TEACHERS MAY USE THIS EXPERIMENTAL OUTLINE IN PLANNING A PREPARATORY COURSE IN OCCUPATIONAL HOME ECONOMICS FOOD SERVICE FOR SECONDARY AND ADULT STUDENTS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS SUPERVISORS AND TEACHERS. THE OBJECTIVES ARE TO HELP STUDENTS RECOGNIZE THE CONTRIBUTIONS AND SCOPE OF THE FOOD SERVICE INDUSTRY AND TO ACQUIRE PERSONAL QUALITIES, KNOWLEDGE, AND SKILLS REQUIRED IN FOOD SERVICE OCCUPATIONS. CONCEPTS OUTLINED ARE (1) ORIENTATION TO THE FIELD OF FOOD SERVICE WHICH INCLUDES CONTRIBUTIONS, SCOPE, AND OCCUPATIONS IN THE FIELD, (2) THE FOOD SERVICE WORKER IN THE WORLD OF WORK WHICH INCLUDES PERSONAL DEVELOPMENT AND MANAGEMENT OF TIME, ENERGY, MONEY, AND PROPERTIES, AND (3) KNOWLEDGE AND SKILLS INVOLVED IN OCCUPATIONS IN THE FIELD OF FOOD SERVICES WHICH INCLUDES BASIC KNOWLEDGE OF HUMAN NUTRITION, MANAGEMENT PROCESSES, HEALTH AND SAFETY PRACTICES, USE AND CARE OF EQUIPMENT, HANDLING OF FOOD, AND BASIC FOOD PREPARATION. BASIC HOME ECONOMICS COURSES ARE A RECOMMENDED PREREQUISITE. THE COURSE MAY BE SCHEDULED FOR A SINGLE OR DOUBLE CLASS PERIOD FOR 1 YEAR FOR STUDENTS WITH AN OCCUPATIONAL INTEREST OR OBJECTIVE IN THE FIELD. A STANDARD KITCHEN CLASSROOM WILL PROVIDE ADEQUATE SPACE AND EQUIPMENT, BUT AVAILABILITY OF A QUANTITY FOOD PREPARATION CENTER IS RECOMMENDED. SECOND-YEAR COURSES IN COMMERCIAL AND INSTITUTIONAL FOOD SERVICES MAY BE OFFERED FOR EMPLOYMENT PREPARATION. SUGGESTED REFERENCES ARE INCLUDED. (FP)