Please use this identifier to cite or link to this item: http://holmesglen.intersearch.com.au/holmesglencrisjspui/handle/20.500.11800/129
Title: Students as co-creators of course content: Engaging or endangering?
Holmesglen Authors: Hearn, Julianne 
Hebdon, Sharon 
Keywords: Hospitality schools
Bachelor of Hospitality Management
Student engagement
Students contribution
Issue Date: 2017
Conference Name: TEQSA Conference 2017
Conference Location: Melbourne, Victoria
Abstract: ‘Students as co-creators of course content: Engaging or endangering?’ explores an existing course offering at Holmesglen Institute that allows undergraduate students to create course content alongside the teacher, in real time. It considers how such an approach heightens the level of student engagement and critical thinking. The use of current learning technologies in facilitating this model are discussed, as well as, the importance of clear design principles to ensure learning outcomes are achieved. This presentation explores the benefits of embracing a more inclusive and responsive approach to learning and how it might fit with changing student behaviours and approaches to study. Alongside that though, careful consideration is given to the possible challenges. Student apathy and unpreparedness are pivotal points of discussion. What lessons have been learnt to ensure that students understand their role as co-creators and take full advantage of it? Finally, the role of the teaching staff is explored, with discussion focusing on the balance between flexibility and structure, and what personal and professional qualities are required to truly engage students as co-creators of course content. The presentation focuses on an existing course offering within the Bachelor of Hospitality Management at Holmesglen Institute. The concept currently sees weekly course content developed in part by the teacher and in part by the students, in real time. The aim of this approach is not only to enhance the level of student engagement, but to heighten critical thinking and to validate learning.
Description: This material is provided under a Creative Commons licence.
URI: http://hdl.handle.net/20.500.11800/129
Type: Conference Paper
Copyright holder: Holmesglen Institute
Affiliates: Holmesglen Institute
Holmesglen Department: Hospitality, Cookery and Bakery
Holmesglen Faculty: Faculty of Education, Service Skills and Environment
Appears in Collections:Academic Resources

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