These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning steps (outline of student activities) with necessary resources/materials cited, instruction sheet(s), and self-check with answer key. A performance test and/or a written test (with answer key) concludes each guide. Tasks covered in these guides include identifying career opportunities in commercial foods and culinary arts; cooling and serving fried meats, roast, and poultry; braising, broiling, grilling, and garnishing meats; preparing and serving a stew; preparing variations of sandwiches; preparing, frosting, and serving cakes; identifying the various types of management operations; and interpreting a recipe. (YLB)