A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary resuscitation (CPR), safety and industrial hygiene, and the use of microcomputers. The cooking class was held in the kitchen area of the high school's cafeteria, and Federal monies were used to obtain instructional materials, supplies, and miscellaneous cooking utensils for the course. Fifteen students from three district high schools received instruction in cooking skills for a two-hour period five days each week. In reviewing the project, its developers recommended that the hands-on use of computers be omitted from the program unless a teacher's aide can be hired to help the instructor with the individualized activities at the various course work stations. At this point, the course appears to be providing a valuable learning tool for those students enrolled in it. A follow-up study is slated for the fall of 1985 to provide further data on the effectiveness of the course. (A student follow-up questionnaire is appended.) (MN)