Open Access. Powered by Scholars. Published by Universities.®

Library and Information Science Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 2 of 2

Full-Text Articles in Library and Information Science

A Party Platter Of Peer-Reviewed Oer Assignments, Elizabeth Jardine, Ece Aykol, Justin Rogers-Cooper Jan 2021

A Party Platter Of Peer-Reviewed Oer Assignments, Elizabeth Jardine, Ece Aykol, Justin Rogers-Cooper

Publications and Research

Many colleges and universities have adopted core competencies during the last two decades. Their adoption reflects larger national trends in outcomes assessment, teaching and learning, and regional accreditation. Faculty at LaGuardia Community College sought model assignments with reflections on their design that speak to the college’s core competencies— integrative learning, inquiry and problem-solving, and global learning—and the communication abilities that students use to express them—written, oral, and digital communication abilities. In response, the college’s assessment leaders looked to the assignment library created by the National Institute for Learning Outcomes Assessment (NILOA) for inspiration. They developed the Learning Matters Assignment Library, …


Peel, Pare, Plate, Post: Repository Mise En Place For Collecting Faculty Articles, Adriana Palmer, Jill Cirasella Jan 2021

Peel, Pare, Plate, Post: Repository Mise En Place For Collecting Faculty Articles, Adriana Palmer, Jill Cirasella

Publications and Research

Mise en place (pronounced “meez ahn plahs”) is a term used in professional kitchens to describe the organizing and arranging of the workspace, ingredients, and equipment before beginning to cook. It translates directly from French as “to put in place” (“Mise en Place,” n.d.).

A carefully constructed mise en place is the key to this recipe for adding faculty articles to an institutional repository (IR). Step by step, this recipe details one proven way for a head chef to prepare a scholarly communication kitchen for this project: (1) identifying sous-chefs to assist in the project, (2) gathering ingredients from multiple …