Superintendent Hill named OASA District 13 Superintendent of the Year

Roger Hill, Superintendent of Altus Public Schools, has been named the 2016 OASA District #13 Superintendent...

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ONE STOP ENROLLMENT

One Stop Enrollment will be held Friday, July 29th form 8:00 a.m to 12 noon at the Altus High School Cafeteria.  One Stop Enrollment...

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Notice of Destruction of Student Records 


Please be advised that in accordance with applicable state...

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AHS Seniors receive over 2.2 million in scholarships

Altus High School held its annual senior scholarship assembly on Friday, May17, 2016, during which $2,275,856.50 in scholarships were awarded to...

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APS honors teachers of the year and retirees

Altus Schools finished out the 2015-2016 school year with the annual Teacher Recognition program on Friday, May 20 at the Eula B. Peterson...

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Sysco Chef Inservice Attendees:  AHS - Terry Parten-Hilton, Maria Barton, Peng West, Debbie Nunez, Elaine Hawkins, AJH - Maria Mandery, Oralia Perez, Enida Barclay, Quadalupe Ramirez, Nanci Tapia  RI - Gloria Casias, Trinda Trijo, Cynthia Castro, WA - Ruth Ortega, Will Rogers - Roberta Thompson  District - Sabina Garrett, Amanda Davis 
Chef Ryan Parker, Sysco, visited Altus Public Schools on 08 April 2016.  He toured several district kitchens and cafeterias offering professional advice and recommendations on management and operations of our food service program.  Additionally, he conducted an inservice to district Cafeteria Managers and Cooks fo-cusing on “cooking smart with spices”.  The training was filmed by an AHS student to be shown to Nutri-tion I and Nutrition II students in the future, as well.  
Chef Ryan offered insight for incorporating spices into menu and recipe development while maintaining compliance with the USDA National School Lunch and Breakfast Programs.  He noted that “there is no quicker way to change a menu dish than with spices” and offered some simple “Chef touches” that can be incorporated into a school kitchen such as using a “spice blend” to create an amazing array of foods from everyday meats and vegetables.  Chef Ryan reminded the Cook staff that herbs and spices loose their color and flavor if not staged in a dark area.  Spices should be changed out every 3 months
Chef Parker wisely stated that “ food is not healthy, food is nutritious and has nutritional value”. 

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Altus

Altus High School 
400 N. Park Lane
(580) 481-2167

Altus Junior High
1601 S. South Park Lane
(580) 481-2173

Altus Intermediate School
1221 N. Howse
(580) 481-2155

L. Mendel Rivers Elementary
3000 Vetrans Drive
(580) 481-2183

Altus Elementary School 
1830 Sunset Dr. 
(580) 481-2180

Altus Primary School
1200 Glenda
(580) 481-2185 

Altus Early Childhood Center 
1100 North Forest
(580) 481-2151

Bulldog Academy
400 N. Park Lane
(580) 481-2167