Schedule and Room Assignments

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

Quarter beginning March 20, 2019

Art / MusicScience / TechnologyHistory / HumanitiesLanguage Arts
ExtracurricularMathForeign Language(Full Classes)
Choose a quarter:

Filter by Grade

 

 

Wednesday Classes (Click here for Friday Classes)

9:00
9:30
10:00
10:30
11:00
11:30
12:00
12:30
1:00
1:30
2:00
2:30
3:00
3:30
4:00
4:30
5:00
Sanctuary

Ultimate Magic Academy: Groovy Green Wand Ultimate Magic Academy: Groovy Green Wand - Curious coins, baffling balls, confounding cards, and puzzling papers! Students will learn tricks of the trade from a professional magician using the Discover Magic curriculum! This class will unlock the secret tricks of the Green Wand curriculum. Students will unlock the secrets to eight special magic tricks: Radical Ropes, Total Chaos, Money Maker, Picasso Pouch, Future Card, Trap Door, Gifted, and Luck Winner.
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. 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.
There is a $45.00 supply fee due payable to the instructor on the first day of class. Topics in this year s class series include: Orange Wand Wonders (first quarter), Perplexing Purple Wand (second quarter), Classic Magic Tricks (third quarter), and Groovy Green Wand (fourth quarter). This is a 7-week class that will not meet on May 22.

3:00 pm-3:55 pm

3rd-5th

MP Room

Body & Brain Yoga Body & Brain Yoga - Come in out of the cold! Leave the morning rush behind you. Refresh and reset for the day ahead with Body & Brain Yoga. Body & Brain Yoga is a health and wellness program for participants of all ages and all fitness levels- beginners are welcome. This is not a yoga program based on holding the perfect pose. Instead, physical, emotional, and cognitive activities are designed for all children and adults to improve their own well-being and mindfulness.
Body & Brain Yoga is a holistic approach integrating neuroscience, traditional Asian mind-body training, and emotional wellness training. Each class will consist of stretching (15 mins), followed by a short, experiential health topic (10 mins) and activities or exercises to work on physical health goals such as balance, flexibility, and coordination (15 mins). Each session will conclude with breathing and meditation work (15 mins) to improve mindfulness and help participants focus for the day. Children and adults will learn how taking brain breaks through breathing and meditation will reduce anxiety while increasing focus, creativity, concentration, and positive emotions.
Parents, grandparents, or caregivers: you are welcome to take this class on your own while your child(ren) is in class. Alternatively, consider taking this class alongside your child so you can learn and practice the brain and body techniques throughout the week at home. Children ages 7 and under must register for this class along with with a registered (paid) adult. Adults who are not comfortable sitting on the floor may participate in the class from a chair- activities are adaptable. All participants should bring either a beach towel or a yoga mat to class and should wear loose, comfortable clothing.

10:00 am-10:55 am

K-Adult

Kitchen

Cooking for Kids: Savory Spring Specialties Cooking for Kids: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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: Asparagus Goat Cheese Dip Strawberry Salad with Mint Watercress Soup Leek Gratin Side Dish Ginger Sugar Snap Peas Mini Broccoli Cheddar Savory Cakes Lemon Mousse Springtime Breakfast Strata Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

10:00 am-10:55 am

3rd-5th

Cooking for Tweens: Savory Spring Specialties Cooking for Tweens: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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:
Asparagus Goat Cheese Dip
Strawberry Salad with Mint
Watercress Soup
Leek Gratin Side Dish
Ginger Sugar Snap Peas
Mini Broccoli Cheddar Savory Cakes
Lemon Mousse
Springtime Breakfast Strata
Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)
Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.
Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

11:00 am-11:55 am

6th-8th

Cooking for Little Kids: Savory Spring Specialties Cooking for Little Kids: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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:
Asparagus Goat Cheese Dip
Strawberry Salad with Mint
Watercress Soup
Leek Gratin Side Dish
Ginger Sugar Snap Peas
Mini Broccoli Cheddar Savory Cakes
Lemon Mousse
Springtime Breakfast Strata
Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)
Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.
Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students must be minimum age six (6) by the start of class. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

12:00 pm-12:55 pm

K-2nd

Cooking for Kids: Savory Spring Specialties Cooking for Kids: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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: Asparagus Goat Cheese Dip Strawberry Salad with Mint Watercress Soup Leek Gratin Side Dish Ginger Sugar Snap Peas Mini Broccoli Cheddar Savory Cakes Lemon Mousse Springtime Breakfast Strata Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

1:00 pm-1:55 pm

3rd-5th

Cooking for Tweens: Savory Spring Specialties Cooking for Tweens: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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:
Asparagus Goat Cheese Dip
Strawberry Salad with Mint
Watercress Soup
Leek Gratin Side Dish
Ginger Sugar Snap Peas
Mini Broccoli Cheddar Savory Cakes
Lemon Mousse
Springtime Breakfast Strata
Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)
Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.
Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

2:00 pm-2:55 pm

6th-8th

Cooking for Little Kids: Savory Spring Specialties Cooking for Little Kids: Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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:
Asparagus Goat Cheese Dip
Strawberry Salad with Mint
Watercress Soup
Leek Gratin Side Dish
Ginger Sugar Snap Peas
Mini Broccoli Cheddar Savory Cakes
Lemon Mousse
Springtime Breakfast Strata
Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)
Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.
Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students must be minimum age six (6) by the start of class. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

3:00 pm-3:55 pm

K-2nd



 

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

9:00
9:30
10:00
10:30
11:00
11:30
12:00
12:30
1:00
1:30
2:00
2:30
3:00
3:30
4:00
4:30
5:00
Room 4

Success Skills for School: High School and Beyond Success Skills for School: High School and Beyond - Quizzes, tests, homework, projects, reports, teams, clubs, jobs, internships, volunteer work, applications, life decisions arghhh! The demands of high school can be overwhelming or downright intimidating to most teens, even those who are homeschooled! And guess what? That variety of new responsibilities and expectations doesn t go away. They will likely increase in the later years of high school and into college. But don t worry- there are strategies and core skills that will help prepare a teen for success in high school and beyond.
Study skills and college success basics include a toolbox of key life skills that will help your teen tackle high school and prepare for college. These skills are taught through in-class activities, some at-home trials, and by evaluating best practices. They are not taught as a one-size-fits all, but rather a range of options to accomplish the same thing for individual learners and different learning styles. Skills that will be addressed in this class include time management skills and tools like planners, to-do lists, calendars, and reminders- paper or electronic- what are the options, and what works best? Students will look at ways to manage short-term and long-term assignments; setting goals; how to break a bigger project into manageable steps and milestones; and how to avoid procrastination. The class will also learn fundamentals such as how to tackle a new chapter, read to retain, recall details, annotate, make margin notes, and take notes from readings, lectures, or videos; outline, and the art of brainstorming. Students will learn how to study and prepare for tests.
In their toolbox, teens will also learn soft skills needed in school such as communicating and coordinating with a team on group projects and how to ask for information from teachers, employers, and other adults. The group will complete a career inventory and think about what they might be interested in doing in the future and will get tips on internships, mentor relationships, and options for junior/senior summer or a gap year. Finally, the class will look at sleep, diet, stress, screen time, and other personal habits that can impact a teen's work and effectiveness. This is a 14-week class, and the two off-weeks will be announced.

10:00 am-10:55 am

7th-12th

Kitchen

Cooking for Teens (Fri): Savory Spring Specialties Cooking for Teens (Fri): Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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: Asparagus Goat Cheese Dip Strawberry Salad with Mint Watercress Soup Leek Gratin Side Dish Ginger Sugar Snap Peas Mini Broccoli Cheddar Savory Cakes Lemon Mousse Springtime Breakfast Strata Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

10:00 am-10:55 am

7th-12th

Cooking for Teens (Fri): Savory Spring Specialties Cooking for Teens (Fri): Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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:
Asparagus Goat Cheese Dip
Strawberry Salad with Mint
Watercress Soup
Leek Gratin Side Dish
Ginger Sugar Snap Peas
Mini Broccoli Cheddar Savory Cakes
Lemon Mousse
Springtime Breakfast Strata
Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)
Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week.
Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

11:00 am-11:55 am

7th-12th

Cooking for Teens (Fri): Savory Spring Specialties Cooking for Teens (Fri): Savory Spring Specialties - Students will enjoy making fresh, light spring dishes that feature a variety of fruits, vegetables, and fresh ingredients. Savory Spring Specialties 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: Asparagus Goat Cheese Dip Strawberry Salad with Mint Watercress Soup Leek Gratin Side Dish Ginger Sugar Snap Peas Mini Broccoli Cheddar Savory Cakes Lemon Mousse Springtime Breakfast Strata Cilantro Lime Salmon (Foil packet method with own choice of ingredients, can be cooked over camp fire)Students will be eating what they make each week and bringing home the recipes and leftovers. These engaging cooking classes will get students excited about helping in the kitchen, experimenting, and trying new foods. Students will be exposed to healthy ingredients they may not regularly eat. They will learn important kitchen skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary and terms are introduced each week, with no-pressure verbal review of those words the following week. Notes: Sorry, but students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain dairy, wheat, gluten, and eggs. While no nuts are included in recipes, ingredients may come from factories or machinery that also process nuts. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Students will be asked to bring an apron and plastic storage container with a tight fitting lid. There is a $40.00 material fee for this course payable to the instructor on the first day.

12:00 pm-12:55 pm

7th-12th