Business Architecture: Are You Applying it Without Labeling it? FREE Seminar January 23, 2018


Business Architecture: Are You Applying it Without Labeling it?

Join us for a FREE  Expert Insights Seminar
2:30p.m., January 23, 2018

Assess where your organization is on the business architecture spectrum.  Assess your core skills to see how well you align to business architecture principles.

Could you be applying business architecture principles without knowing it?   Business Architecture has been practiced by individuals across organizations before it became a recognized discipline.  This seminar will:

  1. articulate the core principles of business architecture
  2. help you assess where your organization is on the business architecture spectrum
  3. provide a brief personal skills assessment to see how well you align to business architecture

The seminar is free, but save your seat due to limited seating.

The seminar will be in the Student Center on the Metropolitan State University Campus  http://www.metrostate.edu/locations/saint-paul-campus-(stpl)

Parking is available in the ramp for a daily fee of $5.

ABOUT THE PRESENTER

Stacey Smith

Sr. Business Architect/Program Manager/ Vice President at US Bank will be presenting the core tenets of business architecture.

Registration - January 23, 2018

Graduation Information


That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.

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That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.

Read more…