Class Registration

Under Construction! Classes for 3rd quarter are being posted! Registration opens at 6:00 am on Tuesday, November 28. 3rd quarter is an 8-week session (for most classes) that begins on January 10, 2018 (for Wednesday classes) and January 12, 2018, (for Friday classes). New families are welcome! Filter the class list below, or click any column heading to sort by that field.

  • Before Registering
    • Review the schedule grid to view class options hour-by-hour or filtered by grade level.Check the full class descriptions, times, recommended grade range, and prerequisites (for some)
    • Classes meet in Oakton. Read class descriptions carefully to see whether a class meets Wednesday only (most), Friday only (some), or Wednesday and Friday (few).
    • Review Compass policies regarding age/grade placement, class withdrawals and refunds.
    • For high school classes, read the Compass Program Approach.
    • Review the full Academic Calendar.
  • Full (Wait Listed) Classes
    Please note that as classes become full, a wait list is created. Please add your child’s name to the wait list if you are interested in the course, as openings sometimes become available. You will not be asked to pay anything to be on the wait list.  Closed classes with a wait list are displayed alphabetically on the list below after open classes. Read the FAQs about Wait Listed classes.
  • Notes:
    An administrative fee of $6.00 is added to each quarter-long class at check-out ($12.00 for semester-long classes, and $24.00 for year-long classes).

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Enter any text in the search box below to find classes quickly! Matches title, description, time, and instructor.

Term Start Date Start Time End Time Day Class Title Grade Range Open Spots Price Availability Description
Peter Snow

This is the third of a 4-quarter series of classes on beginning chess. Students will learn skills that build upon those presented in Quarters 1 and 2, including: discovered checks and attacks; pins and double checks; counting: center squares, squares of control with attackers and defenders; checkmate drills; keeping the King safe in the opening; tactics lesson 1 forks; tactics lesson 2 skewers and x-rays; reviewing opening principles. Students need an understanding of principles and strategies presented in Beginning Chess 1 and 2, as preparation for this class. Each class will be spent half on technique and half in practice matches with classmates while instructor coaches. Experts suggest that the game of chess teaches analytical and disciplined thinking skills, while raising self esteem, teaching motivation and determination, and sportsmanship (Kasparov Foundation).

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Rebecca Sticha

Use the Force in this introductory engineering course for young Jedi! Jr. Jedi Engineers will help defeat the Empire by designing and refining X-Wings, R2-units, energy catapults, defense turrets, and space settlements using Lego components. Each project introduces mechanical or engineering concepts such as motors, catapults, unitized construction, wheel/axles, levers, and more. For example, junior Jedi builders will complete their own shield generators with the concepts of direct drive, motor-driven axle and a balanced spinning disk to deflect (and protect) objects beneath, such as a vulnerable rebel base! This approach taps in to the "forces" of imagination and engineering design concepts! Kindergartners registering for this class must be age five by the start of class.

Chris Little

Use the Force in this advanced engineering course for young Jedi! Each week students will construct Star Wars-themed projects such as X-Wings, Pod racers, Star Destroyers, Cloud Cities, settlements, and fortresses. Each project incorporates key mechanical and engineering elements like gear trains, worm drives, pneumatics, and eccentric motion. For example, master Jedi builders will construct their own 4-legged Imperial AT-AT walkers (or 2-legged AT-ST walkers), the intimidating "walking" tank structures of the evil emperor, using the themes of gear ratio and eccentric motion to control the speed and power. This approach taps in to the "forces" of imagination and engineering design concepts!

Peter Snow

This is the third of a 4-quarter series of classes on advanced, beginning chess. Students will learn skills that build upon those presented in Quarters 1 and 2, including: Later than Beginning Pins; Using more or better attackers; Using more or better defenders; Finding the forcing moves when they are also the best moves; Queen and Bishop teams for attacking; Queen and Knight teams for attacking and, Queen and Rook teams for attacking. Students need an understanding of principles and strategies presented in Advanced Beginner Chess 1 and 2, as preparation for this class. Each class will be spent half on technique and half in practice matches with classmates while instructor coaches. Experts suggest that the game of chess teaches analytical and disciplined thinking skills, while raising self esteem, teaching motivation and determination, and sportsmanship (Kasparov Foundation).

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Nick Grenier

Hooray for winter! It's a great time of year for active outdoor games and exploration, to make fires and enjoy the cozy warmth of our earth shelter. Bundle up and look for signs of how animals live in the winter- wth a little luck we will have snow to track in. Many students consider this their favorite session of the year! Step outdoors to each week to explore nature with a seasoned naturalist, mentor and survivalist, Mr. Nick. This program will be run similar to a mini-version of Ancestral Knowledge program that the instructor has led for several years. Students will follow the paths or create their own through the wooded campus at Compass while they discover all the secrets that woods hold when you stop, look, listen, smell, touch, turn-over, and peek under! A portion of each session will be seeking and discussing what is found with the changing winter season. The class will also learn valuable outdoor skills such as constructing a temporary shelter, building a fire, or purifying water. Students will play games to practice skills like stillness, camouflage, agility, and stalking. Students will have a blast, develop greater self-confidence, and build a strong grounding in, and connection to nature, to the real world! Students will get to know about native animals, and key types of plants and trees in our area. Emphasis will be on becoming comfortable with things they encounter outdoors, observing and appreciating discoveries in nature, safe exploration of the woods, and how to be a good steward of nature. Students should come prepared for class with outdoor/play clothes, closed-toe shoes, sunscreen and/or insect repellent, a hat, and jacket or layered outerwear depending on the weather/temperature. Sorry, but the explorations in the woods are for enrolled students only, and tag-along parents and siblings cannot be accommodated.

Step back in time with American History Alive for a one-of-a-kind living history rendez vous with Francis Scott Key as portrayed by Charles Wissinger of Richmond, on Wednesday, November 29. Living history actors are the costumed scholars employed by museums, historical sites, and conferences. Presentation will be conversational in style, first person narrative, and conclude with spontaneous audience Q & A. Watch the historical actor answer 21st century questions in character with period replies! Students younger than third grade (or age 8) must be accompanied by a paid, registered parent or adult. This is a one-day admission for this performance only. One day tickets are $18.00 in advance or $20.00 at the door. Remember to bring a camera for photos with the historical figure after the presentation.

Prerequisites: None

Step back in time with American History Alive for a one-of-a-kind living history rendez vous with Frederick Douglass as portrayed by Bill Grimmette of Baltimore, on Wednesday, December 6. Living history actors are the costumed scholars employed by museums, historical sites, and conferences. Presentation will be conversational in style, first person narrative, and conclude with spontaneous audience Q & A. Watch the historical actor answer 21st century questions in character with period replies! Students younger than third grade (or age 8) must be accompanied by a paid, registered parent or adult. This is a one-day admission for this performance only. One day tickets are $18.00 in advance or $20.00 at the door. Remember to bring a camera for photos with the historical figure after the presentation.

Prerequisites: None

Step back in time with American History Alive for a one-of-a-kind living history rendez vous with Dolley Madison as portrayed by Dr. Lynn Uzzell of Fishersville, VA, on Wednesday, December 13. Living history actors are the costumed scholars employed by museums, historical sites, and conferences. Presentation will be conversational in style, first person narrative, and conclude with spontaneous audience Q & A. Watch the historical actor answer 21st century questions in character with period replies! Students younger than third grade (or age 8) must be accompanied by a paid, registered parent or adult. This is a one-day admission for this performance only. One day tickets are $18.00 in advance or $20.00 at the door. Remember to bring a camera for photos with the historical figure after the presentation.

Prerequisites: None

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Anne Sharp

What happened to D'Artagnan decades after "The Three Muskateers"? You can find out in Dumas sequel, "Twenty Years After"! Did you know that Rudyard Kipling penned "The Second Jungle Book" with further adventures of Mowgli and his friends or that after his "Adventures," Mark Twain continued to tell the story of "Tom Sawyer Abroad" and "Tom Sawyer, Detective"? Did you know that some sequels are not written by the original author, such as Alexandra Ripley's sequel "Scarlett" to Margaret Mitchell's "Gone with the Wind"? Do you have a favorite tale that you always wanted to explore the beginning or further adventures of its characters, their ancestors, or their progeny? Great fiction doesn't always begin "from scratch." Sometimes writers use a formula, or template storyline. Sometimes we love a character or story so much that we want it to keep going. In this class series, students will survey well-known prequels and sequels and will examine popular storylines as a possible "formula" for creating original fiction. Students will then continue a beloved story through the creation of a before or after --borrowing and elaborating on characters, setting and a few plot details. In the process of picking up where an author left off (or began), the student writer must delve deeper into story elements in order to remain true to the original concept. To do this requires knowledge and understanding of and commitment to (and respect for) an author s intent and work. Student writers will demonstrate this comprehension by: 1) further developing character motivation through early/later life experiences and factoring in additional characters who might enrich detail and deepen story, 2) enhancing setting by incorporating previous places, times or worlds, and 3) expanding the established plot by building credible preceeding/continuing events that mesh with the given storyline. A portion of each class will be dedicated to sharing students' working drafts with collaboration and in-class feedback. Students will be expected to conduct some writing and reading at home each week. Literature selections will not be assigned in their entirety, but students may want to continue reading the complete work. The culmination of the students' work will be a bound class literary magazine.

Nick Grenier

Hooray for winter! It's a great time of year for active outdoor games and exploration, to make fires and enjoy the cozy warmth of our earth shelter. Bundle up and look for signs of how animals live in the winter- wth a little luck we will have snow to track in. Many students consider this their favorite session of the year! Step outdoors to each week to explore nature with a seasoned naturalist, mentor and survivalist, Mr. Nick. This program will be run similar to a mini-version of Ancestral Knowledge program that the instructor has led for several years. Students will follow the paths or create their own through the wooded campus at Compass while they discover all the secrets that woods hold when you stop, look, listen, smell, touch, turn-over, and peek under! A portion of each session will be seeking and discussing what is found with the changing winter season. The class will also learn valuable outdoor skills such as constructing a temporary shelter, building a fire, or purifying water. Students will play games to practice skills like stillness, camouflage, agility, and stalking. Students will have a blast, develop greater self-confidence, and build a strong grounding in, and connection to nature, to the real world! Students will get to know about native animals, and key types of plants and trees in our area. Emphasis will be on becoming comfortable with things they encounter outdoors, observing and appreciating discoveries in nature, safe exploration of the woods, and how to be a good steward of nature. Students should come prepared for class with outdoor/play clothes, closed-toe shoes, sunscreen and/or insect repellent, a hat, and jacket or layered outerwear depending on the weather/temperature. Sorry, but the explorations in the woods are for enrolled students only, and tag-along parents and siblings cannot be accommodated.

Anne Sharp

This semester-long course is a home for literarians students who love to write, who love to read writing, and who love to share writing with others. Writing is a solitary act, but writers also need a community in which to grow. Mirroring the design of famous writing salons/groups like The Bloomsbury Group, The Algonquin Round Table, and The Inklings, students will create a Compass community that will encourage individual writers, promote literary collaboration and provide challenging feedback to boost creativity and artistic development. Students will use their own work and the works of professional authors to understand what makes good writing , to improve technique, to experiment with new forms/genre and to understand the drafting, editing and publishing process. The members of this class will form an editorial board of a student anthology, journal, or magazine that will provide a publishing opportunity for themselves and for other homeschooled student writers. As editors, students will design and build an anthology and/or website, advertise the publication, solicit manuscripts and artwork, develop selection criteria, review/select/edit material, and learn the principles of layout and design. Embedded in this process are real-world experiences, and students will improve their communication and organization skills through goal-setting, time management, meeting deadlines, emailing, confirmations, proofreading, etc. A portion of each class will be devoted to writing time, but students should expect to spend 2-3 hours per week writing at home. Each student is expected to publish in the anthology. Some students might also publish submit works to other journals or contests. In addition to this published piece, each student will also develop a personal portfolio of writing that includes a variety of forms and genre and that provides samples from all phases of the writing process: brainstorming, drafting, revision, editing.

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Nick Grenier

Hooray for winter! It's a great time of year for active outdoor games and exploration, to make fires and enjoy the cozy warmth of our earth shelter. Bundle up and look for signs of how animals live in the winter- wth a little luck we will have snow to track in. Many students consider this their favorite session of the year! Step outdoors to each week to explore nature with a seasoned naturalist, mentor and survivalist, Mr. Nick. This program will be run similar to a mini-version of Ancestral Knowledge program that the instructor has led for several years. Students will follow the paths or create their own through the wooded campus at Compass while they discover all the secrets that woods hold when you stop, look, listen, smell, touch, turn-over, and peek under! A portion of each session will be seeking and discussing what is found with the changing winter season. The class will also learn valuable outdoor skills such as constructing a temporary shelter, building a fire, or purifying water. Students will play games to practice skills like stillness, camouflage, agility, and stalking. Students will have a blast, develop greater self-confidence, and build a strong grounding in, and connection to nature, to the real world! Students will get to know about native animals, and key types of plants and trees in our area. Emphasis will be on becoming comfortable with things they encounter outdoors, observing and appreciating discoveries in nature, safe exploration of the woods, and how to be a good steward of nature. Students should come prepared for class with outdoor/play clothes, closed-toe shoes, sunscreen and/or insect repellent, a hat, and jacket or layered outerwear depending on the weather/temperature. Sorry, but the explorations in the woods are for enrolled students only, and tag-along parents and siblings cannot be accommodated.

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).

Nick Grenier

Hooray for winter! It's a great time of year for active outdoor games and exploration, to make fires and enjoy the cozy warmth of our earth shelter. Bundle up and look for signs of how animals live in the winter- wth a little luck we will have snow to track in. Many students consider this their favorite session of the year! Step outdoors to each week to explore nature with a seasoned naturalist, mentor and survivalist, Mr. Nick. This program will be run similar to a mini-version of Ancestral Knowledge program that the instructor has led for several years. Students will follow the paths or create their own through the wooded campus at Compass while they discover all the secrets that woods hold when you stop, look, listen, smell, touch, turn-over, and peek under! A portion of each session will be seeking and discussing what is found with the changing winter season. The class will also learn valuable outdoor skills such as constructing a temporary shelter, building a fire, or purifying water. Students will play games to practice skills like stillness, camouflage, agility, and stalking. Students will have a blast, develop greater self-confidence, and build a strong grounding in, and connection to nature, to the real world! Students will get to know about native animals, and key types of plants and trees in our area. Emphasis will be on becoming comfortable with things they encounter outdoors, observing and appreciating discoveries in nature, safe exploration of the woods, and how to be a good steward of nature. Students should come prepared for class with outdoor/play clothes, closed-toe shoes, sunscreen and/or insect repellent, a hat, and jacket or layered outerwear depending on the weather/temperature. Sorry, but the explorations in the woods are for enrolled students only, and tag-along parents and siblings cannot be accommodated.

Dr. Kathleen Olsen

Discover the science (and art) of small animal medicine! Find out how vets- and even human physicians and other medical professionals- use clues to form a diagnosis. Analyze actual cases and make predictions based on health history, exam findings, and diagnostics. See how anatomy, physiology, pharmacology, and biochemistry come together! The same symptoms can be the result of many disease processes, and in this class, students gain an appreciation of what being a medical professional is all about. Each week students become veterinarians for an hour." Using real veterinary cases, the group will work together to evaluate a patient s history, consider various diagnostic tests, interpret results, and form a treatment plan. Students will work with a practicing veterinarian and use deductive reasoning and logic to piece together the clues of the medical mystery. Will they be successful clinicians? This class is geared towards students interested in pursuing any career in the biological sciences, but will be interesting for anyone curious to learn more about the health of their furry friends. A basic understanding of biology and anatomy is recommended for this class. Students will receive a printed notebook with essential information to be reviewed before the first class. They will also be responsible for some research at home each week as they analyze their findings and formulate a diagnosis. There is a $20.00 material fee for the class notebook and in-class supplies. In first quarter, all animals present with the same owner complaint: seizures. In future quarters, all patients experience Weight Loss/Weight Gain (4th quarter). Homeschool families could count this course as a component, or partial credit, in science.

Mylene Nyman

Students will enjoy a culinary tour of the world continuing in Italy! The menu features Italian-inspired menus featuring a variety of fruits, vegetables, and fresh ingredients that are selected to be nutritious, fun, and simple to make. Each class will focus on a portion of a meal including appetizer, salad, soup, side dish, main dish, and dessert. The Compass chefs' culinary adventures will include: Goat Cheese Crostini (appetizer), Italian Wedding Soup, Antipasto Salad, Calzone (lunch), Eggplant Parmesan (entree), Mushroom Risotto (side), Chicken Puttanesca (entree), and Tartufo (dessert). Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. SUPPLIES: Students will be asked to bring an apron and plastic storage container with a tight fitting lid. MATERIAL FEE: There is a $40.00 material fee for this course payable to the instructor on the first day. Future topics in this series include: Chinese (4th quarter).