Comprehensive Assessment Tracking System

Self

Volume Measurement

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.

Using an Activity to Visualize Kidney Function

Osmosis and the movement of water is a common theme in biology courses.  Students first learn the concept in General Biology (Bio181/Bio156), then students have to apply it to human physiology in Anatomy and Physiology (Bio 201/202).  Students have a difficult time understanding this concept as evidenced by only 39% correctly answering a question about osmosis in the kidney on the unit exam.  To address this issue, I utilized a whiteboarding activity to have students critically evaluate how changing osmolarity in the kidney medulla affects water movement from the collecting duct.