Plant Ysgolion Cynradd yn cael bod yn Gogyddion am y Diwrnod yng Ngholeg Llandrillo

Cafodd y disgyblion blwyddyn 5 a 6 hefyd gyfle i ddysgu sgiliau blaen tŷ, megis sut i blygu napcynnau a gosod byrddau ar gyfer ciniawa ysblennydd, dros dri diwrnod o ymweliadau â bwyty Orme View ar gampws Llandrillo-yn-Rhos y Coleg.

Treuliodd ddosbarthiadau o Ysgol Craig y Don yn Llandudno ac Ysgol Cynfran yn Llysfaen ddiwrnod yr un yn y Coleg fel rhan o gynllun Ymestyn yn Ehangach, sy'n ceisio helpu pobl ifanc i oresgyn rhwystrau i addysg uwch.

⁠Dywedodd Glenydd Hughes, Tiwtor Lletygarwch yng Ngholeg Llandrillo: “Mae’r plant ysgol yn dod i mewn i fod yn gogyddion dan hyfforddiant am ddiwrnod, gan feithrin dyhead a rhoi blas iddynt o'r diwydiant lletygarwch.

“Yn ystod y dydd, mae’r plant yn cael hetiau a ffedogau cogyddion ac yn cael eu cyflwyno i’r gegin a’r ardaloedd bwyta. Maen nhw'n cymryd rhan mewn gweithgaredd blasu ac arogli, sesiwn goginio fer ac yn gwrando ar sgwrs gan y cogydd a myfyriwr AU, sy'n trafod eu gyrfaoedd mewn lletygarwch, y celfyddydau coginio a'u taith hyfforddi.”

Rhannwyd disgyblion o bob dosbarth yn ddau grŵp, gyda rhai yn treulio’r bore yn y gegin a'r rhai eraill yn cael profiad blaen tŷ, cyn cyfnewid am sesiwn y prynhawn.

Ar ôl sgwrs diogelwch a hylendid ac arddangosiad coginio ymarferol, cafodd y plant gwis lle cawsant arogli a blasu sbeisys, ffrwythau a llysiau amrywiol.

Gwnaeth y rhai oedd yn y gegin yn y bore baratoi Bolognese i ginio, a gwnaeth grŵp y prynhawn bobi sgons i bob dysgwr fynd adref gyda nhw. Ym mlaen y tŷ, bu'r plant yn plygu napcynau, yn gosod y byrddau ac yn cymysgu coctels di-alcohol, yn ogystal â gwylio'r myfyrwyr arlwyo yn rhoi ceirios ar dân mewn arddangosiad flambé.

Ychwanegodd Glenydd: “Diben y profiad yw sbarduno eu diddordeb yn y diwydiant lletygarwch. Trefnwyd y diwrnod drwy Brifysgol Bangor i gael plant a allai fod o ardaloedd difreintiedig i gymryd diddordeb mewn graddau prifysgol. Mae'n gyfle i dangos iddynt beth y gallent ei wneud.

“Rydyn ni’n gobeithio eu hysbrydoli nhw’n ifanc er mwyn iddynt gael teimlad o’r lle, gan obeithio y byddant yn dod i mewn i’n system AB ac i’n system addysg uwch.

“Maen nhw hefyd yn cael cyfle i weithio gyda’n myfyrwyr AB, ac ennill profiad o weithio mewn timau. Mae'n brofiad gwych i'n myfyrwyr hefyd. Mae'n rhaid iddynt ddangos ymrwymiad wrth weithio gyda phobl ifanc, ac maen nhw wedi dangos llawer o aeddfedrwydd ac wedi bod yn dda iawn gyda nhw.”

Meddai Huw Llewelyn Jones, athro Blwyddyn 6 yn Ysgol Craig y Don: “Mae wedi bod yn braf gweld rhai o’r disgyblion sy’n cael trafferth yn academaidd yn yr ysgol yn serennu heddiw. Mae profiad fel hwn gyda gweithgareddau ymarferol yn rhoi cyfle i’r disgyblion hynny ddisgleirio a theimlo eu bod wedi cyflawni rhywbeth.

"Maen nhw wedi mwynhau'n arw. Maen nhw wedi gwneud popeth gyda gwên ar eu hwynebau ac wedi mwynhau cael profiad ymarferol. Maen nhw’n gyffrous iawn am wneud sgons y prynhawn yma a chymysgu coctels di-alcohol hefyd.

"Rydw i’n gobeithio y bydd y profiad yn eu galluogi i feddwl o ddifri am eu dyfodol, ac efallai cael agwedd wahanol ar fywyd a gweld bod ganddyn nhw gryfderau nad ydyn nhw o reidrwydd yn rhai academaidd ond yn hytrach yn rai creadigol.”

Dywedodd Owen Rogers, Pennaeth Ysgol Cynfran: “Mae wedi bod yn brofiad gwych ac yn gyfle i’r plant gymhwyso rhai sgiliau bywyd go iawn yn ifanc. Mae popeth rydw i wedi'i glywed gan y plant heddiw wedi bod yn bositif ac mae rhai wedi dweud pethau fel ‘Rydw i eisiau gwneud hyn pan fyddai’n hŷn’.

“Ni fydden nhw’n gallu cael profiad yn defnyddio cyfleusterau gwych fel hyn mewn ysgol gynradd nac hyd yn oed mewn ysgol uwchradd. Mae’n brofiad ymarferol felly mae’n chwarae i gryfderau pob dysgwr.

“Mae’r plant yn gwerthfawrogi eu bod yn defnyddio eu sgiliau llythrennedd a rhifedd, megis defnyddio'r symiau cywir o gynhwysion, neu blygu’r napcynnau’n drionglau neu’n betryalau. Felly maen nhw’n rhoi eu profiad cwricwlwm ar waith yn ymarferol mewn sefyllfa bywyd go iawn, sy’n eu helpu i werthfawrogi pam eu bod nhw’n dysgu’r pethau hyn yn yr ystafell ddosbarth.

“Mae gennym ni lawer o amrywiaeth yn yr ysgol, ac mae’r plant wedi dysgu sgiliau heddiw rydyn ni’n aml yn eu cymryd yn ganiataol. Maen nhw wedi dysgu sgiliau coginio, sgiliau cymdeithasol – mae’r plant yn dechrau dod yn fwy gwydn eto ar ôl Covid, ac mae gweld grŵp o wyth o blant yn dod at ei gilydd o amgylch bwrdd ac yn siarad, dyna beth rydych chi eisiau ei weld.

“Ni fydden ni wedi gallu cynnig y profiadau hyn yng nghwmpas ein cwricwlwm, felly dyna pam rydyn ni mor ffodus i gael cefnogaeth Glen a chefnogaeth y Coleg.”

I gael rhagor o wybodaeth am gyrsiau Lletygarwch ac Arlwyo yng Ngrŵp Llandrillo Menai, cliciwch yma. ⁠⁠ I gael rhagor o wybodaeth am yr ystod lawn o gyrsiau sydd ar gael ar draws pob maes pwnc, cliciwch yma. ⁠⁠

Year 5 and 6 pupils also learned front-of-house skills such as folding napkins and setting tables for fine dining over three days of visits to the Orme View restaurant at the college’s Rhos-on-Sea campus.

Classes from Ysgol Craig y Don in Llandudno and Ysgol Cynfran in Llysfaen each spent a day at the college as part of the Reaching Wider scheme, which aims to help youngsters overcome barriers to higher education.

Glenydd Hughes, hospitality tutor at Coleg Llandrillo, said: “School children come in to be trainee chefs for a day, cultivating aspiration with a flavour of the hospitality industry.

“During the day, the children are given their chefs’ hats and aprons and have an introduction to the kitchen and dining areas. They have a taste and smell activity, a mini cooking session and a talk from the chef and an HE student, linking it to the careers in hospitality and culinary arts and qualification journey.”

Pupils from each class were split into two groups, with some spending the morning in the kitchen and some in the front-of-house, before swapping over for the afternoon session.

After a safety and hygiene talk and a practical cooking demonstration, the children were given a quiz in which they got to smell and taste various spices, fruit and vegetables.

Those in the kitchen in the morning made Bolognese for lunch, while the afternoon group cooked scones for all learners to take home. In the front-of-house, the children folded napkins, laid the tables and mixed non-alcoholic cocktails, also watching catering students set cherries alight in a flambé demonstration.

Glenydd said: “It’s all about getting them interested in the hospitality industry. It’s through Bangor University and it’s to get children who may be from deprived areas interested in university degrees. It’s about showing them what they can do.

“We’re hoping to get them young so they can get a feel for the place, so hopefully we can get them into our FE system and onto our higher education system.

“And they get to work with our FE students, gaining experience of working in teams. It's an excellent experience for our students as well. They’re working with young people so they’ve had to step up, and they’ve shown a lot of maturity and been really good with them.”

Huw Llewelyn Jones, Year 6 teacher at Ysgol Craig y Don, said: “What’s been nice is that some of the pupils who struggle academically in school have starred today. An experience like this with practical activities gives those pupils a chance to shine and feel like they’ve accomplished something.

“They’ve thoroughly enjoyed it. They’ve done everything with a smile on their face and have really enjoyed having a hands-on experience. They’re very excited about making scones this afternoon and also making mocktails.

“What I’m hoping for from the experience is for them to really see a future for themselves, and to perhaps get a different outlook on life and see that they have strengths that are not necessarily academic strengths but involve other skills such as creative skills.”

Owen Rogers, headteacher of Ysgol Cynfran, said: “It’s been a fantastic experience and an opportunity for the children to apply some real-life skills at an early age. The soundbites I’ve heard from the children today have all been positive and some have said things like ‘I want to do this when I grow up’.

“They wouldn’t be able to do this in a primary school or even in a secondary school because they don’t have the luxury of these facilities. It’s practical and hands on so it’s playing to all learners’ strengths.

“The children appreciate that they’re using their literacy and numeracy skills, such as using the right amounts of ingredients, or folding the napkins into triangles or rectangles. So they’re putting their curriculum experience into practical use in a real-life situation, and it helps them appreciate why they’re learning these things in the classroom.

“We have a lot of diversity in the school, and the children are learning skills that we often take for granted. They’re learning cooking skills, social skills - children are becoming more resilient again after Covid, and seeing a group of eight children coming together round a table and talking, it’s what you want to see.

“We wouldn’t be able to provide this in our curriculum coverage so that’s why we’re so lucky to have Glen’s support and the support of the college.”

For more information about hospitality and catering courses at Grŵp Llandrillo Menai, click here. For information about the full range of courses available across all subject areas, click here.

Year 5 and 6 pupils also learned front-of-house skills such as folding napkins and setting tables for fine dining over three days of visits to the Orme View restaurant at the college’s Rhos-on-Sea campus.

Classes from Ysgol Craig y Don in Llandudno and Ysgol Cynfran in Llysfaen each spent a day at the college as part of the Reaching Wider scheme, which aims to help youngsters overcome barriers to higher education.

Glenydd Hughes, hospitality tutor at Coleg Llandrillo, said: “School children come in to be trainee chefs for a day, cultivating aspiration with a flavour of the hospitality industry.

“During the day, the children are given their chefs’ hats and aprons and have an introduction to the kitchen and dining areas. They have a taste and smell activity, a mini cooking session and a talk from the chef and an HE student, linking it to the careers in hospitality and culinary arts and qualification journey.”

Pupils from each class were split into two groups, with some spending the morning in the kitchen and some in the front-of-house, before swapping over for the afternoon session.

After a safety and hygiene talk and a practical cooking demonstration, the children were given a quiz in which they got to smell and taste various spices, fruit and vegetables.

Those in the kitchen in the morning made Bolognese for lunch, while the afternoon group cooked scones for all learners to take home. In the front-of-house, the children folded napkins, laid the tables and mixed non-alcoholic cocktails, also watching catering students set cherries alight in a flambé demonstration.

Glenydd said: “It’s all about getting them interested in the hospitality industry. It’s through Bangor University and it’s to get children who may be from deprived areas interested in university degrees. It’s about showing them what they can do.

“We’re hoping to get them young so they can get a feel for the place, so hopefully we can get them into our FE system and onto our higher education system.

“And they get to work with our FE students, gaining experience of working in teams. It's an excellent experience for our students as well. They’re working with young people so they’ve had to step up, and they’ve shown a lot of maturity and been really good with them.”

Huw Llewelyn Jones, Year 6 teacher at Ysgol Craig y Don, said: “What’s been nice is that some of the pupils who struggle academically in school have starred today. An experience like this with practical activities gives those pupils a chance to shine and feel like they’ve accomplished something.

“They’ve thoroughly enjoyed it. They’ve done everything with a smile on their face and have really enjoyed having a hands-on experience. They’re very excited about making scones this afternoon and also making mocktails.

“What I’m hoping for from the experience is for them to really see a future for themselves, and to perhaps get a different outlook on life and see that they have strengths that are not necessarily academic strengths but involve other skills such as creative skills.”

Owen Rogers, headteacher of Ysgol Cynfran, said: “It’s been a fantastic experience and an opportunity for the children to apply some real-life skills at an early age. The soundbites I’ve heard from the children today have all been positive and some have said things like ‘I want to do this when I grow up’.

“They wouldn’t be able to do this in a primary school or even in a secondary school because they don’t have the luxury of these facilities. It’s practical and hands on so it’s playing to all learners’ strengths.

“The children appreciate that they’re using their literacy and numeracy skills, such as using the right amounts of ingredients, or folding the napkins into triangles or rectangles. So they’re putting their curriculum experience into practical use in a real-life situation, and it helps them appreciate why they’re learning these things in the classroom.

“We have a lot of diversity in the school, and the children are learning skills that we often take for granted. They’re learning cooking skills, social skills - children are becoming more resilient again after Covid, and seeing a group of eight children coming together round a table and talking, it’s what you want to see.

“We wouldn’t be able to provide this in our curriculum coverage so that’s why we’re so lucky to have Glen’s support and the support of the college.”

For more information about hospitality and catering courses at Grŵp Llandrillo Menai, click here. For information about the full range of courses available across all subject areas, click here.