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.
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.