NotesFAQContact Us
Collection
Advanced
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ1032501
Record Type: Journal
Publication Date: 2014
Pages: 5
Abstractor: As Provided
Reference Count: 31
ISBN: N/A
ISSN: ISSN-0158-7919
MOOCS: Digesting the Facts
Baggaley, Jon
Distance Education, v35 n2 p159-163 2014
The techniques used in massive open online courses (MOOCs) are compared with supersizing in the fast food industry. Similarities include the profit motives, marketing techniques, criticisms, industry defences, and evolution of the two controversies. While fast food restaurants strategically increase the size of their meal courses and consumer base, MOOC providers increase the size of their student enrolments and the amounts of online course material they provide for the students to consume. In the two contexts, franchise owners and educational administrators deliver the supersized courses to their customers with apparent disregard for their widening negative effects. Educational institutions are encouraged to consider the ethics of these practices in order to prevent the unmonitored spread of junk education.
Routledge. Available from: Taylor & Francis, Ltd. 325 Chestnut Street Suite 800, Philadelphia, PA 19106. Tel: 800-354-1420; Fax: 215-625-2940; Web site: http://www.tandf.co.uk/journals
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A