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Volume Two - Academic Conferences

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Iain Stewart et al.<br />

No-one was concerned that the “production values” of the recording were not of “broadcast<br />

quality” - the content was clear.<br />

More than half the class filled in a questionnaire, but even those who had not filled it in said they<br />

had viewed and used the recording.<br />

Virtually every student wanted the mechanism employed by other presenters.<br />

Figure 2: Integration of recorded lecture with slides and textual material<br />

In parallel with this work, another project was working in the area of lecture capture. In this case the<br />

underpinning concept was to support the different learning styles of the students. Irrespective of one’s<br />

view of the importance of “learning styles”, it is evident that providing a range of resources which can<br />

be used by students in a manner which best suits them while still within a structured framework<br />

means that the students have greater flexibility in how they can approach learning.<br />

Content was made available within the Blackboard Virtual Learning Environment :<br />

Lecture Video<br />

Timed Slides with audio<br />

Podcasts (providing extra depth or of relevant topics)<br />

Tutorials linked to appropriate points in the presentations<br />

Past papers<br />

Downloadable exercises<br />

This content allowed the students to follow the flow of the content in the traditional way by watching<br />

the video or running the slideshow and listening to the audio, or they could take a more enquiry driven<br />

approach and work from questions back into the content.<br />

The pilot was tested in a final year honours programme where 31 students took the module. At the<br />

end of the module a questionnaire was issued to the class by an external facilitator and responses<br />

were gathered. 17 students provided detailed answers. These responses were then used by the<br />

facilitator to drive a discussion to elicit further points. The key points from the review were that :<br />

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