There is exciting work being done on how to borrow from a successful on-campus class to make a successful MOOC. But what about the other way around? What can an original on-campus course gain from its younger sibling MOOC?
Dr. Pia Sörensens hypothesis is this: Some specific pedagogical challenges that you overcome when you create a successful MOOC provide resources and opportunities that can be channeled back to the next generation of the original residential class.
The result is that we can view the creation of online courses not as an end in itself, but as part of an ongoing process
of give and take, between a residential course and its online version.
Dr. Sörensens evidence is based on Science and Cooking, an on-campus course for non-majors at Harvard University. The course aims to teach basic chemistry and physics through food and cooking, and was recently converted to an online MOOC on the edx platform. This approach to science education appears to resonate with and motivate a broad audience – more than 90,000 people from around the world registered for the course, arguably making this one of the largest chemistry courses ever taught.
In this talk, Dr. Sörensen begins by introducing the pedagogical ideas and structure of the course, and proceeds to discuss three
specific benefits that the MOOC offered back to the on-campus course.
(1) By being forced to reconceive of the course material for a different audience, numerous ideas were generated
for redeveloping the labs and homeworks with more intuitive experiments and problems.
(2) By making the video material for the MOOC an assignment before class, class time was able to be used
for a learning experience which instructors would not have otherwise had time or preparation for.
(3) By offering the online materials as what is essentially an interactive textbook, the residential students had
access to a resource that is otherwise difficult to provide for experimental teaching ventures of this kind.
Dr. Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University. She is a co-instructor of the residential Science and Cooking course at Harvard. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division. Dr. Sörensen’s recent work aims to encourage creative and intuitive approaches to science education and to increase awareness for the roles physics and chemistry play in our everyday lives.
Dr. Sörensen was a Featured Speaker at The North American Conference on Education 2014 (NACE2014).
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