Senior pupils in S5-6 are to prepare and serve a gala dinner for 100 guests in a marquee donated by a benefactor. They will be working under professional chef Mark Heirs, who is attached to the home economics department for British Food Fortnight.
Ideas generated by the event include:
* adoption of Mark Heirs to work long-term with the school;
* establishment of an after-school class for pupils to work with a chef from Forth Valley College;
* lunchtime food classes for pupils interested in different aspects of food;
* and the development of better links with their cluster primaries, following the success of the Enterprising Pizza Challenge this year.