Monday April 11, 2016

Summer Programs

The University of Dayton will offer two new summer programs in business and sustainability for high school students to earn college credit and experience hands-on learning.

Entrepreneurship 101 and Summer Sustainability: Food Systems add to engineering camps and summer advancement opportunities already available to rising juniors and seniors.

“These programs are wonderful opportunities for young people to get a jump on their college careers,” said Rob Durkle, associate vice president of enrollment management. “The new entrepreneurship and sustainability programs will immerse students in ideas and experiences typically not available at the high school level.”

Entrepreneurship 101 is offered through the School of Business Administration, which has been ranked a top-25 school for Entrepreneurship Studies by The Princeton Review for 10 consecutive years.

The two-week program, set for July 18-29, will expose students in the Dayton region to local entrepreneurs and give them experience creating a business idea and making a successful pitch. They’ll have the chance to win an iPad Pro, iPad Air or iPod Touch through the summer elevator pitch competition. They will also learn the creative process of creating ideas and the Lean Canvas Model.

“Not only will they get exposure to our nationally ranked program, they will build their basic understanding of entrepreneurship while earning course credit,” said Vincent Lewis, director of the Crotty Center for Entrepreneurial Leadership.

The cost of the program is $1,500 and students will earn three college credits in the entrepreneurship program. The program is also available to rising college freshmen. For more information, contact Lewis at vlewis1@udayton.edu.

Summer Sustainability: Food System is a one-week program, set for July 17-22, through which students will study and live on campus. It is connected to the Hanley Sustainability Institute, which was created to establish the University of Dayton as a national leader for innovation in sustainability education.

“High school students will learn about the complexities of our current food system and will have opportunities to participate in local food initiatives in Dayton,” said assistant professor Diana Cuy Castellanos, a registered dietician.

The cost is $700 and students will earn one college credit as they investigate food sustainability, availability, scarcity and justice issues. For more information, contact Katie Schoenenberger at kschoenenberger1@udayton.edu.

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