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This is a practical introduction to blended learning, presenting examples of implementation across a broad spectrum of disciplines. For faculty unfamiliar with this mode of teaching, it illustrates how to address the core challenge of blended learning-to link the activities in each medium.
List of contents
Acknowledgments Foreword James Rhem Introduction Francine S. Glazer 1 Blended Learning in the Culinary Arts Tradition Meets Technology Carl Behnke 2 Baby Steps to Blended Introduction of a Blended Unit to a Conventional Course Francine S. Glazer 3 Teaching a Survey Course in Anthropology Alan Aycock 4 Combining Tradition With Technology Redesigning a Literature Course Tracey M. Gau 5 Blended, With a Twist Robert Hartwell and Elizabeth F. Barkley 6 Concluding Thoughts on This Volume Francine S. Glazer Contributors Index
About the author
Francine S. Glazer is assistant provost and founding director of the Center for Teaching and Learning at New York Institute of Technology (NYIT). A biologist by training, she also holds a Master Online Teacher certificate from the Illinois Online Network, University of Illinois. Prior to joining NYIT, she was professor of biological sciences and assistant director of the Center for Professional Development at Kean University. She has been working actively with faculty members since 1993. Her current areas of interest include course redesign to incorporate active learning, use of student teams in the classroom, faculty mentoring, and online and blended learning. James Rhem
Summary
This is a practical introduction to blended learning, presenting examples of implementation across a broad spectrum of disciplines. For faculty unfamiliar with this mode of teaching, it illustrates how to address the core challenge of blended learning—to link the activities in each medium.
