Schedule and Room Assignments

3rd Quarter classes begin the week of January 13, 2025. 

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 January 13, 2025
View by Grade(s)

Tuesday

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

Cooking for Little Kids: Winter Warm-Ups (TUE 10AM)

Cooking for Little Kids: Winter Warm-Ups (TUE 10AM)  Add to Cart

Quarter(s): 3

Day(s): Tue

Open Spots: 2

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

  • Tomato Manchego Tartlets
  • Corn and Fennel Cream Soup
  • Broccoli Salad
  • Chive Smashed Potatoes
  • Apricot Glazed Chicken and Vegetables
  • Coconut Almond French toast Casserole (contains nuts)
  • Shortbread Cookies
  • Chocolate Mug Cake
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. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. For the Little Kids level, students must be minimum age six (6) by the start of class and must be developmentally on-level for fine motor skills and ability to follow directions. 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 or before 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). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

10:00 am-10:55 am

1st-3rd

Cooking for Little Kids: Winter Warm-Ups (TUE 11AM)

Cooking for Little Kids: Winter Warm-Ups (TUE 11AM)  Closed

Quarter(s): 3

Day(s): Tue

Open Spots: 0

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

  • Tomato Manchego Tartlets
  • Corn and Fennel Cream Soup
  • Broccoli Salad
  • Chive Smashed Potatoes
  • Apricot Glazed Chicken and Vegetables
  • Coconut Almond French toast Casserole (contains nuts)
  • Shortbread Cookies
  • Chocolate Mug Cake
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. This class is best suited for students who can follow instructions, complete sequential tasks, and work in a group. For the Little Kids level, students must be minimum age six (6) by the start of class and must be developmentally on-level for fine motor skills and ability to follow directions. 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 or before 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). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

11:00 am-11:55 am

1st-3rd

Cooking for Kids: Winter Warm-Ups (TUE)

Cooking for Kids: Winter Warm-Ups (TUE)  Add to Cart

Quarter(s): 3

Day(s): Tue

Open Spots: 4

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

  • Tomato Manchego Tartlets
  • Corn and Fennel Cream Soup
  • Broccoli Salad
  • Chive Smashed Potatoes
  • Apricot Glazed Chicken and Vegetables
  • Coconut Almond French toast Casserole (contains nuts)
  • Shortbread Cookies
  • Chocolate Mug Cake
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 or before 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). Cooking Class Requirements:For more information and FAQs, see the Compass Cooking Classes webpage.

12:00 pm-12:55 pm

3rd-5th

Cooking for Tweens: Winter Warm-Ups (TUE)

Cooking for Tweens: Winter Warm-Ups (TUE)  Add to Cart

Quarter(s): 3

Day(s): Tue

Open Spots: 3

Students will enjoy making delicious recipes and family favorites that feature a variety of fruits, vegetables, and fresh ingredients. Recipes 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:

  • Tomato Manchego Tartlets
  • Corn and Fennel Cream Soup
  • Broccoli Salad
  • Chive Smashed Potatoes
  • Apricot Glazed Chicken and Vegetables
  • Coconut Almond French toast Casserole (contains nuts)
  • Shortbread Cookies
  • Chocolate Mug Cake
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 or before 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). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

1:00 pm-1:55 pm

6th-8th

Kids' Confection Kitchen: Best Bon Bons (TUE)

Kids' Confection Kitchen: Best Bon Bons (TUE)  Closed

Quarter(s): 3

Day(s): Tue

Open Spots: 0

Toffee. Taffy. Truffles... End the day on a sweet note! Students will enjoy making and eating delicious confections. Each week they will prepare a fresh, handmade dessert or sweet such as: pies, cakes, cookies, tarts, trifles, mousses, puddings, candies, fudge, brittle, or chocolates. The class will include some icing, decorating, and garnishing techniques for completed desserts. This quarter, the Compass bakers' culinary adventures will include:

  • Chocolate Ganache Cake
  • Chocolate Mint Sheet Cake
  • Peanut Butter Brownies (contains nuts)
  • Chocolate Raspberry Layer Cake
  • Chocolate Panna Cotta (contains gelatin)
  • Chocolate Peanut Butter Truffles (contains nuts)
  • Chocolate Silk Pie
  • White Chocolate Cranberry Cake
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 Tasty Treats (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). Cooking Class Requirements: For more information and FAQs, see the Compass Cooking Classes webpage.

2:00 pm-2:55 pm

5th-8th



Art / Music Science / Technology Humanities / Social Sciences Language Arts
Extracurricular Math Foreign Language (Full Classes)
Private Lessons Cooking Lunch N Learn