Help your Year 7 students complete their first Food Technology practical with confidence using this engaging, fully resourced 100-minute lesson. Designed to build independence, professional kitchen routines and safe knife skills, this lesson goes far beyond following a recipe—it teaches students how to think and work like young chefs.

Students are introduced to the professional kitchen concept of Mise en Place (Everything in its Place) before preparing colourful vegetable sticks with a homemade yoghurt dip. Throughout the lesson they develop essential practical skills including safe food preparation, bridge and claw knife grips, measuring, mixing, presentation and teamwork.
This lesson is ideal for establishing practical routines that can be used throughout KS3 Food Technology.

Included in this resource:
Fully editable PowerPoint (14 slides)
Practical recipe sheet
Ingredient and equipment lists
Retrieval practice (Chef Check)
Interactive Mise en Place starter activity
Teacher demonstration prompts
Kitchen Team routines
Team of the Day reward system
Chef of the Day reward system
Practical reflection and plenary
Homework task linked to sensory evaluation

Perfect for:

• KS3 Food Technology
• Year 7 Food Preparation & Nutrition
• First practical lesson
• Knife skills lessons
• DT Food
• New Food Technology teachers
• Department curriculum planning

Designed around active learning, professional kitchen routines and Assessment for Learning, this lesson encourages students to develop independence while creating a simple, healthy snack. It forms Lesson 2 of the Year 7 Food Room Foundations unit and complements the Welcome to Food Technology lesson available separately in my TES shop