KDHE has a family survey about how the COVID-19 testing program went in our district. If you made use of testing (even just once), please consider filling out the survey. The link is https://kdheks.co1.qualtrics.com/jfe/form/SV_25YgY8EcgEz12wS
If your student ordered a tux for prom through the Tiffany at the school, she will be delivering tuxes to the school tomorrow. Please be sure to bring your payment with you.
Congratulations to our March students of "Cooperation" Working together to do more than you can do alone!
David- Prek4
Kayla- Kindergarten
Erica- 1st Grade
Wesley- 2nd Grade
Congratulations to our March students of "Cooperation" Working together to do more than you can do alone!
Madison- 3rd Grade
Wyatt- 4th Grade
Wylie- 5th Grade
Congratulations to our March students of "Sportsmanship & Leadership" Showing positive character in action at our school!
Nathan- 5th Grade
Riley- 3rd Grade
Jacob- Prek4
Paige- 5th Grade
Our 8th and 10th grade students participated in Reality U this morning. This program gives students a taste of real life budgeting and finances at age 26. Thank you to AG 360 and SJN Bank for allowing us to take part.
Families - there are a lot of great talking points to ask your student about.
To learn more about Reality U, visit https://thepandoinitiative.org/programs/reality-u
Macarons round 2 - senior students prepared macaron shells today - Key Lime, Cookies and Cream, and Lemon. Tomorrow they will prepare the filling and assemble the final product.
More Tie Dye Mini Cakes
Baking and Pastries students prepared Tie Dye Mini Cakes this week. Swiss Meringue Buttercream was featured for the multi-colored finish on these cakes. Students used powdered food coloring to achieve the colors used in the batter and the final design.
The 3 year old preschool classroom ventured out to the Ritz Theatre in downtown Stafford today to watch "Clifford the Big Red Dog." Thank you to the City of Stafford and the Ritz staff for accommodating us!
ProStart Kansas Culinary Winners
Last night FFA members assisted over 45 families in making their own pizza while learning about how there is Agriculture in every slice of pizza and that pizza is grown in Kansas!
Thank you to the Stars after school program and the Stafford Co. Farm Bureau Assn. for planning the Make & Take Pizza night.
Thank you to the SHS Culinary program for making all of the pizza dough.
Elementary Parents!
Please, help us by taking our parent survey. We would love to have your feedback!
https://forms.gle/3aavaJWNxQuXJ5Eb6
The last full day of the Book Fair is today! !! I will be open until 8 pm tonight for conferences. Come see our wide selection of books. We also have journals, posters, fun pens and pencils, and cookbooks! There's something for everyone! Every purchase you make benefits our school.
Reminder, students will be released at 12:20pm today, March 10th. NO STARS. Conferences are from 1-8pm.
Tomorrow, March 11th, is a full day of school then SPRING BREAK from the 14th-18th.
The ProStart team brought home 4th place from today’s competition. Congratulations!
Stafford ProStart is competing with 15 schools from around Kansas today - other teams include Chapman High School, Wichita East, Manhattan, Labette County, Broadmoor Bistro, Andover, Campus, Wichita North, Gardner Edgerton, Olathe Advanced Technical Center, Wichita Heights, Maize Career Academy, Eudora DeSoto Technical Center, Wichita South, and Eisenhower High School.
Awesome job ProStart students! Many positive comments from judges! The plates look beautiful! Congratulations on a job well done - the extra time and effort you put in really shows.
The Stafford High School ProStart Team has begun the competition process. Students checked in at 10:00 am. They have 10 minutes to retrieve their ingredients, followed by a 5 minute menu introduction, 20 minute Mise en Place (preparation) time, then the 60 minute competition begins. Students are preparing a 3 course gourmet meal including pan-seared scallops with a celery root purée, topped with a quick pickled apple, celery leaf dressed with a light lemon vinaigrette, and maple-bourbon bacon. The entree features locally produced, thick cut ribeye steak, dry aged for 28 days, accompanied by smashed red potatoes with Gouda and horseradish. The final component of the meal is the raspberry-chocolate-avocado mousse served in a lacy chocolate cup with sweetened whipped cream and fresh raspberries. Our Senior ProStart team is comprised of Evelin Valadez, Chloe Lauridsen, Tyson Pettijohn, and Shawn Burgey, III.
4 senior culinary students are in Wichita today to compete in the ProStart culinary competition. Good luck Chloe, Evelin, Shawn, and Tyson.
The Book Fair is extended! !! Our hours are Tuesday 3-4 pm, Wednesday 8-9 am and 3-4pm, Thursday 8-9 am and 3-8 pm, and Friday 8-9 am.
We are open until 8 PM on Thursday for conferences! !!
