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IN THIS ISSUE - McQuaid Jesuit High School

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4<br />

New Classrooms, Upgraded Cafeteria<br />

<strong>High</strong>light Changes at <strong>McQuaid</strong><br />

Students definitely noticed changes when they<br />

arrived back on campus September 10. Not<br />

only was there a new six-classroom wing added<br />

to the north end of the school, but the cafeteria had<br />

a major facelift. Both were part of the 2012 summer<br />

construction projects, and will enhance our students'<br />

everyday experience here at <strong>McQuaid</strong> <strong>Jesuit</strong>.<br />

Adding 6,000 square feet was necessary, according to<br />

James K. Coughlin, S.J., principal. “There were two<br />

driving forces behind adding classroom space: the<br />

addition of a sixth grade, and moving to a full-credit<br />

Religion curriculum, which adds three new Religion<br />

faculty members.” In order for <strong>McQuaid</strong> to be in<br />

line with the other <strong>Jesuit</strong> schools and follow the new<br />

Bishop’s framework, we needed to have full-credit<br />

Religion. Until now we were the only school within<br />

our Province not to have full-credit Religion. The<br />

new space will be used for high school classes,<br />

allowing the sixth grade to be centralized within the<br />

Middle <strong>School</strong>.<br />

The six new classrooms have been designed for<br />

wireless computers each with a whiteboard, LCD<br />

projector for PowerPoint and laptop hook up and 24<br />

desks. Two rooms have iPads with wireless<br />

projection capabilities, two have tablet computers,<br />

and two have Elmos (document cameras). The<br />

classrooms will be occupied by David Dye and Tracey<br />

O’Brien from the Math Department, Ray Ruhlmann<br />

and Kathy Ruppert from the History Department,<br />

Marty Kilbridge from Religion, and Fred Schantz<br />

from English.<br />

The pizza oven is part of a completely revamped cafeteria.<br />

<strong>School</strong> Upgrades<br />

The six classroom addition on the north side of campus<br />

The other major upgrade was to our circa 1954<br />

cafeteria/kitchen. Students now can enjoy a larger<br />

variety of foods and healthier alternatives for<br />

breakfast and lunch. Made-to-order omelets,<br />

smoothies, and breakfast burritos are just some of the<br />

options. Renovating the cafeteria was necessary due<br />

to the outdated equipment that limited our options.<br />

The preparation and main serving area is equipped<br />

with convection ovens, new stoves, cook tops, and a<br />

Gourmet Brick pizza oven.<br />

David DelGaudio, manager of SAGE Dining Services,<br />

says, “We are focused on quality and freshness using<br />

local produce and vendors.” There is a specialty area,<br />

a salad bar, vegetarian bar, sauté station, grill<br />

station, and a new soft serve ice cream station.<br />

Burgers, chicken and fish…everything is made to<br />

order. Lunch has been extended to 40 minutes, so<br />

there should be no more waiting in lines if all you<br />

need to buy is a beverage.<br />

It was a long summer of construction; however,<br />

expanding our classroom space and renovating the<br />

cafeteria will help feed our students' minds and<br />

bodies on a daily basis.<br />

Technology upgrades:<br />

• Two mobile labs -- an iPad cart and a Netbook<br />

cart -- can be checked out on a daily basis to<br />

accommodate a classroom of 30<br />

• The region's first “Standing Only” computer<br />

lab adjustable height computers Advantages: posture,<br />

digestive health, more productive

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