Facilitator: Antoine Lewis
- Technology plays an important role in today's classroom experience. But technology must be used in a way that is useful and beneficial to learning, and will help you to meet your course objectives. This course will describe the features and benefits of using electronic equipment in the career college classroom and the pros and cons for the student and the instructor. Best practices for using electronic assessment and grading tools, as well as software and communications tools, are discussed. In addition, this course will explore strategies for using electronic teaching resources.
ED101 Effective Teaching Strategies ED102 Student Retention Methods ED103 Student Learning and Assessment ED104 Class Management Strategies ED105 Instructional Planning for Student Success ED106 Enhancing Student Learning ED107 Creating an Accelerated Learning Environment ED108 Learning Theory and Practice ED109 Preparing and Creating Lesson Plans ED110 Time and Stress Management for Instructors ED111 Active Learning Methods ED112 Influencing Student Motivation ED113 Managing the Adult Classroom ED114 Questioning in the Classroom ED115 Soft Skills for Instructors ED116 Critical Thinking Processes and Applications ED117 Teaching Gen Y Students ED119 Using Technology to Engage and Educate ED121 Creating Service Learning Opportunities for Career College Students ED123 Adaptive Learning in Higher Education ED124 Flipping Your Classroom ED125 Effective and Efficient Instructional Strategies ED201 Students with Disabilities in the College Classroom ED202 Teaching English Language Learners ED204 Tomorrow's Learning Environment Today ED205 Enhancing Students' Professional Skills ED206 Teaching in the Lab and Shop Environment ED207 Outside the Classroom: Experiential Learning ED208 Adult Learning Theories ED209 Students as Customers ED310 Teaching Medical Terminology in Fun and Exciting Ways ED311 Creative Teaching Tools in Clinical and Didactic Courses ED312 Teaching to the Learning Styles of Allied Health Students ED322 Introduction to Culinary Instruction