SKILL Director Mandi Buckalew will lead this professional development session for faculty, staff, and graduate teaching assistants. Digital studying doesn’t have to mean the end of active learning. Let’s talk about the apps and websites available to students these days and see how we can use these tools to boost student engagement and recall.This session is hosted by the Access Champions Task Force and the Biggio Center.

At this Chemistry Colloquium, Dr. Chris Vanderwal from UC Irvine will present. The host is Dr. Maddie Sowden.Location: SCC 115

At the end of the Fall and Spring semesters, students who have completed over 75 hours have the opportunity to be a part of a long-standing tradition that is unique to Auburn. Ring recipients pick up ther ring, touch their ring to the Auburn seal in front of Langdon Hall, and finally dip their ring in water from the President?s fountain which removes the curse, but leaves the Auburn spirit behind to live on in the ring and in the heart of its owner forevermore. Ring recipients and their guest(s) are welcome to enjoy photo opportunities and light refreshments on Samford Lawn.

Introducing Horst Schulze School of Hospitality Management?s first micro-credential offered to the community: The Art of Pasta! The micro-credential program offers opportunities for individuals to increase their knowledge in focused, specific topics within hospitality management. Micro-credentials are excellent for students and professionals who want to upgrade their skills or distinguish themselves from other candidates when a potential employer reviews their additional training and education. The Art of Pasta is a series of four (4) hands-on culinary classes, each 2.5 hours in duration, which will feature topics such as: ?Mar. 6: Hand-rolled Pasta - Welcome to the world of handmade pasta, where we will make classic egg and water dough! ?Mar. 20: Filled Pasta - We will amplify our pasta dough-making skills and learn how to make Ravioli, Cappelletti & Agnolotti. ?April 3: Baked Pasta - Let?s make and bake Spinach Cannelloni and Classic Lasagna. ?April 24: Pasta Sauces - It?s all about the sauce! We will explore classic sauces, Bolognese, Pomodoro, Basil Pesto & Parmesan Cream

Symbolized by the pineapple since American colonial times, hospitality is the key ingredient for students, graduates and educators in the College of Human Sciences Horst Schulze School of Hospitality Management at Auburn University. Lectures and hands-on training in state-of-the-art laboratories help to develop citizens of character who aspire to leadership roles in the global hospitality industry.Since 1992, the Horst Schulze School of Hospitality Management (HSSHM) has held an annual benefit dinner and auction as a key fundraising event. With guidance from experienced faculty, staff and industry professionals, students successfully plan, organize and execute The Hospitality Gala. The funds raised support educational development initiatives for HSSHM students and faculty within the Auburn University College of Human Sciences. These initiatives encompass domestic and international study-tour programs, student travel scholarships, student participation in hospitality conferences, industry tradeshows and academic research conferences, graduate student research support, faculty development programs and support for visiting professors.

In this course, you will be learning the basic skills needed to throw on the wheel. This includes clay preparation, centering the clay, and pulling up cylindrical shapes that you will learn to add on to create your unique and functional pieces. You will be working at your own wheel and be provided studio space and resources to help your creativity and skills flourish throughout the course. Clay and firing costs are included in the course fee. Students should bring a one-gallon bucket and a packet of clay tools to the first class meeting (tools may be purchased at most bookstores in Auburn for about $15).