SUPPORT GUIDE FOR DISTANCE EDUCATION


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This USJ Guide to distance and online education was designed by the Commission responsible for the development of logistical and pedagogical tools for online education created by the Rector of USJ in June 2020.

This Guide has the specificity of starting from the field since it takes into consideration the recommendations and needs of USJ teachers which were collected and analyzed following the discussion groups - organized by the Commission in July 2020 - within the framework of which 160 teachers, supervised and unsupervised, from different disciplinary fields, shared their successful practices as well as the challenges to be met.

If the teachers managed to provide distance courses in an emergency during the health crisis, they quickly realized that online teaching requires more preparation, reflection, energy, and time. Indeed, ensuring a course that meets the requirements of online teaching requires specific planning of the teaching unit (UE), the development of varied resources as well as the adaptation of learning activities and teaching methods. Evaluation. Availability to ensure regular monitoring of students is also necessary.

This Guide does not claim to be exhaustive. It aims to help teachers get the most out of digital by helping them create an interactive, motivating and enjoyable learning environment for students.

It is scalable. Like every course, it is called upon to evolve little by little and to adapt to the needs of the field to ensure optimal conditions for online learning.

It is practical since specific sections to be used are proposed there according to the chosen format.

It does not offer recipes. Each teacher will adopt a personalized approach by combining practices compatible with their course.

Whatever the format envisaged, it is recommended to consider the Moodle platform as an institutional platform for online teaching.

We invite you to visit a moodle space on the following link where you find useful resources pertaining to distance learning

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