Schedule and Room Assignments

Classes meet on Mondays, Wednesdays, and/or Fridays in Oakton, VA. Filter by subject or grade below. You can see key dates in our Google calendar or view our Academic Calendar.

Quarter beginning September 9, 2020

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Wednesday Classes (Click here for Friday Classes)

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Outdoors1

Sports Sampler for Young Players

Sports Sampler for Young Players

Quarter(s):1

Sports Sampler is a fun, engaging class for the youngest Compass students or their preschool-aged siblings! Sports Sampler is an outdoor, skills class in which children learn basic mechanics of favorite sports: basketball (weeks 1-2), t-ball (weeks 3-4), soccer (weeks 5-6), flag football (weeks 7-8), and field day (week 9). Young athletes will learn skills such as passing, dribbling, batting, and catching through fun drills, imaginative games, and mini-matches in a fun, supportive, small-group experience with a dedicated coach. Each week, young players will be guided through warm-ups, skill-building games and challenges, and a short scrimmage. Equally as important, young athletes get to practice valuable life skills such as working with teammates, good sportsmanship, taking turns, cooperation, listening to directions, and communicating with their coach! Simple sports will also help young children improve confidence, large and fine motor skills, balance, and hand-eye coordination through sports, while giving them a "taste" of team sports for when they are ready for organized teams or leagues.

Note:Students must be age 3 by the start of this program and must be able to separate from their parents and follow simple directions. Parents will be permitted to sit on nearby picnic tables. Students should come prepared for class in play clothes, sneakers, sunscreen and/or insect repellent, and layered outerwear depending on the weather/temperature. The Sports Sampler class is for enrolled students only, and tag-along siblings or passers-by cannot be accommodated

Class Meeting Dates: This is a 9-week class that will meet all 7 weeks of Quarter 1, plus the first two weeks of quarter 2 on 10/28/20 and 11/4/20 with 11/11/20 reserved as a rain make-up day, if needed.

Opens Jun 1 6:00 am

1:00 pm-1:55 pm

PK

Sports Sampler for Young Players

Sports Sampler for Young Players

Quarter(s):1

Sports Sampler is a fun, engaging class for the youngest Compass students or their preschool-aged siblings! Sports Sampler is an outdoor, skills class in which children learn basic mechanics of favorite sports: basketball (weeks 1-2), t-ball (weeks 3-4), soccer (weeks 5-6), flag football (weeks 7-8), and field day (week 9). Young athletes will learn skills such as passing, dribbling, batting, and catching through fun drills, imaginative games, and mini-matches in a fun, supportive, small-group experience with a dedicated coach. Each week, young players will be guided through warm-ups, skill-building games and challenges, and a short scrimmage. Equally as important, young athletes get to practice valuable life skills such as working with teammates, good sportsmanship, taking turns, cooperation, listening to directions, and communicating with their coach! Simple sports will also help young children improve confidence, large and fine motor skills, balance, and hand-eye coordination through sports, while giving them a "taste" of team sports for when they are ready for organized teams or leagues.

Note:Students must be age 5 by the start of the K/1st level program and must be able to separate from their parents and follow simple directions. Parents will be permitted to sit on nearby picnic tables. Students should come prepared for class in play clothes, sneakers, sunscreen and/or insect repellent, and layered outerwear depending on the weather/temperature. The Sports Sampler class is for enrolled students only, and tag-along siblings or passers-by cannot be accommodated

Class Meeting Dates: This is a 9-week class that will meet all 7 weeks of Quarter 1, plus the first two weeks of quarter 2 on 10/28/20 and 11/4/20 with 11/11/20 reserved as a rain make-up day, if needed.

Opens Jun 1 6:00 am

2:00 pm-2:55 pm

K-1st

Sanctuary

Classic Magic Academy: Cards, Cups & Coins

Classic Magic Academy: Cards, Cups & Coins

Quarter(s):1

Curious coins, baffling balls, confounding cards, and puzzling papers! Students will learn tricks of the trade from pair of professional magicians! Each week, kids will receive a magic prop and learn how to perform a unique magic trick. Students will practice and perfect the illusion in class so they can come home and mystify their friends and family. 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.

A partial list of magic tricks to be learned this quarter includes: Nickels to Dimes (a stack of nickels magically transforms into a stack of dimes); Classic Chop Cup (a small ball disappears and reappears under an empty cup); and Card Fusion (a classic card trick that will confuse and confound your friends.)

Note: These are all new magic tricks from those taught during 2019-20. Rather than coming from the Discover Magic curriculum, the tricks are coming directly from real-life performers and magicians, Joe Romano and Mike Hummer, who team-teach the class. Prior magic classes are not a prerequisite, and new magicians may enroll. Lab/Supply Fee: There is a $45.00 supply fee due payable to the instructor on the first day of class.

Opens Jun 1 6:00 am

3:00 pm-3:55 pm

3rd-6th

MP Room

Whole Health Yoga for Teens & Adults (Wed Q1)

Whole Health Yoga for Teens & Adults (Wed Q1)

Quarter(s):1

Come in out of the morning rush! Catch your breath, refresh and reset for the day ahead 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.

Opens Jun 1 6:00 am

10:00 am-10:55 am

7th - Adult

Krav Maga Self Defense for Kids- Blue Stripe

Krav Maga Self Defense for Kids- Blue Stripe

Quarter(s):1

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.

First quarter, students will have the chance to earn a Blue 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: Blue Stripe (1st Quarter), Purple Stripe (2nd Quarter), Brown Stripe (3rd Quarter) and Black 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). A 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, participants should wear their class t-shirt and belt along with shorts, leggings, or loose, comfortable athletic pants, and comfortable athletic shoes or sneakers.Non-Meeting Days: In addition to the scheduled days-off on the published Compass schedule, this class does not meet on October 7.

Opens Jun 1 6:00 am

11:00 am-11:55 am

5th - 8th

Creative Movement: Contemporary Dance

Creative Movement: Contemporary Dance

Quarter(s):1

Add some Creative Movement to your child's day! Break-up sit-down, quiet, or serious time with this creative, exploratory dance class. Creative Movement will incorporate Contemporary, Hip Hop, Jazz, Lyrical, and other dance styles. Each week, the class will focus on a different genre of dance, exploring the music and movement behind that style, choreography, and enjoying improv/free style dancing. Beginning and experienced dancers will learn a variety of styles while improving their own creativity, movement quality, and artistic expression. Creative Movement will also enhance body awareness, movement, and musicality. All dance will be to clean edits of popular music (rated E for everyone). The last class of the quarter, students will perform a group routine for parents. Creative Movement is a co-ed style that accommodates kids who have not danced before and those who don't want the structure of more traditional dance formats while providing a fun, creative work out. Creative Movement continues each quarter, and students may repeat the class to continue to improve skill. No two dance sessions are the same!

Opens Jun 1 6:00 am

12:00 pm-12:55 pm

4th-6th

FUNctional Fitness: Conditioning and Cross-Training (Homeschool PE)

FUNctional Fitness: Conditioning and Cross-Training (Homeschool PE)

Quarter(s):1

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!

Opens Jun 1 6:00 am

1:00 pm-1:55 pm

2nd-6th

Actors in Action: Slapstick Schtick & Comical Combat

Actors in Action: Slapstick Schtick & Comical Combat

Quarter(s):1

Bam! Zap! Pow! From comedians to cartoons, phony fights and side-splitting scuffles are just plain entertaining! With giant gestures and wacky reactions, the actor can convey a conflict while amusing an audience. This is often accomplished with "slapstick," a comedic element of exaggerated moves on stage. In this class, students will learn how to do wild, wind-up punches and create the illusion of small slaps, punches, and kicks that result in inflated or delayed reactions, like a tiny tap that sends the victim sailing across the room. Students will learn safe, funny falls, and how to create the illusions defying physics like slamming or running into a wall and then straightening a broken nose in this comical portrayal of stage combat.

Stage combat is the art of creating the illusion of danger and conflict for storytelling in theater and film. With an emphasis on safety, students will learn the movements used to create action and fight scenes on stage and screen. Students will learn footwork, weapons handling, and unarmed techniques and as well as some acting and choreography skills. This class is for beginning and experienced students. Students must have self- discipline, focus, and be able to follow directions closely. This is not an "anything goes" or "free-for-all class." Students should understand that beginning actors take steps slowly, deliberately, and with safe distances when they are learning the art, and that their stage combat practice will be in slower motion than the high-action, special effects work they see in film.

Topics in this Series: Slapstick Schtick & Comical Combat (Quarter 1); Swords and Sabers on Stage (Quarter 2); Fighting with Found Objects (Quarter 3); and Compelling Choreography (Quarter 4).

Opens Jun 1 6:00 am

2:00 pm-2:55 pm

6th-9th

Historical Swordsmanship: Introduction Two-Handed Sword

Historical Swordsmanship: Introduction Two-Handed Sword

Quarter(s):1

Students will explore the sword arts the way they were originally practiced on the duelling grounds and battlefields of the Middle Ages and Renaissance! In the first quarter students will focus on the art of fencing with the two-handed sword of 14th and 15th centuries as they learn to fence like a knight of Medieval Europe, and will learn the basic stance, footwork, attacks, defenses, and strategies for fencing with the two-handed sword. By the end of the course students will be able to both fence and referee matches (called "bouts") with each other, as well as understand the history and context of historical swordsmanship with the two-handed sword. Historical swordsmanship recreates the techniques used by fencers who lived before the modern sport was created, bringing these fighting arts to life in a safe and fun environment. Protective masks, jackets and safety tipped swords are used, and make fencing one of the safest activities. It is a fun, physical workout as well as an educational experience. Historical Swordsmanship will continue 2nd quarter with an introduction to the rapier and dagger.

Opens Jun 1 6:00 am

3:00 pm-3:55 pm

5th-8th

Room 10A

Successful Social Skills for Tweens

Successful Social Skills for Tweens

Quarter(s):1

Successful social skills can help tweens navigate almost every aspect of their lives. Building confidence in social settings can help improve self esteem and comfort in group settings, sports, new endeavors, with family, in public, or just hanging out with friends. Every child can benefit from improved social skills, but some need a little more practice. In this class, tweens will work with a certified, licensed therapist (behavior analyst) to develop strategies for navigating different social challenges- from conversation skills and identifying feelings and emotions, to seeing perspective, handling stress, talking to parents, making friends, tolerating siblings, and more. The small group class will be highly interactive with games, role playing, videos, modelling behavior, and projects using a evidence-based social-emotional curriculum

Opens Jun 1 6:00 am

10:00 am-10:55 am

6th-8th

Atrium C

Chess: Intermediate Players 1

Chess: Intermediate Players 1

Quarter(s):1

In Intermediate Chess 1, students will learn skills that build upon each other such as, 8 Questions to ask before you move; mating nets; piece defenses against typical tactics; forcing combinations; king and pawn endings; offensive tactics used in the openings; and review of two move checkmates and two move tactics. 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). Each class will be spent half on technique and half in practice matches with classmates while the instructor coaches. Students should have 30+ hours of chess instruction prior to enrolling in Intermediate Chess, a working knowledge of most skills taught in the Compass Beginner and Advanced Beginner Chess levels, or instructor permission. Homework may be given.

Opens Jun 1 6:00 am

9:00 am-9:55 am

4th-8th

Chess: Advanced Beginners 1

Chess: Advanced Beginners 1

Quarter(s):1

In Advanced Beginner Chess 1, students will learn skills and strategies that build upon each other, including a review of: castling, pawn promotion, and en pass ant rules; a notation lesson; a review of basic mates; strategies for using the draw rules for drawing a game when too far behind to win; using batteries to cause checkmates; back-rank checkmates; proper development of bishops; proper development of rooks (in the middlegame); advanced beginning overextended pieces; and other topics based on observed need. 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). Each class will be spent half on technique and half in practice matches with classmates while the instructor coaches. Students should have 15-20 hours of chess instruction prior to enrolling in Advanced Beginner Chess, or a working knowledge of most skills taught in the Compass Beginner Chess level.

Opens Jun 1 6:00 am

10:00 am-10:55 am

3rd-6th

Chess: Beginners 1

Chess: Beginners 1

Quarter(s):1

In Beginning Chess 1, students will learn beginner basics such as: how all pieces move and capture; castling, pawn promotion, en pass ant; checks and how to get out of them; checkmate and stalemate; notation lesson and chess etiquette behavior; scholars mate & fools mate. 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). Each class will be spent half on technique and half in practice matches with classmates while the instructor coaches.

Opens Jun 1 6:00 am

11:00 am-11:55 am

2nd-5th

Kitchen

Cooking- Breakfast Table: Daybreak Dishes

Cooking- Breakfast Table: Daybreak Dishes

Quarter(s):1

Trouble getting your teen to eat something in the morning? Too tired or too busy for breakfast? Teens can now enjoy a hearty, healthy start to the morning with Breakfast Table cooking classes at Compass! Teens will enjoy the fun and friendship of making and eating breakfast together. At the same time, they will learn valuable life skills in meal planning and cooking essentials, while ensuring that they have a well-balanced, nutritious start to their day.

Breakfasts will include a cooking lesson on a different breakfast entree each week. The main dish will be accompanied by side items like juice, fresh fruit, yogurt, granola, etc., to create a complete morning meal. Breakfasts are planned to be nutritious, fun, and simple to make. The Compass chefs' breakfast adventures will include:

-Turkey Bacon and Cheese Tarts

-Breakfast Quesadillas

-Crepes with Fruit Sauce

-Flower Sunshine Eggs

-Corned Beef Hash

-Homemade Granola and Yogurt Parfait

-French Toast Casserole

Students will be eating what they make each week and bringing home the recipes. 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 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.

Topics in this Series: Daybreak Dishes (Quarter 1), Early Eats (Quarter 2), Sunrise Starts (Quarter 3), and Morning Menus (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.

Credit: Homeschool families may wish to count this course as a component (partial) credit in career exploration, fine arts, or electives for purposes of a high school transcript

Opens Jun 1 6:00 am

9:00 am-9:55 am

7th-12th

Cooking for Kids: Fall Fare with Flair

Cooking for Kids: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

10:00 am-10:55 am

3rd-5th

Cooking for Tweens: Fall Fare with Flair

Cooking for Tweens: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

11:00 am-11:55 am

6th-8th

Cooking for Little Kids: Fall Fare with Flair

Cooking for Little Kids: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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. For the Little Kids level, students must be minimum age six (6) by the start of class and must be developmentally on-level for fine motor skills and ability to follow directions.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

12:00 pm-12:55 pm

1st-3rd

Cooking for Kids: Fall Fare with Flair

Cooking for Kids: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

1:00 pm-1:55 pm

3rd-5th

Cooking for Tweens: Fall Fare with Flair

Cooking for Tweens: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

2:00 pm-2:55 pm

6th-8th

Cooking- Confection Kitchen: Gooey Goodies

Cooking- Confection Kitchen: Gooey Goodies

Quarter(s):1

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:

- Chocolate Butterscotch Clusters

- Strawberry Fudge

- Coconut Drops

- Chocolate Brittle

- Chocolate Divinity

- Orange Bars

- Dried Fruit Chocolate Discs

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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

3:00 pm-3:55 pm

5th-8th

Cooking- Confection Kitchen: Gooey Goodies

Cooking- Confection Kitchen: Gooey Goodies

Quarter(s):1

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:

- Chocolate Butterscotch Clusters

- Strawberry Fudge

- Coconut Drops

- Chocolate Brittle

- Chocolate Divinity

- Orange Bars

- Dried Fruit Chocolate Discs

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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Opens Jun 1 6:00 am

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 A/B

Krav Maga Self Defense for Teens- Blue Stripe

Krav Maga Self Defense for Teens- Blue Stripe

Quarter(s):1

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.

First quarter, students will have the chance to earn a Blue 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: Blue Stripe (1st Quarter), Purple Stripe (2nd Quarter), Brown Stripe (3rd Quarter) and Black 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). A 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, participants should wear their class t-shirt and belt along with shorts, leggings, or loose, comfortable athletic pants, and comfortable athletic shoes or sneakers.Non-Meeting Days: In addition to the scheduled days-off on the published Compass schedule, this class does not meet on October 9.

Opens Jun 1 6:00 am

11:00 am-11:55 am

7th - 12th

MP Room B

Whole Health Yoga for Teens & Adults (Fri Q1)

Whole Health Yoga for Teens & Adults (Fri Q1)

Quarter(s):1

Come in out of the morning rush! Catch your breath, refresh and reset for the day ahead 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.

Opens Jun 1 6:00 am

10:00 am-10:55 am

7th - Adult

Room 3

Ace the ACT & SAT: Strategies for College Entrance Exams

Ace the ACT & SAT: Strategies for College Entrance Exams

Quarter(s):1, 2

Whether college admissions tests (PSAT, SAT, 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 course will also help prepare students who will be taking the VPT (Virginia Placement Test) or the College Board's ACCUPLACER test for admission to community college.

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 admissions testing and feel prepared for the personal challenge of the test experience.

Topics in this Series: Ace the ACT & SAT: Strategies for College Entrance Exams (Semester 1), Success Skills for School: High School and Beyond (Semester 2). Continuing students from first semester receive priority pre-registration for second semester.

Prerequisites: 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.

Workload: Students should expect to spend one hour per week on homework for this class.

Assignments: Prior to the start of class, each student should have taken a scored, practice SAT or ACT exam (found on the College Board or ACT website). All other assignments will be made in class and e-mailed to parents/students.

Assessments: Students will take a variety of in-class and at-home time, practice test sections. The instructor will not provide additional assessments beyond the practice tests.

Textbook: Students should purchase either The Official SAT Study Guide, 2020 Edition, from the College Board (ISBN # 978-1457312199) or the 2021 edition, when published, or the The Official ACT Prep Guide, 2020-21 Edition, when published.

What to Bring: Students should bring their test book, notebook/paper, and a TI-83 or equivalent calculator to class to practice math questions that permit the use of a calculator. Phone calculators cannot be used.

Credit: Homeschool families may wish to count this course as a component (partial) elective credit purposes of a high school transcript.

Opens Jun 1 6:00 am

9:30 am-10:55 am

9th-12th

(Semester Long)

Kitchen

Cooking- Breakfast Table: Daybreak Dishes

Cooking- Breakfast Table: Daybreak Dishes

Quarter(s):1

Trouble getting your teen to eat something in the morning? Too tired or too busy for breakfast? Teens can now enjoy a hearty, healthy start to the morning with Breakfast Table cooking classes at Compass! Teens will enjoy the fun and friendship of making and eating breakfast together. At the same time, they will learn valuable life skills in meal planning and cooking essentials, while ensuring that they have a well-balanced, nutritious start to their day.

Breakfasts will include a cooking lesson on a different breakfast entree each week. The main dish will be accompanied by side items like juice, fresh fruit, yogurt, granola, etc., to create a complete morning meal. Breakfasts are planned to be nutritious, fun, and simple to make. The Compass chefs' breakfast adventures will include:

-Turkey Bacon and Cheese Tarts

-Breakfast Quesadillas

-Crepes with Fruit Sauce

-Flower Sunshine Eggs

-Corned Beef Hash

-Homemade Granola and Yogurt Parfait

-French Toast Casserole

Students will be eating what they make each week and bringing home the recipes. 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 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.

Topics in this Series: Daybreak Dishes (Quarter 1), Early Eats (Quarter 2), Sunrise Starts (Quarter 3), and Morning Menus (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.

Credit: Homeschool families may wish to count this course as a component (partial) credit in career exploration, fine arts, or electives for purposes of a high school transcript

Opens Jun 1 6:00 am

9:00 am-9:55 am

7th-12th

Cooking for Teens: Fall Fare with Flair

Cooking for Teens: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Credit: Homeschool families may wish to count this course as a component (partial) credit in career exploration, fine arts, or electives for purposes of a high school transcript

Opens Jun 1 6:00 am

10:00 am-10:55 am

7th-12th

Cooking for Teens: Fall Fare with Flair

Cooking for Teens: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Credit: Homeschool families may wish to count this course as a component (partial) credit in career exploration, fine arts, or electives for purposes of a high school transcript

Opens Jun 1 6:00 am

11:00 am-11:55 am

7th-12th

Cooking for Teens: Fall Fare with Flair

Cooking for Teens: Fall Fare with Flair

Quarter(s):1

Students will enjoy making flavorful fall recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Fall Fare 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:

-Appetizer- Bite-Sized Cheese Balls

-Salad- Coconut Cous Cous

-Soup- Pesto Potatoes

-Entree- Salmon Yakitori

-Side- Pumpkin Pizza

-Dessert- Autumn Fruit Bread

-Extra- Japanese Noodles

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 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.

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 have long hair tied back, braided, or secured under a bandana (male and female).

Credit: Homeschool families may wish to count this course as a component (partial) credit in career exploration, fine arts, or electives for purposes of a high school transcript

Opens Jun 1 6:00 am

12:00 pm-12:55 pm

7th-12th



Monday 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
Kithcen

Culinary Foundations: Stocks, Soups and Sauces

Culinary Foundations: Stocks, Soups and Sauces

Quarter(s):1

Students with a curiosity for culinary careers will explore many aspects of cooking for the hospitality industry and for themselves. In this advanced cooking class, students will make delicious, advanced recipes and learn skills that are the foundation for a future career in culinary arts. This class will get students excited about new foods, flavors, and techniques as they gain a working knowledge of food planning and preparation.

Each quarter, new technical, kitchen skills are introduced, and each week, a new recipe is made in class that demonstrates the featured food group or cooking style. Students will also prepare a base or food pairing that showcases the featured recipe.

First quarter technical skills will include kitchen essentials, basic kitchen first aid, and knife skills-focusing on the Chef Knife. Chapters covered in the text include Level 1 book, Chapter 3, 4 and 6. First quarter recipes that showcase the lessons on Stocks, Soups and Sauces include:

  • -Bechamel Sauce, White Wine Sauce, Creamy Garlic Sauce, and Three-Cheese Sauce (served over broccoli and pasta)
  • -Hollandaise Sauce and Béarnaise Sauce (served over Eggs Benedict and asparagus)
  • -White Stock and Court Boullion (stocks will be transformed into a hearty Italian vegetable soup)
  • -Chocolate Sauce and Pineapple Cream Sauce (served over coconut cream soft ice cream)
  • -Fumet and Clam Chowder (paired with a savory homemade cheese cracker)
  • -Hot and Sour Soup (paired with a Chinese cucumber salad)
  • Culinary vocabulary will also be introduced each week. Students will leave this class with an introduction to culinary careers in the hospitality industry and a beginning foundation in culinary arts. Additionally, students will be able to take charge of a home kitchen, prepare advanced dishes, and adhere to safety and hygiene standards. They will have nutrition-planning and cooking skills that will enrich the lives of their friends and families.

    Notes 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. Pork will be used in the proteins unit during 3rd quarter. All food supplies will be conventional, mass market available 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: Stocks, Soups and Sauces (Quarter 1), Potatoes, Grains, and Legumes (Quarter 2), Meat, Poultry, and Seafood (Quarter 3), and Fruits and Vegetables (Quarter 4). Students continuing from the prior quarter will receive priority pre-registration for next quarter.

    Prerequisites: Students should have completed at least 2 quarters of 7th-12th grade cooking classes with this instructor or equivalent. Students must be in 9th grade (minimum age 14) to take this class. 7th-8th graders may not enroll. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group.

    Workload: Students should expect to spend 1-2 hours per week outside of class.

    Assignments: Cooking assignments, practicing skills at home, and related homework will be given in class and e-mailed to students and parents. Brief written assignments may be given, such as recipe modification or development. There will also be a brief summer assignment before the start of Quarter 1.

    Assessments: Individual feedback is given in class. Formal assessments will not be given. At the end of the second quarter, enrolled students will be required to complete an online Virginia Food Handler Course for food safety certification through the county health department, which will cost $25.00

    Textbook/Materials: Students should purchase or rent the selected textbooks and workbooks. Used copies are acceptable.

  • -Foundations of Restaurant Management & Culinary Arts: Level 1, published by National Restaurant Association (ISBN# 978-0138019389)
  • -Foundations of Restaurant Management & Culinary Arts: Level 2, published by National Restaurant Association (ISBN# 978-0131380226)
  • -Activity Guide for Foundations of Restaurant Management and Culinary Arts Level 1, published by National Restaurant Association (ISBN# 978-0137070503)
  • -Activity Guide for Foundations of Restaurant Management and Culinary Arts Level 2, published by National Restaurant Association (ISBN# 978-0131380714)
  • Required Tools/Materials Culinary students will be expected to begin to acquire their own tools. Students should purchase and bring with them each week the following basic, minimum tools and supplies:

  • -Chef’s Knife Set, Professional Quality- (purchased individually or as a starter set) Recommended model (Amazon): J.A Henckels International Classic Starter Knife Set, 3-Piece, Black/Stainless Steel

  • -Knife Guards- Recommended model (Amazon): 3- Piece Universal Knife Edge Guards Set

  • -Carrying Case- Recommended model (Amazon): Tosnail Chef Knife Case Roll Bag with 15 Slots

  • -Food Storage Container with Tight-Fitting Lid - Recommended model (Amazon): Pyrex 3-Cup Rectangle Food Storage

  • -Chef’s Jacket- (long sleeve, white. Brought to class clean each week)
    Recommended model- women’s (Amazon): Chef Works Women's Le Mans Chef Coat

    Recommended model-men’s (Amazon): Chef Works Men's Bordeaux Chef Coat

  • -Chef’s Cap - (student’s choice of color) Recommended model (Amazon): Nanxson 3pcs Chef Hat

  • -Office Supplies: Ring binder, pen or pencil, note cards and loose-leaf paper

    Lab/Supply Fee: A class fee of $65.00 is due payable to the instructor on the first day of class for perishable food items, ingredients, and supplies that are used in this class.

    Credit: Homeschool families may wish to count this course as a component (partial) credit in Fine Arts or Career Education for purposes of a high school transcript.

    Opens Jun 1 6:00 am
  • 10:00 am-11:55 am

    9th-12th

    Culinary Foundations: Stocks, Soups and Sauces

    Culinary Foundations: Stocks, Soups and Sauces

    Quarter(s):1

    Students with a curiosity for culinary careers will explore many aspects of cooking for the hospitality industry and for themselves. In this advanced cooking class, students will make delicious, advanced recipes and learn skills that are the foundation for a future career in culinary arts. This class will get students excited about new foods, flavors, and techniques as they gain a working knowledge of food planning and preparation.

    Each quarter, new technical, kitchen skills are introduced, and each week, a new recipe is made in class that demonstrates the featured food group or cooking style. Students will also prepare a base or food pairing that showcases the featured recipe.

    First quarter technical skills will include kitchen essentials, basic kitchen first aid, and knife skills-focusing on the Chef Knife. Chapters covered in the text include Level 1 book, Chapter 3, 4 and 6. First quarter recipes that showcase the lessons on Stocks, Soups and Sauces include:

  • -Bechamel Sauce, White Wine Sauce, Creamy Garlic Sauce, and Three-Cheese Sauce (served over broccoli and pasta)
  • -Hollandaise Sauce and Béarnaise Sauce (served over Eggs Benedict and asparagus)
  • -White Stock and Court Boullion (stocks will be transformed into a hearty Italian vegetable soup)
  • -Chocolate Sauce and Pineapple Cream Sauce (served over coconut cream soft ice cream)
  • -Fumet and Clam Chowder (paired with a savory homemade cheese cracker)
  • -Hot and Sour Soup (paired with a Chinese cucumber salad)
  • Culinary vocabulary will also be introduced each week. Students will leave this class with an introduction to culinary careers in the hospitality industry and a beginning foundation in culinary arts. Additionally, students will be able to take charge of a home kitchen, prepare advanced dishes, and adhere to safety and hygiene standards. They will have nutrition-planning and cooking skills that will enrich the lives of their friends and families.

    Notes 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. Pork will be used in the proteins unit during 3rd quarter. All food supplies will be conventional, mass market available 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: Stocks, Soups and Sauces (Quarter 1), Potatoes, Grains, and Legumes (Quarter 2), Meat, Poultry, and Seafood (Quarter 3), and Fruits and Vegetables (Quarter 4). Students continuing from the prior quarter will receive priority pre-registration for next quarter.

    Prerequisites: Students should have completed at least 2 quarters of 7th-12th grade cooking classes with this instructor or equivalent. Students must be in 9th grade (minimum age 14) to take this class. 7th-8th graders may not enroll. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group.

    Workload: Students should expect to spend 1-2 hours per week outside of class.

    Assignments: Cooking assignments, practicing skills at home, and related homework will be given in class and e-mailed to students and parents. Brief written assignments may be given, such as recipe modification or development. There will also be a brief summer assignment before the start of Quarter 1.

    Assessments: Individual feedback is given in class. Formal assessments will not be given. At the end of the second quarter, enrolled students will be required to complete an online Virginia Food Handler Course for food safety certification through the county health department, which will cost $25.00

    Textbook/Materials: Students should purchase or rent the selected textbooks and workbooks. Used copies are acceptable.

  • -Foundations of Restaurant Management & Culinary Arts: Level 1, published by National Restaurant Association (ISBN# 978-0138019389)
  • -Foundations of Restaurant Management & Culinary Arts: Level 2, published by National Restaurant Association (ISBN# 978-0131380226)
  • -Activity Guide for Foundations of Restaurant Management and Culinary Arts Level 1, published by National Restaurant Association (ISBN# 978-0137070503)
  • -Activity Guide for Foundations of Restaurant Management and Culinary Arts Level 2, published by National Restaurant Association (ISBN# 978-0131380714)
  • Required Tools/Materials Culinary students will be expected to begin to acquire their own tools. Students should purchase and bring with them each week the following basic, minimum tools and supplies:

  • -Chef’s Knife Set, Professional Quality- (purchased individually or as a starter set) Recommended model (Amazon): J.A Henckels International Classic Starter Knife Set, 3-Piece, Black/Stainless Steel

  • -Knife Guards- Recommended model (Amazon): 3- Piece Universal Knife Edge Guards Set

  • -Carrying Case- Recommended model (Amazon): Tosnail Chef Knife Case Roll Bag with 15 Slots

  • -Food Storage Container with Tight-Fitting Lid - Recommended model (Amazon): Pyrex 3-Cup Rectangle Food Storage

  • -Chef’s Jacket- (long sleeve, white. Brought to class clean each week)
    Recommended model- women’s (Amazon): Chef Works Women's Le Mans Chef Coat

    Recommended model-men’s (Amazon): Chef Works Men's Bordeaux Chef Coat

  • -Chef’s Cap - (student’s choice of color) Recommended model (Amazon): Nanxson 3pcs Chef Hat

  • -Office Supplies: Ring binder, pen or pencil, note cards and loose-leaf paper

    Lab/Supply Fee: A class fee of $65.00 is due payable to the instructor on the first day of class for perishable food items, ingredients, and supplies that are used in this class.

    Credit: Homeschool families may wish to count this course as a component (partial) credit in Fine Arts or Career Education for purposes of a high school transcript.

    Opens Jun 1 6:00 am
  • 12:00 pm-1:55 pm

    9th-12th