IF THE Springburn Academy pupils preparing to cook and serve a three-course lunch in one of Glasgow's finest restaurants are quaking in their boots, they are doing a grand job of hiding it.

Weeks of sweating over a hot stove and learning the finer points of napkin-folding have all come down to this - and the students are feeling confident.

"We have learned a lot over the last three months and we have practised everything, so it should be fine," says Daniel Owens, 15, who is one of the front of house team.

"It's been really interesting to be part of it."

Regan Wilkinson, 15, chopping salmon in the kitchen, agrees.

"I had never cooked before, so it was a lot to learn, and I definitely need a lot of practice," he smiles.

"But I feel a bit more confident than I did when I started."

The school is the first of 12, including Bannerman High, Drumchapel High, St Mungo's Academy and St Roch's Secondary, to take part over the next month.

Other restaurants hosting lunch events include Chaophraya, The Thistle Hotel, La Bonne Auberge and Hotel du Vin.

Brian Maule, one of Glasgow's most respected chefs, has worked with the Springburn Academy pupils one day a week throughout the Culinary Excellence programme.

"It's about much more than learning how to cook," he explains.

"Young people often don't have the confidence or social skills to be able to go out into the world of work and make a good impression. How to speak to adults, how to work as a team and how to be confident and articulate in social situations are all skills employers want to see."

He adds: "Some of the kids wouldn't even look at me when they started this - 12 weeks later, they are much happier and more confident in their own abilities to complete something to a high standard.

"Even if most of them don't go into the industry, they are still learning valuable life skills."

Home economics teacher and faculty head Nicola Lockhart agrees.

"The programme is great experience and particularly benefits those young people who perhaps struggle with confidence," she says.

"They really come out of their shells. Many of them have been surprised by how much hard work it is, but also, how much fun it is too."

In the kitchen, less than two hours before the first guests - who include local dignitaries, education officials and teachers - arrive, the young chefs are hard at work preparing rillette of salmon with a cucumber, lemon and dill dressing, medallions of Scotch beef in a red wine sauce and apple tart with vanilla ice cream and butterscotch sauce.

"It has been scary but I've enjoyed it," says David Collins, 16. "It's made me think about becoming a chef."

OUT front, the team of servers are getting a pep talk from general manager Cal Henry.

"Greet at the door, show to the table, napkins, water, drinks," he repeats. "If you have nothing to do, don't chat among yourselves. And always, always smile."

He adds, deadpan: "When it comes to the wine, not many people will be drinking, as it's lunch time, maybe just your teachers."

David Corrigan, 16, has the task of greeting guests and delivering the welcome speech. "I'm looking forward to it," he says. "We have all worked hard to remember everything, and it's been great."

Fellow server Lisa Kennedy, 16, sums it up.

"It's really hard graft in a restaurant and it makes you realise how much work there is behind the scenes giving people their dinner.

"There is so much to learn, I made up cheat sheets with all my front of house instructions on them - which order to pick up the cutlery, when to crumb, how to serve water..."

She adds, proudly: "I don't need them any more. And my service cloth folding skills are brilliant."

ann.fotheringham@ heraldandtimes.co.uk