Day 3 of 4
The Autonomy, Diversity & Disability: Everyday Practices of Technology is a research project led by Associate Professor Karen Soldatic, at the Institute for Culture and Society, Western Sydney University. This project wants to understand how Australians from culturally and linguistically diverse communities who are living with disabilities engage with new consumer technology that relies on artificial intelligence. More information about the project can be found here: https://addept-project.org/
Participants will receive a one-off honorarium of $50 Coles eGift Card on completion of the four workshops and digital diary.
Anyone who is
1. You need to commit to attending all of the following four workshops in person:
2. You need to keep a digital diary of your experiences with technologies following our instructions provided in the workshops. It would probably take about one hour/week after each workshop.
These workshops are hosted by Casula Powerhouse Arts Centre [https://www.casulapowerhouse.com] and Western Sydney University.
During these workshops
• We will teach you how to use several different technologies on your devices
• You will tell us about how you use technologies
• We will help you create a story with photos, texts, or voice memos
• We will ask you to track your experiences using AI Technology at home.
Interested? Please reply by 12 February 2022. You need to register to express your interest via Eventbrite (on this page) if you can. We will then call you to explain the workshops. Alternatively, you can email Ms Ashley Liao (20033822@student.westernsydney.edu.au).
Please advise us if you require an AUSLAN or community language interpreter. You’re welcome to include a support person to enable you to participate in the workshops.
Fri 25 Feb 2022 - Fri 18 Mar 2022Fri 25: 10:00 AM - 3:00 PMFri 4: 10:00 AM - 3:00 PMFri 11: 10:00 AM - 3:00 PMFri 18: 10:00 AM - 3:00 PM
Casula Poowerhouse Arts Centre
1 Powerhouse Rd
Casula, NSW 2170
Free
Name Dr Kim SpurwayEmail k.spurway@westernsydney.edu.auLink -
Created 1st February 2022
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