The 'gourmet' sausage factory: Keeping it human
Data(s) |
02/03/2015
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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 | |
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 |