Learning Resources

Abstract: Do you have facility needs, like the need for more/improved space for instruction or infrastructure upgrades? Is it time to address deferred maintenance issues? Do you have reservations about venturing into unfamiliar territory? You’ll have to wrestle with some vexing matters—plan alternatives, big budgets, illusive funding sources, and an uninformed public.
Your concerns are valid. With a rich background as architectural firm principal and later as a community college project manager, the author has been through the drill. This article’s thoughtful advice details a project’s first phases—from initial concepts to developed projects with funding. It will head you toward success by helping to avoid the pitfalls.

Abstract: In times of rapid economic and technological change, how can schools continue to provide relevant educations? At leading universities in Mexico and Singapore, bold shifts in pedagogy and planning are reimagining the very core of the college experience. Their approach is simple but revolutionary—emphasize learning techniques more than industry-specific knowledge; celebrate spaces and curricula that bring people together to accomplish shared goals; and cultivate opportunities for students to positively impact their community. Through inventing the 21st-century campus, these universities are creating students who are curious, well-rounded, and ready for tomorrow—where the only certainty is change.

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: Succeeding at integrated planning at colleges and universities is a challenge. Many planning models do not work in higher education because they are not designed for higher education. Planning processes designed for corporations or non-profits do not account for the complex environment of higher education nor its unique challenges.

Many institutions struggle to leverage planning into lasting change because they create plans in a vacuum. They do not grasp the institution’s strategic issues or create a sound value proposition. They are not prepared for good planning.

To provide guidance on where to prioritize efforts, SCUP partnered with the Baker Strategy Group in 2015 to conduct a study with more than 2,200 leaders who plan at colleges and universities, and ran quantitative analysis on their responses. Several themes emerged around planning challenges and how to respond, which are explored in this report.