After learning so much about inquiry based instruction, it was now our time to 'give it a go!' I enjoyed the challenge of trying to figure out how I was going to turn my Egg Foam Stability LAB into an Inquiry Based Instruction Lesson. As far as preparation, I really knew the material, gained all the supplies and felt organized; however, I really had no idea how it was going to go.
And the good news?
I really can't gauge if it was a true success or not; however, I really enjoyed teaching it and felt the students were very engaged and thinking.
When should sugar be added to the egg albumen whisking process for optimum leavening properties using in baking?
This was the question that I was gearing the students to develop. It related to the previous class lesson about the structure of proteins. I knew this would be a challenging topic, but the students did really well.
I began by handing each student an egg as they entered the classroom as a type of interest approach, asking them about the nutrients in the egg. THEN, one of the student's egg rolled off the desk and hit the floor...CRACK! Ok, to be completely honest, I actually predicted this would happen but decided to go with the idea for the interest approach, because it would be really funny if it happened (and I love to liven things up whenever possible).
I began my lesson with a power-point presentation to give them a basic understanding of the content. Using the supplies provided, I then told them to pose a question and write a procedure for me to pre-approve before they began. I felt this was a really good idea; however, I really had to throw in some hints here and there to get them thinking in the direction I wanted them to. Finally, they began the experiment, but actually we ran out of time before it was completed! I'm thinking an electric beater could really make this process quicker.
Overall, I think it went well, because I was able to get a better understanding of how to facilitate an IBI lesson.