This curriculum guide provides 15 blocks/credits of instruction for a food services program. The program for grades 10-12 is designed to provide students with the foundation for a successful and safety-conscious career in the field of food services. Each of the three courses--Food Services 103, 203, and 303--consists of four blocks of one credit each. Introductory materials include an overview and lists of goals and objectives. Each block consists of a general objective and a chart that correlates topics and objectives with teacher' notes and suggested activities and references and support materials. The blocks cover introduction and orientation; basic baking and pantry work; cooking methods and techniques; introduction to stocks, soups, sauces; introduction to management; vegetable cookery, appetizers, garnishes; introduction to meats; breakfast cookery, beverages, and projects; meats, poultry, fish; buffet work; kitchen management; baking and desserts; ethnic cooking; vocational practicum (work experience); and special applications. A bibliography of 22 columns is also provided, listing textbooks, reference books, professional books, periodicals, Manitoba law statutes, and audiovisual materials. (YLB)