Learning Resources

Abstract: The services required to support the strategic work of universities often exist in silos, and this disconnection can impede the advancement of new initiatives. To prepare for a complex new program, a number of analytical processes need to occur—background research, environmental scans, and benchmarking. To develop the initiative, strong facilitation and project management skills are also required. To ensure the initiative’s success, careful space planning and financial planning must exist along with the development of evaluative measures to monitor progress. This article describes how one university combined these services into a single department to more effectively support the strategic work of schools, divisions, and campus-wide programs.

Abstract: As the challenges that students face become increasingly complex and interwoven, student service providers must innovate in order to continue to connect users to their offerings. Moreover, those services must be planned for holistically with an aligned understanding of why, what, where, when, and how they will be delivered. This article draws on brightspot strategy’s work with more than 50 leading universities as an experience design and strategy consultancy as well as best practices from the field to share some of the approaches, tools, and lessons learned in designing services to meet the needs of today’s students.

Abstract: Tri-County Technical College in northwestern South Carolina developed a proactive academic program strategy to determine which programs will be offered in the future, including where, how, and when. The process also evaluates which existing programs will be maintained or grown. Business and industry have long used product strategies to determine what will be delivered to market to best meet consumer needs; similarly, Tri-County created a program strategy to be more responsive in meeting employer and community needs. The approach is necessarily nimble, responding to labor market changes, political interests, governance assessment requirements, and the need for continuous program improvement. Using this proactive approach, academic programming decisions can strategically impact curriculum design, enrollment management, learner support and engagement, student transitions programming, and facilities design. Processes and tools were co-created by faculty and staff and incorporated into their roles, negating the need for initial buy-in. Overall, an effective program strategy improves both student access and success while helping the college be more nimble in meeting emerging labor market needs.

Abstract: Establishing the need for both academic program and facilities expansion is key to the success of any long-range planning process. Analyzing return on investment (ROI) is a beneficial yet underutilized metric to use in validating those needs. In a time when public funding is decreasing, it is advantageous to develop capital improvement plans that demonstrate how to achieve maximum financial benefits from the investment in major construction and renovation projects. This article demonstrates how a comprehensive master facilities planning process at Central Piedmont Community College in Charlotte, NC, will help persuade county officials to support a $687 million capital campaign resulting in a positive ROI to students, the institution, and the community.

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.