Learning Resources

Abstract: Beginning with the 2016–2017 academic year, Rosemont College took the bold step of reducing its tuition by 43 percent in an initiative termed “Our Tuition Promise.” The initial announcement generated national news coverage and resulted in a significant increase in applications.
Rosemont made this shift because it believed it was the right thing to do and was in keeping with the college’s mission and values. The process from start to finish was the result of a year of research and careful planning. While the headlines were big and up-front with the basic details, here is a behind-the-scenes look at how Rosemont College reset its tuition.

Abstract: Establishing the need for both academic program and facilities expansion is key to the success of any long-range planning process. Analyzing return on investment (ROI) is a beneficial yet underutilized metric to use in validating those needs. In a time when public funding is decreasing, it is advantageous to develop capital improvement plans that demonstrate how to achieve maximum financial benefits from the investment in major construction and renovation projects. This article demonstrates how a comprehensive master facilities planning process at Central Piedmont Community College in Charlotte, NC, will help persuade county officials to support a $687 million capital campaign resulting in a positive ROI to students, the institution, and the community.

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.