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Houyame Lkhider – ProQuest LLC, 2024
This study explores the implementation and impact of Universal Design for Learning (UDL) principles in community college online courses. Using a qualitative research approach, the study investigates how UDL affects student engagement, accessibility, and learning outcomes from the perspectives of both students and instructors. Data were collected…
Descriptors: Access to Education, Community College Students, College Faculty, Student Attitudes
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Hatch-Tocaimaza, Deryl Keith; Mardock-Uman, Naomi; Garcia, Crystal; Rodriguez, Sarah – Community College Journal of Research and Practice, 2021
Community colleges increasingly turn to various types of student success courses for their potential as high-impact practices to foster college completion. Despite commonly held assumptions of what characterizes these interventions, upon close inspection there is an un-scrutinized, circular confounding of their goals and means, which limits the…
Descriptors: Curriculum Design, Course Objectives, Course Content, Community Colleges
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Crowe, Jessica L. – International Electronic Journal of Environmental Education, 2013
Incorporating spirituality and religious themes in environmental education is a way to link learners to their meaning systems. Research has shown that incorporation of a spiritual element in education provides a way for students to have authentic learning experiences and make meaning of the knowledge they acquire in the classroom. This mixed…
Descriptors: Attitude Change, Environmental Education, Curriculum Design, Religion
Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn – Research and Curriculum Unit, 2008
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Service, Competency Based Education, Course Content, Dining Facilities