This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed competencies determined to be necessary to succeed in a variety of tasks within the hospitality industry. The curriculum materials are divided into two separate sections. The first section of the guide pertains to tasks performed within the field of hotel/restaurant management, while the second section encompasses the culinary arts. An organizational chart is provided for each section. The hotel/restaurant management section teaches tasks performed at the work stations of the front desk, front office, housekeeping, and food and beverage. Each station comprises a variety of tasks that are further broken down into specific duties. Duty sheets contain the name of the duty, the task under which it is classified, objectives, learning experiences, activities, instructional materials, and an evaluation. A student check list is provided for each duty. Work stations contained in the culinary arts section are safety, sanitation, food preparation, baking, and service and dining. Each station contains a variety of tasks broken down into specific duties. Duty sheets list the name of the duty, the task under which it is classified, performance objectives, learning activities, references, and a rating sheet for checking student competence. A master list of tasks is also included in the curriculum. (KC)