MOOCs: MoocDonald’s article a must read

Massive open online course’s (MOOCs)…..I see some advantages, disadvantages, and learning and research opportunities within their domain but am still undecided as to what my predictions are for them and how they will impact education so I am holding off writing about that. But I did read an article yesterday by one of my favorite faculty (Dr. Kyle Peck) from Penn State University and think it is a very good read. Dr. Peck is an expert in this field (probably more than anyone else I know for this kind of thing), he has both corporate and education experience, has managed his own charter school, has served in management at the university, and has worked with many many school districts, so he knows his stuff. I do have to say I really like some of the ideas coming out of this article:

“Most of us have options when it comes to food.  We can buy groceries and make choices in terms of quality — from junk food to organic, from Captain Crunch to granola and corn dogs to kale.  When we eat out we can grab fast food, stop at a chain restaurant, or choose a fine dining experience.  We can eat there, eat in our cars, or take it home. We can finish it off at home as a midnight snack.  Different options make sense at different stages of our lives, and on different days, and these choices have implications in terms of cost, time, social interactions, and ultimately, in terms of overall wellness.  For billions of less fortunate others, however, options are few and a next meal is not guaranteed…..” rest of article here
Posted in Higher Ed, Instructional Design, K-12, technology and tagged .

Leave a Reply