This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program content--curriculum framework and student performance standards; program implementation--student admission criteria, cooperative education, and student organization participation; instructional resources--student reference materials, service manuals, and periodicals; facility design recommendations and safety, maintenance, and liability; suggested equipment list; and professional development--technical updating and teacher standards and related professional organizations and support services. There are 12 intended student outcomes: demonstrate general housekeeping operations; demonstrate equipment operation skills; demonstrate stock, soup, and sauce preparation; demonstrate fruit and vegetable preparation skills; demonstrate meat, poultry, fish, and seafood preparation skills; demonstrate dairy, egg, and farinaceous product preparation skills; demonstrate salad, buffet food, beverage, and related food preparation skills; demonstrate bakery goods and dessert preparation skills; demonstrate dining room operations skills; demonstrate customer relations skills; practice employability skills; and understand entrepreneurship. The Career MAP displays student performance standards and documents the level of achievement on the standards for each of the 12 student outcomes. (NLA)