Learning Resources

Now more than ever, effective leaders must be in place to position SCUP for its place in our new world. It is our pleasure to announce the SCUP community’s election of two new members and one returning member to the SCUP Board of Directors. They were elected by the association’s membership for a three-year term starting in July 2020.

Interview with Dr. Joel Domingo, Associate Professor and Chair, Research Institute, City University of Seattle (formerly Academic Program Director/Associate Professor of the online Ed.D. in Leadership Program).

The word “pandemic” changed everything causing significant disruption in our day-to-day living and expectations. In this unprecedented time, it is even more important than ever that we keep our connections alive as we support one another and help higher education develop the solutions that will ensure our students and institutions continue to thrive. As part of the SCUP community, there are a number of virtual tools at your disposal to use to stay connected.

We are a community where planning comes together, and I know that our professional work and connections create relationships that transcend the plan. We have heard many of you are leading crisis management activities on campuses. Then there are the thousands of you supporting the institutions, having tough conversations in an effort to partner on what’s next. It’s remarkable to see how a crisis activates the best of humanity and reminds us of the power of the SCUP community. Crisis brings questions and the need to connect with a supportive community. We have two tools at your disposal to connect with SCUP members.

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.

Interview with Colleen Carmean, former associate vice chancellor for academic innovation, University of Washington-Tacoma, about effectively using data to improve teaching, learning and business operations.

Where does the SCUP community come together to “join the band?”

Learn what's happening in the SCUP Mid-Atlantic Region.