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 presents an approach for the preparation of a feasible master plan for a proposed polytechnic. It identifies and discusses key steps common to all methods used in the preparation of an institutional master plan. The object is to provide pertinent information to guide the preparation of a master plan that ensures a successful implementation and fulfillment of the institution’s objectives. It was concluded that the adoption and implementation of an appropriate master plan for a named polytechnic greatly facilitates the realization of the institution’s vision and mission.

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(MCC) has a long history of planning, the integration of planning and budgeting was limited and our planning system was outdated (as in beyond end-of-life outdated).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.