Latest events

After a very busy summer term we will be closing for the summer holidays on Friday 21st July at 3.00pm and re-opening on Tuesday September 5th at 8.40am. A whole school newsletter and a letter to parents for reference from the Headteacher is available on or website. 

GCSE Results Day is on Thursday 24th August and results will be available for students from 10.00am.

Finally, we would like to welcome all of the students who will be joining us in September to become part of the Rhosnesni Family. For more details about joining Ysgol Rhosnesni, contact Mr Harrison, Headteacher or Mrs Hughes, Transition Co-ordinator.

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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