Introductory Biology for Allied Health, Bio 156, is a course many students take for the nursing major. This course teaches a number of concepts that are important and repeated throughout other biology prerequisite courses (Bio 201 Anatomy and Physiology I, Bio 202 Anatomy and Physiology II, and Bio 205 Microbiology), nursing block 1-4 courses, and the NCLEX, nursing certification exam. The purpose of this CATS is to question whether the concepts we teach are retained through the courses. We decided to pick one topic and study this process.
Having now completed 3 semesters teaching BIO 182 - General Biology II for Science Majors, the area consistiently identified by student surveys as in need of improvement is the "Quality of the Textbook." The book is expensive (>$100), and yet, I have observed that many/ most students do not read the supplemental chapters that align with lectures / activities / labs unless I assign end-of-chapter comprehension questions. Following being awarded a FRACTYL grant last spring, I have been developing an OER, consisting of a series of engaging, supplemental videos that focus on case studies (
Gen Ed Abilities assessment participation is low I developed customized scoring templates for each section to simplify data entry, automate tabulation, & streamline reporting by pre-populating term, instructor, course, section, and student ID. Outcomes:
At the end of the semester, students in BIO160 take a cumulative lab practical. A practical exam is set up in stations, the students physically move from station to station and has a “set up” from a lab. There are 2-3 questions for each station; the exam is timed. The first semester giving the practical, the scores were very low. In an attempt to improve the scores, I gave the students a review and the grades improved slightly. This has been the routine for a few semesters. At the end Fall16, I tried a practice practical. After an informal survey, I found only 2-3 had experience taki
While working in classroom, I found that students gravitated towards friends to create their team or learning community. This behavior created "clicky" groups in the classroom and I noticed silos of learning taking place. What I decided to implement in my classroom was randomizing the groups with Popsicle sticks. Each time we had a learning activity I used these sticks (that had a student name per stick) to randomly place the students into groups.
Several years ago, Holly Dison, math faculty, found a calculus concept pre-post test to give in our MAT22X courses. This pre-post exam was copyrighted by another college, but approval was given to use it in our classes as long as we did not share the results with anyone. The exam consisted of 22 multiple choice questions. Each question is designed to see if students understand the CONCEPT; the problems are not procedural. Each multiple choice option is designed to be common misconceptions.
Is there really a need to kill another tree if CANVAS provides a medium for quizzes? In a quasi-experimental design, introductory stats students across two semesters (SP and FA ‘16) with two different instructors self-reported the number of hours spent studying for a common cumulative quiz. One group used e-quizzes, the second used paper quizzes. Results are as follows:
In our first run of the PHY131/MAT231 learning community (LC) in Fall 16, we tried a format of seting up a physics problem on an exam, and then use the resulting integral to be solved on the math portion of the exam. We would like to do this for each of the 5 exams in Fall 17. This would allow/require us to focus on intgrals from day one and reorder material in both classes. Some reordering was done in Fall 16, but after our first time around, we realize that more needs to be changed.
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.