This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production. Addressed in the next section are the following aspects of food production: menu planning, purchasing, receiving and storage; food preparation equipment; standardized recipes; protein cookery; preparation of cereals, breads, and desserts; preparation of fruits and vegetables; preparation of sandwiches and soups; the use of seasonings; production scheduling and food service; and cost control in food production. Concluding the guide is a unit on basic supervisory skills. Each instructional unit contains some or all of the following: performance objectives, suggested activities, information sheets, transparency masters, class and clinical assignment sheets, job sheets, tests, and answers to the test and assignment sheets. (MN)