This career preparation curriculum outline for the hospitality/tourism industry is intended to provide secondary and postsecondary learning outcomes for completion of program requirements. The guide is organized into four sections. Section one presents an overview of the program, of the philosophy of career education, and of the organization and evaluation of the program. Sections two and three contain 28 modules on the hospitality/tourism industry and tourist services. Included in these two sections are the following: (1) aims and purposes for students enrolled in the program; (2) general course aims that indicate the general knowledge/skills required to achieve a satisfactory level of performance; (3) goal statements and learning outcomes for each module with student outcomes for the expected levels of achievement; and (4) student activities designed to support the learning outcomes of each module. Topics covered in the modules include school and community-based cooperative career preparation; human relations; organization of the hospitality/tourism industry; government and industry interrelationships; career opportunities; safety and sanitation; kitchen management; nutrition; fruit and vegetables; stocks, soups, and sauces; meats and poultry; seafood; co1d foods; baking and desserts; breakfast cookery; dairy products; community-based cooperative career preparation; employee responsibilities; food service; business operations; front office procedures; reservation, registration, and rooming procedures; accounting; safety and security; housekeeping; first aid; and marketing. The final section of the guide contains resource materials for public relations, food service, housekeeping, front office, general industry, and marketing topics. (KC)