Illinois Virtual School, College Prep

Students seeking to further their education after high school must learn to choose their courses wisely in order to be accepted into the right college program. The majority of college admissions officers select students who have strengthened their curriculum by balancing demanding and highly advanced courses. For this reason, students need to determine whether their high school program offers a challenging four-year plan that will greatly improve their chances of selection. Illinois Virtual School, College Prep is one such institution that values professional development.Anne Koehlinger Illinois Virtual School

Over 55 state certified and highly qualified professionals currently teach at Illinois Virtual School, College Prep. This institution partners with Illinois school districts and parents of homeschooled students to provide a wider-range of courses not offered by their face-to-face school. With the structure of this program, students can take advantage of enrichment opportunities through concentrated online course training. In total, Illinois Virtual School, College Prep offers 131 different courses ranging from advanced placement to foreign language study. These sophisticated online courses require personal discipline, exceptional keyboarding skills, and excellent written communication. During the training, however, students can devote more time to an online course than they would with a traditional class. Students are also taught to develop their capacities as independent learners because online education is neither time nor place dependent. Anne Koehlinger is a high school senior currently preparing for the rigors of undergraduate study at Illinois Virtual School, College Prep.

As a student who values a high-quality education, Anne Koehlinger enrolled at Illinois Virtual School, College Prep because the advanced online training has allowed her to become well-rounded in a variety of courses. She has also had the benefit of developing time management skills by working at her own pace, without the pressures of a classroom setting. After she completes her studies, Anne Koehlinger hopes to pursue a Bachelor of Arts in Culinary Studies to become a world-class chef and open up her own restaurant business.

Find more about Anne Koehlinger and her education on Zerply: or view her profile on Bighsight.

Ballroom Dancing

Anne Koehlinger began her dance training at an early age while studying at the prestigious Arthur Murray Dance School. This dance studio taught her highly advanced techniques that have shaped her into the exceptional ballroom dancer she is today. Before taking lessons, Anne Koehlinger found it necessary to understand the history of ballroom dancing in order to determine the variety of dances offered at the school.

The History of Ballroom Dancing

This social dance was first seen in England at the start of the 19th century when upper class and elite classes performed at elegant balls and parties. A wide variety of social dances have emerged, evolving into the styles of ballroom dancing we know today. These include the tango, foxtrot, quickstep, and the most common of them all, the waltz.

The Tango

The Tango was the third dance developed from the Viennese Waltz (learn more) in Europe around the 1830’s. When the tango was introduced, it was the first time couples had the liberty to improvise movement patterns. Typically both couples dance facing each other, with the man holding the woman’s right hand in his left with his right arm around her.


Developed in the 1910’s, the foxtrot follows a series of long, continuous flowing movements that create a smooth progressive dance pattern. Foxtrot is the kind of dance that appears elegant and highly sophisticated, and is usually danced to large orchestras or singing groups.


This fast-paced dance, as it implies, combines many techniques from the foxtrot. Although its origins lie in England, the quickstep was reinvented in the 1920’s by Caribbean and African dancers for formal and non-formal events. The three main characteristics that separate the quickstep from the foxtrot are chassés, quarter turns, and the lockstep.


This dance, which surfaced in the early 19th century, is romantic and syncopated in ¾ time with an emphasis on the first beat. Many different styles of the waltz such as the “Hesitation Waltz,” “The Country Western Waltz,” and the “Viennese Waltz” were developed from exaggerated hand and arm gestures, as well as changes in tempo.

Anne Koehlinger now has a clear understanding of the history of ballroom dancing and with this knowledge has successfully competed in the following dance competitions:

  • Chicago Medal Ball (April 2012)

  • Chicago Showcase Ball – Egyptian Nights (February 2012)

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Culinary Arts

Anne Koehlinger is a well-rounded student currently attending a culinary college, and is passionate about launching her career in culinary arts. Her passion for culinary arts grew from a recent trip to Paris, France where she fell in love with the culture and exquisite French cuisine. Anne Koehlinger visited an array of upscale French restaurants, where she met world-renowned chefs and restaurant entrepreneurs who were classically trained in culinary arts. For this reason, she plans on pursuing a Bachelor of Arts in Culinary Studies to develop quality cooking skills. Anne Koehlinger hopes to combine her economics background and Culinary Arts educational experience to potentially open up her own business.

Anne Koehlinger Culinary Arts

Anne Koehlinger hopes to one day own her own restaurant

Students pursuing culinary arts must go through rigorous hands-on training to compete in such a highly competitive field. The majority of all culinary arts programs train students for entry-level chef and kitchen management positions in the rapidly growing food service industry. Depending on the type of food they wish to study and their level of commitment, students can choose to train as a sous chef, executive chef, or junior chef. Culinary arts programs also provide students with practical knowledge, culinary artistry, scientific understanding, and integral managerial and leadership skills.  These programs judge a student’s ability to apply cooking techniques and basic science in the areas of preparation, selection, and serving.

To be taken seriously as a chef in this industry, formal training is strictly advised. Before restaurant managers hire chefs, they require all candidates to have proof of certification from a culinary arts program. Culinary certification from a two to four year institution or the armed forces is only the first requirement for aspiring chefs. Students must also complete an internship or apprenticeship to gain experience working in the kitchen and for future advancement opportunities.

After Anne Koehlinger acquires her Bachelor of Arts degree in Culinary Studies, she will have the cooking skills and experience needed to make delicious meals, work alongside top chefs all over the world, and form her own establishment in the food service industry.

Until she has a chance to apply her entrepreneurial skills professionally, Anne Koehlinger will continue training to build a foundation for her personal cooking style.

Learn more about Anne Koehlinger and her interest in Culinary Arts by visiting her or viewing her Weebly: