Gallery

During our Social Skills group sessions, children are taught critical skills and practice these skills on a weekly basis through a combination of activities. Below are a few pictures of our social skills banquet in which students were given the opportunity to further explore one of our targeted skills, Socialization.

Overview of what our students are learning – Dogfish sharks prefer shallow water, it has been found at depths up to 650 feet below the surface. The shark is one of several known dogfish, a name resulting from the fact that this type of fish has a tendency to attack prey as a pack, similar to how dogs travel in packs. Smooth dogfish are often on the go. As a migratory species, they spend much of their time moving north to south, and back again, across their western Atlantic Ocean range.

Did you know…The livers and stomachs of the Squalidae (family of sharks  in the order of Squaliformes) contain the compound squalamine, which possesses the property of reduction of small blood vessel growth in humans…Here are some pictures to help you learn some of the concepts our student mastered!

Our Elementary and High School students are mastering scientific concepts through hands-on interactive experiments and project-based learning activities. The Williams Academy’s comprehensive curriculum allows our students to experience how science works in the real world. Our interdisciplinary team of teachers collaborate at the elementary and high school levels to ensure learning objectives are reinforced at each grade level.  Students enrolled in our science program have fun and build self esteem while learning. Our elementary students really enjoyed learning about aerodynamic forces, Newton’s Laws of Motion, and mathematical formulas to determine altitude and speed. Here are a few pictures of our students engaged in discovery learning:

The Williams Academy has an articulation agreement with Consumnes River College (CRC) which authorizes us to offer 1 out of 3 courses for college certification in pre-apprenticeship construction. This course is offered on-site at TWA and taught by “Coach” Robert Visger who is a professor at CRC. The curriculum introduced throughout the construction course emphasizes jobsite safety, practical working knowledge of tool and equipment use, construction math, basic rigging techniques, and blueprint reading, as well as communication and employability skills. Thanks to former NFL (49er) player, Wildlife Biologist, Environmental Consultant, and hunting guide George Visger for visiting our program and delivering a powerful motivational speech. You can learn more about George Visger and the effects of living with a brain injury by clicking on the following link: http://www.youtube.com/watch?v=i63eI8SEVRo

While many parents focus their attention on placement and services, they inadvertently overlook the goals section which is one of the most essential components of an IEP. The discussion of the proper amount of services and educational program will be decided directly based on the written IEP goals. This is why it’s important to write effective IEP goals and for our staff to have the best training.  A special “thanks“ to Mary DeChance from National University for conducting our “IEP Goal Writing” workshop.

Our students were part of a record herd of over 5,400 participants for this year’s event. Each student received a medal at the end of the event and really enjoyed the experience of winning a race. A special thanks to all of the Angels who volunteered their time to push our students in this race. Below are a few pictures to give you a glimpse of the energy and excitement that was felt throughout the morning. If you have a child with a disability and would like him or her to participate in an athletic event, please use the following link (www.myteamtriumph-ca.org) to fill out a short application and someone will contact you prior to the next marathon.

Our culinary arts program designed a custom cake in which 15 students had the opportunity to showcase their baking skills. This semester we will be shifting our focus towards healthy living. Under the guidance of “Chef Mo” our students recently planted several vegetables which will be utilized later in the semester to create low calorie and low carb meals. Please check back soon to see the outcome….!

Here are several pictures of a low calorie and low carb meal that was prepared by our students to promote healthy eating habits.  Thanks, Chef Mo!

For the next two months we will be celebrating the Asian culture as part of our “Around the World with the Williams Academy” cultural program.

What do you know about Asian food? Here’s what are students are learning….

The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (derived from Turkish cooking), and the use of hot peppers, black pepper, cloves, and other strong spices, along with ghee (a butter oil). Curry also became a staple in this dietary culture. Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice, chapati made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.

The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition developed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings go beyond being mere foodstuffs as they are also used as medicines to promote a long and healthy life. In addition, food became associated with many religious traditions as well, as many northeast Asian cultures frequently used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several different styles based on region — the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.).

Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.

Today our students were extended the opportunity to taste an exquisite cuisine that was prepared by Mr. Grate and his wife Kim (Thank You!). Here are a few pictures of the excellent meal.