These student instructional materials are designed to provide part of the classroom instruction for a course of study for home economics careers in food service in a home economics cooperative program. The materials are to be used for individual study with a minimum of assistance from the teacher-coordinator, and the units may be used in any order. Fifteen units cover these areas: Who are Food Service Employees, Sanitation, Safety, Nutrition, Small Equipment for Food Preparation and Service, Large Equipment for Food Preparation and Service, Large Equipment for Cooking Food, Techniques of Food Preparation, Cold Food Work Station, Hot Food Work Station, Bake Work Station, Customer Service Techniques, Food Transportation, Storeroom Control, and Introduction to Food Service Management. Within each unit are two to seven topics. Each topic begins with a related task and a statement of behavioral objectives. Information sheets are provided, and reading assignments in related texts and pamphlets are made. Study questions, assignments, and suggestions for group work follow. A list of references required for use with the instructional materials is appended. (YLB)