News
Clinton Pettus Joins College Board of Trustees
Prominent Quaker Has Extensive Experience in Service and Higher Education
11/03/09
New trustee Clinton Pettus (left) chats with Frank Glazer, vice president for College advancement, following the Board's Advancement Committee meeting.
Wilmington College’s Board of Trustees welcomed its newest member, Clinton Pettus, during its recent annual fall meetings.
Pettus is deputy general secretary for programs of the American Friends Service Committee. President Dan DiBiasio introduced him as a Quaker with a significant background in higher education and service.
“We welcome this talented and accomplished leader to our Board, and look forward to his energy and wise counsel,” he said.
In addition to his previous work as AFSC’s regional director and special assistant to the general secretary for restructuring, Pettus is a former vice president for academic affairs/provost and president at Cheyney University of Pennsylvania.
Also, he was a faculty member and college administrator at Virginia State University, where he served as a department chairperson, academic dean and vice president for administration.
Pettus is a certified trainer of managing conflict in the workplace and completed a management development program at Harvard University.
He holds a Ph.D. in personality psychology from the University of Illinois in Urbana-Champaign, Ill., and is a member of the Pendle Hill Board of Trustees and a former trustee of Wilmington (Del.) Friends School.
He also is a member of the Wilmington (Del.) Monthly Meeting.

In other highlights of the fall Board meeting, the annual audit of the College’s finances for the 2008-09 fiscal year resulted in the institution’s 14th consecutive balanced budget.
Also, it was announced that a special fundraising drive, called Extra-Effort Campaign, is underway and will focus on increasing financial support for student scholarships.
Finally, the College’s AmeriCorps*VISTA staff introduced themselves with descriptions of their individual backgrounds and charge as they work to increase the community’s capacity to produce nutritious food for local consumption.

