This curriculum guide is designed to provide a comprehensive educational base for food service programs. It is suitable for use in one- or two-year programs, although instructors in one-year programs will have to be selective in choice of topics. The guide is divided into 14 curriculum topics. Each topic area includes student competencies; a listing of content topics; a list of learning experiences; a listing of teacher materials, such as filmstrips, films, computer applications, and pamphlets; and reproducible handouts. These handouts include informative material and student activities (check lists, pretests, questions for guidance). The 14 topics are as follows: orientation to the food service industry; safety; sanitation; culinary terms; weights, measures, and recipes; equipment; nutrition; menu and meal planning; customer service; principles of cookery; management--leader effectiveness; management--food service controls; management--purchasing, receiving, storage; and management--sales and public relations. Appendixes list sources of additional teaching materials and are a reference for trade journals, professional organizations, texts, and addresses. (YLB)