Generative AI in Teaching & Learning Through an Educator’s Perspective

Taylor's Centre for Future Learning (CFL), in collaboration with Noodle Factory, organized the Generative Artificial Intelligence (AI) Clinic 2024 at Taylor's University Lakeside Campus on April 2nd, was a significant event that attracted 40 enthusiastic academic staff from various faculties and schools. The focus was on exploring the potentials of generative AI in education.

Noodle Factory is an AI-powered platform that automates exam prep and tutoring. It helps educators to scale by providing contextualized AI tutoring and AI marking. Using an intuitive interface, students receive instant, personalized feedback, and tutoring, through interactive dialogue, without the need for educators to be directly involved in the process.

Dr. Vinothini Vasodavan, a dedicated educator from the School of Education at Taylor's University, spearheaded one of the session titled 'Generative AI in T&L: From an Educator Lens', highlighting the integration of generative AI, specifically Walter, as an assistant for teaching and student support in undergraduate and postgraduate courses. Dr. Vinothini's participation in the Noodle Factory Educator Ambassador Programme aims to acknowledge educators' outstanding work in their daily teaching practices.

As a Noodle Factory Educator Ambassador, she can inspire and empower fellow educators by sharing success stories that highlight the school's achievements in integrating EduTech tools in collaboration with Noodle Factory, showcasing her dedication to pioneering innovative educational approaches. Through this programme, educators collaborate to introduce advanced teaching methods in classrooms, with the goal of improving the quality and effectiveness of education through training and workshops.

During the session, Dr. Vinothini showcased various features of Noodle Factory, such as efficient grading, curated content and quizzes, translation services, and personalized feedback, seamlessly incorporating them into her teaching practices. She emphasized the importance of pedagogy as the driving force behind educational innovation, with technology serving as a powerful enabler.

Additionally, attendees had the opportunity to participate in a hands-on demonstration, enhancing their understanding and facilitating a smoother adoption of Noodle Factory in their teaching efforts. This collaboration empowered every academic to contribute as a content curator, fostering progress in education amidst the digital revolution.

Reflecting on the role of technology in education, Dr. Vinothini echoed the sentiments of George Couros, emphasizing that while technology can enhance the learning process, it can never replace the essential role of teachers. Indeed, in the hands of skilled educators, technology becomes transformative, enriching the educational experience for all involved.

Taylor's Culinary Institute Students Learn the Michelin Star Way from Chef Cédric Bourassin

Chef Cédric's engagement at Taylor’s University Lakeside Campus proved to be truly transformative. Drawing from his wealth of experience garnered from renowned establishments worldwide, he offered students invaluable insights into the realm of gastronomy. Through engaging hands-on demonstrations and thought-provoking discussions, Chef Cédric not only imparted technical expertise but also fostered a profound appreciation for the artistry of cooking.

Chef Cédric Bourassin, a Practical Arts Lecturer and Head Chef of Berceau des Sens (BDS) Restaurant at the EHL Hospitality Business & Hotel Management School in Lausanne, where he teaches students the tools and techniques of culinary arts and fine cuisine. After obtaining his "Brevet Technicien Supérieur Option B" in "Art Culinaire de la Table" in France, Chef Cédric pursued an international career, working for prestigious restaurants and hotels in Europe, Malaysia, and Japan. After 16 years, he achieved his ultimate career goal by obtaining a 3-star Michelin rating for the Michel & Sébastien Bras TOYA Restaurant in Japan, where he served as the Head Chef and Director.

Chef Cédric joined EHL Hospitality Business & Hotel Management School in 2016 as a Head Chef to transmit his knowledge and share his passion for cooking. After being awarded 16 out of 20 points by Gault&Millau two years later, the highest ever rating for an educational restaurant, Chef Cédric and the BDS team received in 2019 the first Michelin Star for the establishment, the ultimate culinary distinction. Today the BDS is the only training restaurant in the world to hold a Michelin Star.

More than just teaching the cooking techniques, Chef Cédric emphasized the importance of creativity and innovation in culinary pursuits. He encouraged students to think outside the box and push the boundaries of traditional culinary practices, fostering a culture of innovation and experimentation. Additionally, Chef Cédric's emphasized that the collaboration and camaraderie among staff and students underscored the interconnectedness of the culinary world. By fostering a supportive and collaborative environment, he not only enriched the learning experience but also inspired personal and professional growth among the staff and students.

Taylor’s Culinary Institute expressed sincere gratitude to Chef Cédric Bourassin for his unwavering commitment to culinary excellence. Together, they ensure that the flame of gastronomic innovation continues to burn brightly, illuminating the path for future chefs and culinary professionals.

Ramadhan Delights Bazaar: A Culinary Extravaganza Celebrating Asian Patisseries & Desserts

Bachelor of Patisserie Arts (Honours) Programme at the School of Food Studies and Gastronomy hosted an enchanting event that delighted taste buds and honored cultural diversity - 'Ramadhan Delights Bazaar'. The event took place at Taylor's University Lakeside Campus, offering a delectable assortment of desserts from various Asian regions. The bazaar showcased a diverse range of delicacies representing a rich tapestry of cultural backgrounds such as Malay, Nyonya, Chinese, Indonesian, Bruneian, Singaporean, Thai, Vietnamese, Filipino, Middle Eastern, Indian, and Pakistani patisserie desserts.

Each dessert presented a unique fusion of flavors, textures, and techniques, reflecting the culinary heritage of its origin. Beyond the culinary delights, the event aimed to explore and celebrate the diverse concepts, techniques, and unique ingredients used in Asian desserts. The sharing sessions with the lecturers in charge, Chef Norhayati Hussin and Chef Nur Khairunnisak Athira Ab Razak added depth to the experience, providing valuable insights that resonated with the participating students.

The bazaar provided students, who represent the future of the baking industry, with a valuable learning experience. The event emphasized the significance of visual literacy and entrepreneurship skills in the culinary field, equipping students with essential tools for their future careers. Furthermore, the Ramadhan Delights Bazaar facilitated cultural immersion, promoting experiential learning and broadening students' culinary horizons. By embracing diversity and celebrating culinary heritage, the event instilled a deeper appreciation for Asian cuisine and its global culinary influence.

In essence, the Ramadhan Delights Bazaar transcended being a mere display of sweet treats; it was a celebration of culture, creativity, and culinary excellence. As Taylor’s students continue their culinary journey, they carry with them the enriching experiences and insights gained from this unforgettable event.