自混合模式和点菜模式是高等教育转型的发展方向

Oksana Nass, Olga Skuliabina, G. Kamalova, S. Nass
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引用次数: 2

摘要

本文讨论了大学从传统的教育过程组织形式向混合式学习过渡的可能选择。作者揭示了Self-Blend和A LA CARTE混合学习组织模式的优缺点,这两种模式允许将传统的全日制教育与新一代专家对应的数字环境中学生的独立工作相结合。优势模式是:考虑到培养目标、专业变化和劳动力市场,为学生形成教育路线;学生有很大的自由,可以选择方便的时间、地点和节奏进行训练;鼓励学生在老师的指导下学习传统课程,减少不完成课程的比例。
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Models Self-Blend and A LA CARTE as a promising direction for the transformation of higher education
The article discusses possible options for the transition from the traditional form of organizing the educational process to blended learning at a university. The author reveals the advantages and disadvantages of the Self-Blend and A LA CARTE blended learning organization models, which allow combining traditional full-time education with independent work of students in a digital environment corresponding to a new generation of specialists. The advantages models are: the formation of educational routes for students, taking into account the goals of training, changes in the specialty and the labor market; great freedom of the student when he can choose a convenient time, place and pace of training; motivating students to study in traditional classes with a teacher, reducing the percentage of incomplete courses.
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