Learning Resources

Abstract: The demand for graduates and technicians in the academic fields of science, technology, engineering, and mathematics (STEM) is influencing the design of specialized educational facilities in community colleges. Community colleges are increasingly aligning their academic programs to the specific economic development priorities and projected demand for skilled labor in the geographic regions they serve. It is expected that partnerships with local industry will increasingly shape curriculum development and facilities design. This trend is rapidly developing in California, where community colleges are incorporating sophisticated simulation laboratories, makerspaces, and innovation centers outfitted with advanced infrastructure and equipment, along with spaces that support the full spectrum of competencies required for graduates to succeed in the STEM labor market.

Abstract: This article applies the three stages of change (mobilization, implementation, and institutionalization) to the academic curricular process change that occurred during the 2014–2015 academic year at the Indiana University of Pennsylvania. Reflecting on the manner in which this major initiative was conceptualized and executed has revealed an inadvertent yet seamless application of Curry’s (1992) organizational change model. Throughout each stage of this organizational change, some inherent principles were maintained while balancing the required condensed timeline for completion. These principles included consistent and transparent consultation with many branches of the university community and revision of proposed processes based on feedback from community members. The goal of the authors in sharing the change process at IUP is to provide potential insights for others on recognizing a need for organizational process revision. The authors highlight the actions taken at IUP, offer recommendations, and identify potential hazards to institutions contemplating organizational change.

Abstract: Today we find our institutions barraged by the forces of change, and dutifully we respond. Over time, however, we end up molding our institutions to these forces to our own peril, and now U.S. higher education is on the ropes, so to speak. We believe education leaders should take hold of our destinies and shape our industry not by the forces of lackluster government policy, self-serving press and media, and for-profit mega corporations, but to serve true learning and personal growth. There are many tools we can use to lead change. This article introduces the concept of Positive Turbulence, an intentional, disruptive approach for positive change, to the education industry.

Abstract: In an era of heightened accreditation expectations, declining resources, and increasing competition, tools such as integrated planning and budgeting, evidence-based decision-making (EBDM) processes, an overarching continuous quality improvement (CQI) framework, and up-to-date technology solutions for managing planning processes are no longer optional. While Mesa Community College (MCC) has a long history of planning, the integration of planning and budgeting was limited and our planning system was outdated (as in beyond end-of-life outdated). Additionally, planning and budgeting processes lacked EBDM practices and an overarching CQI framework. MCC’s Strategic Planning Committee set about remedying all of these issues and did so within the span of a year.

Abstract: We live at a time when increasing numbers of Americans consume food prepared away from home. This trend, along with poor dietary choices and lack of access to healthy, sustainably sourced food, contributes to a reduced quality of life and the onset of preventable disease.
The Culinary Arts and Sustainable Food Systems curriculum recently approved by the Kalamazoo Valley Community College trustees reflects the college’s belief that best practices in urban agriculture, the latest developments in culinary and food production research and technology, and the transformative power of education will improve the health and well-being of our citizens and help sustain our communities. The college believes that culinary and food professionals can serve as positive change agents in society.

Abstract: Strategic partnerships are a smart fiscal and educational move for higher education institutions. Many of the nation’s community colleges have long explored symbiotic arrangements that benefit student, community, and school. This article examines three schools’ interactions with their host communities and explores how partnerships help deliver on their role as a true community amenity—from providing their students with state-of-the-art learning environments and working with industry leaders to enhance curricula to reaching a geographically disadvantaged demographic of potential students. Partnership opportunities are broad and plentiful and are often only limited by an institution’s imagination.