Learning Resources

Abstract: Colleges and universities are increasingly planning interdisciplinary, inter-college STEM facilities and need tools to address the special challenges that arise when dealing with a diverse set of users. This article discusses the importance of articulating a STEM vision as a means to prioritize building program components while maintaining project goals. It describes effective strategies for organizing diverse user groups, anticipating potentially challenging group dynamics, in a programming process that yields consensus about common goals and shared resources. It discusses layout strategies that support the mission of the building and an approach to STEM building governance that is independent of a particular college or department. The University of Mississippi is used as a case study.

Abstract: Wellness—including mental health counseling, medical care, fitness and recreation, and other services—is now recognized as a crucial service for higher education institutions to provide to their students. This article discusses current trends in wellness centers at U.S. colleges and universities and challenges the reader to consider questions such as how campuses will meet increasing demands for mental health counseling. We describe how institutions are establishing best practices and building state-of-the-art facilities to serve the needs of the person as a whole. In preparation for renovation or new construction, we recommend that higher education professionals and architects implement a data-driven process to determine how best to serve the student population.

Abstract: How can buildings be both flexible and concrete? It’s a contradiction in terms and a huge challenge facing university planners and facility managers as they try to keep up with rapid changes in technology, curriculum, teaching techniques, and student demographics. This article explores some of these trends in education and how construction techniques are evolving to meet the need for reconfigurable spaces.

Abstract: Makerspaces designed for collaborative learning are appearing on campuses throughout the United States, including at Drexel University. These spaces succeed because they permit students to collaborate, observe, and learn from professors and peers. Unique to the Drexel project is the intermingling of engineering undergraduates, graduate students, post-docs, faculty, and commercial interests in one facility with laboratories, machine-shop equipment, and informal study areas. Facilities that give students great visibility into nearby research, contain areas where they can take breaks without leaving the building, and lend themselves to informal encounters with peers, faculty, and others result in better academic experiences for undergraduates.

Abstract: Transdisciplinary learning is the next frontier in higher education. Our innovation economy is applying tremendous pressure on all types of organizations to innovate and re-innovate at increasing speed. Transdisciplinarity requires us to engage and co-depend on others to co-identify humanity’s challenges and co-investigate and co-implement solutions in integrated and collaborative processes. To adapt and succeed, higher education needs to shift to a transdisciplinary mind-set model of learning in new environments. The Transdisciplinary Atelier is a concept for understanding space as a facilitator of disciplinary integration that can be used by all universities and colleges whether in new or existing buildings.

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: The College of DuPage (COD) is a two-year community college located in Glen Ellyn, Illinois. COD leaders and administrators believe that the whole team’s understanding of the “why” behind the planning and design process is vital to ensuring the achievement of a higher-quality “what” after construction. Employing an integrated project team approach by adding a construction management group to the design and facilities team, COD completed $550 million in capital projects from 2001 to 2014. The final element of COD’s most recent master plan was the development of a prototype renovation for its four satellite campuses. The goal of the prototype was to elevate the classroom experience to state-of-the-art instructional and educational standards, improve the energy performance of the facilities, and offer the same services provided at the main campus. The overarching challenge was for the planners, facilities staff, and construction managers to work together to fit a large campus educational program into a single-building prototype.