THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS TEACHERS AND STATE SUPERVISORS. STUDENTS LEARN THE TECHNIQUES OF QUANTITY FOOD PREPARATION AND SAFE OPERATION OF QUANTITY FOOD EQUIPMENT. SUBJECT MATTER AREAS COVER (1) ORIENTATION TO THE WORLD OF WORK AND FOOD SERVICE CAREERS, (2) PERSONAL QUALITIES NECESSARY FOR SUCCESS, (3) NUTRITION, (4) SAFETY AND FOOD SERVICE WORKERS, (5) HYGIENE AND SANITATION, (6) CARE AND OPERATION OF EQUIPMENT, (7) MANAGEMENT OF TIME AND ENERGY, (8) QUANTITY FOOD PREPARATION, AND (9) FOOD COST AND PORTION CONTROL. EACH SUBJECT AREA INCLUDES OBJECTIVES AND AN OUTLINE OF COURSE CONTENT. REFERENCE BOOKS, BULLETINS, AND MAGAZINES ARE LISTED. (FP)