THE UNDERSTANDING AND MASTERY OF FUNDAMENTAL MATHEMATICS IS A NECESSARY PART OF COMMERCIAL FOODS WORK. THIS STUDENT HANDBOOK WAS DESIGNED TO ACCOMPANY A COMMERCIAL FOODS COURSE AT THE HIGH SCHOOL LEVEL FOR STUDENTS WITH APPROPRIATE APTITUDES AND COMMERCIAL FOOD SERVICE GOALS. THE MATERIAL, TESTED IN VARIOUS INTERESTED CLASSROOMS, WAS PREPARED BY AN INDIVIDUAL INSTRUCTOR AND FOLLOWS THE COURSE OF STUDY APPROVED BY THE BOARD OF EDUCATION. THREE PERIODS PER WEEK FOR ONE YEAR ARE REQUIRED FOR THE UNITS -- (1) WHOLE NUMBERS, (2) FRACTIONS, (3) DECIMALS, (4) PERCENTAGE, (5) MEASUREMENTS, AND (6) ACCOUNTS. EACH UNIT INCLUDES INDIVIDUAL LESSONS WITH OBJECTIVES, RELATED INFORMATION, AND PRACTICAL ASSIGNMENTS. THE TEACHER MAY BE A MATH SPECIALIST OR A COMMERCIAL FOODS INSTRUCTOR. THIS DOCUMENT IS AVAILABLE FOR $1.50 FROM VOCATIONAL-TECHNICAL CURRICULUM LABORATORY, RUTGERS UNIVERSITY, 10 SEMINARY PLACE, NEW BRUNSWICK, NEW JERSEY 08903. (MS)