The 'gourmet' sausage factory: Keeping it human


Autoria(s): Willems, Christiaan
Data(s)

02/03/2015

Resumo

Whilst tertiary institutions continue to invest heavily in the technological aspects of online Teaching & Learning (T&L), there does not appear to have been a commensurate investment in the “human” aspects of the use of the technology. Despite the broad recognition that teaching and learning materials need to be adapted for and to the onscreen medium, little attention appears to have been paid thus far to the actual people who are delivering it – who equally need to “adapt themselves” to that medium, in order to maximise the benefit of the technology by maximising the human communication skills of those using the online medium – as distinct from the technical skills required to drive and deliver the bits and bytes. The REdelivery Initiative was a direct response to that notion. This paper details – by way of a narrative of one of the workshop participants – that part of the process involving the professional development of academics specifically in and specifically for the digital, online, T&L context, in order to both illuminate and maximise the potential and opportunities afforded by the technology.

Formato

application/pdf

Identificador

http://eprints.qut.edu.au/82206/

Publicador

Queensland University of Technology

Relação

http://eprints.qut.edu.au/82206/1/197-540-1-PB.pdf

https://www.jld.edu.au/article/view/197

Willems, Christiaan (2015) The 'gourmet' sausage factory: Keeping it human. Journal Of Learning Design, 8(1), pp. 79-94.

Direitos

Copyright 2015 Dr Christiaan Willems

This work is licensed under a Creative Commons Attribution 3.0 License

Fonte

Creative Industries Faculty

Palavras-Chave #130000 EDUCATION #130103 Higher Education #blended learning #online learning & teaching #educational technologies
Tipo

Journal Article