Condensed Quick Guide to all the Basics - Blackboard 101 (pdf)
Checklist for Getting Started in a New Semester
Global Navigation and My Blackboard - Guide to Blackboard Navigation - this is an Blackboard company video. A few items may differ slightly in appearance from our version.
Printable Using My Blackboard (pdf)
Getting Set up for a New Semester
Posting a Syllabus (pdf)
Posting an Announcement (pdf)
Pasting Text from Word to Blackboard (pdf)
Edit Mode and the Course Menu (pdf)
Make Your Course Available (video) – Instructors are required to make their courses available by the first day the class meets.
Add Content to your Template Course (video)
Blackboard 9 Assignment Feature (video)
How to remove old courses from your My Blackboard Courses
How to use My Blackboard (pdf)
Create an Assignment (pdf)
Inline Grading of Assignments (video) – grade papers and give constructive feedback right in the Blackboard Window, no need to download first.
Export/Import & Copy
Course Copy Request form – move your content form one semester to the next.
Creating Tests Yourself
Importing a Question Pool from Examview (pdf)
Creating a Test from a Question Pool (pdf)
Importing from a Publisher Site (video)
NEW! Deploy a test and Set Test Options (pdf)
Exporting from Blackboard to Word or a PDF File (pdf)
Respondus Lockdown Browser Student Instructions (pdf)
Instructor Guide for Blackboard 9.1 (pdf)
McGraw-Hill Connect Faculty Training Tutorial (collaborate)
How to Pair your Blackboard Course with Connect (video)
Add Connect Assignments to Blackboard (video)
Deploy a Connect Assignment in Blackboard (video)
Preparing Students to use Connect within Blackboard (video)
How to log in as a Student (pdf) - see exactly what your students see
Suggestions: Contact Blackboard Corporate directly - Make your Idea Heard!
Email for Blackboard Collaborate Suggestions
For questions concerning Blackboard, student enrollments, student usernames, etc., please contact the Blackboard System Administrator, Timothy Hoffman, at email@example.com or 804.333.6786.