This guide, which was written as an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System, outlines the suggested scope and sequence of the food and nutrition component of a course in consumer education and homemaking for grades 10 to 12. The guide consists of a course description; general course objectives; a course content outline; and lists of recommended textbooks, curriculum guides, and audiovisual materials. Addressed in the course content outline are the following topics: career opportunities in food and nutrition, the Future Homemakers of America/Home Economics Related Occupations (FHA/HERO), nutrition, social and psychological aspects of food, sanitation and safety, management and consumer decisions, and procedures for preparing and serving food. (MN)