Integrating sociocultural perspectives into a university classroom : A case study of students' experience
© 2023 The Author..
Sociocultural theory (SCT) is one of the most important theories to explain children's cognitive development; however, till now few discussions have been made on the feasibility of applying the concepts of SCT to course design and delivery in higher education. To fill this gap, this study used a food science-related broadening course, whose course design and delivery were guided by the concepts of SCT, provided by a university in China as a case study. Data were collected through 10 in-depth semi-structured interviews performed at the end of the course. The purpose of this study was to examine the perception and feelings of students who participated in the course so as to understand the learning experience of students who had been exposed to teaching practices, as well as the course design, informed by the SCT at the tertiary education level. Results of this study demonstrated the potential use of the SCT in facilitating teaching and learning in higher education through enhancing students' learning experience. Concepts of the SCT, therefore, warrant further studies as frameworks for future course development in higher education.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:9 |
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| Enthalten in: |
Heliyon - 9(2023), 6 vom: 29. Juni, Seite e17228 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lai, Wing-Fu [VerfasserIn] |
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| Links: |
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| Themen: |
Course design |
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| Anmerkungen: |
Date Revised 18.07.2023 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.heliyon.2023.e17228 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Sociocultural theory (SCT) is one of the most important theories to explain children's cognitive development; however, till now few discussions have been made on the feasibility of applying the concepts of SCT to course design and delivery in higher education. To fill this gap, this study used a food science-related broadening course, whose course design and delivery were guided by the concepts of SCT, provided by a university in China as a case study. Data were collected through 10 in-depth semi-structured interviews performed at the end of the course. The purpose of this study was to examine the perception and feelings of students who participated in the course so as to understand the learning experience of students who had been exposed to teaching practices, as well as the course design, informed by the SCT at the tertiary education level. Results of this study demonstrated the potential use of the SCT in facilitating teaching and learning in higher education through enhancing students' learning experience. Concepts of the SCT, therefore, warrant further studies as frameworks for future course development in higher education | ||
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