GOLD SEAL HAND BUILT CERAMIC TEAPOT LESSON

Similar documents
Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits

The Individual and the Community Castle Rock Institute CRI 331/ART 331 Spring 2004

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2

UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80

Make Modelling Chocolate Roses

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Please sign and date here to indicate that you have read and agree to abide by the above mentioned stipulations. Student Name #4

Make Holiday or Themed Cookies

UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60

LEVEL: BEGINNING HIGH

Chef de Partie Apprenticeship Standard

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

Multiplying Fractions

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

MyPlate The New Generation Food Icon

How Much Sugar Is in Your Favorite Drinks?

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

Cooking Club Lesson Plan

December Lesson: Eat a Rainbow

MBA 503 Final Project Guidelines and Rubric

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement

Cupcake Competition. FCS Lesson BAKING AND PASTRY ARTS

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

Herbalicious Poetry, Match-up, Butter & Tea Grade 5/6 Facilitator Notes

Objectives. Required Materials:

EMC Publishing s C est à toi! 3, 2E Correlated to the Colorado World Language Frameworks French 3

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

From Hunters and Gatherers to Farmers

UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25

Activity 2.3 Solubility test

Senior Chef Production Cooking Apprenticeship Standard

Fractions with Frosting

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name:

Cooking Club Lesson Plan

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

Subject Area: High School French State-Funded Course: French III

Practice of Chinese Food II Hotel Restaurant and Culinary Science

GENERAL FOODS GUIDELINES FOR ALL MEMBERS

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013

Compare Measures and Bake Cookies

GN , CCNE: Texas Chili Cook-Off

TRACKS Lesson Plan. Fruit Fruit Rocks Grades 5 8 Girls Club

Youth Explore Trades Skills

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE

FCS Lesson Plans: Teacher Guide Pork Stir-Fry

C est à toi! Level Three, 2 nd edition. Correlated to MODERN LANGUAGE CURRICULUM STANDARDS EXPANDING LEVEL

RESEARCH UPDATE from Texas Wine Marketing Research Institute by Natalia Kolyesnikova, PhD Tim Dodd, PhD THANK YOU SPONSORS

Vegetarian Culinary Arts Courses 2018/2019

Stratford School Academy Schemes of Work

MEAT WEBQUEST Foods and Nutrition

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.

7: MyPlate Veggies and Vitamins

Teacher s Manual. Rebecca W. Keller, PhD

FCS Lesson Plans: TEACHER GUIDE Pork Chops

Shop for Healthy Groceries

Guidelines for Unified Excellence in Service Training

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.

Unit title: Fermented Patisserie Products (SCQF level 7)

Big Green Lessons Germination: Kindergarten-2 nd Grade

Page 1 of 5

Bean and Veggie Enchiladas

A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )

Make Biscuits By Hand

Lesson 4. Choose Your Plate. In this lesson, students will:

TRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8

appetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion

Sugar Shocker CURRICULUM CONNECTIONS. Sugary Drinks Learning Activity. Sugary Drinks

World of Wine: From Grape to Glass

Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It!

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

Food as Art: California Roll as a fusion of American and Asian styles

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology

Prepare and serve wines

Overview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name:

Food Matters. Main Core Tie. Additional Core Ties. Group Size

RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80

Feeling Hungry. How many cookies were on the plate before anyone started feeling hungry? Feeling Hungry. 1 of 10

UV31168 Advanced skills and techniques in producing meat dishes

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

World of Wine: From Grape to Glass Syllabus

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

WACS culinary certification scheme

ARE THE SEEDS OF ALL FRUITS THE SAME?

Plant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation

Analyzing Student Work to Inform Our Practice and Improve Student Learning

Food Demonstrations, Ages 8-12

STACKING CUPS STEM CATEGORY TOPIC OVERVIEW STEM LESSON FOCUS OBJECTIVES MATERIALS. Math. Linear Equations

Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation

Maintaining a Healthy Garden

LUXE À LA FRANÇAISE : FRENCH LUXURY

Which Came First the Chicken or the Egg?

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state?

Investigation 1: Ratios and Proportions and Investigation 2: Comparing and Scaling Rates

Transcription:

GOLD SEAL LESSON HAND BUILT CERAMIC TEAPOT Subject(s) Visual Art, Ceramics, History Grade Level 10-12 Rigor/Relevance Framework K n o w l e d g e 6 5 4 3 2 1 C A D B 1 2 3 4 5 Application Instructional Focus Learning Visual Arts: s understand and apply media, techniques, and processes. Application: s demonstrate understanding and application of media, techniques, and processes. Tools and Technology: s use appropriate tools and technologies to model, measure, and apply the results in a problemsolving situation. s communicate the reasoning used in solving these problems. Problem-Solving and Critical Thinking Skills: s apply a variety of problem-solving strategies and critical thinking skills to investigate and solve problems from across the curriculum as well as from practical applications. Visual Arts: s will demonstrate knowledge of structures and functions. s understand the visual arts in relation to history and cultures. s will choose and evaluate a range of subject matter, symbols, and ideas Reading: s read a variety of grade level materials, applying strategies appropriate to various situations. Listening: s listen for a variety of purposes appropriate to the grade level. Communication: s communicate and apply visual art concepts. s will design and create a hand built teapot. s will learn the history of teapots and the relevance of teapots in the present. s will demonstrate knowledge of previously learned techniques and methods used in ceramics. s will develop advanced hand building skills. s will develop advanced creative design skills using the elements and principals of art. s will use problem solving skills and critical thinking skills in regards to the form and function when creating their teapot. s will discuss copyright laws. s will display their teapots and evaluate each other s work based on the elements and principles of design. 1

Performance Task Overview s will develop an understanding of the history of teapots as well as its relevance today. They will explore various teapot images through different resources comparing traditional designs to contemporary teapots found throughout the world using the internet, books, and magazines. Copyright laws will be discussed. s will design and construct an original functional teapot. s will have previous knowledge of hand building techniques including slab, coil, and pinch methods. Craftsmanship as well as glazing techniques and choices should be pleasing. s will display their teapots and evaluate each other s work based on the elements and principles of design. Description 1. s will read the Teapots handout (pg7 below). 2. Class discussion of the history of teapots, the different compositions used to make teapots, various uses for teapots, how to make tea in a teapot, why tea is good for your health, as well as copyright laws will follow reading assignment. 3. s will proceed to explore resources for images of contemporary and traditional teapots in order to get ideas for their teapot. Document sources that inspire you. 4. From their research students will develop their original design sketch of a teapot using contemporary or traditional designs. This sketch will be used as a reference to the construction of their ceramic teapot. sketch must meet teacher approval. 5. s teapots will be constructed in their choice of either slab, pinch, or coil method. 6. Teapots must be designed and constructed with a handle, lid, and a spout. 7. Remind students that all attached pieces must be scored and slipped to create a well crafted piece. 8. The teacher will give a demonstration of how to construct a ceramic teapot. 9. Assessment sheets (pg 6 &7) will be distributed and discussed with students 10. Examples of teapots by previous students and artists will be examined. 11. s will then start constructing their teapots using their approved sketches. 12. s will first construct the base (body) of the teapot using slab, coil, or pinch method. 13. s will then construct a functional and well designed spout. 14. s will estimate and measure the the spout on the base of their teapot. They will mark where they are attaching the spout where the student will pierce holes in the teapot base as a straining device. When holes are cut and smoothed, students will attach 2

Essential Skills the spout. 15. s will create and form a functional and well balanced handle (carved, pulled, coil, or slab) and attach to desired location of the teapot. 16. s will add a clay foot or feet to bottom of the base of teapot. 17. Next students will create a functional lid to fit the top of the teapot. Remind students they need to add a flange in the mouth of their teapot(a ledge in the opening of the teapot for the lid to rest on) or a flange on the bottom of the lid (a thin wall of clay added to the bottom of the lid that fits inside the mouth of the teapot) in order to hold the lid securely in place. 18. s will use a damp sponge in order to smooth cracks and rough edges. 19. s will control drying of teapots by lightly covering piece with open plastic bag. 20. s will select s, unders, and/or under pencils to finish piece after first firing. 21. s will add their designs from their sketches onto their teapots and finish with s that is pleasing. 22. s will be asked to demonstrate vocabulary knowledge by using the appropriate terminology when referring to their pieces. 23. s will display and critique one another s work. E8 Prepare and deliver individual speeches that address the needs of the target audience by gathering information, rehearsing, making eye contact, speaking loudly enough, and delivering information in a well-organized fashion. E2 Read for main ideas and supporting details and discriminate important ideas from unimportant ideas to aid comprehension. E4 Use resources (dictionary, grammar books, thesaurus, online references, etc.) as needed to edit. E31 Apply an understanding of graphics, layout, white space, italics, graphs, charts, and other visual aids to enhance informational reading, writing, or presenting. E3 Follow oral directions. E10 Participate in (sometimes leading) one-on-one or group discussions by asking questions, asking for clarification, taking turns speaking, agreeing and/or disagreeing courteously, making informed judgments, and working toward a common goal. S4 Make observations and accurate and precise measurements using senses, tools, and technology. SS6 Solve problems effectively by characterizing a problem through identification of variables and relationships and moving to a solution. SS31 Identify connections between particular historical events and larger social, economic and political trends and developments. M3 Use proportional reasoning to solve real-world problems. 3

Scoring Guide See Attached Attachments/ Resources (list here) Standards Contemporary Teapots author Susan Peterson The Craft and Art of Clay author Susan Peterson Ceramic Monthly Magazines The Eccentric Teapot: Four Hundred Years of Invention author Garth Clark Exemplar: Raquel Shaw Images of teapots researched on the internet (i.e.) www.allteapots.com/ www.theteapotshoppe.com/ www.etsy.com/category/ceramics_and_pottery/teapot https://www.artfulhome.com/teapots.html www.teapots.net/ www.he-and-she.com/info/teapot.html National Visual Art Content Standards Content Standard 1: Understanding and applying media, techniques, and processes. Content Standard 2: Using knowledge of structures and functions. Content Standard 3: Choosing and evaluating a range of subject matter, symbols, and ideas. Content Standard 4: Understanding the visual arts in relationship to history and cultures. Content Standard 5: Reflecting upon and assessing the characteristics and merits of their work and the work of others. Content Standard 6: Making connections between visual art and other disciplines. Submitted by: Leslee Smith, Huntington High School, lsjsmith@access.k12.wv.us 4

Scoring Guide Hand Built Teapot Assessment Name Date _ Design Sketch Originality of Piece Craftsmanship The Elements and Principles of Design Creativity Criteria 5 4 3 2 1 Excellent ideas and design for meeting Sketch is well developed and well executed. outstanding originality of design and excellent technical skill, exhibits excellent use of elements: shape, form, color, texture, space, and principles of design: balance, harmony, unity, proportion, rhythm, repetition, emphasis, and composition. Used own ideas, willing to experiment, worked hard to apply ideas. Strong ideas and design for meeting Sketch is nicely developed and nicely executed. strong originality of design and strong technical skill, exhibits strong use of the elements and 3principles of design Used parts of other artists ideas as well as own ideas, willing to experiment, Average ideas and design for meeting the Sketch is in development originality of design and technical skill, exhibits use of the elements and principles of design Used some ideas from other artists, unwilling to experiment. Weak ideas and design for meeting Sketch is weak in development little originality of design and weak technical skill, exhibits weak use of the elements and principles of design Copied ideas from pieces researched.little variety or difference shown. Poor ideas and design for meeting Sketch is poorly developed and executed. no originality of design and poor technical skill, exhibits poor use of the elements and principles of design Copied ideas verbatim from pieces researched. No variety or difference shown. Points 5

Criteria 5 4 3 2 1 Points Construction Outstanding effort and skill in execution. Advanced demonstration of Satisfactory effort and skill in execution. Strong demonstration of Average effort and skill in execution. Demonstration of techniques is. Weak effort and skill in execution. Demonstration of techniques is weak. Lack of effort and skill in execution. Demonstration of techniques is not evident. Functionality Functionality and handle Aesthetics Excellent construction including use of a well executed Excellent enabling excellent highly pleasing with excellent choices in color and Satisfactory including a nicely executed Satisfactory enabling satisfactory strongly pleasing with strong choices in color and Average including a Average enabling pleasing with choices in color and Weak including Weak enabling weak weak with weak choices in color and Poor. Lack of Poor enabling poor not pleasing with poor choices in color and Name incused on bottom of piece 5 points 50 possible points Total Teacher Comments: 6

Attachments/Resources Teapots Brief History of the Teapot The teapot can be traced back to China during the Ming Dynasty, about 1500. The potters of Yixing Province created an und teapot of brown or red stoneware for seeping tea leaves. When Dutch importers brought tea to Europe in 1610, the teapot also made the trip. They were small and broad-based with spouts and handles. By the end of the sixteenth century, the Chinese were making the teapot of fine d porcelain with blue and white designs. Porcelain was first produced in Europe in the early 1700's in Germany. Soon France and England were producing the porcelain teapot and other tea wares. The English, under Josiah Spode, created a distinctive look for English China with the addition of bone ash to the porcelain clay. Teapot Composition Today we can find a teapot in the finest china to stoneware and glass in every shape and form imaginable. Although a china teapot or porcelain teapot holds heat the best, a ceramic teapot or stoneware teapot is fun and mood setting as well as a great conversation piece. Teapot Uses Naturally, the teapot can be used for tea, but you can also serve coffee or cocoa from a teapot just as easily. Coffee and Cocoa can be made right in your teapot or simply poured into your teapot for serving. Making coffee in a teapot is almost as easy as using your drip coffeemaker. Purchase a filter cone and filters and place on the opening of your teapot. Add ground coffee to the filter and heat water in a tea kettle and slowly pour the heated water over the coffee in the filter. Be sure not to pour more water than the teapot will hold. Making the perfect pot of tea Fill your kettle with fresh cold water. While the kettle is heating, pre-warm your teapot and tea cup by filling with hot tap water. When the tea kettle is ready, empty the tap water from your teapot and add the tea. One rounded teaspoon for each teacup. As a general rule, let the tea seep 1 to 2 minutes for green teas, 2 to 3 minutes for oolong teas, and 3 to 5 minutes for black teas. Tea and Your Health Tea (plain) contains no sodium and has only 4 calories per cup. It is free of additives and artificial colors. Some of the top medical schools have found that washing minor skin ailments such as cuts, sunburn, acne, and athlete's foot in green tea aids the healing process. Polyphenols (a natural antioxidant found in tea) are found to increase the number of white blood cells in the body and so may increase the immune system. These polyphenols along with the oils in tea aid in digestion. Some studies have shown a lower incidence of cancers of the skin, lung, and stomach in tea drinkers. Tea has greater antioxidant power than many fruits and vegetables. The natural antioxidants in tea may help combat the risk of developing Coronary Heart Disease. Drinking 4 to 5 cups a day may reduce blood cholesterol and high blood pressure. There are other studies showing a decrease in blood clotting, another common cause of cardiovascular disease. Tea (especially green tea) is naturally rich in fluoride, making it good for the teeth. A recent study conducted by Dr. Howard Sesso and associates at Harvard Medical School in Boston 7

examined 340 men and women who had suffered heart attacks and found that those who drank a cup or more of black tea daily had a 44 percent reduction in heart attack risk compared to non-tea drinkers. In another study by Dutch researchers it was found that participants who drank one to two cups of black tea daily had a 46 percent lower risk of severe aortic atherosclerosis, a factor that contributes to cardiovascular disease. Those who drank more than four cups a day had a 69 percent lower risk. 8

Teapot, Award Winner Huntington Museum of Art Portfolio 2009, Artist Raquel Shaw 9