Hi Mary: I think every new instructor is confronted with this at the early portion of their teaching caeers, So, don't feel bad. One relatively simple approach is to rely heavily on your copurse objectives and student learning outcomes (SLO's). If these are written well, they should guide any instructor to what the student needs to leave the class with. After a time, you'll have so much cointent you'll have to be deciding what information are you going to trim down due to time constraints. Resources are all around you. Past graduates, local, culinary experts, medical personnel, military, just have to think creatively. Keep at it, don't get discouraged, and good luck! Regards, Barry