Creating a unique learning experience for their students has almost become routine for Susan Mollet and Lisa Ehrich, if that is possible. Last spring the students in their team-taught, advanced ceramics course created usable, original serving pieces for a local restaurant. This spring, students are once again developing their skills by creating functional ceramics, and experiencing the satisfaction of service-learning.
Many components of the class are woven together to create a rich and exciting learning experience. At the beginning of the semester, Alan Ehrich, head chef of New Orleans Audubon Institute, came and described a seven-course, New Orleans style menu to the class. Each of the students picked several courses and/or serving dishes to design and make. They began by developing prototypes of the assigned dinnerware items. During critiques of the prototypes, discussions focused on form and glaze design for the specific food that will be served in them as well as how they related to each other. The most successful unions of form, function and collaboration were selected and students are in the process of making multiples.
The class will culminate in the completion of 18 place settings and serving dishes. Chef Alan will return May 8 to cook and serve the meal on the dishes for the students, faculty and two lucky individuals.
Students are taking donations as the service-learning part of the project. The donations will be sent to NOLA Habitat for Humanity, Musicians Village. Winners of the drawing will dine at the table with the class members. These two lucky individuals will not only eat this fabulous meal, but they also will go home with their place setting.
