TYO Retreat
August 11-13, 2023
TYO is very excited about the 9th Annual Symphony Retreat!
Our Symphony/Chamber Retreat will be held this Fall at Blue Springs in Marianna, FL. We will enjoy team building, make music together and share free time at this wonderful location!
The retreat ends with a concert at Chipola College's Fine Art Center!
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Attendance at the retreat is mandatory for TYO Symphony students.
The Retreat is open as an option to Chamber students that are 12 years and older.
Chamber students may register for the Retreat additionally at registration.
Deadline for Chamber students to register for Retreat is Sunday, July 23rd.
Blue Springs-
Blue Springs 2650 Lakeshore Drive Marianna, FL 32446
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Chipola College-
Dr. Gene Prough Center for the Arts
4409 Prough Drive
Marianna, FL 32446
Policies/Info
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Musicians are expected to respect the Chaperones, the Blue Springs facilities, the Camp Staff, and the TYO Staff.
 Musicians should respect the property of others and demonstrate courtesy toward each other at all times.
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Musicians are expected to participate in all activities.
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Every musician is expected to participate in cleaning up after meals, helping to set up 
for activities, and cleaning the cabins before departure.
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No Musician may leave the camp property without permission from Mr. Miller or Jeanette Edwards.
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Musicians are only allowed in their assigned cabin.
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Musicians are expected to remain in groups and to always check in and out with their 
chaperones following all assigned activities. No musician should leave his or her group 
without a chaperone’s permission.
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TYO staff contact number for the retreat weekend: 850-838-0647
All meals for the retreat are provided by Blue Springs. Students with dietary concerns should bring additional options that meet their needs over the weekend. A full menu for your planning will be provided a week before the retreat. We have access to the refrigerator and microwaves during our stay. TYO will bring GF and vegan breakfast items for the weekend.
General Menu
*This menu is subject to change.
Breakfast: biscuits and gravy, bacon/sausage, eggs, hash browns, cereal, oatmeal, grits, fruit, milk, orange or apple juice.
Lunch: hamburgers, hotdogs with chili, chicken sandwiches, hot ham and cheese sandwiches, French fries. Each lunch is served with a side such as chips, mac, and cheese, fruit, or veggie.
Dinner: chicken alfredo with broccoli and garlic toast, tacos and nachos, lasagna, Baked Chicken, Ham, loaded potato skins. Each dinner is served with at least one vegetable. A full salad bar including diced chicken is also provided with every dinner.
