For the Love of Chocolate Scholarship Application

Transcription

1 APPLICANT INFORMATION Name: Date of Birth: Phone: Date: Current Address: City: State: ZIP Code: Current Employer: Semester applying for: EMPLOYMENT INFORMATION Employer Address: How Long? Phone: Fax: City: State: ZIP Code: Position: Hourly Salary (check one) Annual Income: EDUCATIONAL BACKGROUND AND PASTRY RELATED EDUCATION OR WORK EXPERIENCE Last year of education: Pastry education/experience (if any): Culinary education/experience (if any): If you are already working in the culinary field, please list any special achievements or honors and attach all documentation WORK TO LEARN PROGRAM Applicant must agree to work or volunteer a minimum of 40 hours in a foodservice establishment prior to or during the semester, and their work must be documented by a direct supervisor. List already completed work. Employer and Supervisor: Phone: Fax: Employment Dates: City: State: ZIP Code: Position: Hourly Salary (check one) Supervisor: Rev. 01/15 Page 1 of 7

2 VOLUNTEER EXPERIENCE For the Love of Chocolate Please list any organizations or charities you have volunteered for, or are a member of, when, and for how long: Organization/Charity name: When: Duration: LIST TWO REFERENCES AND ATTACH TWO LETTERS OF RECOMMENDATION Name Address Phone Financial Aid applied for: *FINANCIAL INFORMATION Loans applied for: Special circumstances: SIGNATURES I authorize the verification of the information provided on this form. I have received a copy of this application. The deadlines for scholarship applications are May 1 st, June 1 st and October 1 st. All information submitted must be typed in Arial size 10 font. Signature of Applicant: Signature of Admission Director: Date: Date: *Please include a copy of your last year s tax returns with this application. Rev. 01/15 Page 2 of 7

3 ESSAY QUESTIONS Please complete the essay questions. The essay questions must be typed in Arial size 10 font. 1. What are your goals for attaining a degree in the pastry arts? 2. What aptitudes and interests do you possess that will insure you succeed as a pastry professional? 3. What steps have you taken already to prepare for a career as a pastry or food service professional? Rev. 01/15 Page 3 of 7

4 4. Have you performed any volunteer service? If so, on whose behalf (e.g., a civic or charitable organization, an individual, a cause)? In brief, what did you learn from volunteering? 5. Keeping in mind that scholarships are typically awarded in modest amounts, how do you intend to finance your education? Detail what you have done to accomplish this beyond completing a FAFSA application. 6. Who, if anyone, depends on your income? Rev. 01/15 Page 4 of 7

5 7. Do you have dependents? If yes, how many and what age(s)? 8. Provide a personal financial budget plan for the 12 months starting from the time you start your FPS program. See attached pages as examples. Rev. 01/15 Page 5 of 7

6 SAMPLE INCOME INCOME Job #1 Hourly Wage $ Number of Hours per Week Gross Weekly Pay $ Net Weekly Pay* $ Job #1 Hourly Wage $ Number of Hours per Week Gross Weekly Pay $ Net Weekly Pay* $ Total Net Weekly Income $ Total Net Monthly Income $ 1, *Calculated for Illinois hourly employee claiming Single status with one exemption Rev. 01/15 Page 6 of 7

7 SAMPLE EXPENSES Rent or Mortgage & Property Taxes $ - Insurance - Homeowners or Renters $ - Natural Gas or Oil (Heat) $ - Electricity $ - Water and Sewer $ - Phone-Land Line $ - Phone-Cellular $ - Internet $ - Cable/Satellite TV $ - Food-Groceries $ - Food-Dining Out $ - Child Care or Babysitting $ - Medical/Dental Insurance $ - Medical Copays/Out-of-pocket Expense $ - Prescription Medications $ - Gym Membership or Fitness Classes $ - Auto Payment $ - Gas-Auto $ - Auto Maintenance $ - Public Transportation Expense $ - Loan Payment-Student Loans $ - Loan Payment-Credit Cards $ - Hobbies $ - Subscriptions $ - Pet Food $ - Pet Grooming $ - Pet Veterinarian Expense $ - Grooming (Hair, Make-up, Etc.) $ - Charitable Donations $ - Savings $ - Other: $ - Other: $ - Other: $ - Total Monthly Expenses $ - Monthly Surplus or Deficit $ 1, Rev. 01/15 Page 7 of 7