Greenock Pupil Receives Top Hospitality Award

Rebekah Keaney, a former pupil at Notre Dame High School, Greenock was today (Friday 6 December) named as one of Scotland’s Top Hospitality Students.

Described as “always displaying a keen interest in food and nutrition”, Rebekah, along with a pupil from Dalkeith High School, achieved the highest mark for the Intermediate 2 Hospitality Practical Cookery course.

As one of Scotland’s Top Hospitality Students, Rebekah will receive an award of £250 from Quality Meat Scotland (QMS). Notre Dame High School will also receive a special £100 meat voucher to purchase beef, lamb or pork for use in classes.

Almost 18,000 pupils from across Scotland benefited from Quality Meat Scotland’s School Meat Voucher Scheme last year. The voucher scheme was introduced to assist young people with their culinary skills and in particular the art of cooking red meat as part of a healthy balanced diet. The initiative, which was developed in recognition of school budget constraints, offers all Scottish secondary schools a voucher worth up to £100 to enable teachers to buy red meat for use in cookery classes.

Qualified nutritionist and QMS Health and Education Executive Jenni Henderson said: “We are delighted to continue our support of the Intermediate 2 Hospitality Practical Cooking Course.

“It is extremely encouraging to see Scottish secondary school pupils increasing their culinary skills whilst learning about the many health benefits of Scotch Beef, Scotch Lamb and Specially Selected Pork.”

According to Graeme Findlay, Scottish Qualification Authority’s Qualifications Manager for Home Economics and Hospitality Subjects, over 20,000 Scottish secondary school pupils are now taking certificated home economics or hospitality classes every year, which continues to increase each year.

Mr Findlay said: “It’s very encouraging to see the interest in food and cooking continuing to grow.

“An understanding about food and how to cook it is such a valuable life skill for all to have. The Hospitality Practical Cookery course give’s pupils that, as well as preparing them for future career opportunities.”

Gail Spence, Principal Teacher in Health and Food Technology at Notre Dame High School, praised Rebekah: “Rebekah excelled during her time at the school and was always a conscientious student who could work independently.

“She is extremely well organised and displayed a high level of practical skills when preparing and making dishes. She has now moved on to study a Food Health and Nutrition degree at the University of Abertay Dundee and we wish her all the best in her future endeavors.”