Students enrolled in Culinary courses measure ingredients by weight and volume on a daily basis while producing a variety of recipes/baking formulas. Challenges occur with differentiating between weight and volume measurement / fl oz, and the ability to identify the appropriate measuring vessel (gal, qt, pint, cup, TBSP, TSP). I sought collaboration from other Culinary instructors at local high schools and colleges in relation to instructional methods on volume. They shared instructional materials and techniques, but the strongest consensus among all the instructors was repetition and consistant incorporation of measurements into their lab classes.
I applied repetition through lecture as well as daily practical applications into the course that was used for this exercise. On the first day of class, students received a 10 question quiz on volume measurements (no points) for me to judge where they currently stood on the subject matter. The class average was 60%. On the final day of class, students were given another quiz (no points) on the same subject material, and the average score increased to 94%.