This document contains 20 competency-based examinations with student and instructor manuals for food production-related occupations. For each of the examinations, the student manual contains the following: the competency, the performance objective, directions, the materials and equipment needed, a space to note time started and time finished, and the competency examination, which consists of tasks to perform. The instructor's manual includes the same materials as the student manual, with specific instructions to the examiner and a competency examination rating sheet. The 20 examinations cover the preparation of the following foods: coffees made by different methods, single eggs, cream soup, clear soup, quick bread muffins and biscuits, drop cookies, yellow cake, pie and pie crust, spaghetti sauce, fried egg, quick-cooking hot breakfast cereals, frozen asparagus, club sandwich, grilled hamburger, grilled boneless ribeye steak, and steamed rice. Additional units concern reconstituting dry onions, cutting a whole chicken into serving sizes, and providing dining room services. (KC)