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    <title>Ktisis Collection: Δημοσιεύσεις σε συνέδρια/Conference papers</title>
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      <title>“Another brick in the WALL”: Wiki Assisted Language Learning in ESP university courses</title>
      <link>http://ktisis.cut.ac.cy/handle/10488/4852</link>
      <description>Title: “Another brick in the WALL”: Wiki Assisted Language Learning in ESP university courses&lt;br/&gt;&lt;br/&gt;Authors: Yerou, Christina; Hadjiconstantinou, Stavroulla&lt;br/&gt;&lt;br/&gt;Abstract: In an effort to achieve high competence in languages, the Cyprus University of Technology (CUT) offers courses of English for Specific Academic Purposes (ESAP). These courses are tailored to the academic and professional needs of the students of the ten departments of the university. Furthermore, English courses offered at the university are designed in such a way as to combine face-to-face instruction with a CALL component, in other words blended learning. Such practice has been shown to promote student autonomy and empowerment. ICT tools incorporated in the courses were, among others, Word processing and presentation tools, the Internet, and YouTube.In a recent evaluation research study conducted by the Language Centre (LC) of the university, students identified the use of the aforementioned ICT tools as extremely essential in their learning especially because these can be used to cater for their most important needs. For example, “searching the internet for information” and “reading and understanding online material in English” were identified as two of the most needed skills by the students, who found that these were covered in their English courses. The results from the study confirmed that ICT skills such as using online dictionaries and preparing presentations were greatly improved through CUT English courses, which demonstrated that the ICT component was a big asset and one which could perhaps be exploited even further. This led us to consider the integration of wikis in our courses.Wikis were chosen due to their great potential educational value, which has become apparent in the recent years. Besides, they combine multiple applications and tools already used in CUT courses. This paper will show samples of ESAP wikis through which the benefits and challenges of this web 2.0 tool will be discussed. Reflections of students on the use of this revolutionary tool will be presented.</description>
      <pubDate>Thu, 29 Oct 2009 22:58:59 GMT</pubDate>
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      <title>Curriculum development: Re-designing an ESAP course for students of the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology through more comprehensive needs analysis processes.</title>
      <link>http://ktisis.cut.ac.cy/handle/10488/953</link>
      <description>Title: Curriculum development: Re-designing an ESAP course for students of the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology through more comprehensive needs analysis processes.&lt;br/&gt;&lt;br/&gt;Authors: Papadima-Sophocleous, Salomi; Kakoulli-Constantinou, Elis&lt;br/&gt;&lt;br/&gt;Abstract: Curriculum renewal and change is always necessary after the completion of an educationalprogramme. The review of all the components comprising a curriculum and the effort to makethem more efficient undoubtedly leads to more effective learning. After the completion of a sixmonth ESAP (English for Specific Academic Purposes) course for first year students of theDepartment of Agricultural Sciences, Biotechnology and Food Science of the CyprusUniversity of Technology, the need for curriculum renewal was sensed. A fundamental role incurriculum development is that of needs analysis especially in the development of ESP / ESAPcourses. Thus, it was determined that for better results, and based on a semester courseimplementation and results, a comprehensive needs analysis procedure should be followed forits improvement for the following year. In the context of this more inclusive analysis, theresearchers decided to investigate the views of the students of the course, professors of theDepartment of Agricultural Sciences, Biotechnology and Food Science of the University, aswell as professionals in the three fields (Agriculture, Biotechnology and Food Science). In thisway more effective setting of aims and objectives, selection and grading of content, materialsdevelopment and teaching practices would be achieved.</description>
      <pubDate>Wed, 29 Oct 2008 22:58:59 GMT</pubDate>
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