Schedule and Room Assignments

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

Quarter beginning September 6, 2019

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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
Other
Sanctuary

Ulimate Magic Academy: Baffling Blue Wand (NEW) Ulimate Magic Academy: Baffling Blue Wand (NEW) - 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 NEW BlueWand 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 this quarter. 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

Family Fun Yoga Family Fun Yoga - Kids can get the wiggles out and focus their thoughts for the day, and parents can refresh from the morning rush in Family Fun Yoga! Family yoga is a basic fitness class that will incorporate gentle stretching and simple, adapted poses that are accessible for all ages. It is intended to reduce stress and anxiety, improve flexibility and balance, and promote calm and focus in both kids and adults. Each class will begin with breathing and stretching exercises to help unwind and warm-up followed by a whole-body work-out comprised of stretches and poses that touch on major muscle groups and body parts. Some exercises will be introduced as games or partner activities to hold the attention of our youngest participants. Basic yoga poses will be introduced with fun, kid-friendly, recognizable names such as standing "like a tree", bending as though "planting flower seeds", or squatting "like a toad," but are still very appropriate for adults. This is not a yoga class that is based on holding the perfect pose. Instead, participants will be introduced to activities that that can accommodate all ages, body types, and fitness levels. There is no set, repetitive class sequence: no two sessions will be the same! Each session will end with a cool-down activity.
Children in kindergarten through 2nd grade (ages 5-8) must register for this class along with a registered (paid) parent. Students in 3rd-6th grade may register on their own, or with a parent. Siblings younger than age 5 cannot be accommodated as participants or observers in this class. Yoga philosophy is not included in this course. All participants should wear comfortable clothing and bring a yoga mat to class.

10:00 am-10:55 am

K-Adult

Krav Maga Self Defense for Kids: Red Stripe Krav Maga Self Defense for Kids: Red 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.
First quarter, students will have the chance to earn a Red 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

Kitchen

Cooking for Kids: Fall Fare with Flair Cooking for Kids: Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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: Fall Fare with Flair (Wed.) Cooking for Tweens: Fall Fare with Flair (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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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: Fall Fare with Flair Cooking for Little Kids: Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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

1st-3rd

Cooking for Kids: Fall Fare with Flair Cooking for Kids: Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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: Fall Fare with Flair (Wed.) Cooking for Tweens: Fall Fare with Flair (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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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

Cooking for Little Kids: Fall Fare with Flair Cooking for Little Kids: Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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.
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

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
MP Room

Krav Maga Self Defense for Teens: Red Stripe (Fri) Krav Maga Self Defense for Teens: Red 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.
First quarter, students will have the chance to earn a Red 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). 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 Whole Health Yoga for Teens & Adults - 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

Music Room

Ace the ACT & SAT: Strategies for College Entrance Exams Ace the ACT & 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.
Topics in this Series: Success Skills for School: High School and Beyond (Semester 2). 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, 2019 Edition, published by the College Board (2018 ISBN # 978-1457309281), when published, or the The Official ACT Prep Guide, 2019-20 Edition (2018-19 ISBN #978-1119508069), 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.

10:00 am-10:55 am

9th-12th

Kitchen

Cooking for Teens (Fri): Fall Fare with Flair Cooking for Teens (Fri): Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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). 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.

10:00 am-10:55 am

7th-12th

Cooking for Teens (Fri): Fall Fare with Flair Cooking for Teens (Fri): Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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 Flare (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (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.

11:00 am-11:55 am

7th-12th

Cooking for Teens (Fri): Fall Fare with Flair Cooking for Teens (Fri): Fall Fare with Flair - 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:
-Fresh Herbed Brie Boule Appetizer
-Cream of Asparagus Soup
-Fall Twist Cobb Salad
-Penne with Ricotta, Eggs, and Autumn Veggies
-Roasted Chicken with Apples, Pears, and Cherries
-Pumpkin Trifle Dessert
-Chicken Posole
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 Flare (Quarter 1), Festive Fall Flavors (Quarter 2), Winter Warm-Ups (Quarter 3), Savory Spring Specialties (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.

12:00 pm-12:55 pm

7th-12th

Sweets Shop- Delectable Desserts Sweets Shop- Delectable Desserts - 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:
Fall Harvest Apple Pie
Orange Cake with Orange Buttercream
Traditional Brownies and Black Bean Brownies
Chocolate and Vanilla Pinwheels
Chocolate Tarts
Boston Cream Pie Trifle
Truffles
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: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- Delectable Desserts Sweets Shop- Delectable Desserts - 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:
Fall Harvest Apple Pie
Orange Cake with Orange Buttercream
Traditional Brownies and Black Bean Brownies
Chocolate and Vanilla Pinwheels
Chocolate Tarts
Boston Cream Pie Trifle
Truffles
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