Charlene G Callison Fashion Merchandising Scholarship
The Charlene G. Callison Fashion Merchandising Scholarship was established in July 2003 by Dr. Charlene G. Callison and her husband Dr. Larry T. Balsamo. Dr. Callison retired from WIU in the spring of 2004 after 37 years of service in the Department of Dietetics, Fashion Merchandising and Hospitality. When she joined the faculty in 1967 she was one of the youngest members of the faculty in the history of the University. She rose from the rank of instructor in the department to full professor and chair of the department.
Besides teaching hundreds of students over the years, Callison was instrumental in coordinating significant events at WIU, such as former WIU President Ralph Wagoner’s inauguration, Western’s 90th birthday and activities during the University’s Centennial celebration. She created and organized events through her department such as the annual Children’s Shopping Mall in December, and the Occasion to Remember bridal show and numerous special occasion dinners, including etiquette dinners for the WIU and Macomb communities. It was also during her tenure at WIU that she wrote the fashion merchandising curriculum; opened the School Bell Boutique, and oversaw the creation of The Daily Grind Coffee House, a student- run business in BaylissHenninger Halls.
Callison graduated from North Texas State University and Texas Women’s University where she received her Ph.D. She started her professional life as a home economics teacher in the Dallas School system, but soon went to New York City where she worked in the fashion industry before coming to Macomb and WIU.
CRITERIA & ELIGIBILITY:
• Major in Recreation, Park and Tourism Administration with a minor in Hospitality Management.
• Minimum cumulative 3.0 GPA
• Enrolled full time
• Sophomore, Junior, or Senior:
• Must have completed, or be enrolled in HM 200: Food Service Principles and Application
• Must show emphasis in the Hospitality industry through work experience. For example: Extensive work experience through high school and university years, documented research and/or event experience, attendance at the National Restaurant Show and completion or enrollment in RPTA 367 or 467 or RPTA 450 Travel NRA Course.