simulation game
A team of Bryant juniors majoring in international business claimed the No. 1 spot for the week of
March 21–27 in the Business Strategy Game Simulation. The online exercise places 4,558 teams from 283 colleges and universities around the world in head-to-head competition running an athletic footwear company.
The members of the top-ranked Bryant team included Rachel Boucher (Burlington, CT), Catherine Heaphy (Lindenhurst, NY), Elias McQuade (Manchester, NH), and Andres Orobitg (Guaynabo, Puerto Rico). A second team from Bryant ranked 76th overall during the same week.
The game is “very, very realistic,” says Andres Ramirez, assistant profes-sor of finance in Bryant’s College of Business and one of the instructors of the top-ranked team. All teams start out on the same footing – so to speak: a shoe company with equal sales volume, global market share, revenues, profits, costs, footwear quality, and so on. Each team has two manufacturing plants – one in Asia, the other in the United States. Each company has markets
in North America, South America, Europe, and Asia, and offers branded footwear to retailers, direct-to-consumer sales online, and private-label oppor-tunities.
Where teams succeed or fail is in their week-to-week decisions on such topics as corporate social responsibil-ity and citizenship, production of branded and private-label athletic footwear, plant capacity additions/sales/upgrades, worker compensation and training, shipping, pricing and marketing, celebrity endorsements, and financing of company opera-tions. Actual current events – such as earthquakes in Japan, unstable govern-ments in the Middle East, and foreign exchange rate variances – affect each team and its strategies. Team rank-ings are judged on five performance objectives: growth of earnings per share; maintaining a return on equity investment; maintaining a credit rating of B+ or better; stock price gains; and image ratings.
BRYANT 360 / 7
(L-R) Andres Orobitg, Catherine Heaphy, Rachel Boucher, and Elias McQuade
Lindsey Weber ’11Sociology and Service Learning,Applied PsychologyDalton, MA
The year-long Senior Capstone Project is the hallmark of the Honors Program at Bryant. Weber chose a topic that tapped into her interests: researching and develop-ing success strategies for first-generation college graduates, whose ranks she joined on May 21. “When you are sincerely interested in your topic, you will bring passion and energy to your manuscript and presentation,” she says. “Meanwhile, you will genuinely enjoy the scholarly experience.”
Weber will enter the M.Ed. program in Applied Developmental and Edu-cational Psychology at the same school where her faculty advisor and mentor, Allison Butler, Ph.D., earned her doctorate.
➤ WWW.BRYANT.EDU/LINDSEYWEBERPROJECT
Donna Chan Wah Hak ’11Actuarial Mathematics Port Louis, Mauritius
She traded the tropical breezes of Mauritius – a small island in the Indian Ocean – for actuarial mathematics and the Honors Program at Bryant. For her Senior Capstone Project, Hak presented “Do Foreign Direct Investment and Trade Openness Accelerate Economic Growth?” and credits her advisor, Edinado Tebaldi, Ph.D., with helping her create a final product she was proud of.
Hak was a Peer Tutor with Bryant’s Academic Center for Excellence (ACE), where her main areas of expertise were mathematics, accounting, economics, and French. She graduated Summa Cum Laude and is a member of Mu Sigma Rho, the National Statistics Honor Soci-ety. She has accepted a position with The Hartford Financial Services Group.
➤ ACE.BRYANT.EDU
Nicholis “Nick” Jones ’11MarketingWindsor, CT
For his Senior Honors Capstone Project, Jones delved into the emerging social media tool Twitter, comparing communica-tion via Twitter to face-to-face interaction. Because Twitter is a fairly new creation, there wasn’t a lot of previous research for him to examine, which made the experi-ence challenging and rewarding.
“This project was unlike any other experience I’ve had at Bryant,” says Jones, who worked closely with Professor of Marketing Carol DeMoranville, Ph.D., College of Business Interim Dean at the time. Jones, who interned with the LEGO Group, has accepted a position with Hanover Insurance Group and will start in their Future Leaders Program.
➤ WWW.BRYANT.EDU/HONORSCOLLOQUIUM
gergely Németh ’09Marketing, EconomicsBalatonfured, Hungary
As an undergraduate, Németh’s friend-ship with Ramesh Mohan, Ph.D., assistant professor of economics, spurred his deci-sion to double concentrate in economics and marketing. Today, he is a dual degree candidate at Duke University – in economics and marketing. He cites Bryant’s Honors Program with preparing him for this endeavor. “The Honors Program Capstone Project made me real-ize I am capable of taking a huge piece of work, breaking it down to tasks, and creating something valuable – something I have had to do multiple times in grad school. If you have the chance to do the Honors Program, do not miss out. I believe the lessons I learned are what is making me successful at Duke.”
➤ WWW.BRYANT.EDU/HONORSPROgRAM
In her sophomore year, Barletta traveled to Italy as part of a Sophomore International Experience (SIE) program led by Dean of the College of Arts and Sciences David Lux, Ph.D. It helped bring to life a class she had taken titled “Special Topics in History: Patronage and Culture – Italian Art and Architecture.” She also participated in an oral history project for the course, “Women and World War II,” taught by Professor of History Judy Barrett Litoff, Ph.D., a world-renowned historian.
In D.C., Barletta visited organizations such as the Human Rights Campaign and CityYear, and she also attended night
At Bryant University, 12 miles from Providence, RI, seeing is believing, according to Barron’s “Best Buys in
College Education.”A campus visit is the best way to
make an informed decision about college. Prospective students who visit Bryant’s campus usually apply – evidence that our friendly atmosphere, beautiful campus, and high-quality academics are best experienced in person.
• Take a Student-guided Tour (Monday to Friday and most Saturdays).
• Attend an Information Session presented by a member of the admission staff (Monday to Friday and most Saturdays).
Visit Bryant and see for yourself!• Spend a Day With Class.
• Schedule an interview with an admis-sion counselor or a student fellow.
• Fly-in and you may qualify for a reim-bursement.
Can’t make it to campus? Take a Virtual Tour at admission.bryant.edu.
Bryant 101 Info SessionsSaturday, September 17Saturday, October 29Friday, November 11
Fall Open HouseSaturday, October 22
Junior Preview DaySaturday, November 5
Transfer Information SessionSaturday, November 19
➤ ADMISSION.BRYANT.EDU
culture. The experience required him to be adaptable, a quality prized by the Delhaize selection team, he later found out.
Letourneau, who minored in Spanish, credits Bryant’s International Business (IB) program with giving him the edge over 750 other applicants, most of whom had MBAs. “The IB program provided me with real-world experience, including working with an actual international cli-ent in my senior year,” he says. “Faculty members have real-world experience as well, and they know you one-on-one because of small class sizes. My profes-sors would stop me and say, ‘Hey Ryan, how are you?’ And they really cared about my answer.”
Bryant’s IB program is one of the few in the country to offer concentrations in business functions that include accounting, computer information systems, entrepre-neurship, finance, management, and mar-keting. After some exploration, Letourneau decided to concentrate in marketing, an area he is now passionate about.
Prepared for the real worldWorking in groups, something that Bryant is famous for, paid off in a big way when Letourneau applied to Delhaize. “Even the interviews were in groups,” he says. “All those team projects at Bryant helped me learn to communicate with people I don’t know. I could walk into new situations and be ok with what’s going on, and have the confidence to put myself out there. Believe me, I wasn’t like that when I first came to Bryant.“
Dream JobCONTINUED FROM PAgE 1
Museum SemesterCONTINUED FROM PAgE 1
classes. She joined fellow interns on field trips to other museums to gather ideas about how they could make the naval museum even better. On Saturday mornings, she gave swimming lessons to earn some extra spending money.
“The internship was perfect for me,” she says. “The courses I had taken in history at Bryant, as well those in my business minor, helped me to better understand the functions of a museum. Everyone I met was so welcoming and genuinely interested in my studies and my life outside the museum. I will miss the people I worked with and the friends I made from other countries.”
Barletta secured the internship through the Washington Center, which partners with Bryant’s Amica Center for Career Education. She was guided through the process by Barbara Gregory, associate director of internships. This fall, she will work closely with Amica Center staff to map out a career that will most certainly involve arts and culture.
“I have seen where the Amica Center can take Bryant students, and it’s not just big business,” says Barletta. “You can find the right position in cultural areas, whether they are in the public or private sector.”
That Letourneau is a go-getter is evi-dent by his already impressive résumé. Co-curricular activities include a list of leadership positions such as Orientation Leader and Senior Class Gift Co-chair. He was a founding father of the Bryant chapter of Sigma Chi Fraternity, an experience he poured his heart and soul into. He was inducted into the Order of Omega, the Greek honor society, and Omicron Delta Kappa, the National Leadership Honor Society. Letourneau was also a market research intern for Opportunity International: Nicaragua, and he served as a consultant for a local company expanding its international presence, a position that allowed him to use his Spanish language skills.
Letourneau always put his academic work first, sometimes staying in on Friday nights when his friends went out. It was hard, he says, but in the end it was worth it. His friends include his suitemates, all IB majors, and the bond they have formed is one that he feels will last a lifetime.
Set yourself apartEven before he graduated, Letourneau had passed the Certified Global Business Professional exam and has the CGBP cer-tification offered by NASBITE. “This cer-tification is validation of global business knowledge by practitioners, consultants, and educators in the area of global trade,” says Madan Annavarjula, Ph.D., profes-sor of international business and strategy, and IB program coordinator. “It is very rare that an undergraduate student would receive this accreditation – it speaks highly of Ryan’s drive and work ethic.”
When Letourneau was first look-ing at colleges, he knew that he wanted to study international business, see the world, and try new things. He looked at a lot of colleges and applied to a dozen. Then he discovered the International Business program at Bryant, took a tour, and talked with faculty and staff.
“I felt it was the best program going and applied just under the deadline,” he says. “Then I drove to campus with my deposit on the day it was due. Applying to Bryant was absolutely the best decision I ever made,” he says.
“What sets Bryant apart is the experi-ential learning, faculty who are more than accomplished, and the ability each student has to make the experience his or her own. Bryant is unrivaled in this respect.”
8 / BRYANT 360
IMPORTANT ADMISSION DATES
“I have formed such great relationships
with my professors.”CAROLINE BARLETTAVALLEY COTTAgE, NY
