Schedule and Room Assignments

Classes meet on Wednesdays and Fridays in Oakton, VA. Filter by subject or grade below.

Quarter beginning January 8, 2020

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Wednesday Classes (Click here for Friday Classes)

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
Sanctuary

Ulimate Magic Academy: Perplexing Purple Wand Ulimate Magic Academy: Perplexing Purple Wand - Curious coins, baffling balls, confounding cards, and puzzling papers! Students will learn tricks of the trade from a professional magician using the Discover Magic curriculum! This class will present tricks from the Purple Wand curriculum.
Each week, kids will learn how to perform a unique magic trick, and students will practice and perfect the illusion in class so they can come home and mystify their friends and family. Students will unlock the secrets to eight special magic tricks: Heads-Up, Bermuda Papers, Mind Trip, Baffling Bandana, Acrobatic Jacks, Magic IOU, IncrediBall and Presto Print. For each trick, students will receive a custom magic prop and full color instructions, and at the end of each class, every magician will take home a Top Secret file folder with additional tricks they can practice. Student magicians will be given a secret password each week to gain access to an additional magic trick on the Discover Magic website (parents will need to work the magic to set up the child's online account.) Along with the actual magic, students will discuss a life skill each week that is essential to a good magician (and student) such as public speaking, presentation skills, practicing, being prepared, and reading your audience. Magicians who complete the class will receive a certificate and magic wand.
Topics in this Series: Baffling Blue Wand (Quarter 1)- New; Orange Wand Wonders (Quarter 2) last taught in Sept. 2018; Perplexing Purple Wand (Quarter 3) last taught in Oct. 2018; and Groovy Green Wand (Quarter 4) last taught in Mar. 2019. Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class.

3:00 pm-3:55 pm

3rd-6th

MP Room

Krav Maga Self Defense for Kids: Yellow Stripe Krav Maga Self Defense for Kids: Yellow Stripe - Krav Maga is the Israeli martial art which teaches self defense and fitness. Students of Krav Maga are taught a series of strategies to assess and respond to common situations, such as facing a bully. Kids are always taught first and foremost to get away, to get help, and to try to deescalate the situation. When that fails, students practice a technique that includes a warning strike followed by escape, and finally, they learn how to stand up for themselves and how to counterattack if a situation escalates and becomes threatening. Kids are empowered and gain confidence when they rehearse how to handle real-life situations. Exercises and in-class practice incorporate balance, coordination, energy, and other key elements of fitness along with life skills such as confidence, teamwork, respect, discipline, and respect.
Students may enroll in Krav Maga at any time, and everyone will begin as a white belt. Each quarter, students will practice the full range of skills, but there will be two "featured" moves that a student can earn a belt stripe for being able to demonstrate. Featured moves will include a combative strike and a defensive escape technique. No one stripe is a prerequisite for any other color, and color stripes can be earned in any order.
Third quarter, students will have the chance to earn a Yellow Stripe. Featured moves include: cover defense and wrist locks (red stripe); straight punch defense and bear hugs (orange stripe); head movement defense and front 2-handed choke (yellow stripe); round kick defense and back 2-handed choke (green stripe); front kick defense and guillotine choke (blue stripe); clinch defense and rear choke (purple stripe); ground striking defense and head lock defense (brown stripe); and 360 defense and full Nelson (black stripe).
Students will be able to test for belt promotions to move through the ranks of white belt, yellow belt, orange belt, etc. On average, it is estimated that a student will be ready for a belt test after four quarters/four color stripes. Belt testing will be by coach approval.
Topics in this Series: Red Stripe (1st Quarter), Orange Stripe (2nd Quarter), Yellow Stripe (3rd Quarter) and Green Stripe (4th Quarter). Assessments: Belt testing for promotion will be by coach recommendation, but on average will take 4 quarters. Lab/Supply Fee: A class fee of $10.00 is due payable to the instructor on the first day of class for the t-shirt and white belt (new students) or $5.00 for the white belt (returning students). An belt test fee of $25.00 is due payable to the instructor when a student is ready to test for promotion. What to Bring: Refillable water bottle. What to Wear: In lieu of a full martial arts uniform, students will be asked to wear a class t-shirt provided by the instructor. Students should also wear shorts, leggings, or loose, comfortable athletic pants, and comfortable athletic shoes or sneakers with their class t-shirt. Non-Meeting Days: In addition to the scheduled days-off on the published Compass schedule, this class does not meet on October 4.

11:00 am-11:55 am

5th-8th

FUNctional Fitness: Conditioning and Cross-Training (Homeschool PE) FUNctional Fitness: Conditioning and Cross-Training (Homeschool PE) - FUNctional Fitness is a dynamic kids' homeschool PE program that incorporates well-rounded exercises to get kids up and moving mid-day! No two workouts are the same, but each day's activities incorporate exercises that target 10 areas: cardio-vascular endurance, stamina, strength, flexibility, power, speed, coordination, agility, balance, and accuracy. FUNctional Fitness focuses on functional movements that are fundamental to all aspects of play and exercise- pulling, pushing, running, throwing, climbing, lifting, and jumping. Work-outs are scalable and adaptable to different individual's own level, and the emphasis in on fun, safety, and personal accomplishment rather than competition among classmates. Kids will use a variety of small equipment and gear in their workouts such as mat, dumbbells, kettlebells, jump ropes, medicine balls, slam balls, rope ladders, and more. When the weather permits, some exercises may be taken outdoors. The physical challenges of FUNctional Fitness will foster self-confidence, focus, and help instill a foundation for a lifetime of fitness. All equipment is furnished. Students are asked to wear loose, comfortable clothing, such as running pants or sweatpants, and comfortable, supportive athletic shoes. FUNctional Fitness continues each quarter, and students may repeat the class to continue to improve fitness. No two workouts are the same!

1:00 pm-1:55 pm

2nd-6th

Room 3
Kitchen

Cooking for Kids: Winter Warm-Ups Cooking for Kids: Winter Warm-Ups - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

10:00 am-10:55 am

3rd-5th

Cooking for Tweens: Winter Warm-Ups (Wed) Cooking for Tweens: Winter Warm-Ups (Wed) - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

11:00 am-11:55 am

6th-8th

Cooking for Little Kids: Winter Warm-Ups Cooking for Little Kids: Winter Warm-Ups - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided. Students must be minimum age six (6) by the start of class.

12:00 pm-12:55 pm

1st-3rd

Cooking for Kids: Winter Warm-Ups Cooking for Kids: Winter Warm-Ups - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

1:00 pm-1:55 pm

3rd-5th

Cooking for Tweens: Winter Warm-Ups (Wed) Cooking for Tweens: Winter Warm-Ups (Wed) - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

2:00 pm-2:55 pm

6th-8th

Kids' Confection Kitchen: Dazzling Desserts Kids' Confection Kitchen: Dazzling Desserts - p>Toffee. Taffy. Truffles... End the day on a sweet note! Students will enjoy making and eating seasonal confections. Each week they will bring home fresh, handmade candies, fudge, brittle, and other delicious treats for their family and friends. This quarter, the Compass bakers' confectionary adventures will include:
-Macaroons
-Gumdrops
-Mounds Truffle
-Brittle
-Cookie Balls
-Peppermint Patties
-Cracker Candy
-Angel Candy
Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging candy-making 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: 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 small group.
Lab/Supply Fee: A class fee of $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

3:00 pm-3:55 pm

5th-8th

Kids' Confection Kitchen: Dazzling Desserts Kids' Confection Kitchen: Dazzling Desserts - p>Toffee. Taffy. Truffles... End the day on a sweet note! Students will enjoy making and eating seasonal confections. Each week they will bring home fresh, handmade candies, fudge, brittle, and other delicious treats for their family and friends. This quarter, the Compass bakers' confectionary adventures will include:
-Macaroons
-Gumdrops
-Mounds Truffle
-Brittle
-Cookie Balls
-Peppermint Patties
-Cracker Candy
-Angel Candy
Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging candy-making 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: 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 small group.
Lab/Supply Fee: A class fee of $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

4:00 pm-4:55 pm

5th-8th



 

Friday Classes (Click here to jump back up to Wednesday classes)

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
MP Room

Krav Maga Self Defense for Teens: Yellow Stripe (Fri) Krav Maga Self Defense for Teens: Yellow Stripe (Fri) - Krav Maga is the Israeli martial art which teaches self defense and fitness. Students of Krav Maga are taught a series of strategies to assess and respond to common situations, such as facing a bully. Teens are always taught first and foremost to get away, to get help, and to try to deescalate the situation. When that fails, students practice a technique that includes a warning strike followed by escape, and finally, they learn how to stand up for themselves and how to counterattack if a situation escalates and becomes threatening. Teens are empowered and gain confidence when they rehearse how to handle real-life situations. Exercises and in-class practice incorporate balance, coordination, energy, and other key elements of fitness along with life skills such as confidence, teamwork, respect, discipline, and respect.
Students may enroll in Krav Maga at any time, and everyone will begin as a white belt. Each quarter, students will practice the full range of skills, but there will be two "featured" moves that a student can earn a belt stripe for being able to demonstrate. Featured moves will include a combative strike and a defensive escape technique. No one stripe is a prerequisite for any other color, and color stripes can be earned in any order.
Third quarter, students will have the chance to earn a Yellow Stripe. Featured moves include: cover defense and wrist locks (red stripe); straight punch defense and bear hugs (orange stripe); head movement defense and front 2-handed choke (yellow stripe); round kick defense and back 2-handed choke (green stripe); front kick defense and guillotine choke (blue stripe); clinch defense and rear choke (purple stripe); ground striking defense and head lock defense (brown stripe); and 360 defense and full Nelson (black stripe).
Students will be able to test for belt promotions to move through the ranks of white belt, yellow belt, orange, etc. On average, it is estimated that a student will be ready for a belt test after four quarters/four color stripes. Belt testing will be by coach approval.
Topics in this Series: Red Stripe (1st Quarter), Orange Stripe (2nd Quarter), Yellow Stripe (3rd Quarter) and Green Stripe (4th Quarter). Workload: Students should expect to spend 0-2 hours per week outside of class. Assessments: Belt testing for promotion will be by coach recommendation, but on average will take 4 quarters. Lab/Supply Fee: A class fee of $10.00 is due payable to the instructor on the first day of class for the t-shirt and white belt (new students) or $5.00 for the white belt (returning students). An belt test fee of $25.00 is due payable to the instructor when a student is ready to test for promotion. What to Bring: Refillable water bottle. What to Wear: In lieu of a full martial arts uniform, students will be asked to wear a class t-shirt provided by the instructor. Students should also wear shorts, leggings, or loose, comfortable athletic pants, and comfortable athletic shoes or sneakers with their class t-shirt. Non-Meeting Days: In addition to the scheduled days-off on the published Compass schedule, this class does not meet on October 4. Credit: Homeschool families may wish to count this course as a component (partial) credit in Physical Education for purposes of a high school transcript.

11:00 am-11:55 am

7th-12th

Whole Health Yoga for Teens & Adults Q3 (Fri) Whole Health Yoga for Teens & Adults Q3 (Fri) - Come in for a mid-day break! Transition from morning classes to afternoon classes and shake off the stress of the week! Refresh and refocus for the weekend with yoga! Whole Health Yoga is a health and fitness program for teens and adults of all fitness and experience levels -beginners are welcome. It is intended to reduce overall stress and tension, and improve flexibility, strength, and balance. Each class will begin with "centering", or a breathing exercise to calm, focus, and unwind (approx. 5 mins). Next, the class will do warm-up stretching with particular focus on the spine (approx. 10 mins). which will help loosen the joints. Each class will include a work-out comprised of stretches and poses for the whole body that touch on major muscle groups and body parts (approx. 35 mins). Each week will include focused work on a featured body part such as back, hips, or shoulders. This is not a yoga class that is based on holding the perfect pose. Instead, participants will learn gentle, adaptable poses that are accessible to all ages, body types, and fitness levels. There is no set, repetitive class sequence: no two sessions will be the same! Each class will conclude with a final relaxation, which is typically done lying down, and may include some visualization (approx. 10 mins). Yoga philosophy is not included in this course. All participants should wear comfortable clothing and bring a yoga mat to class.

12:00 pm-12:55 pm

7th-Adult

Kitchen

Cooking for Teens: Winter Warm-Ups (Fri) Cooking for Teens: Winter Warm-Ups (Fri) - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

10:00 am-10:55 am

7th-12th

Cooking for Teens: Winter Warm-Ups (Fri) Cooking for Teens: Winter Warm-Ups (Fri) - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

11:00 am-11:55 am

7th-12th

Cooking for Teens: Winter Warm-Ups (Fri) Cooking for Teens: Winter Warm-Ups (Fri) - Students will enjoy making savory fall recipes and cool weather comfort foods that feature a variety of fruits, vegetables, and fresh ingredients. Fall Favorites 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:
-Chili Lime Agave Popcorn (appetizer)
-Wonton Soup (soup)
-Brussels Squash Salad with Harissa (salad)
-Pierogies (side dish)
-Chicken and Dumplings (entree)
-Chocolate Cream Pie
-Southwest Chicken Casserole with Rice and Green Chilis
-Baked Banana Oatmeal Cakes (breakfast)
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. Students will be asked to bring an apron and plastic storage container with a tight fitting lid.
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 $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided

12:00 pm-12:55 pm

7th-12th

Sweets Shop: Decadent Delights Sweets Shop: Decadent Delights - The tantalizing aroma of cookies in the oven. A mouth-watering burst of mint. The silky feel of melted chocolate. The sticky sweet of fresh-made caramel. A subtle hint of lemon. Student bakers will enjoy these delicious sensations- and more- as they explore the world of baking homemade desserts.
Sweet Shop treats are scrumptious, fun, and simple to make. Compass bakers will learn to prepare a variety of desserts for friends and family, as an everyday treat or for holidays, birthdays, and other special occasions. Each quarter, students will create a range of desserts including a pie, a cake, a tray bake, cookies, a tart, a mousse or pudding, and a chocolate (plus, a frozen dessert in 8-week quarters). The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will include:
-Berry Biscuits
-Strawberry Shortcakes
-Red Velvet M&M Cookies (great for Valentine's!)
-Brownie Cheesecake Bites
-Blackberry Frozen Yogurt
-Cinnamon Chocolate Fudge
-Bananas Foster Rice Pudding
-Cake Donuts with Chocolate Glaze
Students will be eating what they bake each week and bringing home the recipes and leftovers. These engaging baking classes 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: 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 small group.
Topics in this Series: Delectable Desserts (Quarter 1); Innovative Indulgences (Quarter 2), Decadent Delights (Quarter 3), and Casual Confections (Quarter 4).Assessments: Will not be given. Lab/Supply Fee: A class fee of $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided. Credit: Homeschool families may wish to count this course as a component (partial) credit in Career/Technical for purposes of a high school transcript.

1:00 pm-1:55 pm

7th-12th

Sweets Shop: Decadent Delights Sweets Shop: Decadent Delights - The tantalizing aroma of cookies in the oven. A mouth-watering burst of mint. The silky feel of melted chocolate. The sticky sweet of fresh-made caramel. A subtle hint of lemon. Student bakers will enjoy these delicious sensations- and more- as they explore the world of baking homemade desserts.
Sweet Shop treats are scrumptious, fun, and simple to make. Compass bakers will learn to prepare a variety of desserts for friends and family, as an everyday treat or for holidays, birthdays, and other special occasions. Each quarter, students will create a range of desserts including a pie, a cake, a tray bake, cookies, a tart, a mousse or pudding, and a chocolate (plus, a frozen dessert in 8-week quarters). The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will include:
-Berry Biscuits
-Strawberry Shortcakes
-Red Velvet M&M Cookies (great for Valentine's!)
-Brownie Cheesecake Bites
-Blackberry Frozen Yogurt
-Cinnamon Chocolate Fudge
-Bananas Foster Rice Pudding
-Cake Donuts with Chocolate Glaze
Students will be eating what they bake each week and bringing home the recipes and leftovers. These engaging baking classes 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: 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 small group.
Topics in this Series: Delectable Desserts (Quarter 1); Innovative Indulgences (Quarter 2), Decadent Delights (Quarter 3), and Casual Confections (Quarter 4).Assessments: Will not be given. Lab/Supply Fee: A class fee of $40.00 is due payable to the instructor on the first day of class. What to Bring: A clean apron and plastic storage container with a tight-fitting lid for leftovers. What to Wear: Students should wear clean clothes and a bandana or have long hair tied back or braided. Credit: Homeschool families may wish to count this course as a component (partial) credit in Career/Technical for purposes of a high school transcript.

2:00 pm-2:55 pm

7th-12th