| 書目名稱 | Open Learning Cultures | | 副標題 | A Guide to Quality, | | 編輯 | Ulf-Daniel Ehlers | | 視頻video | http://file.papertrans.cn/702/701811/701811.mp4 | | 概述 | Details the influence of collaborative web-based technology on learning environments and learning behavior.Provides educators, teachers, lecturers and students with a practical guide to developing cus | | 圖書封面 |  | | 描述 | .Today we are seeing a new form of blended learning: not only is technology enhancing the learning environment but formal and informal learning are combining and there is self- and peer-assessment of results. Open learning cultures are challenging the old and long-practiced methods used by educators and transforming learning into a more student-driven and independent activity , which uses online tools such as blogs, wikis or podcasts to connect resources, students and teachers in a novel way..While in higher education institutions most assessments are still tied to formal learning scenarios, teachers are more and more bound to recognize their students’ informal learning processes and networks. This book will help teachers, lecturers and students to better understand how open learning landscapes work, how to define quality and create assessments in such environments, and how to apply these new measures. .To this end, Ehlers first elaborates the technological background for more collaborative, distributed, informal, and self-guided learning. He covers the rise of social media for learning and shows how an architecture of participation can change learning activities. These new paradig | | 出版日期 | Book 2013 | | 關(guān)鍵詞 | Collaborative Learning; Distance Learning; E-Learning; Higher Education; Social Networks; Web 2; 0 | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-642-38174-4 | | isbn_softcover | 978-3-662-50603-5 | | isbn_ebook | 978-3-642-38174-4 | | copyright | Springer-Verlag Berlin Heidelberg 2013 |
The information of publication is updating
|
|
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-8 18:54
發(fā)表于 2025-3-21 16:32:50
