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 |
Monday
Culinary Foundations: Seafood Celebration
Quarter(s): 4
Day(s): Mon
Open Spots: 0
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.
Fourth quarter covers Chapter 6 in the Level 2 textbook and features Fish and Seafood recipes including:
- Crab Mornay
- Shrimp Scampi
- Clam Chowder
- Shrimp and Crawfish Stuffed Potato
- Seafood Newburg
- Seafood Salad
- Fish Tacos
- Shrimp and Crab Gratin
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 nuts, dairy, wheat, gluten, and eggs. Pork will be used in a meat pie during 2nd quarter. 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: Lotsa Pasta (Quarter 1); Meat Pies and Sweet Pies (Quarter 2); Soups and Stews (Quarter 3); and Seafood Celebration (Quarter 4). Students continuing from the prior quarter will receive priority pre-registration for next quarter.
Prerequisites: Students must be in 9th grade (minimum age 14) to take this class. 7th-8th graders must have Instructor's permission to 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.
Assessments: Individual feedback will be 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
https://courseforfoodsafety.com/states/VA?gclid=CjwKCAjw7LX0BRBiEiwA__gNw4AfZHgp_eOVTeiEXudxZhhF11E2UMggiIeYo6qL33xlUaDXbUeB5RoCG1cQAvD_BwE
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 31425-000 Classic Starter Knife Set, 3-Piece, Black/Stainless Steel
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-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
-Chef's Jacket- (long sleeve, white. Brought to class clean each week) Recommended model- women's (Amazon): Chef Works Women's Le Mans Chef CoatRecommended 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 $90.00 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.
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 Fine Arts or Career Education for purposes of a high school transcript.
Non-Meeting Dates: Class will not be meeting March 18, the makeup day for this lesson is May 2o.
10:00 am-11:55 am
9th-12th
Sweet Shop: Casual Confections (Mon)
Quarter(s): 4
Day(s): Mon
Open Spots: 2
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: Class will not be meeting March 18, the makeup day for this lesson is May 2o.
12:00 pm-12:55 pm
8th-12th
Advanced Baking & Pastry: Piecrust, Sweet Crust, Nut Crust
Quarter(s): 4
Day(s): Mon
Open Spots: 1
The warm, welcoming smell of baking bread, flavorful fondant, carefully crackled creme brulee, mile-high mille-feuille, and proper puffed pastry. These are just some of the advanced baking techniques that Compass bakers will learn in Perfecting Pastries. From pate a choux to piecrust, students chefs will create more complex baked items in this course. This quarter, the Compass bakers' culinary adventures will include:
- Pear Tart
- Chocolate Cream Pie with Chocolate Chip Cookie Crust
- Peach Sponge Pudding
- Mint Chocolate Tart
- Raspberry Meringue Torte with Chocolate Sauce
- Lemon Blackberry Swiss Roll Cake
- Strawberry Shortcake
This engaging advanced baked goods class will get students excited about pasties for a career, side gig, hobby, or special occasions. Some recipes will be completed over two class periods, and several, due to the complexity of the dough or crust, will be sent home with instructions on how to fill or finish baking. Students will be eating what they make each week and bringing home the recipes and leftovers. 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: Cakes and Cookies (Quarter 1); Puffs, Pies, and Pudding (Quarter 2), Breads and Dough (Quarter 3), and Piecrust, Sweet Crust, Nut Crust (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: Class will not be meeting March 18, the makeup day for this lesson is May 2o.
1:00 pm-2:25 pm
9th-12th
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