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
View by Grade(s)

Wednesday

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
C-26

Kinder Kitchen: Simple Sides

Kinder Kitchen: Simple SidesClosed

Quarter(s): 4

Day(s): Wed

Open Spots: 3

Kinder Kitchen will get 5-year-olds excited about helping in the kitchen. Kinder cooks will enjoy simple recipes that that feature a variety of fruits, vegetables, and fresh ingredients. Menus are selected to be nutritious, fun, and simple to make. Recipes may expose students to healthy ingredients they may not regularly eat. The young chefs' culinary adventures will include:

  • Ham and Apple Turnovers
  • Hawaiian Breakfast Pizza
  • Strawberry Banana Tart (gelatin)
  • Oatmeal Breakfast Bars
  • Sweet and Spicy Carrots
  • Baked Whole Tomatoes
  • Onion Tart
  • Chocolate Kinder Cookies
You have to learn to walk before you can run! Students will spend time in each class learning important kitchen skills. Skills acquired will include peeling, chopping, safe knife handling, measuring skills, as well as kitchen clean-up chores. Recipes are selected to practice a range of new skills. .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. This class is not suited for students younger than Kindergarten, and participants must be age 5 by the start of classes. (3- and 4- year olds cannot be accommodated. No exceptions.) 6 year-olds who have never taken a cooking class or have delayed fine motor skills are encouraged to take Kinder Kitchen before a Little Kids cooking class. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. Topics in this Series: Fun Foods (Quarter 1), Basic Bites (Quarter 2), Easy Eats (Quarter 3), Simple Sides (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.

10:00 am-10:55 am

K

Global Gourmet for Tweens: French*

Global Gourmet for Tweens: French*Closed

Quarter(s): 4

Day(s): Wed

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..

11:00 am-11:55 am

6th-8th

Global Gourmet for Kids: French (12pm)*

Global Gourmet for Kids: French (12pm)*Closed

Quarter(s): 4

Day(s): Wed

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..

12:00 pm-12:55 pm

3rd-5th

Global Gourmet for Kids: French (1pm)*

Global Gourmet for Kids: French (1pm)*Closed

Quarter(s): 4

Day(s): Wed

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..

1:00 pm-1:55 pm

3rd-5th

Global Gourmet for Little Kids: French*

Global Gourmet for Little Kids: French*Closed

Quarter(s): 4

Day(s): Wed

Open Spots: 2

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..

2:00 pm-2:55 pm

1st-3rd



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