Curriculum materials for instructor use in planning lessons to train or retrain food service workers at the vocational high school or community college level were developed by professional consultants. They were tested in a nation-wide on-the-job training program and revised according to instructor evaluation and consultant suggestions. A minimum of 60 hours plus on-the-job training is required for the program. Lessons contain objectives, main topics, unit content, aids and equipment for lecture, demonstration, and discussion. Format features multi-color illustrations of procedures and concepts plus note space. Lesson topics are: Orientation, Sanitation, Housekeeping and Safety, Nutrition, Food Service, Food Preparation, Production Planning, Nonfood Supplies, Employee Food Service, Patient Service, Cost Control, Meat-Fish-Egg-Poultry Cookery, and Cold Foods. Bibliographic sources and a final examination are included. A coordinated student manual (VT 005 319) and overhead transparencies are available. (FP)