Food Technology

“Food is our common ground, a universal experience.” — James Beard


Food Technology at Teesside High School is a rigorous practical subject which gives students the opportunity to learn vital skills that promote independence and experimentation whilst embedding confidence and knowledge regarding the planning and preparation of recipes. The Food Technology department feel it is vital to prepare our students for later life, living independently, to understand fully about food (its nutritional value, its function in the diet and how to prepare healthily, well balanced and nutritious dishes using a range of ingredients), further education and employment. Food Technology also gives students the opportunity to consider moral, social, cultural and sustainable issues that add to the positive values shown in our students.


Food Technology is now a compulsory subject at Key Stage 3 and is part of the government’s initiative to improve health and well-being across the National Curriculum. It is important to us that students learn how to cook from fresh ingredients whenever possible so they know what has gone into their food and reduce the number of processed foods being consumed.

Students study a range of topics at Key Stage Three;

In Year 7, students will learn about different cooking and preparation methods through a series of practical based activities which will result in them making such dishes as pasta salad, fruit crumble and savory rock buns.

In Year 8, students will look at more complex recipes and understand the functions of ingredients within a recipe. They will learn about raising agents through a hands-on bread-making project, and reduction through a ragu sauce making project.

In Year 9, the students will be given more control over what they make through a series of projects based on the Key Stage 4 curriculum. They will create their own recipes aimed at different groups of people with different dietary needs.


The Food Technology Department uses digital learning in a variety of ways. Some of the main uses the students use ICT within Food Technology are using programs to find out the nutritional and calorific values of their recipes and finished meals, recipe inspiration and research, product analysis to look at what is already available and improve it. Students frequently use iPads for mind mapping and creating research to allow for better recipes to be created.


The department frequently runs several co-curricular clubs. ‘The Great Teesside Bake Off’ is our most popular with students testing their culinary skills against each other. Mr. Connorton is also developing a ‘Parents Night Off’ club which demonstrates easy, but tasty meals to create for their parents to give them a night off from cooking.


Apart from the valuable life-long skills such as making and cooking skills that come with studying Food Technology, students have the chance to learn skills that are desirable and suitable in many professions including food engineering, marketing, hospitality, and catering. Students learn how to solve difficult problems through the use of research, analysis, development and evaluating. All these skills are useful in many future careers.


Mrs. Heather Boult, Head of DT

Mrs. Elizabeth Machan, Teacher of DT/FT