This training manual on food preparation consists of 23 detailed lessons, ranging from an orientation to quality food production and the use and advantages of standardized recipes for bakery ingredients to the making of various desserts. Detailed definitions of words related to food preparation and innumerable handouts with titles like "merchandising the salad bar,""labor saving equipment," and "food weight and measure equivalents," are interspersed among class activities and progress tests. An instructor's guide for pie and pastry preparation, as well as recipe sources and measurement tables, form the appendixes. (KS)