New here and desperate for suggestions. Being observed with a year eleven practical lesson. This is part of the students GCSE Food Tech Coursework. All students are cooking different things as their design brief is about: "foods from different culture". This works well for our inner city, multicultural school, as all the students bring their own twist to regular and traditional dishes. My first question is, how do I frame the lesson objective, to focus on skills and not on particular knowledge, as some are baking cakes, others making pastry, some are deep fat frying, others stir frying, some are stewing, others roasting, etc. ? I do plan to have a properties and functions of ingredients activity at the start before the practical - a sort of justify why you have chosen to make this dish/product type thing. Then to have a sensory analysis bit after the main cooking has been done but before the washing up is complete. I can then leave the washing up and putting away bit as a winding up excercise. By the way, I am not a food specialist but have been teaching this for subject for almost a year. The good news is that our lessons are two hours long. Lots of room to not put too many time contraints on students as there is enough room to work independently and take charge of their own organisation. The only problem with this is, how does one show pace, in a lesson where there is plenty of time for things to get done without rushing? Not forgetting, how does one organise the location of the students and the style of questioning? Then there is the risk assessment document. Have included as much equipment as I can think of but still not sure it is comprehensive enough. Can I refer to Clepps to give me cover if I have missed anything? Any suggestions would really be appreciated. Offaly, I will pm you my email address just in case, you can send some much needed advice. Foodjoy.