COMMERCIAL FOOD PROGRAMS AT THE NONBACCALAUREATE LEVEL WERE STUDIED TO HELP EDUCATIONAL AND INDUSTRIAL LEADERS IMPROVE EXISTING PROGRAMS AND ESTABLISH NEW ONES. OF THE 37 INSTITUTIONS KNOWN TO HAVE SUCH A PROGRAM AND ALL STATE DEPARTMENTS OF EDUCATION CONTACTED BY LETTER, INFORMED OF THE PURPOSE OF THE PROJECT AND ASKED TO SUBMIT CURRICULUM MATERIALS, 43 RESPONDED. ANALYSIS OF DATA SHOWED THAT FOOD CLASSES WERE FOUND WITHIN FOUR MAIN TYPES OF ORGANIZATION--VOCATIONAL OR TECHNICAL HIGH SCHOOLS, COOPERATIVE HIGH SCHOOLS, COMPREHENSIVE HIGH SCHOOLS WITH A VOCATIONAL EDUCATION APPROACH, AND COMPREHENSIVE HIGH SCHOOLS WITH THE COMMERCIAL FOOD PROGRAM CENTERED IN HOME ECONOMICS. BEFORE SIX SELECTED SCHOOLS WERE VISITED, THREE DATA GATHERING DEVICES WERE SUBMITTED TO THE ADMINISTRATION, DEPARTMENT HEADS AND CLASSROOM TEACHERS OF EACH SCHOOL, AND THE OBSERVERS USED ANOTHER DURING THE VISIT. THERE IS STILL A CRUCIAL NEED FOR MORE PROGRAMS TO PREPARE WORKERS FOR THE HOSPITALITY AND SERVICE INDUSTRY. SOME STRONG PROGRAMS ARE SERVING THEIR COMMUNITY WELL, AND NO ONE TYPE OF HIGH SCHOOL PREPARED STUDENTS FOR THE INDUSTRY IN A SUPERIOR MANNER. THE MANY LEVELS OF EMPLOYMENT OPPORTUNITIES IN THIS INDUSTRY CAN ACCOMODATE MANY AND VARIED ABILITIES. THE EMPHASIS OF THE FOOD INDUSTRY HAS CHANGED FROM TRAINING CHEFS TO MEETING THE DEMANDS FOR TECHNICALLY TRAINED PERSONS WITH ADAPTABILITY AND VERSATILITY. THERE IS AN IMMEDIATE NEED FOR TEACHER PRESERVICE AND INSERVICE TRAINING AND FUNDS, TIME AND PROFESSIONAL ASSISTANCE ARE NEEDED TO HELP THEM DEVELOP CURRICULUMS. A NATIONAL CLEARINGHOUSE FOR INFORMATION AND IDEAS WOULD BE OF SERVICE. THE DOCUMENT CONTAINS LETTER AND QUESTIONNAIRE FORMS, DATA GATHERING INSTRUMENTS, AND PLANS, AND A PROPOSED TRAINING PROGRAM FROM SOME OF THE SCHOOLS VISITED. (FP)