Enhancing Prostate Cancer Care MOOC – developing the menu and creating the recipe.

Underpinned by listening, communication, dissemination, sharing practice, building knowledge, skills and expertise – a constructivist approach with connectivist tendencies – ‘it’s all about the conversation’.

Featuring key stakeholders (patients, carers, students, therapy radiographers, other Allied Health Professionals, Nurses, Doctors and Educators as creators of recipes and consumers of learning.

Why are we opening this dining establishment? make recommendations about potential enhancements to the

prostate cancer patient pathway; explore whether our pedagogical approach to online delivery

would be effective at scale; determine whether PebblePad and specifically the workbooks

feature could be utilised as a platform for delivering an open online course at scale;

raise the profile of SHU and our online DL offer, including CPD Anywhere;

explore the integration of SoMe technology, Open Badges and new (to us) Web 2.0 tools in an online course.

To feed the demand in this global, digital information age for anytime, anyplace, anywhere, bite sized CPD and changes in the nature and expectation of the consumers of learning,

Health and Safety/Risk AssessmentNot really a system and process designed for this as yet. MOOC Advisory Group and Faculty Head of Quality oversee.

What are the key features of our menu?Important for colleagues to come to a shared understanding of the philosophy and principles, underpinning our menu design and the style(s) of cooking developed. What recipes do we already have, can adapt and deploy? What new recipes should we try?

5 course meal (5 themes) Massive AND Personal One click navigation and consistency of format. Open content (recycle, mash up, re-purpose). Integrated evidence of engagement for CPD. Content and evidence to take away 'MOOC to Go'. Optional activities and engagement opportunities Utilised SoMe technologies (@epcc_mooc) Develop an EPCC MOOC Community and their digital voice. Used Open Badges to recognise and reward engagement and

achievement.

Feedback ongoing, shared and integral. Tangible output - enhancement recommendations. Aggregate learning for credit (APEL). Not 'park n' ride' - content is the catalyst, but it was 'all about

the conversation'

Getting the appropriately skilled and committed staff?Engagement of staff – enthusiasts, innovators, experts and potential consumers welcomed. Acknowledging/rewarding innovation and achievement, Michelin stars for top chefs. Sourcing your ingredientsThese may be curated/gathered/harvested locally, regionally, nationally or internationally. Importance of networking and sharing practice.

Storecupboard staplesChefs are provided with the stock, which may be utilised and adapted in a number of dishes (the Workbook may be utilised in a variety of different ways to scaffold learning). Quick wins to reward engagement (Open Badges, crowdsourced resources, peer and facilitator engagement and feedback).

Herbs and spicesInnovative and creative use of these will result in a range of flavours which characterise the blend (course specific features – Access All Areas, Webinar Wednesday, Tweetchat Thursday, One Word Friday, Round Up). Aiming to enhance the gastronomic experience

Equipment, tools and utensilsWhat is required to support and underpin the cooking process/dining experience ? Increasingly electronic in origin in terms of tools and utensils. Internet access – access all areas.Equipment to cook with incorporates electric ovens but we can also be ‘cooking on gas’ – PebblePad used in this instance – other platforms are available.

Our approach to cooking?Fusion – staff adapting existing skills and developing new ones (curation, tweetchat facilitation, deployment of open badges, making resources available open access (slideshare, You Tube, Creative Commons etc.), e moderation............Fusion – engaging all key stakeholders as comi chef’s in the conception, design, preparation, cooking and serving of the dishes (negotiating themes, content, approaches, activities etc.) not simply consumers of learning.

Plating up and servingNot just about the taste, but also the importance of what the dish looks, smells and feels like (value of e learning support in enhancing appearance and functionality).

Coffee and mintsIn contemplative mode – the customer and restaurant experience. This is not merely evaluation, but feedback for planning next year’s menu so diners can have some ownership and input and encourages them to eat here again (repeat visitors/regular diners). Is the lack of an empty plate necessarily a bad sign?

Washing UpPreparations to ensure all is ready for the next course. Course evaluation, peer review and reflection.

Revising the menuSharing with other Chef’s – honing ideas, swapping tips, demonstrating techniques, seeking fresh perspectives.

Publishing the recipeOn the ‘to do’ list.