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Update: Tuesday 12th December

Following a site assessment and clearing of paths and car parks, we will continue to be open. Paths and walkways have been cleared but please walk with care and be careful in car parks and walking across areas. Public foot paths need to be navigated with care and caution. Icy conditions over the next few days, so please wear appropriate foot wear.

Coleg Cambria will re-open on Wednesday 13th December.

We are sorry for any inconvenience that the school being closed has caused but thank you for the support and understanding that you have shown over the last few days towards our school community.

Mr N D Harrison

Headteacher

Please see information below:

http://www.wrexham.gov.uk/english/education/school_status.cfm#open

Letter to Parents – adverse weather

 

 

 

 

 

 

 

 

Our Ethos

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

Catering Year 10

Assessment

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%

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