Schools pressure students into tougher classes

Multicolored Microsoft Excel spreadsheets detailing every class available at the high school circulated the halls. These schedules found them- selves crushed at the bottom of backpacks, scattered around school like the lingering dead leaves in fall, and the schedules found themselves being pulled out during class periods to be compared with other schedules. While this time is filled with the excitement that comes with planning for the next school year, this exhilarating haze is causing very smart students to make very unintelligent decisions.

A frequent topic of conversa- tion between underclassmen and future seniors is scheduling, and as they compare their plans for next year, it almost turns into a competition for who is taking more AP or honors classes. It feels good to put a check mark in a box for an AP or honors class and have a teacher from that respective subject initial it, but this is a seriously dangerous game. Seeing an upper-level class on a sheet of paper is deceiving.

When the title of an AP or honors course is typed out in 10 pt. font squished together with the rest of the school’s curricu- lum, it seems doable; however, some students fail to understand the depth that those 10pt. font words have. Students fail to evaluate not only the difficulty of the class and how multiple AP and honors classes’ work- loads will interact with each other but also the emotional and physical toll these classes take on a person. The emotional/ physical stress should be one factor students consider.

Students should be honest with themselves about their abilities, not over schedule themselves and learn to leave room for college applications, after-school activities, social events and other unplanned events.

The fact that students are scheduling too many honors and AP classes may be attributed
to the appeal that these higher level classes have to colleges and universities. With rising competition among students
for acceptance into colleges, an excessive number of higher-lev- el classes almost seems neces- sary for students to get into the college or university of their dreams.

This looming pressure placed on students to take many honors and AP classes not only can be blamed on colleges but also the high school. Many high school personnel encourages students to take high level classes but often times cross the line and harass students to add more stress to their daily lives.

At times, when these classes become too much for the wrong students, many take way to the ever-growing problem of cheating. From copying simple homework sheets to peering over another’s shoulder, all sorts of cheating are wrong. Someone who does not actual- ly do any work but scribbling down someone else’s work may receive a good grade or an even better grade than someone in the class who truly working their hardest. It becomes ridiculous when all of this pressure piles up on a student and forces them to take credit for something they never did.

Honors and AP classes are for a select group of students who are able to balance the hard work and effort with the rest
of their life. It may be difficult for us to decide if we are “good enough” for this sort of class, but the whole idea that regular classes are supposedly frowned upon should not persuade those to take a class that they might not actually be able to balance or handle.

Joshua’s fresh food serves as wonderful alternative

From fresh foods to fast service, a restaurant in the school is known as a great place to eat a tasty meal. Joshua’s strives to new levels as it trains students for the Culinary Arts program.

With the objective to train all students in all areas of the demanding and competitive world of restaurant management and basic cooking techniques, Joshua’s welcomes all people on Wednesdays, Thursdays and Fridays to come eat a great meal.

If students need a break from the basic school lunches from the cafeteria, I suggest taking a walk a little bit further down the hall to Joshua’s Restaurant. They have a dine-in option and a to-go option.

“Our seasonal menu is quite popular. It follows farm-to-table food herds and changes three times throughout the year,” Instructor Tracy Lee said.

With an addition of all year meals that are classic hits, people would definitely be satisfied. Most commonly bought items are the house made chips, fresh fries and the chicken tenders basket.

They also offer a salad bar and soups. Desserts that could melt in ones mouth might catch their eyes, too.

“A lot of people really like the Joshua’s Killer Brownie. It’s a more popular dessert,” Assistant Instructor Teresa Ursetti said.

All the foods on the menu are fresh every week and are very good.

Take a break from that basic school lunch and take a trip to Joshua’s.

Rescheduled orientation and conference dates

The dates of parent-teacher conferences and the 8th grade high school orientation have been moved.

Due to the overabundance of unexpected snow days, both the conference times and the orientations have been rescheduled to be on Tues. March 3.

The 8th grade orientation will begin in the auditorium promptly at 6pm and, later, move upstairs to the upper gym where students and their parents will be able to tour the clubs the school has to offer. The school’s acappella group, “Pitch, Please,” will also be making an appearance. This event is expected to last until 7:30pm.

Parent teacher conferences will begin at 4:30pm and go until 7:30pm. Parents can plan a time to meet with any of their child’s teachers by contacting the high school’s main office at (330)-689-5300. The conferences, while not mandatory, are a good way for parents to get a better understanding of their child’s strengths and weaknesses in the classroom.

Depending on future, unexpected snow days, these events may be scheduled again, but the odds of such are unlikely.

Joshua’s opens March seafood buffet

Joshua’s Restaurant is preparing to open its doors to the public in mid-March for a seafood buffet.

The buffet, which includes choice selections of fish and mussels, is $15 per person and will be ready to serve patrons on Wed. March 18 as well as Thurs. March 19. The meal will be hosted on either day between the hours of 10:45am and 12pm.

Besides seafood, guests will also be able to indulge in meatloaf, roasted potatoes, spaghetti squash and assorted desserts, which will all be prepared by the staff of Joshua’s restaurant.

“I absolutely love the food at Joshua’s,” said senior Sarah Temple. “I am so glad the students in the culinary program will be able to show our community what they are capable of. The extensive menu has so many unique items, as well as familiar favorites. I can tell [it is] going to be very, very tasty.”

Because seating is limited, this event is accessible by reservation only. To reserve a space, contact the restaurant at (330)-689-5213.

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