Latest events

 Welcome to Ysgol Rhosnesni 

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:

School Holiday Dates 2017-18

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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