Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food preparation; (7) food production; (8) food production--staple food products; (9) recipe format and use; (10) human relations; and (11) nutrition. The second course contains the following units: (1) sanitation review and reinforcement; (2) safety review and reinforcement; (3) beef; (4) pork; (5) poultry; (6) fish and seafood; (7) dairy products; (8) breakfast cookery; (9) fruits and vegetables; (10) salads; (11) soups, stocks, and sauces; (12) techniques of specialty cooking; (13) introduction to baking; and (14) career planning. Each unit consists of these components: objectives, with core/essential objectives indicated; suggested instructional practices; list of suggested resources; list of evaluation and suggested minimum performance standards, with core/essential objectives indicated; and performance record, with core/essential objectives indicated. A checklist for each course combining all unit performance standards into a single list is included. (NLA)