From cook to chef: Facilitating the transition from recipe-driven to open-ended research-based undergraduate chemistry lab activities
This paper describes the development of mini-research projects in the third year practical chemistry course at the University of Nottingham for the MSci(Hons) Chemistry degree. The aim of these developments is to bridge the gap between ‘recipe-style’ experiments in the first and second year courses...
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| Veröffentlicht in: | New directions in the teaching of physical sciences (Online) 2014-06 (10), p.26-31 |
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| container_title | New directions in the teaching of physical sciences (Online) |
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| creator | Bertram, Anna Davies, E. Stephen Denton, Ross Fray, M. Jonathan Galloway, Kyle W. George, Michael W. Reid, Katharine L. Thomas, Neil R. Wright, Rossana R. |
| description | This paper describes the development of mini-research projects in the third year practical chemistry course at the University of Nottingham for the MSci(Hons) Chemistry degree. The aim of these developments is to bridge the gap between ‘recipe-style’ experiments in the first and second year courses and research projects undertaken in the fourth year or in industry. There is much evidence that, having been given this opportunity to plan and design their own experiment, students exhibit higher-order cognitive skills, which can lead to a more valuable learning experience. |
| doi_str_mv | 10.29311/ndtps.v0i10.513 |
| format | Article |
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| ispartof | New directions in the teaching of physical sciences (Online), 2014-06 (10), p.26-31 |
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| language | eng |
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| source | Alma/SFX Local Collection |
| title | From cook to chef: Facilitating the transition from recipe-driven to open-ended research-based undergraduate chemistry lab activities |
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