The content in this document is the result of a two-year project on blended learning in the initial teacher training programme of INHOLLAND University for Professional Education. Research and design of innovative learning practices was conducted by the INHOLLAND Centre for eLearning. This document offers a conversational framework for further discussion on (re-)design of learning practices based on blended learning and should not be regarded as a scientific article. Underlying research reports and articles on the subject are available through the Centre for e-learning.
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The authors compared three methods of reading and learning by using paper, as well as a variety of interactive study forms. Thier work is part of the large Amsterdam E-Boekenstad (E-Book city) research project (www.e-boekenstad.nl and http://e-boekenstad.wikispaces.com/). They investigate to what extent the materiality of a book determines the usability of the book form. Their tests were conducted in 2010 and 2011. They compared; 1.learning from paper, a laptop and an e-ink e-reader 2.paper with reading from web pages 3.paper and material presented into a digital mind map. As it turns out, in a study situation, electronic reading can only beat reading from paper when it offers real added value. For example, by providing a better overview and shorter comprehensive texts, like they did in their second study. The most important conclusion from all tests is that a simple translation from paper format to electronic format is not enough. Publishers should take advantage of the possibilities new techniques offer, and perhaps discard ‘traditional thinking’ in terms of linear essay-type books and paragraphs.
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"Taste Europe on the Go!" is a cross-sectoral international project in which we include two universities of applied sciences from the Netherlands and Finland into the successful project of vocational business college and restaurant service college partners from Finland, Italy and Spain.The project aims at learning about entrepreneurship in an international context through setting up pop-up restaurants in the participating countries. Every six months, one of the participating countries welcomes other participants to host a pop-up restaurant together. In December 2019 it was BUas' turn. A total of 50 international students and staff members from different countries united their entrepreneurial and cooking skills to serve international dishes at the Belcrum Wintermarket (Breda) of 2019.Vocational education needs pedagogical innovations to increase student motivation to complete studies, graduate on time and gain lifelong learning skills so that their capability to get employed with up-to-date knowledge and skills be better. In this project we focus on learning entrepreneurial skills using an eLearning platform and strengthening key competences in Vocational Education Training (VET) curricula by learning entrepreneurship in new way.PartnersPerho Liiketalousopisto (Finland), Mercuria Kauppiaitten Kauppaoppilaitos (Finland), Col legi Badalonés (Spain), Istituto di Istruzione Superiore “De Amicis” (Italy), Estudis d’Hoteleria i Turisme CETT (Spain), IPSAR “Luigi Carnacina” (Italy), Haaga-Helia University of Applied Sciences (Finland) and Breda University of Applied Sciences
