| Week  - 1 | The definiton of glaze, using areas and its classification. | 
                                                
                            | Week  - 2 | The differences between artistic and industrial glazes; matt and crawling glazes. | 
                                                
                            | Week  - 3 | Running, crackle and chrome-red glazes. | 
                                                
                            | Week  - 4 | Crystalline, aventurine glazes and its differences. | 
                                                
                            | Week  - 5 | The features of porcelain, faiance and floor tile. | 
                                                
                            | Week  - 6 | The characeristics of glazes: liter gravity, Boume degree, sieve remainder. | 
                                                
                            | Week  - 7 | The methods of glazing: dipping, pouring, spraying and brushing. | 
                                                
                            | Week  - 8 | Glazing and glazing faults: bubbling, crawling, pin hole, flowing. | 
                                                
                            | Week  - 9 | desing of the test plate for practice, its transfer to earthenware and taking mold. | 
                                                
                            | Week  - 10 | Making of the test plates with earthenware, chamotte and slip casting. | 
                                                
                            | Week  - 11 | Biscuit firing of the test plates and making of the glazes I | 
                                                
                            | Week  - 12 | Biscuit firing of the test plates and making of the glazes II | 
                                                
                            | Week  - 13 | Glazing of the test plates and glaze firing. | 
                                                
                            | Week  - 14 | 2.Evaluation ofthe outcome offiring |