It is a simple idea: focus on the core concepts that once mastered will allow the student to comprehend, understand, interpret; the intellectual abilities above mere knowledge memorization and recipe recitation.
The term threshold is used to imply the point of learning that makes sense for the student to have achieved in order to progress or not. It is not about marks for knowledge memorization and recipe recitation. The focus is explicitly lowered on secondary knowledge or algorithms that do not have to be memorized and which can always be looked up. It is about ‘what matters’ at the end of the day and not what is easy to teach and assess. It is about ensuring that the student understands the fundamentals and can have a platform for live-long learning. It is about ensuring that the student knows when to use something, when not to, any important assumptions, and what the underlying necessary and sufficient conditions are.
While it is easy to propose, it is not that easy to look at a program or course and come up with the core, threshold concepts. In some cases, the stated outcomes can help, but it is possible that the stated outcomes are biased by what has been decided by the knowledge and recipes taught.
To have a student learn at this level requires a conscious and deliberate approach to teaching the core concepts and this includes careful introduction, motivation, explanation, exploration, and reinforcement (practice, feedback, reflection, and repetition). This takes time to teach. It takes effort to assess. And, it is probably safe to say that few current instructors have been taught with this philosophy. Most instructors will know how to teach facts, knowledge, and recipes. They will not know how to teach comprehension etc., nor know how to assess it. This makes it difficult for instructors to embrace and execute. Not impossible, but there has to be institutional support whenever the threshold concept approach is adopted.
It will be difficult for instructors who do not really understand the material themselves at the deeper level and are only comfortable at the knowledge and recipe level. Not all instructors will have this problem, but some will.