These instructional materials are designed to assist teacher coordinators in teaching a course of study for home economics careers in food service in a home economics cooperative education program. Introductory materials are an overview containing job descriptions and a sample organizational chart, and a food service employee job analysis. A course outline details objectives, tasks, work experiences, and study assignments for each topic. Instructional materials for student use are then provided. The 15 unit titles follow: Who are Food Service Employees, Sanitation, Safety, Nutrition, Small Equipment for Food Preparation and Service, Large Equipment for Food Preparation and Service, Large Equipment for Cooking Food, Techniques of Food Preparation, Cold Food Work Station, Hot Food Work Station, Bake Work Station, Customer Service Techniques, Food Transportation, Storeroom Control, and Introduction to Food Service Management. Within each unit are two to seven topics. Each topic begins with a related task and statement of behavioral objectives. Information sheets are provided, and reading assignments in related texts and pamphlets are made. Study questions, assignments, and suggestions for group work follow. Answer sheets for study questions, unit tests, and unit test answer keys are included. A list of references required for use with the instructional materials is appended. (YLB)