Admissions Newsletter
Important Details for Admissions Season & Campus News
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A Message from Our Admissions Director |
Dear Future Bruin Families,
This year is our 150th year of Catholic education in the greater Solano County and although every year is different this one is exceptionally unique. If we could travel to 1870 or even 1970 we could appreciate how education has evolved. What has not changed is the caring faith-based loving community who work tirelessly to care for and prepare our students for their next steps both inside and outside of the classroom. We are so grateful for the role each of our students and their families shares in the life of this community, and we invite you to experience it and become a part of the mission of forming another great generation of St. Patrick - St. Vincent Catholic High School.
Admissions events you don't want to miss available in September and October :
3. Join us on the First Wednesday Zoom Virtual Meeting on October 7 at 7pm.
Join the SPSV Monthly Admissions Zoom Meeting
Meeting ID: 213 637 6890
Passcode: Admissions
Arise Today! In the Spirit of St. Patrick and St. Vincent,
Sheila Lynch Williams SV’85
Admissions Director
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COME AND EXPERIENCE OPEN HOUSE!
A family favorite event to get acquainted with SPSV and what we’re all about. Nearly all of the campus is open for a dynamic afternoon, which gives prospective students and their families a good feel for the SPSV experience and all that we offer. Current students conduct tours, faculty members discuss academics, coaches and athletes are on hand to talk about their sports, and a lively club fair shares a glimpse of dozens of clubs and groups that keep campus so interesting!
OPEN HOUSE is currently scheduled for October 25, 2020, from 12:00pm - 3:00pm. Pre-registration is required and tour times will be assigned prior to your arrival.
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Now that Solano County has reduced the COVID positivity rate to 5% and has been approved by the state to progress into the Red Tier, of "substantial" cases, you may be asking if we can safely bring students back to campus.
While we have worked hard on our plans for both distance learning and on campus instruction, we will continue to keep putting student safety first. If we remain in the red tier for the next 14 days, we plan to welcome students back on October 7th.
Rest assured, when we do reopen, our administration will continue to work closely with local health officials to monitor current positivity level and all health guidelines.
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Student Life, Alumni Spotlights and More |
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Each year our student Link Crew welcomes our wonderful freshmen to SPSV.
So far they have taken them on tours of campus, helped them make their first Bruin Wear shirts, and hosted a live event on Zoom during Freshmen Orientation.
Link Crew is here to assist the new class in becoming a part of our Bruin family in any way possible. They serve our Freshmen and guide for them as they learn at SPSV.
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Keeping with our series of student spotlight videos, this week Dean Vogelpohl speaks with a current student, Class of 2021 Senior Cory Hamilton. Cory came to SPSV from St. Basil School and has created an exciting career in performing arts here at SPSV.
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ALUMNI VIDEOS
For 150 years our students have achieved amazing things at school and within our community. Now we are shining a light on students and young alumni to honor them for their hard work in pursuing their dreams and tell the story of our school!
Students featured were nominated by their school administrators, friends, and classmates for being highly involved on campus, an example for future Bruins and living our school motto of Arise Today.
Dean Vogelpohl scheduled brief Zoom calls with each to find out what they are up to today and reflect on their time here at SPSV, current students and families are sure to be impressed. These two recent alumni demonstrate the success of our school, our community of leaders and most importantly the fondness they share about SPSV and their time here.
Alumni from Class of 2017
Devin Devlin, SPSV '17 Math & Engineering Student at University of San Diego, Microsoft Intern, Member of the National Society of Black Engineers
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Nora Fey, SPSV '17 Nursing Student at Dominican University, SPSV Summer Camp Volunteer, Nursing Mentor to new Nursing Students |
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Chef Perry’s Best Ever Chocolate Chip Cookies! |
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A Campus Favorite!
● 1 cup Salted Butter(2 sticks - softened)
● 1⁄2 cup Granulated sugar
● 1-1⁄2 cup packed light Brown Sugar
● 2 Eggs
● 2-1⁄2 teaspoons Vanilla
● 2-1⁄2 cups All-Purpose Flour
● 3⁄4 teaspoon Salt
● 1 teaspoon Baking Powder
● 1 teaspoon Baking Soda
● 1- 12-ounce bag Ghirardelli semi-sweet chocolate chips or chocolate discs
● 8- ounces chunky chopped bittersweet, semi-sweet or milk chocolate bar(Guittard, Ghiradelli or Scharffen Berger) The chocolate choice is whatever you prefer!
Milk Chocolate is sweet, Semi-sweet is perfectly balanced, and bittersweet chocolate is more chocolate flavor and less sweet. The chocolate bar will create a nice and chewy texture to the cookie!
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1.Preheat oven to 350 degrees Yields- 2 Dozen
2.Roughly chop chocolate bar
3.Stir all dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
4.In a large mixing bowl, beat butter with brown sugar, and granulated sugar at medium speed until creamy and light in color.
5.Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
6.Gradually blend dry ingredients into creamed mixture. Stir in chocolate chips and chopped chocolate bar.
7.Scoop cookie dough onto an ungreased cookie sheet. Bake 9-10 minutes or until golden brown
Cookie Dough Fun facts!
What is cookie dough ripening?? Let your cookie dough rest and relax before you devour it!! You always want your fresh homemade cookie dough to rest and refrigerate for at least 30 minutes to 72 hours prior to baking. This process allows the wet and dry ingredients to mesh and becomes one creating 2 crucial things for cookies. First, it allows the butter to become solid and firm. By allowing the butter to firm up this prevents your cookies from spreading to thin while baking because with the cold firm butter it melts slower. Second, the resting time allows the wet and dry ingredients to fully hydrate and soak up the liquids. This process delivers even browning, better flavors, and chewy texture!
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