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5/6

posted May 6, 2015, 5:52 AM by Carol Cline   [ updated May 6, 2015, 5:52 AM ]

Students


  • Upcoming Senior Drape and Tuxedo pictures for the yearbook for the 2015/16 school year are scheduled for Tuesday and Wednesday, May 12 & 13 at Sullivan’s Photography. Juniors, please make sure to get your appointment scheduled and payment in to Mrs. Cook as soon as possible.

  • CRMC is now taking applications for their volunteer program.  Students who will be 11th or 12th graders next year are eligible to apply.  See Mr. Gamble for an application.  Spots are limited.

  • All library books are due this Friday, May 8th. Circulation ends at that time. If you have any fines or books to turn in please do not delay in returning these items to the school library.

  • If any student owes a balance on their yearbook- the yearbook staff will gladly take final payments before the yearbooks arrive.

  • There will be an FCA Rally on Saturday May 16th at Fairview HS. Registration is from 2:30-3:00. Andrew Winfrey is our guest speaker. First 50 students to register get a free t-shirt! Other guests include Travis Key; Mary Beth Sellers; Auston Neal; and many more. Free supper & games.



      Sports


  • The fishing team will be having a pre-meeting for sign ups on May 7 at 6:30 in Middle School Gym.

  • We finished 3rd as a team in our 5A North Sub State Tournament at Sylacauga Country Club with a 323. Trey Hanvey shot a 71 to advance as an individual to Mobile (finished top 2 individuals).  Normally we would advance as a team as well, but they changed it to the top 2 teams this year and the top 2 individuals not on those teams that advance to the final 4.  For the past 10 years it has been the top 3 teams (Final 6 teams) and 3 individuals.  The top 4 teams (finishers) in the North 5A Sub State are in the same section (Ours).  Trey Hanvey 71, Hunter McKelvy 82, Hunter Whitehead 84, James Arnold 86 for a team score of 323.


   

Tip Of The Day


  • Create your own.

    • Make your own snack mixes from dry whole-grain cereal, dried fruit, and unsalted nuts or seeds. Provide ingredient options and allow kids to create a personal blend.