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The College of Liberal Arts newsletter is published by the college for its alumni, faculty, staff, students, and friends.


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Feb 21, 2017
Wright State’s Musical Theatre Initiative and Human Race Theatre will sponsor the master class on Feb. 24.
Feb 20, 2017
French professor, Kirsten Halling and Spanish senior lecturer, Dorothy Alvarez wrote an article: "Franco-Hispanic Cooperation: Synergy in Multiple Language Departments.” that was accepted and appeared in the latest ADFL Bulletin.  Scroll down, and you’ll see “Franco-Hispanic Cooperation: Synergy in Multiple Language Departments.” Click on the pdf and enjoy a great and informative read!   LINK to the article     
Feb 20, 2017
Senior art major Bethany Faile uses photography and painting to interpret the world around her.
Feb 17, 2017
The School of Public and International Affairs includes programs from the Departments of Political Science and Urban Affairs and Geography.
Feb 15, 2017
Hannah Beachler '05 will discuss her work as a production designer following a screening of “Moonlight" on Feb. 19 at The Neon in downtown Dayton.
Feb 14, 2017
The Wright State Dance program will host residencies with Clifford Williams and Dwight Rhoden of the Complexions Contemporary Ballet Company during the spring semester.
Feb 13, 2017
The University Symphony Orchestra and Chamber Orchestra will present the 42nd annual Concerto-Aria Night concert on Feb. 21 at 8 p.m. in Schuster Hall.
Feb 9, 2017
Cheryl Schrader, one of three finalists for the Wright State president’s job, met with students, faculty, staff, administrators and community leaders at the Dayton and Lake campuses Feb 7-9.
Feb 8, 2017
Wright State will offer summer program to teach English to international high school students and give them a U.S. college experience.
Feb 8, 2017
 The Chinese Club had a great turn out of Chinese and American students at this year's Dumpling Party on Friday, February 3rd, 2017. We celebrated the spring festival and the beginning of the lunar new year, by making vegetarian and beef dumplings, a traditional new year's food. The process took over two hours, from mixing the filling, to wrapping the dumplings and frying the finished product. We made over 400 dumplings and everyone left happy and full!

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