The content selected is aimed towards helping students understand knowledge that may be new to them but is already known by scholars and practitioners in the field. From this body of knowledge or discipline, content is selected for educational purposes and organised according to the cognitive level of learners.
The subject view focuses on the topic of discussion and how it is being addressed. The content view, on the other hand, emphasizes the substance or information conveyed within that topic. Subject view looks at the big picture while content view delves into the specifics.
Static content never changes, it is just content that was placed on a website but remains the same. A Content management System is basically software that allows you to easily make changes to your website and manage content within it, such as products within an online store. GOcms is an example of a great CMS and they have an excellent article explaining what a content management system is as well, I've added the article as a related link.
Objectives outline what students are expected to learn or achieve by the end of a course, providing a clear understanding of the goals. Course content, on the other hand, refers to the actual material covered within the course, including lectures, readings, assignments, and activities used to achieve those objectives. In essence, objectives set the direction and purpose of the course, while course content is the material and resources utilized to support those objectives.
Yahoo.co.in is the Indian version of Yahoo, while Yahoo.in is the global version. The ".co.in" domain is specific to India, whereas ".in" is a general domain for India. The content and services on these websites may be tailored to suit the local audience.
Developmental disciplines related to community development include sociology, urban planning, public administration, economics, and environmental science. These disciplines help in understanding the social, economic, and environmental aspects of communities and in designing and implementing effective development initiatives.
what is the difference between organisation by content and organisation by physical formatAnswerwhat is the difference between organisation by content and organisation by physical format
The difference between diarrhea and constipation is the water content of the stools.
The difference between diarrhea and constipation is the water content of the stools.
fat content
Their name, content and function.
The difference in potassium content between cooked and raw spinach is that cooked spinach has a higher potassium content than raw spinach. Cooking spinach can increase the availability of potassium in the vegetable.
Academic vocabulary refers to words and phrases commonly used in educational settings, such as "analyze" or "hypothesize", while content vocabulary pertains to words specific to a particular subject area, like "photosynthesis" in biology. Academic vocabulary is more general and can be applied across disciplines, whereas content vocabulary is specific to a particular topic or field of study.
Multidisciplinarity is a non-integrative mixture of disciplines in that each discipline retains its methodologies and assumptions without change or development from other disciplines within the multidisciplinary relationship.An interdisciplinary field is a field of study that crosses traditional boundaries between academic disciplines or schools of thought, as new needs and professions have emerged.
The level of fat content!
Espresso coffee has a higher caffeine content than lungo coffee.
The main difference between heavy whipping cream and whipping cream is the fat content. Heavy whipping cream has a higher fat content, usually around 36-40, while whipping cream has a slightly lower fat content, around 30-35. This difference in fat content affects the texture and stability of the cream when whipped.
The main difference between single cream and heavy cream is their fat content. Single cream has a lower fat content, typically around 18-20, while heavy cream has a higher fat content, usually around 36-40. This difference in fat content affects the richness and thickness of the cream when used in cooking or baking.