Director of Admissions and Communications (202) 319-6376
Twila Lindsay, Ph.D Assistant Dean(202) 319-6375
Cierra Dillon Assistant to the Dean(202) 319-5808
Shannen Gora Admissions Coordinator(202) 319-6087
Julius Serrano Alexandria Site Director202-319-4479 firstname.lastname@example.org
William TippinAssistant Dean for Summer Programs, Metropolitan School of Professional Studies.202-319-4999 email@example.com
William Tippin, DM, CMC, joined the Metropolitan School of Professional Studies as Assistant Dean for Summer Programs in April 2022. Over his academic career, he has served as the Program Director and as a Faculty Member for a graduate program in Organizational Development and Change. He has also taught management and leadership, change management, project management, and capstone information technology and management courses. In class he has taught face-to-face, hybrid as well as online in Washington, DC, Keflavik, Iceland, Leiden, Netherlands, and Vienna, Austria. Dr. Tippin earned his Doctor of Management degree from the University of Maryland Global Campus, and master's and undergraduate degrees in Public Administration from the University of Arkansas. In parallel with his work in academe, Dr. Tippin spent his professional career working with global architectural/engineering firms designing and building projects for clients such as NASA.
Thomas Morra Instructional DesignerTelephone TBA
Thomas Morra is an educator who conducts research on learning choices and the use of emerging technologies to enhance the learning environment. Thom teaches online courses at both CUA and NVCC in Annandale, Virginia. He also has published a textbook on Intercultural Communication along with various articles on learning choices theory. Thom consults on textbooks for various publishers of learning theory and communications courses and speaks at conferences and workshop on online learning and technology in the classroom. Finally, Thom is also an organic farmer working with his family in Winchester VA raising pastured poultry for eggs and meat, grass fed beef, pastured pork and brick oven breads and pizzas.