Please click on link above for full details
Thank you for taking the time to consider Ysgol Rhosnesni as your school of choice. Our Open Day and Open Evening has taken place this term. However, if you are interested in visiting our school and talking to us about becoming a student and part of our school community, please contact us to arrange an appointment. We look forward to seeing you.
Change to Published School Training Day
Please note that the training day in the September term is now on Friday 27th October and NOT on Monday 6th November as previously advised. Apologies for any confusion.
Please click on the link below for the updated school term dates:
At Ysgol Rhosnesni High School we are proud of the achievements of our students in a wide range of fields both academic and enrichment, and we believe in high standards and expectations. We believe that we can make a positive difference to the future life-chances of each and every young person.
We believe in working together with our students to develop their future roles as ambassadors of learning, citizens and workers and aim to equip them with the necessary skills, knowledge and understanding they will need for future adult life.
Catering Year 10
UNIT 1: Catering skills related to food preparation and service 60% of Final Grade
Controlled Task 120 marks – 45 Hours in Total
Two practical tasks selected from a bank of six WJEC set tasks
UNIT 2: Catering, food and the customer 40% of Final Grade
Written Paper 1 1⁄4 hours 80 marks
The industry – food and drink, Job roles, employment opportunities and relevant training. Health, safety and hygiene, Food preparation, cooking and presentation, Nutrition and menu planning. Costing and portion control, Specialist equipment, Communication and record keeping, Environmental considerations.
Food Year 11
The course is divided into compulsory units of study:-
Nutritional, Physical, Chemical and Sensory Properties of Food in Storage, Preparation & Nutrition, Diet and Health through Life. Cooking. Techniques and Skills in Storage, Preparation and Cooking. Factors Affecting Consumer Choice.
Food Hygiene and Safety
Internal Coursework: 60% Written Examination: 40%