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This spring, the Strategic Enrollment Management Advisory Committee (known as SEMAC) will finalize PLU’s philosophy of enrollment, with the intention to ask our Board of Regents to adopt a final draft statement with enrollment targets in May. (See the current draft here on the Provost…
about enrollment is that graduate programs and student numbers will rise (there’s discussion of going from 8% in 2012 to 10% in 2016 to something like 20-25% in 2025), even as we hold the undergraduate numbers close to where they are now, or a little larger. Since the adoption of PLU 2020 we have had a three-prong test for our graduate programs: are they consistent with the mission, are they academically excellent, and do they bring positive net revenue to the university. All nine of our graduate
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PLU chef Erick Swenson ’91 checks on a tray of shrimp from the oven. Food For Thought By Katie Scaff ’13 Twenty years ago, you’d never find pav bhaji – a curry dish served on dinner rolls – alongside the burgers and fries in the…
disservice.” Swenson grills small burgers for a weekend event on campus. Sourcing local Most university chefs can’t say with certainty where the meat they cook with comes from — but no one ever said PLU chefs are like most chefs. A student worker serves dinner in the University Commons. While the rest of the university moves toward the goal of being a carbon neutral by 2020, Dining Services staffers are searching for ways to reduce their own carbon footprint. They work with a number of local companies
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