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Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
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http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
3. CAKE
They are sweet, made from
combination of liquid batters, and
with high fat and sugar contents.
They are often decorated.
They can be of different shapes and
sizes, and decorated with a variety of
toppings like fruit, candy, and
frosting.
4. CAKE
“Torte”, derived from the German
word which means “cake”.
“Gateau”, a French word which means
“cake”.
Cake are usually eaten during special
occasions such as birthdays,
weddings, anniversaries and other
celebrations.
8. Dry Ingredients
1. FLOUR
- Sift the flour to remove lumps and
scoop it to fill the measuring cup
until it overflows.
- Do not shake the measuring cup
but level the flour with spatula or
the edge of a knife.
9. Dry Ingredients
2. BAKING POWDER/ BAKING
SODA
- Remove the lumps by stirring.
- Dip the measuring spoon into the
powder or scoop the baking powder
or baking soda, then level it with a
spatula.
10. Dry Ingredients
3. POWDERED MILK
- Remove the lumps by stirring.
- Scoop lightly to fill the measuring
cup without shaking until it
overflows.
- Use the spatula or the straight edge of
a knife to level the measurement.
11. Dry Ingredients
4. WHITE SUGAR
-Sifting is not necessary unless it is
lumpy.
-Fill the measuring cup or scoop the
sugar until it overflows.
-Do not shake the measuring cup but
level the sugar with a spatula or the
edge of a knife.
12. Dry Ingredients
5.BROWN SUGAR
-Roll out the lumps, remove
the dirt and pack into the
measuring cup until the
sugar follows the shape of the
cup when inverted.
13. Liquid Ingredients
A liquid measuring cup is used to
measure large quantities of liquids.
Set the cup on level surface.
Never lift the cup while pouring the
liquid.
Read the scale from the side of the
cup.
14. Solid Fats
Fill the measuring cup with
shortening and press down
until it is full.
Level the fat with the spatula
or the edge of a knife.