A quick post with useful tips from that cookery course I took. It really opened my eyes to not bodging, and I have had better results since.
A spatula or spoonula for stirring is really useful, more hygenic than a wooden spoon and can get into all the corners.
A meat thermometer will let you know when meat is hot enough to be safe, without being dried to a crisp. No more food poisoning worries or fibrous chicken.
Lay out all your ingredients and equipment on the worktop first. This helps you to be organised and feels professional.
Always wear an apron to stay clean. I just need a protective screen for my glasses now.
Measure carefully and don't make too much or put in extra leftovers which will only spoil it.
Focus and take your time!