The technology has
brought advancements in various fields. It has now introduced online high schools. These are a lot schools that carry out educational
activities through internet. Their course materials are available at
World Wide Web and they use this cyber as a primary source for academic
behavior. They are certainly virtual schools.
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The variant online high school programs increased
exponentially with the advent of World Wide Web. These virtual schools
are capable enough to provide high school diploma. They facilitate
their students with education by means of internet. The best quality of
these programs is that they are available at any time of the day and
hence provides flexibility of time.
Two main accreditations are offered by these cyber schools. The first one is the regional accreditation which is acceptable by all states of country whereas the other accreditation is the national accreditation which has less prestige over the first one. Both the diplomas offered by online high schools are valid. The quality of services provided by these programs cannot be measured by it experience since the oldest program that is providing graduation diploma has not more than sixteen years of experience. Even the schools with fifty years of experience do not have more than two to three years of experience in cyber schooling. The certificates offered by these cyber institutions are valid and are acceptable to get jobs and higher education. You can measure the credential of this virtual school by knowing if the school has approval from the department of education of its state. Online high schools are less cost effective. The best thing about the online high schools is that there is no age limit to take admission in them. It is a great choice for those who left their studies for particular reason and are eager to return to their education but it is a high time now. They can avail the facility of these institutions provided by cyber. Compare Now and Make Your Decision!
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Wednesday 24 October 2012
What is Online High School Diploma?
Saturday 20 October 2012
Online High School students gather on campus to study 'The Problem of Food'
Students listened to guest speakers, took field
trips to San Francisco, viewed 18th century cookbooks in Green Library,
conducted chemistry experiments, calculated carbon footprints of various
foods – and collaborated on a website, The Story of a Meal.
Standing elbow to elbow at the stainless steel counter in the kitchen
of Branner Hall, the fledgling pastry chefs sliced strawberries, patted
sweet dough into pans, set golden brown crusts on a high counter to
cool and stirred sweet white cream.
The counter was crowded with the fruits of their earlier labors – bowls of sliced peaches with rosy centers and finely diced crystallized ginger.
Their seasonal peach and strawberry tart with ginger cream was the final dish in a five-course dinner served Monday, Aug. 20, to 100 people – instructors, counselors, special guests and fellow students enrolled in the summer residential program of Stanford University Online High School.
The high school, which serves grades 7 through 12, is a fully accredited, diploma-granting, online independent school that attracts students from around the world.
Working in the kitchen earlier this week were teenagers whose homes were as close to Stanford as Fremont and as far away as Paris.
The two-week summer residential program, which began Aug. 7 and ended Aug. 21, introduced incoming students to the virtual classroom environment and offered academic programs – including labs in AP physics, AP chemistry and AP biology – to returning students. The summer session gives students the chance to reconnect with old friends and to make new ones.
Or, in the case of two students who had become friends online – Nathaniel Mahlum, 13, who lives in Seattle, and Laura Harris, 16, who lives near Tokyo –the summer session gave them the chance to meet face-to-face and to work together on the bread crew.
The dinner, which was the culmination of a two-week course, The Problem of Food, also included rosemary baguette topped with tri-tip and cheddar; grilled peaches and blackberry salad with raspberry vinaigrette; summer squash and flavorful pasta; and creamy Cajun chicken.
During the dinner, the students gave presentations on their choice of recipe, its ingredients, the dish's carbon footprint considerations, its cultural background and its affordability.
The two dozen students enrolled in the course had begun their studies before arriving on campus by reading The Omnivore's Dilemma: A Natural History of Four Meals, the 2006 book by Michael Pollan. They had also completed their first assignment: "Analyze one meal you eat at home, and determine where it came from. What are the food chains Pollan identifies, and which apply to the food you ate? Does it matter where our food comes from? Why?"
The goal of The Problem of Food was to produce a website that told the story of their five-course meal from an interdisciplinary perspective. Students developed semi-original recipes for each course of the meal. They wrote carefully considered descriptions of each course, including information about the way each one reflected social, economic, scientific and environmental issues.
"I've always loved English and history, so seeing those rare books was incredible," Harris said. "I found an apple pie recipe I'm planning to try when I get out of school. It would be fun to try a recipe used so long ago. They added a lot more ingredients to the apple pie than we would – candied orange and lemon peel and raisins. I want to see what it tastes like."
The students also conducted chemistry experiments, including one in which they made ice cream with sugar, cream, vanilla and liquid nitrogen.
They put on blindfolds to taste tomatoes grown four ways – locally, sustainably (within 40 miles of campus), mass-produced organic and non-organic.
They calculated the carbon footprints of lobster mushrooms (so-called for their bright red color), chicken and summer squash.
They watched The Great Famine, a documentary film about the American effort to relieve starvation in the new Soviet Russia in 1921.
They visited the Ferry Plaza Farmers Market in San Francisco to scout out ingredients for their recipes. There, the fragrant scent of herbs led Harris and fellow bread baker Roma Forest, 15, of Guadalupe, Calif., to choose rosemary from the White Crane Springs Ranch in nearby Healdsburg for their baguettes.
Asked to describe one of the lessons she had learned from the course, Forest said she learned that organic crops are not necessarily produced in a sustainable manner that protects the land. Organic farmers may use non-synthetic pesticides on their crops, a practice that may harm the environment through runoff, she said.
"I was very surprised," Forest said, as she cut warm baguettes into one-inch slices. "I was actually kind of shocked. I will definitely shop at the local and sustainable farms in Guadalupe, and encourage my parents to shop at them more often."
http://news.stanford.edu/news/2012/august/online-high-school-082212.html
L.A. Cicero
OHS students from left, Noah Herbin and Scott Ray listen to Stanford
Dining's Chef Gerald Grant as he explains how to cut a barbecued beef
tri-tip.
OHS students from left, Noah Herbin and Scott Ray listen to Stanford
Dining's Chef Gerald Grant as he explains how to cut a barbecued beef
tri-tip.The counter was crowded with the fruits of their earlier labors – bowls of sliced peaches with rosy centers and finely diced crystallized ginger.
Their seasonal peach and strawberry tart with ginger cream was the final dish in a five-course dinner served Monday, Aug. 20, to 100 people – instructors, counselors, special guests and fellow students enrolled in the summer residential program of Stanford University Online High School.
The high school, which serves grades 7 through 12, is a fully accredited, diploma-granting, online independent school that attracts students from around the world.
Working in the kitchen earlier this week were teenagers whose homes were as close to Stanford as Fremont and as far away as Paris.
The two-week summer residential program, which began Aug. 7 and ended Aug. 21, introduced incoming students to the virtual classroom environment and offered academic programs – including labs in AP physics, AP chemistry and AP biology – to returning students. The summer session gives students the chance to reconnect with old friends and to make new ones.
Or, in the case of two students who had become friends online – Nathaniel Mahlum, 13, who lives in Seattle, and Laura Harris, 16, who lives near Tokyo –the summer session gave them the chance to meet face-to-face and to work together on the bread crew.
L.A. Cicero
Online High School student Roma Forest of Guadalupe, Calif., works
with Stanford's Chef Kumar Devinder on baking dozens of rosemary
baguettes.
"We've only Skyped before," said Mahlum, who was chopping red and
green bell peppers for the rosemary baguette with goat cheese and
roasted sweet peppers.
Online High School student Roma Forest of Guadalupe, Calif., works
with Stanford's Chef Kumar Devinder on baking dozens of rosemary
baguettes.The dinner, which was the culmination of a two-week course, The Problem of Food, also included rosemary baguette topped with tri-tip and cheddar; grilled peaches and blackberry salad with raspberry vinaigrette; summer squash and flavorful pasta; and creamy Cajun chicken.
During the dinner, the students gave presentations on their choice of recipe, its ingredients, the dish's carbon footprint considerations, its cultural background and its affordability.
The two dozen students enrolled in the course had begun their studies before arriving on campus by reading The Omnivore's Dilemma: A Natural History of Four Meals, the 2006 book by Michael Pollan. They had also completed their first assignment: "Analyze one meal you eat at home, and determine where it came from. What are the food chains Pollan identifies, and which apply to the food you ate? Does it matter where our food comes from? Why?"
The goal of The Problem of Food was to produce a website that told the story of their five-course meal from an interdisciplinary perspective. Students developed semi-original recipes for each course of the meal. They wrote carefully considered descriptions of each course, including information about the way each one reflected social, economic, scientific and environmental issues.
L.A. Cicero
Spencer Dahl of Barcelona, Spain snags a sample of cooked pasta
before Ayla Besemer of Boulder, Colo., assembles the summer squash dish
the students planned.
On campus, the students viewed rare books in Green Library, where
they explored the history of cooking by poring over recipes in 18th century English cookbooks, including The Art of Cookery Made Plain and Easy, a 1748 cookbook by Hannah Glasse.
Spencer Dahl of Barcelona, Spain snags a sample of cooked pasta
before Ayla Besemer of Boulder, Colo., assembles the summer squash dish
the students planned."I've always loved English and history, so seeing those rare books was incredible," Harris said. "I found an apple pie recipe I'm planning to try when I get out of school. It would be fun to try a recipe used so long ago. They added a lot more ingredients to the apple pie than we would – candied orange and lemon peel and raisins. I want to see what it tastes like."
The students also conducted chemistry experiments, including one in which they made ice cream with sugar, cream, vanilla and liquid nitrogen.
They put on blindfolds to taste tomatoes grown four ways – locally, sustainably (within 40 miles of campus), mass-produced organic and non-organic.
They calculated the carbon footprints of lobster mushrooms (so-called for their bright red color), chicken and summer squash.
They watched The Great Famine, a documentary film about the American effort to relieve starvation in the new Soviet Russia in 1921.
They visited the Ferry Plaza Farmers Market in San Francisco to scout out ingredients for their recipes. There, the fragrant scent of herbs led Harris and fellow bread baker Roma Forest, 15, of Guadalupe, Calif., to choose rosemary from the White Crane Springs Ranch in nearby Healdsburg for their baguettes.
Asked to describe one of the lessons she had learned from the course, Forest said she learned that organic crops are not necessarily produced in a sustainable manner that protects the land. Organic farmers may use non-synthetic pesticides on their crops, a practice that may harm the environment through runoff, she said.
"I was very surprised," Forest said, as she cut warm baguettes into one-inch slices. "I was actually kind of shocked. I will definitely shop at the local and sustainable farms in Guadalupe, and encourage my parents to shop at them more often."
http://news.stanford.edu/news/2012/august/online-high-school-082212.html
Wednesday 17 October 2012
Grades 9 - 12 Online High School Programs
For Teens or Adults interested in grades 9 - 12, our online High School Diploma program delivers curriculum options based on you or your child's needs, all from a trusted SACS accredited
school. Whether you are an Independent study, Recovery, or full time
high school student, Franklin Virtual High School is right for you. If
you need to recover a few courses to graduate at your current school, or
prefer a "homeschool" environment for its convenience and safety, we can deliver a system tailored to your needs.
Don't pay per credit hour like other schools, get full school access to ALL classes for only $170 month! Other schools will charge you that much per class! More and more people are receiving their high school diploma online and FVHS graduates stand high above the crowd with in entirely 100% online educational industry leading format. Join the nearly 14 Million students (and 23 Million parents) and start your journey today. Click here to view a guided video about our program.
Whether you are college or career oriented, need to recover classes or take additional classes, FVHS has a program suited to your needs. Click below for more details or register on the right to get started without obligation.
Don't pay per credit hour like other schools, get full school access to ALL classes for only $170 month! Other schools will charge you that much per class! More and more people are receiving their high school diploma online and FVHS graduates stand high above the crowd with in entirely 100% online educational industry leading format. Join the nearly 14 Million students (and 23 Million parents) and start your journey today. Click here to view a guided video about our program.
Whether you are college or career oriented, need to recover classes or take additional classes, FVHS has a program suited to your needs. Click below for more details or register on the right to get started without obligation.
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