This article describes a laboratory course designed for nonmajors with a focus on food chemistry. The course can be delivered in a traditional format or in a fully remote, asynchronous format. The course is designed for students to develop an understanding of how chemists view the world and how chemists generate knowledge. Food chemistry was…

At Tacoma Community College (Washington) a chemistry course was taught using instructional objectives. This document describes the course in terms of writing the objectives, instructional procedures and student attitudes. The instructor's overall conclusions were: (1) student reaction to the use of instructional objectives was very favorable; (2)…

Listed are guidelines for the steps in the development of a flexible long-range senior science curriculum. The program is separated into biology, chemistry, and physics, and a course outline is given for each. These outlines are not committed to any one approach, but draw on the many curriculum improvement projects and other sources. The emphasis…

In 1991, the New Jersey Board of Higher Education's College Outcomes Evaluation Program (COEP) was canceled due to lack of state funding. Despite the cancellation, 17 community colleges formed the New Jersey County College Project on General Education to develop goals, objectives, and assessment criteria for general education. The Project grounds…

Announces a "user friendly" chemistry course for grades 10 to 12 for college bound students designed to enhance public understanding of chemistry. Discusses the development, field testing, and structure of the course. Stresses the importance of training teachers in the skills required to teach "Chemistry in the Community." (CW)