Learning Resources

Abstract: This article presents an approach for the preparation of a feasible master plan for a proposed polytechnic. It identifies and discusses key steps common to all methods used in the preparation of an institutional master plan. The object is to provide pertinent information to guide the preparation of a master plan that ensures a successful implementation and fulfillment of the institution’s objectives. It was concluded that the adoption and implementation of an appropriate master plan for a named polytechnic greatly facilitates the realization of the institution’s vision and mission.

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.

Abstract: “[This] is a complete guide on strategic planning, presenting step by step the 5 major components of an integrated planning process. It is also a most useful, exhaustive, and updated list of definitions; presentation of all components and subcomponents; suggestions of strategies; and well-chosen examples . . . As I continue my work with Francophone universities, some in Africa, it will be my honor and pleasure to be inspired and accompanied by the Fountains’ guide.”
—Roland Proulx, Consultant, Institutional Planning & Strategic Intelligence, University of Montreal

With a heavy use of SCUP resource materials, SCUPers Doug and JoEllyn Fountain have written the book they wish someone had handed them when they began working for eight years with a rapidly growing university in Uganda. “While North American universities are developing LEED certified buildings, we were trying to pave roads and get stable electricity. We looked long and hard for materials and advisors who could help us with basic issues.”