Experiential Education
Experiential Education
Experiential Education in Action
“Experiential education” has recently become a popular phrase in higher education, but it’s something we’ve been doing since 1914. It means exactly what it sounds like – learning through experience. At JWU, students take the reins to conduct meaningful projects that have an impact. They work with real companies and community members to put what they’ve learned in the classroom into action out in the world.
In the Fall 2024 semester, there were many exciting experiential education moments. This is just a small sample of what has been going on at JWU. Use the links to navigate or scroll on your own!
11 Examples of Experiential Education
1. Criminal Justice & Psychology Students Volunteered at Better Lives Rhode Island
2. Business Students Fine-Tuned Their Elevator Pitches
3. Students Produced RI Monthly’s TECH 10 Awards Video
4. SEEM Students Showcased Hospitality Industry for Prospective Students
5. Culinary and Animal Science Students Teamed up with the “Coop-a-Cabana"
6. Students Earned Bylines in The Boston Globe
7. Hospitality Students Go Behind-the-Scenes at Newport Marriott Hotel
8. Cooking Asia Teamed up with Lee Kum Kee
9. Occupational Therapy Students Hit the Court for Adaptive Sports Programming Lab
10. Nursing Students Volunteered with Rhode Island Oral Health Foundation
11. Entrepreneurship and Design Students Collaborated on a Business Pitch for New York Company
1. Criminal Justice & Psychology Students Volunteered at Better Lives Rhode Island
A group of Criminal Justice and Psychology majors volunteered at Better Lives Rhode Island as part of a Directed Experiential Education (DEE) course with Psychology Professor Jessica Fede. Better Lives Rhode Island is a nonprofit organization that serves the homeless population in the state, and students performed a variety of tasks with the organization on a weekly basis.
They stocked food deliveries from the Rhode Island Food Bank, distributed the food to those in need and worked at the meal site on Friday afternoons, serving hot meals. They also organized the Better Lives clothing closet and asked friends and relatives to donate clothes. In addition, the class organized a toiletry drive on campus to collect essential personal care products.
This type of work will continue, as the DEE has returned for the Spring 2025 semester.
“While at Better Lives Rhode Island students are gaining firsthand experience in the work of a nonprofit organization,” Professor Fede said. “They are also learning about the interdisciplinary nature of homelessness, criminal justice and psychology. Students are learning about the importance of getting involved in their community and learning to advocate for the less fortunate. Overall, this is becoming a vital part of the student experience, helping them get ready for the working world.” Back to top
2. Business Students Fine-Tuned Their Elevator Pitches
The Larry Friedman Center for Entrepreneurship (also known as “The Launch Pad”) is a space dedicated to furthering students’ entrepreneurial goals through mentorship, peer collaboration and other support. The space is also home to meetings of The Launch Pad Club, a student club with the same goal of collaborating with peers to bring business ideas to life.
Last semester, the club hosted its first Fishbowl, a business pitch event where students have just 90 seconds to share their business idea to an audience, who in turn has 90 seconds to offer feedback on the pitch. It may sound like a lot of pressure, but the goal of the event was to offer a supportive space to share ideas, get feedback and network after all the pitches. Our Wildcats crushed it!
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3. Students Produced RI Monthly’s TECH 10 Awards Video
After last year’s successful DEE with RI Monthly, JWU students once again had the opportunity to work with the organization to produce a video for their annual Tech 10 Awards. The awards program recognizes technology trailblazers in Rhode Island, and the project required students to interview the 10 winners and develop a video that would be shown at the award ceremony.
A team of six Media & Communication students and one Sports, Entertainment, Event — Mangement (SEEM) student collaborated on the project, taking on specific roles to plan and execute the video.
- Miranda Hasani ’25, Head Producer
- Kelsey Williston ’25, Co-Producer and Director of Interviews
- Darlene Gonzalez ’25, Director of B-Roll and Co-Editor
- Marnie Scholten ’25, Sound Operator, Editor and behind-the-scenes video filming
- Abril Sanchez ’26, Quality Control, Camera Operator, Editor and behind-the-scenes video filming
- Aiden Parker ’25, Camera Operator and Co-Editor
- Aidan Meacham ’27, Sound Operator
“Even though my major is SEEM, my field has a lot of intersectional pathways with media and communication, and I always found an interest in producing media and learning as much as I possibly can,” says Miranda Hasani ’25. Her role as head producer included overseeing the team, scheduling filming times and locations, corresponding with project partners and more.
“I have served in a project manager type of role in multiple DEEs and have come to love leading people,” she shared. “I think that through these experiences I’ve discovered that I am someone who wants something and goes for it. I make the best out of it and continuously try to improve my skill sets.”
The DEE culminated with the team presenting their video to the client, RI Monthly’s associate publisher Kieran Keating, to get any feedback before finalizing and delivering the video. The client was very pleased with the final product, and the video was shown at the Tech 10 Awards ceremony on December 16, 2024. Back to top
4. SEEM Students Showcased Hospitality Industry for Prospective Students
Last fall, Charlotte SEEM students in Associate Professor Sean Baldwin’s Advanced Event Production course planned and executed the annual Hospitality Industry Awareness Forum, an event that welcomes local high school students to JWU to learn more about the hospitality industry. More than 100 students from 10 different high schools attended the event, which included a keynote speaker, a panel discussion, lunch and a career exhibit featuring local companies in the industry.
The event took a lot of work and planning for the SEEM students, which included securing a keynote speaker and panelists, coordinating with vendors and day-of event management. But for one student, this event was also a full circle moment. “I attended this event as a high school student last year,” said Chris Tinsley ’28, who is now a first-year JWU student in the SEEM program. “Attending this event was an eye-opener for me to see what Johnson & Wales was truly about in the SEEM industry and what potential I can have coming to this school.”
Chris was excited to be a part of the very event that brought him to JWU. “Attending the event as an event planner was a really good experience for me to start getting my feet wet in the industry,” he said. “It was exciting to see how in sync we all had to work together to make sure everything ran as smoothly as possible and to improvise and adjust when needed.”
The team succeeded in putting on a great event that will hopefully encourage high school students to pursue careers in hospitality and get their start at JWU (just like Chris!). Back to top
5. Culinary and Animal Science Students Teamed up with the “Coop-a-Cabana"
The Coop-a-Cabana, a chicken coop that is home to 19 hens, officially opened during Homecoming & Family Weekend at the Providence Campus.The idea of getting a chicken coop on campus was born from a desire to not only have farm fresh eggs available on campus, but to also fuel collaboration across majors and colleges.
College of Food Innovation & Technology (CFIT) Chefs Russ Zito and Kristoph Bruehwiler have long wanted to source fresh eggs for their baking and culinary students, and they also saw an opportunity to work with the College of Arts & Science’s Animal Science program. When they approached the program’s chair, Jackie Bowser, D.V.M., about the idea her answer was immediate: “YES, YES, YES!”
“Having a coop on campus allows us to continue teaching students the ‘farm to fork’ movement, how to care for animals and how to go out and do these things in the community,” Bowser said at the ribbon-cutting ceremony for the Coop-a-Cabana. “Animal Science students will figure out what types of diets can change the quality of the eggs and the CFIT students will get to see how the quality impacts the final product of what they’re making.”
Students from each college also serve on chicken care teams tasked with daily care, feeding, egg collection and health checks for the hens. However, everyone on campus can stop by to visit the chickens and check out the Coop-a-Cabana! Back to top
6. Students Earned Bylines in The Boston Globe
Media & Communication Associate Professor Megan Stoessell spearheaded a DEE with The Boston Globe, allowing students to partner with the media company’s Providence bureau to pitch story ideas and each have two stories published on the Globe’s website.
Meet Professor Stoessell and hear what she has to say about the DEE.
“I have written for The Boston Globe for a decade – this is me leveraging my connections and resources to pay it forward,” Stoessel said. “People helped me along the way, and now I’m using my connections and experience to give students a leg up and open a door.” This DEE is continuing into the spring semester, but you can check out some of the stories our students have already published.
- Molly Harris ’25 wrote a profile on Bun Buds, a new restaurant venture owned by recent JWU alum Jacob Weiss ’24. She also interviewed the owners of The Nitro Bar, a popular coffee spot for JWU students.
- Jada Pina '25 highlighted Crafty Beings, a local arts-and-crafts studio that offers a welcoming space for self-expression, as well as Brasa & Chifa, a new Providence restaurant that is changing the way locals think about fast food.
- Claire Erlandson '25 profiled Goat Island Beverage Co., a Rhode Island beverage company that recently launched new ready-to-drink Agave Margarita. She also interviewed R.I. chef Eli Dunn about his café, Folklore Provisions.
- Emily DeRoehn '25 interviewed the captain of the Rhode Island Rogues, the state's premiere soccer club that Emily also plays for. Then she highlighted Irregardless, a Southern-style breakfast spot with unbeatable biscuits.
- Heather Weer '25 highlighted Beaglepuss, a local brewery making non-alcoholic craft beer. She also interviewed JWU alum Joshua Riazi '06 on his new Culinary Hub of Providence (CHOP) - now open for dinner service inside the Providence Public Library.
- Erika Spitznagel '24 interviewed local coffee shop entrepreneur Andreea Marin, who owns three Kaffeology shops in R.I. She also featured JWU-trained chef Taylor Pelton, a traveling private chef.
- Chloe Landry '25 put a spotlight on Shri, a local yoga and art studio and food pantry dedicated to helping people with disabilities, as well as an art newsletter penned by a RISD grad who aspires to capture the artistic vibe of Providence.
- Jason Simon ’25 shared insight into the world of occupational therapy and the work of Francesca Corsinetti ’24, an alum of JWU’s Occupational Therapy Doctorate program. He also interviewed JWU's own Lonnie Morris, the head coach of the Men's Wrestling team.
Back to top
7. Hospitality Students Go Behind-the-Scenes at Newport Marriott Hotel
An impressive 71 Hospitality students from the Providence Campus traveled to nearby Newport for an in-depth tour of the Newport Marriott Hotel. The trip offered students the ability to customize the experience by choosing an area of interest: Food & Beverage, Rooms/Housekeeping, or Banquets and Events. The full group attended an info session before splitting into their interest groups for behind-the-scenes tours. They also enjoyed a delicious lunch and networking time with Marriott employees, who shared a presentation on internship and post-graduate opportunities for the students.
Check out what the trip was like through the eyes of Hospitality student Emma Krushinski ’25.
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8. Cooking Asia Teamed up with Lee Kum Kee
Lee Kum Kee, a food company known for their wide range of Chinese and Asian sauces, teamed up with JWU and Cooking Asia, a student club dedicated to celebrating Asian culture and cuisine, for a recipe contest.
Contestants were tasked with creating a New American appetizer or entrée recipe that uses at least two Lee Kum Kee products, which were provided by the company. The recipe submissions were judged by two Lee Kum Kee corporate chefs and a marketing executive. The first-place recipe received a $5,000 cash prize; second place received $3,000 and third place received $1,500.
First Place: Vanessa Mello’s Okonomiyaki Waffles with Korean Fried Chicken
Vanessa Mello ’25 won the first-place prize with a classic chicken and waffle dish that combined savory and diverse sauces. She made crispy Okonomiyaki sweet potato waffles filled with bacon, shrimp and Lee Kum Kee’s Chiu Chow Style Chili Crisp Oil. They were topped with an Okonomiyaki sauce made from Lee Kum Kee’s Hoisin Sauce and Oyster Flavored Sauce. The waffles were paired with Lee Kum Kee Gluten-Free Soy Sauce-infused Koren Fried Chicken.
Second Place: Avery Garmon’s Chili Garlic Sweet Potato Soup
Avery Garmon ’26 took sweet potato soup to the next level with Lee Kum Kee Chili Garlic Sauce and roasted beets infused with Lee Kum Kee Pure Sesame Oil and Gluten-Free Soy Sauce. She paired the soup with some crispy cornbread croutons baked with the brand’s Hoisin Sauce and drizzled with Chiu Chose Style Chili Crisp Oil.
Third Place: Alec Sanderson’s Charred Spanish Mackerel with Chili and Dashi Cream Sauce
Alec Sanderson ’26 designed an exciting dish of grilled Mackerel coated in Lee Kum Kee Gluten-Free Soy Sauce, served over a creamy chili and dashi sauce made with the brand’s Chiu Chow Style Chili Crisp Oil. He topped the dish with black puffed rice, crispy red kale and tangy pickled green onions made from Lee Kum Kee Rice Vinegar. Back to top
9. Occupational Therapy Students Hit the Court for Adaptive Sports Programming Lab
In November, Doctor of Physical Therapy (DPT) Associate Director Justin Laferrier, PT, Ph.D., Assistant Professor Tania Rosa, OTD, and Occupational Therapy lab manager Rich Borges taught a course focusing on adaptive basketball. Students took to the basketball court in the Wildcat Center in adaptive basketball wheelchairs to gain first-hand experience.
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In addition to this lab, Laferrier participated in another adaptive sport clinic during the fall semester. “I assisted with a Wheelchair Football clinic run by New England Adaptive Sports, [a program] I have been working with for the past three years," Laferrier said. "There is a new National Wheelchair Football League and our team is sponsored by the Patriots."
His work with the clinic is just one of the many ways Laferrier remains active in the field while teaching at JWU – he also still sees physical therapy patients and writes scholarly work for peer publications.
The DPT program will welcome its first cohort in June, and the program’s directors hope to get those students involved in adaptive sport labs and activities like this as well. Back to top
10. Nursing Students Volunteered with Rhode Island Oral Health Foundation
JWU Providence Nursing students volunteered at the Rhode Island Mission of Mercy’s free two-day dental clinic event to provide crucial services for the uninsured, underinsured and those who struggle to access dental care. The Rhode Island Oral Health Foundation supports the annual event and relies on the dedication of over 500 volunteers, including dentists, dental hygienists, dental assistants and medical professionals.
The Nursing program’s clinical coordinator, Michelle Bull, DNP, RN, CNL, helped facilitate the collaboration and joined the students at the event to volunteer.
“Despite the unexpected shortage of volunteers due to weather, our students stepped up and provided the bulk of the medical triage support - their dedication and commitment were truly inspiring,” Bull shared. “In total, we had about 25 medical volunteers this weekend, 17 of whom were JWU ABSN nursing students. As one of the registered nurses at the event, I was also asked to stand up as the medical director of the triage area.”
This year, the event saw a record number of more than 600 patients. Most of the patients waited all night long in lines outside to be seen. “This significant turnout underscores the crucial need for such events in our community,” Bull said. “The RI Oral Health Foundation directors expressed extreme gratitude for our service and noted that JWU's presence was instrumental in making the event a success.” Back to top
11. Entrepreneurship and Design Students Collaborated on a Business Pitch for New York Company
Last fall, Entrepreneurship students in the Pitching and Planning New Ventures course teamed up with the Graphic Design program’s intensive Design Team course to assist Harlem Baking Company with their pitch to investors to help grow their start-up business.
The exciting cross collaboration between programs was led by Jeff Binczyk DBA '23, the director of JWU’s Entrepreneurship Center, and Associate Professor Deanna Marzocchi. Binczyk’s students were tasked with helping the New York-based, artisan dessert company develop their pitch presentation, while Marzocchi’s students focused on making packaging, logo, website and other collateral material design recommendations.
Executives from Harlem Baking Company visited JWU to talk with students to share how they hoped to scale their business, which specializes in creating to-go desserts in reusable glass jars. The following week, students travelled to NYC for a behind-the-scenes tour of the company’s production kitchen (which included a lot of taste-testing!). Watch the recap of the trip:
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Seeing the company in action was inspiring and helpful for the students. "We watched their whole process from almost start to finish and saw them in their home environment,” said Julia Tyras ’25, a Graphic Design student on the team. “We got a peek into what makes them who they are.”
“It made me realize how much goes into making just one little jarred dessert,” she continued. “As a designer, I have to realize it’s about more than the packaging and the design — it’s the story behind it and the people behind it, so their personality has to shine through.”
Students put together their recommendations and pitch presentation for Harlem Baking Company, who will use the materials for their investor pitches this year. Back to top
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