Schedule and Room Assignments

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

Quarter beginning October 26, 2018

Art / Music Science / Technology History / Humanities Language Arts
Extracurricular Math Foreign Language (Full Classes)
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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
MP Room
Kitchen

Cooking for Kids: Festive Fall Flavors Cooking for Kids: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

10:00 am-10:55 am

3rd-5th

Cooking for Tweens: Festive Fall Flavors Cooking for Tweens: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

11:00 am-11:55 am

6th-8th

Cooking for Little Kids: Festive Fall Flavors Cooking for Little Kids: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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 must be minimum age six (6) by the start of class. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

12:00 pm-12:55 pm

1st-3rd

Cooking for Kids: Festive Fall Flavors Cooking for Kids: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

1:00 pm-1:55 pm

3rd-5th

Cooking for Tweens: Festive Fall Flavors Cooking for Tweens: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

2:00 pm-2:55 pm

6th-8th

Cooking for Little Kids: Festive Fall Flavors Cooking for Little Kids: Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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 must be minimum age six (6) by the start of class. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

3:00 pm-3:55 pm

1st-3rd



 

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
Room 4

Ace the ACT and SAT: Strategies for College Entrance Exams Ace the ACT and SAT: Strategies for College Entrance Exams - Whether college admissions tests (SAT, PSAT, or ACT) are right around the corner or down the road, this class will teach you how to tackle the tests, decode the questions, and boost your scores. While SAT/ACT test scores are not automatic ticket into the college of your choice, higher scores will get your application in the to be considered pile where admissions staff will take a closer look at all the other amazing things you have done.
This class will help you feel prepared to face standardized admissions tests and take away some of the worry and mystery that surround these assessments. Each week, students will spend time on strategies for math and English portions of the tests. Students will learn about test designs and the types and difficulty levels of reading, grammar, and math questions. The class will learn how to approach multiple choice questions, how to read passages for comprehension, and what to do when you don t know an answer. This class is not a crash course that preps you for one test sitting, but rather teaches you lasting techniques to get you ready for whenever you decide to take a standardized test. The instructor will lay out a study plan for test-ready students and be able to offer tips on many aspects of the college admissions process. When the class wraps up, students and parents will understand the process of SAT and ACT testing and feel prepared for the personal challenge of the test experience.
For this class, students should be reading and have comprehension at or above grade level and have completed Algebra I. While geometry is included on the tests, completion of geometry is not assumed. Geometry formulas are provided within the tests, and the instructor will teach how to find and apply those formulas. Students will take a variety of in-class and at-home time, practice test sections. They should expect to spend one hour per week on homework for this class. Students should purchase The Official SAT Study Guide, 2018 Edition , published by the College Board (ISBN # 978-1457309281) for the class. Students should also bring a TI-83 or equivalent calculator (no phone calculators) to class to practice math questions that permit the use of a calculator. This is a 13-week class that does not meet on 9/21/18.

10:00 am-10:55 am

9th-12th

Kitchen

Cooking for Teens (Fri): Festive Fall Flavors Cooking for Teens (Fri): Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

10:00 am-10:55 am

7th-12th

Cooking for Teens (Fri): Festive Fall Flavors Cooking for Teens (Fri): Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

11:00 am-11:55 am

7th-12th

Cooking for Teens (Fri): Festive Fall Flavors Cooking for Teens (Fri): Festive Fall Flavors - 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: - Roasted Red Pepper Dip (appetizer) - Colorful Roasted Squash Salad - Ginger Carrot Soup - Loaded Au Gratin Potatoes (side) - Swedish Cabbage Rolls with Turkey & Rice (main dish) - Lentil Casserole - White Chocolate Dipped Ginger Cookies - Special Bonus Recipe 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. There is a $40.00 material fee for this course payable to the instructor on the first day.

12:00 pm-12:55 pm

7th-12th