ERIC Number: EJ1182103
Record Type: Journal
Publication Date: 2018
Pages: 12
Abstractor: As Provided
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ISSN: EISSN-2538-1032
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A Framework for Managing the Impacts of Work-Integrated Learning on Student Quality of Life
Gillett-Swan, Jenna; Grant-Smith, Deanna
International Journal of Work-Integrated Learning, v19 n2 p129-140 2018
Although work-integrated learning represents an increasingly prevalent part of the tertiary education landscape, there are limited explorations of student experiences through a wellbeing lens. Wellbeing represents more than an individual's quality of life; it is an individual's ability to manage different inputs across intersecting physical, social, cognitive, psychological, environmental and economic factors often from a moment-in-time positioning. In connecting work-integrated learning and wellbeing, this conceptual article introduces work-integrated learning wellbeing (WIL wellbeing) as a construct to identify potential impacts of work-integrated learning on participants' wellbeing within and beyond learning contexts. The model highlights the importance of recognizing and appreciating student diversity in personal circumstance and experience when undertaking work-integrated learning. Explicitly connecting work-integrated learning and wellbeing emphasizes the importance of nurturing a combination of individual coping strategies, formal policy and informal institutional support, and provides a framework for higher-education institutions to address the impact of work-integrated learning on students.
Descriptors: Work Experience Programs, Practicums, Quality of Life, Well Being, Education Work Relationship, Coping, College Students, Employment Potential, Outcomes of Education
New Zealand Association for Cooperative Education. University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand. Tel: +64-7-838-4892; e-mail: editor@ijwil.org; Web site: https://www.ijwil.org/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: N/A
Language: English
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