Students and families at ULS take great pride in the traditions that bring us together as a community and ignite our Laker spirit.
When new families join the ULS community, they become members of either the Green or White team. Once assigned, families remain on the same team from one generation to the next. The teams compete in an annual competition and are awarded points throughout the year for a variety of events, including Field Days, Barn Sale volunteerism and fundraising participation. Go Green! Go White!
Students participate in a series of three Field Days each year to build community spirit, show their Laker pride, and earn Green and White points. Fall Field Day coincides with the end of Homecoming week and includes activities for each division. Winter Field Day is a celebration of the cold-weather outdoor activities we enjoy on our campus. Spring Field Day is the culminating event for the Green and White competition, and includes an all-school relay and giant tug-o-war. The spring events are followed by a community cookout and the announcement of the winning team.
Homecoming week is a school-wide event. After special activities each day, the weekends with an all-school Homecoming parade through the streets of downtown Delafield. Sports teams, clubs and organizations from all divisions are featured and the streets are lined with parents, alumni and community members to cheer them on. After the parade students and parents return to campus for the fall field day activities, to root for our fall sports teams, and to enjoy a chili dinner as a community.
One of the advantages of being a smaller school is that all students have the opportunity to participate on our athletic teams. We believe that participation in athletics is an important component necessary for the development of a well-rounded student, and many of our coaches are teachers who extend our educational philosophy beyond the classroom and onto the playing field. Beginning in 5th grade, students are encouraged to participate in a variety of athletic offerings in a no-cut yet highly competitive environment. Students in grades 9-12 are required to participate on at least one ULS athletic team as part of their physical education graduation requirement.
The Fine and Performing Arts are an integral part of the overall educational experience, led by specialists in visual arts, music and drama. Classes for students in grades 7-12 are held primarily in the beautiful studio and performance spaces in the Philip Treiber Fine Arts Building. Students grades PK through 6 learn in spacious art and music classrooms. Classes follow a developmentally appropriate sequence. Preprimary fine arts experiences are consistent with the Reggio Emilia approach. Lower School visual arts instruction focuses on self-expression, personal accomplishment, and art appreciation. Middle School music classes are designed to meet the needs of the changing adolescent voice. Upper School visual arts instruction is organized by media-based courses. At all levels, fine arts field trips provide valuable and enriching experiences in a variety of venues.
Fine arts lessons are often closely tied to other aspects of our curriculum. For example, a sixth grade cross-curricular study of African societies culminates with students presenting African plays using costumes and stage sets designed by the students coupled with music and culturally relevant dance routines.
Exceptional accomplishments in the fine arts abound at ULS. Music students participate in local and district competitions and consistently advance to state-level contests. Art students frequently win awards at the Scholastic Art Competition at the Milwaukee Art Museum and the University of Wisconsin-Oshkosh High School Art Competition.
Taher Food Service provides a nutritious hot lunch program for all of our students in the Lower School cafeteria each school day.
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http://www.taher.com/schools/UniversityLakeSchool/home.htm
Recent Changes Have Resulted In Even Healthier Options:
- To a reasonable extent, the program will use less processed food
- Fresh, made-from-scratch entrees will be increasingly offered
- No trans-fats will be used
- Sodium and sugar will be reduced in offerings, and artificial sweeteners eliminated
- Nitrate-free ham, roast beef, and turkey will be used in deli sandwiches
- Artisan breads will be served occasionally
- A transition will be made during the school year to 100% homemade salad dressings and soups
- Organic or locally-grown produce will be occasionally included on the salad bar, and labeled as such
