On-Campus Interviews offer students a chance to conveniently interview for professional positions on campus. Employers travel to our campus for the specific purpose of interviewing preselected students for currently open positions. This is a great opportunity to interview with employers specifically interested in UMBC students and offers the advantage of a smaller applicant pool. Interviews take place during the fall and spring. The logistics (viewing positions, applying, signing up for interview time slots, etc.) are all handled via UMBCworks.
Don't miss out on employers coming to UMBC to recruit YOU this fall! The following is a list of employers coming to conduct on-campus interviews with application deadlines in the next month.
** AOL/Advertising.com
Interviewing on 12/5/12 (Deadline to apply via UMBCworks: 11/25/12)
Position: Automation QA Engineer, Associate Application Technical Support Engineer
Majors: IS, CMSC,
**Sherwin-Williams
Interviewing on 12/7/12 (Deadline to apply via UMBCworks: 11/23/12)
Position: Management/Leadership Training Program
Majors: All Majors
A full list of On-Campus Interviews scheduled is available on our website calendar and on UMBCworks, please check regularly for any updates or changes that may occur.
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Page edited by Andrea Mocko
Faculty and Staff phone support is available Mondays to Fridays from 8 a.m. - 5 p.m. |
Monday - Wednesday |
8:00 a.m. - 10:00 p.m |
Thursday - Friday |
8:00 a.m. - 6:00 p.m. |
Saturday |
CLOSED |
Sunday |
12:00 noon - 8:00 p.m. |
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By: Krista
What did Food Network’s Guy Fieri do to get on the bad side of the New York Times?
Based on the 0 out of 4 stars his Times Square eatery received in a recent review, perhaps he had earlier replaced food critic Pete Wells’ shampoo with a bottle of Nair.
The scathing review can only be further described as painfully melodramatic yet strangely gratifying. It slams Guy’s American Kitchen & Bar through 50 rhetorical questions about the food and service. Wells even goes so far as to ask the following:
Is the entire restaurant a very expensive piece of conceptual art? Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane?
The article has since gone viral, prompting some to applaud Wells’ brutal honesty and others to criticize his perceived elitism. In response to his own critics, Wells says
If wanting nachos and fries that taste good and don’t make you want to avert your eyes makes you an elitist, then I guess I am.”
Guess we’ll just have to wait and see if the review will deter restaurant-goers or simply make Fieri’s greasy grill house even more of a tourist attraction. In the meantime, you can go here to check out the best of the worst reviews NYT has ever printed.
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