This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related occupations. Section 2, Nutrition, is comprised of one unit on food and good health. The third section, Consumer Food Management, contains four units that focus on food planning, food purchasing, food preparation, and social and entertainment skills. In the final section of the guide, Food Preservation, two units of instruction focus on canning, freezing, and drying. Each instructional unit follows a typical format that includes eight basic components: performance objectives, suggested activities for teacher, information sheets, assignment sheets, job sheets, transparency masters, tests, and answers to tests and assignment sheets. In addition, some units contain transparency masters and job sheets. (LRA)