Learning Resources

Nearly half of all college students today avoid at least one food allergen, according to a report listed in our Spring 2020 issue of Trends in Higher Education. As the number of students with disclosed food allergies continues to rise, allergen-free dining has become a key consideration in creating a healthy and inclusive campus—as well as in recruitment and retention efforts. Recently, Michigan State University opened an allergen-free dining hall on its campus called Thrive. We caught up with Gina Keilen, Registered Dietitian, Culinary Services, at Michigan State to learn more about the planning process and how her team’s efforts are positively impacting the campus community.

List of assumptions to guide the operational planning exercise.

Website for the institution's academic master planning process, offering information about purpose, process, and timeline.

Worksheet for action planning at the department/unit level.

The institution used the framework of the AACC Completion Agenda to develop and align its College Completion Indicators to its mission. These measures address its core categories of institutional effectiveness.

The college’s 2006–2016 strategic plan. Highlights include a progress scorecard for each year and a matrix to guide cost savings through process and technology efficiencies.

Worksheet for performing academic program review.