You must pay particular attention to the quality, accessibility and copyright of OER when planning and publishing them. The Open Science Expert Panel has drawn up national recommendations and quality criteria to help you.
Pay special attention to:
The University of Lapland and Lapland UAS recommend opening OER in the Library of Open Educational Resources. When uploading the resource please add your organization (University of Lapland or Lapland UAS).
Advantages of opening educational resources:
National expert panel in open education has created quality criteria for open educational resources that you can follow while making OER. The five quality criteria are:
Learn more from the How to account for the quality of OER? material.
When creating open educational resources, you should pay attention to accessibility. As many people as possible should be able to use your OER as easily as possible. Therefore, pay attention to diversity when planning and executing OER. Accessibility supports the equality and inclusion of learners.
The Act on the Provision of Digital Services (306/2019) applies to higher education institutions. Accessibility is not required if the material is produced in connection with teaching and its use takes place in a limited group on a fixed-term basis. The accessibility requirements of the Act do not apply to live video broadcasts.
Learn more about the accessibility of OER by reading How to account for the accessibility of OER?
Define the terms of use clearly when creating open educational resources. It is recommended to use Creative Commons licences. The licence is marked on both the OER and its metadata. Clearly indicate how the author and source should be cited.
The author decides whether the OER is given a licence. If you are not the only author, make sure you have the consent of all contributors. You are responsible for having the right to use and share materials, such as images or videos, included in your OER.
Please note that you must have a permission to use any materials created by students.
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