Our Daily Rhythms

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Our daily and weekly schedules blend quiet study time with active play time to achieve consistency with variety and flexibility:

• Younger students have shorter classes and more recess

• Older students get longer blocks for deeper focus

• Mondays and Tuesdays are core academic days

• Wednesdays and Fridays include arts, gardening, SEL (social and emotional learning), and cooking

• Thursdays are reserved for field trips

 

Each semester, we also plan “irregular” weeks—like retreats, service projects, and travel—to keep learning fresh and meaningful. Summer session is built into the year, with a lighter, more activity-based schedule to prevent learning loss while keeping the fun.

 

Lunch & Snacks

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Healthy, tasty, and part of the learning, our tuition includes:

• Two days of hot Asian lunches

• Two days of hot Western lunches

• One sandwich buffet day

• Monthly cooking days led by students

 

Examples of Asian food: ramen with chicken soup, chow mein with chicken (or barbecue pork), potsickers or gyoza and rice, Japanese chicken curry and rice, broccoli and beef with rice, soft tofu and beef with rice, and sweet and sour pork with rice.

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Examples of Western food: barbecue chicken and Hawaiian sweet bread, pizza, chicken nuggets and french fries, spaghetti with meat sauce & garlic bread, fettucini alfredo & french bread, lasagne & garlic bread, enchiladas, and tacos.

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Sandwich buffet includes: bread, Nutella, peanut butter & jelly, ham slices, turkey slices, American cheese, and a variety of chips.

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Snacks include: apples, oranges, tangerines, other seasonal fruits, snack bars such as granola bars, etc., and crackers such as Cheezits, etc.

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Students bring their own plates/bowls and utensils—and yes, they wash them too.

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