This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the cook's helper. Materials provided in this guide for coordinator use include a student progress chart; a job description; a unit objective and specific objectives; suggested teaching procedures, with student activities and alternatives that the coordinator may use in dealing with various types of disadvantaged students; answers to assignment sheets; answers to the unit test; 10 information sheets and 10 assignment sheets suitable for reproduction; and the unit test. Topics covered in this unit are (1) cooking and baking terms and definitions, (2) cooking utensils and equipment, (3) types of commercial mixers and attachments, (4) commercial mixer safety, (5) types of ovens and safety methods, (6) operation of the food slicer and safety methods, (7) cooking methods, (8) reading measurements, (9) reading labels, and (10) general cleaning. (YLB)