Learning Resources

Abstract: In underserved communities, higher education can visibly and accessibly integrate into a suite of critical community-based programs. In this session, we will discuss how to successfully plan campus facilities that accommodate place-specific educational content for non-traditional and underrepresented students as well as lifelong learning for community members. Come explore our roadmap for success with an increasingly relevant sector of higher education that addresses marginalized communities.

Abstract: For an integrated planning effort to succeed—particularly in higher education—collective commitment from all of the institutional stakeholders is critical.

To get that collective commitment, you need to do two things: 1) Design your planning process so it leverages your institution’s internal and external cultures, and 2) Involve your critical stakeholder groups in the planning process. Tapping into the stakeholder groups in meaningful ways will increase engagement, transparency, and commitment to the process and the products of integrated planning. Remember, institutional stakeholders are the carriers of your mission and institutional culture. Mission and culture are the key drivers of institutional success. If you do not respect your stakeholders, mission, and culture, your planning efforts will not yield a plan to enhance student success and institutional thriving.

This toolkit includes recommendations and worksheets to help you analyze your stakeholders and determine how to meaningfully engage them in the planning process.

Abstract: by Jason Owen-Smith
Stanford University Press, Palo Alto, CA 2018
213 pages
ISBN 9781503607095

Abstract: This article describes execution of the balanced scorecard (BSC) strategic framework in a School of Nursing (SoN). The SoN strategy map was the outcome of the development phase. The two-year implementation phase incorporated balanced scorecards that linked outcome measures to the priority strategies. Thirty-two percent of the defined outcome measures were met. Factors in adopting the BSC framework included development of a strategic plan that supports the college mission and vision, improved communication within the SoN, a united effort to institute strategies to sustain the SoN’s future, and establishment of performance indicators to measure success in achieving those strategies.

Abstract: Do you have facility needs, like the need for more/improved space for instruction or infrastructure upgrades? Is it time to address deferred maintenance issues? Do you have reservations about venturing into unfamiliar territory? You’ll have to wrestle with some vexing matters—plan alternatives, big budgets, illusive funding sources, and an uninformed public.
Your concerns are valid. With a rich background as architectural firm principal and later as a community college project manager, the author has been through the drill. This article’s thoughtful advice details a project’s first phases—from initial concepts to developed projects with funding. It will head you toward success by helping to avoid the pitfalls.

Abstract: With North Dakota experiencing a significant shortage in all health care-related fields, the University of North Dakota School of Medicine and Health Sciences replaced its aging facility with a new school in order to (1) increase enrollment by 25 percent, (2) attract and retain top-tier faculty and staff, (3) encourage inter-professional collaboration, (4) colocate all eight medical, health sciences, and basic sciences in one building, and (5) retain more in-state graduates. The facility is now a shared collaborative learning environment, the result of the university “rethinking everything” about how it delivered health sciences education.

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.