Sybil, This is a challenge that many of us face on a regular basis. I don't have a specific answer but what I have done that works with a diverse student group is to create areas within the course that are based upon the expertise the students bring into the class. This is a form of differentiated instruction. I look at the goals I have for the course and then work backwards in terms of problems/activities/projects that will give the students the needed skill sets but in different ways in terms of how the information is presented and assignments are completed. In terms of your area I would determine how algebra is used in the Culinary Arts and then developed worksheets and activities around these areas with illustrations and explanations that students with different knowledge can work through and understand. Gary Gary Meers, Ed.D.