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• Districtwide professional development

• Cultivating a Culture of Attendance

• Guidelines for Identifying and Educating Students with Emotional Disability

  Guidance for making appropriate decisions regarding eligibility and specialized services for students with emotional disability as defined in the IDEA 2004.

• Matoneo y Acoso en Connecticut

  Guía para padres y tutores

• Transition Assessments Q-T

• Crediting Foods in the Summer Food Service Program

  Guidance on crediting foods and beverages in the U.S. Department of Agriculture's meal patterns for the Summer Food Service Program (SFSP

• sde-test-page

• 2018 Hearing Decisions

  Special Education Hearing Decisions: 2018

• Virtual Content Learning Hub Resources - Digital Tools

• Virtual Content Learning Hub Resources - Humanities

• Connecticut Public School Expenditures Report 2012-2013

• CSCU, CSDE Partner to Encourage Community College Enrollment

• Windham 25-0365

• What was it like to work tobacco?

  This topic can be integrated into a unit on industrialization/innovation in late 19th century for Grade 8 or Grade 10.

• Competitive Foods in Schools

  Guidance on complying with the state and federal regulations governing the sale of competitive foods sold to students in schools. Competitive foods are any foods and beverages sold to students on school premises other than meals served through the U.S. Department of Agriculture's school nutrition programs.