A complete KS3 Food Preparation and Nutrition practical lesson teaching students how to safely prepare and cook chicken or vegetable fajitas while developing their understanding of food safety and cross-contamination.

Designed for a 100-minute Year 8 Food Technology lesson, this resource combines practical cookery with explicit food-safety teaching. Students retrieve their understanding of the Four Cs, identify food-safety hazards, explore how cross-contamination can occur and learn how to safely handle and cook raw chicken before applying this knowledge during their practical.

The lesson builds independence through established kitchen routines, including mise en place, Chef Check, practical success criteria, Team of the Day and Chef of the Day.

The resource includes:
Clear learning journey and lesson objective
Independent mise en place routine
Food-safety hazard Do Now activity
Retrieval of the Four Cs
Raw chicken safety guidance
Cross-contamination teaching and questioning
Teacher demonstration sequence
Knife skills and safe hob-use focus
Chicken and vegetarian fajita options
Practical success criteria
Team of the Day and Chef of the Day assessment
End-of-lesson reflection and challenge
Food-safety homework task
Full fajita recipe with ingredients and method
Detailed teacher guidance in the PowerPoint notes

Key practical skills:
Knife skills, slicing, safe handling of raw poultry, prevention of cross-contamination, frying/stir-frying, seasoning, hob safety, organisation and presentation.

Key knowledge:
Food safety, harmful microorganisms, high-risk foods, the Four Cs, cross-contamination and safe cooking of poultry.

Suitable for Year 8 / KS3 Food Technology, Food Preparation and Nutrition, or as an introductory food-safety practical for GCSE preparation.

The lesson is designed to encourage students to understand why food-safety procedures are necessary rather than simply follow a list of kitchen rules.