Clearance Fax Back Form - EPIC - epic cuir uwm 2025

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  1. Click ‘Get Form’ to open the Clearance Fax Back Form in the editor.
  2. Begin by entering the date at the top of the form. This is essential for record-keeping.
  3. Fill in the recipient's details, including Emily Holder's name, title, and contact information as provided.
  4. In the body of the letter, confirm permission for conducting the Youth Risk Behavior Survey at your school by filling in your school's name.
  5. Print and sign your name as Principal in the designated area. Ensure that you also provide a printed version of your name for clarity.
  6. If there is a different contact person, fill in their details along with a contact telephone number and email address.
  7. Finally, ensure all fields are completed accurately before faxing this form back to Scott Davis at (414) 229-3884.

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You can change your meal plan once online or you can change it in person with the UB Card staff at 1Capen. All deadlines associated with meal plan changes can be found in the UB Card Accounts Agreement in the Forms and Documents section of this website.
Dining Plan Change Form Name* Resident Cell Phone* Email* UWM ID##* I would like to change my Dining Plan Selection to the following:* Apply this requested change to the following term(s):* As the contract holder, I authorize University Housing to update the requested changes to my dining plan and PAWS account.
To view or change their current dining plan selection, students should log into My UW Housing, go into their 2024-25 application (select Click here to get started), and then click on Dining Plan.
What is it. Anytime Dining means that a residential dining plan holder can enter any Residential Dining Hall at any time, as many times as they would like, and eat as much as they care to eat.
You are able to make changes to your dining plan selection in My UW Housing for the spring semester between November 20 December 15. After this date, your dining plan selection will be locked in for the spring tuition/housing bill.