2nd Quarter classes begin the week of October 26, 2026.

You can see key dates in our Google calendar or view our Academic Calendar. You can also view the schedule as a grid (below) or as a list.

Quarter beginning October 26, 2026

Monday Tuesday Wednesday Thursday Friday

Thursday

9:00

9:30

10:00

10:30

11:00

11:30

12:00

12:30

1:00

1:30

2:00

2:30

3:00

3:30

4:00

4:30

5:00

C-26 Kitchen

Cooking for Kids: Fall Fare with Flair (THU)

Cooking for Kids: Fall Fare with Flair (THU) Add to Cart

Quarter(s): 2

Day(s): Thu

Open Spots: 1

Kids will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

Carrot Hummus
Zucchini Ribbons with Sunflower Seeds
Corn Chowder
Orange Garlic Broccoli
Creamy Tuscan Chicken
Mushroom and Bacon Dutch Baby
Mini Grasshopper Pies

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: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor via Zelle or Venmo on or before the first day of class. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage. Note: This is a 6-week class.

10:00 am-10:55 am

3rd-5th

Cooking for Little Kids: Fall Fare with Flair (THU)

Cooking for Little Kids: Fall Fare with Flair (THU) Closed

Quarter(s): 2

Day(s): Thu

Open Spots: 0

Little Kids will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

Carrot Hummus
Zucchini Ribbons with Sunflower Seeds
Corn Chowder
Orange Garlic Broccoli
Creamy Tuscan Chicken
Mushroom and Bacon Dutch Baby
Mini Grasshopper Pies

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: (1)Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics.(2) Children must be minimum age 6 for this class and be able to listen to and follow instructions. Topics in this Series: Fall Fare with Flair (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor via Zelle or Venmo on or before the first day of class. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage. Note: This is a 6-week class.

11:00 am-11:55 am

1st-3rd

Cooking for Tweens: Fall Fare with Flair (THU)

Cooking for Tweens: Fall Fare with Flair (THU) Add to Cart

Quarter(s): 2

Day(s): Thu

Open Spots: 4

Tweens will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

Carrot Hummus
Zucchini Ribbons with Sunflower Seeds
Corn Chowder
Orange Garlic Broccoli
Creamy Tuscan Chicken
Mushroom and Bacon Dutch Baby
Mini Grasshopper Pies

12:00 pm-12:55 pm

6th-8th

Baker's Batch: Easy as Pie (THU)

Baker's Batch: Easy as Pie (THU) Closed

Quarter(s): 2

Day(s): Thu

Open Spots: 0

Butter, batter, and bold bakes. Step into the rhythm of real baking as students build skill and confidence in the kitchen. In Baker's Batch, students mix, measure, and master the techniques behind favorite desserts while learning to think like true bakers. Each week, they create a fresh batch of treats such as cakes, pies, cookies, bars, breads, and pastries, sharpening skills like precision measuring, timing, and presentation. From first mix to final bite, this class is all about consistency, creativity, and leveling up in the kitchen. This quarter, the Compass bakers' culinary adventures will include:

Mini Mixed Cerry Cornmeal Cobblers
Mini Apple Pies
Chocolate Mocha Pie
Sweet Potato Praline Pie
Meijer Lemon Shaker Pie
Maple Pie
Apricot Almond Pie with Caramel Sauce (contains nuts)

Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging sweets class will get students excited about helping in the kitchen and entertaining. They will learn important baking skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary is introduced each week. Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. Topics in this Series: Piece of Cake (Quarter 1); Easy as Pie (Quarter 2), Chocolate Works (Quarter 3), and Dessert First (Quarter 4). Assessments: Qualitative Feedback will be given in class. Formal grades/assessment will not be given. Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on or before the first day of class. What to Bring: None- Disposable aprons and take-home containers provided. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage. Note: This is a 6-week class.

1:00 pm-1:55 pm

7th-8th

Kids' Confection Kitchen: Easy as Pie (THU)

Kids' Confection Kitchen: Easy as Pie (THU) Add to Cart

Quarter(s): 2

Day(s): Thu

Open Spots: 3

Toffee. Taffy. Truffles... End the day on a sweet note! Kids will enjoy making and eating delicious confections. Each week they will prepare a fresh, handmade dessert or sweet such as: pies, cakes, cookies, tarts, trifles, mousses, puddings, candies, fudge, brittle, or chocolates. The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers treats include:

Mini Mixed Cerry Cornmeal Cobblers
Mini Apple Pies
Chocolate Mocha Pie
Sweet Potato Praline Pie
Meijer Lemon Shaker Pie
Maple Pie
Apricot Almond Pie with Caramel Sauce (contains nuts)

Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging sweets class will get students excited about helping in the kitchen and entertaining. They will learn important baking skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary is introduced each week. Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market ingredients. Specialty food preparations/certifications such as halal, kosher, and organic will not be used due to cost and sourcing logistics. Topics in this Series: Piece of Cake (Quarter 1); Easy as Pie (Quarter 2), Choco Works (Quarter 3), and Dessert First (Quarter 4). Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class. What to Bring: None- Disposable aprons and take-home containers provided. What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage. Note: This is a 6-week class.

2:00 pm-2:55 pm

5th-6th

Art / Music	Science / Technology	Humanities / Social Sciences	Language Arts
Extracurricular	Math	Foreign Language	(Full Classes)
Private Lessons	Cooking	Lunch N Learn