Schedule and Room Assignments
4th quarter classes begin the week of March 18, 2024.
You can see key dates in our Google calendar or view our Academic Calendar. You can also view the schedule as a grid (below) or as a list.
Quarter beginning March 18, 2024 |
Friday
Breakfast Table: Morning Menus
Quarter(s): 4
Day(s): Fri
Open Spots: 5
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. The Compass chefs' breakfast adventures will include:
- Banana Chai Smoothie Bowl
- Quinoa Mango Muffins
- Breakfast Cookies-Wheels of Steel!
- In-a-Hurry Broccoli Cheddar Mug-Quiche
- Savory Granola Bars
- Egg-Wrapped Burrito
- Huevos Rancheros
- Savory Avocado Egg Toast and Sweet Strawberry Banana Ricotta Toast
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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market 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: Daybreak Dishes (Quarter 1), Early Eats (Quarter 2), Sunrise Starts (Quarter 3), and Morning Menus (Quarter 4).
Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class.
What to Bring: None- Disposable aprons and take-home containers provided.
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. For more information and FAQs, see the Compass Cooking Classes webpage..
Non-Meeting Dates: Class will not be meeting May 3, the makeup day for this lesson is May 24.
10:00 am-10:55 am
8th-12th
Global Gourmet for Teens: French*
Quarter(s): 4
Day(s): Fri
Open Spots: 0
Compass cooks will enjoy a culinary tour of the world with Global Gourmet classes! Menus feature variety of fruits, vegetables, and fresh ingredients seasoned and prepared to represent regional flavors and traditional dishes from the featured country. Recipes are selected to be nutritious, fun, and simple to make. The Compass chefs' gastronomy adventures will include:
- Fromage Fort
- French Onion Soup
- Country Asparagus Salad with Walnuts (nuts)
- Rosemary And Gruyere Potato Galette
- Chicken Cordon Bleu
- Haricots Verts Almandine (nuts)
- Fruit Tart with Vanilla Cream Patisserie
- Napoleon
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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market 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: Italian (Quarter 1), Mexican (Quarter 2), Pan Asian (Quarter 3), French (Quarter 4).
Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class.
What to Bring: None- Disposable aprons and take-home containers provided.
What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).
For more information and FAQs, see the Compass Cooking Classes webpage..
Non-Meeting Dates: Non-Meeting Dates: Class will not be meeting May 3, the makeup day for this lesson is May 24.
11:00 am-11:55 am
8th-12th
Cooking for Teens: Savory Spring Specialties
Quarter(s): 4
Day(s): Fri
Open Spots: 6
Students will enjoy making tasty, light spring recipes that feature a variety of fruits, vegetables, and fresh ingredients. 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:
- Divine Water Chestnuts
- Gazpacho
- Orchard Ambrosia Salad
- Chicken Carbonara
- Succotash
- Brussels Sprout Casserole
- Orzo with Spinach, Tomato and Ricotta
- Blueberry Lemon Trifle
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 nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market 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: 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 $45.00 is due payable to the instructor on the first day of class.
What to Bring: None- Disposable aprons and take-home containers provided.
What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).
For more information and FAQs, see the Compass Cooking Classes webpage..
Non-Meeting Dates: Non-Meeting Dates: Class will not be meeting May 3, the makeup day for this lesson is May 24.
12:00 pm-12:55 pm
8th-12th
Sweet Shop: Casual Confections (Fri)
Quarter(s): 4
Day(s): Fri
Open Spots: 0
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. Each week they will prepare a fresh, handmade dessert or sweet such as: pies, cakes, cookies, tarts, trifles, mousses, puddings, candies, fudge, brittle, or chocolate. The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will include:
- Coconut Macaroons (nut)
- Mini Lemon Meringue Pie
- Blueberry Honey Cakes
- Mint Chocolate Pecan Trifle (nuts)
- Glazed Blackberry Cake
- Strawberry Rhubarb Cobbler
- Chocolate Caramel Toffee Fudge (nuts)
- Lemon Cupcakes with Lavender Frosting
Students will be eating what they make each week and bringing home the recipes and leftovers. This engaging sweets class will get students excited about helping in the kitchen and entertaining. They will learn important baking skills such as safety, sanitation, measuring, knife skills, and other tricks of the trade. Culinary vocabulary is introduced each week.
Notes: Students with allergies to food ingredients or dietary restrictions cannot be accommodated in this class. Recipes may contain nuts, dairy, wheat, gluten, and eggs. All food supplies will be conventional, mass market 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: Decadent Delights (Quarter 1); Gooey Goodies (Quarter 2), Best Bon Bons (Quarter 3), and Casual Confections (Quarter 4).
Assessments: Qualitative Feedback will be given in class. Formal grades/assessment will not be given.
Lab/Supply Fee: A class fee of $45.00 is due payable to the instructor on the first day of class.
What to Bring: None- Disposable aprons and take-home containers provided.
What to Wear: Students should wear clean clothes and have long hair tied back, braided, or secured under a bandana (male and female).
For more information and FAQs, see the Compass Cooking Classes webpage..
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.
Non-Meeting Dates: Non-Meeting Dates: Class will not be meeting May 3, the makeup day for this lesson is May 24.
1:00 pm-1:55 pm
8th-12th
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