The 'gourmet' sausage factory: Keeping it human
Willems, Christiaan (2015) The 'gourmet' sausage factory: Keeping it human. Journal Of Learning Design, 8(1), pp. 79-94.
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.
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|Item Type:||Journal Article|
|Keywords:||blended learning, online learning & teaching, educational technologies|
|Subjects:||Australian and New Zealand Standard Research Classification > EDUCATION (130000)
Australian and New Zealand Standard Research Classification > EDUCATION (130000) > EDUCATION SYSTEMS (130100) > Higher Education (130103)
|Divisions:||Current > QUT Faculties and Divisions > Creative Industries Faculty|
|Copyright Owner:||Copyright 2015 Dr Christiaan Willems|
|Copyright Statement:||This work is licensed under a Creative Commons Attribution 3.0 License|
|Deposited On:||27 Mar 2015 01:47|
|Last Modified:||30 Mar 2015 02:42|
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