This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management; personal services; education, other; food sciences and human nutrition, general; food/food sciences; dietetics/human nutritional services; food production, management, and services, general; baking; chef/cook; food catering; food service; job seeking/changing skills; meat cutting; general books, other; and additional materials. A total of 163 titles are provided: 24 in the "additional materials" category and 139 in the other CIP categories combined. Each entry contains the following information: title; catalog or CIP number; International Standard Book Number; author; publisher; year of publication; edition; medium (for example, three-ring binder, softcover, or videotape); subject(s); and rating. Publisher information is located in the last section. All listed materials are available for loan from the Louisiana Technical Resource Center except where otherwise noted. (YLB)