Get Asla 2008 Awards Entry Form

Filling out the ASLA 2008 Awards Entry Form is a vital step for professionals and students seeking recognition in landscape architecture. This guide provides clear, step-by-step instructions to help you successfully complete the form online.

Follow the steps to complete your online awards entry form

1. Click the ‘Get Form’ button to access the ASLA 2008 AWARDS ENTRY FORM. This will open the form in your browser, ready for you to begin filling it out.
2. Complete the Official Entrant section by selecting one of the provided categories: ASLA Member, FASLA, Associate ASLA, International ASLA, Student ASLA, Student Affiliate ASLA, or Non-member. Ensure you are truthful in your selection.
3. In the Awards Entry Fees section, indicate the appropriate fee amount based on your status as a professional or student, and whether you are a member or non-member. Review the costs carefully to ensure accuracy.
4. If you are a student official entrant, attach proof of registration as a student, such as a current student identification card. For team submissions, include a list of all team members on the entry form.
5. Fill out the Payment Information section. Choose your payment method: check or credit card. If using a credit card, ensure to provide the card number, expiration date, and print your name as it appears on the card.
6. Complete the additional contact details, including your firm, school, or agency name, address, and telephone/fax. This information is crucial for the ASLA to contact you regarding your entry.
7. Indicate your agreement to the terms by signing the form, which is necessary to validate your submission. Review all the entered information for accuracy before proceeding.
8. Once you have completed the form, save any changes made. You may then download, print, or share the form as necessary to ensure your application is submitted correctly prior to the deadlines.

Complete your ASLA 2008 awards entry form online today to ensure your eligibility for this prestigious recognition.