Keeping Course and Student Records

Keeping Course and Student Records

As a teacher, there are many records pertinent to the learners and the course that need to be logged.
The personal and contact details of each learner needs to be held to enable a learning needs assessment to be made and information flow for routine matters and late change notices.
A register of attendees each night will not only enable the teacher to validate attendance for certification purposes but act as a register of attendance for emergency/evacuation situations.
The learner’s progress should not only be monitored but also recorded specifically for interviews, tutorials, reviews and assessments that have been done. A “Learners Folder” is a useful tool to assist recording and maintaining information and dialogue in this area.
Learner’s progress reviews should be done regularly on a one to one basis and can be done informally, but formal sessions offer the advantage of a structured and recorded approach with written feedback reflecting the key points and agreed decisions/actions taken.
Tests and assessments are the main vehicles to monitoring a learner’s progress and should be used to provide feedback to the learner highlighting where they are on track and any actions that are required. When actions are complete they also need to be recorded.
Other records on the conduct of the course will include the scheme of work and session plans. This will not only allow the learners to understand the flow and outline of the subject areas but assist the teacher to stay on track and enable anyone standing in to pick up from the last lesson and deliver the lesson in a consistent and standardised fashion.
All of the above records also assist greatly in the verification and Quality Assurance processes. In house or internal verification is part of the quality assurance process whereby the teacher’s decisions and judgement are validated by another member of staff and recorded accordingly. External verification is normally done when a course qualification is made by an...

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