Learning Resources

Abstract: Leers Weinzapfel Associates recently talked with campus planners and facilities directors nationwide about the big issues driving campus planning. Rapidly evolving pedagogies are demanding radical rethinking of effective teaching and learning spaces. Better use and optimal configuration of these venues is key as the stereotypical “sage on the stage” mode of instruction rapidly expands through a wide range of interactive, hands-on, and socially enhanced settings. Several examples of the firm’s work—the University of Massachusetts Amherst John W. Olver Design Building, the University of Arkansas (Fayetteville) Stadium Drive Residence Hall, and the Wentworth Institute of Technology (Boston) Multipurpose Academic Building—substantiate these findings in practice.

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: 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.

Abstract: The community colleges in the State University of New York system leveraged “systemness”—the idea that working together can greatly enhance the possibility of positive results—in creating a statewide program to retrain dislocated TAA-eligible workers and returning veterans for high-quality, high-paying jobs in the skilled manufacturing sector. By aligning with the strengths of each college, curricula in areas such as photonics, optics, advanced manufacturing and machining, and semiconductors and mechatronics were created, leading to a diploma or certification and thus to increased probability of hiring. Regional employers and government workforce agencies were also part of the leadership teams, helping to create programming that was specifically focused on the needs of these vital industries.

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.