Blended Learning as Cuisine: Discovering Your Inner Chef (TLT Group)

Blended Learning as Cuisine: Discovering Your Inner Chef

Date: November 14, 2014

Time: 2:00-3:00 pm ET – free to all

Presenters: John Sener – Founder/CKO of Sener Knowledge and author of “The Seven Futures of American Education”, Steve Gilbert, Beth Dailey – TLT Group.

College presidents believe in it. Articles on education often describe it as the “best of both worlds.” Faculty find it both beneficial and challenging. One thing is clear: blended learning is here to stay. But what is blended learning? Why is it receiving so much attention, and why are more and more educators using it? This session will explain what’s happening now with blended learning and what’s on the horizon. In the process, the workshop will help you understand the advantages and challenges of blended learning more clearly and how you can use it effectively to improve learning and teaching. This workshop will also show you how to move into the future by using the metaphor of “blended learning as cuisine” to reframe your concepts from being based on selecting delivery modes to being based on creating learning experiences. Join us for this interactive and engaging session, where we will explore the notion of blended learning as cuisine — finding ways to create new learning and teaching experiences at the intersection of practicality and imagination. In preparation for the webinar, please share 1 or 2 ways you have blended learning. A padlet has been created for us to share ideas.

About Ryan C. Fowler

Ryan is a curricular fellow at the Center for Hellenic Studies in Washington D.C. He also teaches at Franklin and Marshall College and Lancaster Theological Seminary.
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