Total Quality Assurance Concept have appeared in Higher Education Institutions as a result of the continuous criticism for the lower quality of the outputs of these institutions and their inappropriacy to the needs of the job market. The faculty, i.e. teaching staff member, is one of the most important output for his/her responsibility to achieve the stated goals in higher education. This represents a problem that may influence the construction of society which has to limit his tasks, responsibilities, and competencies that should be found in a faculty, and evaluating his teaching profession in light of the prerequisites of the century to become an input to achieve quality assurance in Higher Education. Therefore, the present study aims at answering the following questions:
1. What are the roles of a faculty and his tasks that should be performed at University?
2. What are the criteria to achieve quality assurance in Higher Education and their relationship to the faculty?
3. What are the justifications and the methods employed to develop faculty profession, and their effect on quality assurance in Higher Education?
The analytic descriptive method of research is applied in introducing the concepts, experiences, studies and attitudes in this respect and fulfill the answer to the three afore posed questions.
In response to the first question, several major domains are specified to show the different roles of a faculty, and the competencies that should be available in a faculty to fulfill his roles effectively. In response to the second question, it is obvious that the elements of Total Quality are the programs, curricula, teaching staff members, University buildings, students support, evaluation process, and feedback.
The relationship among these criteria and the faculty effect the performance development in their institutions, and this will help them to reach beyond their traditional skills and tasks in their job and achieve quality assurance and provide funding resources for the institutions.
In response to the third question, it is found that faculty development should be built on a strategy plan taking into account the effecting factors, involving faculty in planning the training programs to meet their needs and funding, and emphasizing the importance of training as a promotion prerequisite for the faculty. In the light of these findings, suitable conclusions and recommendations are put forward in terms of developing faculty teaching performance and achieving Total Quality.
The current research aims to examine the effect of the rapid learning method in developing creative thinking among second-grade female students in the subject of history. Thus, the researcher has adopted an experimental design of two groups to suit the nature of the research. The sample of the study consists of (36) randomly selected students from Al-Shafaq Secondary School for Women, which are divided randomly into two groups. The first group represents the experimental; it includes (31) students who studied the subject of history using the quick learning method. The second group, on the other hand, is the control group, which consists of (32) students, who studied the same subject using the traditional way. Before starting with the exp
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The Constitutional Revolution is an important event in the modern history of Iran. It led to major changes in the political system and the education system. In addition to it, laws were enacted that contributed to increasing the number of students who were unable to learn because of their deteriorating economic situation. The revolution also contributed to opening the way for girls to enter the country. Schools after that was forbidden due to the opposition of the clergy, as the enemy of female education is contrary to Sharia, and different classes appeared in society calling for the fight against ignorance, the development of learning, the education of girls, and the establishment of modern schools for their education
The Constitutional Revolution is an important event in the modern history of Iran. It led to major changes in the political system and the education system. In addition to it, laws were enacted that contributed to increasing the number of students who were unable to learn because of their deteriorating economic situation. The revolution also contributed to opening the way for girls to enter the country. Schools after that was forbidden due to the opposition of the clergy, as the enemy of female education is contrary to Sharia, and different classes appeared in society calling for the fight against ignorance, the development of learning, the education of girls, and the establishment of modern schools for their education
The aim of this study was to determine the influence of feeding diets containing different levels of sesame seeds and oil on the egg quality of laying quail. A total of 120, 10 weeks old, were randomly assigned to 1 of 5 dietary groups and fed for 12 weeks diets containing 0% sesame seeds + 0% sesame oil (control group; C) or 0.5% sesame oil (T1), 1% sesame oil (T2), 1% sesame seeds (T3), and 2% sesame seeds (T4).The study was terminated when the birds were 22 weeks of age. Egg quality characteristics involved in the present study were egg weight, yolk diameter, yolk height, yolk weight, albumen height, albumen weight,Haugh unit, shell weight, shell thickness, shell percentage, yolk percentage, and albumen percentage. The addition of sesame
... Show MoreThis paper presents an analysis of selected qualitative characteristics of pellets produced from rape straw obtained from cultivations subjected to different fertilization treatments and from mixtures of straw selected for testing with crude glycerol obtained as a by-product from biodiesel production. The assessment focused on the following qualities of the obtained pellets: Moisture content, mechanical durability, heating value and main elements, that is, carbon, hydrogen, nitrogen, sulphur, chlorine and oxygen. The obtained results indicated that the different treatment regimens applied in spring rape cultivations had a significant impact on the physicochemical qualities of the straw. In terms of the heating value, traditional fer
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This study was carried out to investigate the effect of dietary supplementation with different levels of parsley on semen quality of local Iraqi ganders. A total of thirty-two local ganders were used in this study during the period from the beginning of February to the end of April. The ganders were allocated for 4 treatment groups containing 8 ganders each. The treatment groups were as follows: Control diet (free from parsley); T1: Control diet + 80 g/d parsley; T2: Control diet + 160 g/d parsley; T3: Control diet + 240 g/d parsley. Semen samples were collected twice a week, fortnightly, from each gander by the dorsal-abdominal message method. The first semen collection was used to evaluate semen volume, sperm concentration, live in total
... Show MoreThis study exposed to use the liquid whey (which was produced from of soft cheese processed) partially or completely instead of milk in fatty cake, this whey residue is still not used, instead it is thrown in rivers which effect different environment and economic problems. Different concentrations was used (25% , 50% , 75% , and 100%) of whey in baked cake , Volume , height and other different properties ( panel taste ) was studied too . Sensory evaluation results showed that an improved in all the character of the baked cake was happen by the used of 25% and 50% of the whey in comparison with the control treatment, the 75% replacement showed a decrease in appearance , texture and tenderness , while the degrees of color
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This study exposed to use the liquid whey (which was produced from of soft cheese processed) partially or completely instead of milk in fatty cake, this whey residue is still not used, instead it is thrown in rivers which effect different environment and economic problems. Different concentrations was used (25% , 50% , 75% , and 100%) of whey in baked cake , Volume , height and other different properties ( panel taste ) was studied too . Sensory evaluation results showed that an improved in all the character of the baked cake was happen by the used of 25% and 50% of the whey in comparison with the control treatment, the 75% replacement showed a decrease in appearance , texture and tenderness , while the degrees of color and fla
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