This study guide, one of eight individualized units developed for students enrolled in cooperative part-time training and employed in a cafeteria, is composed of information about one specific occupation; this unit focuses on the duties of the kitchen helper. Materials provided in this guide for coordinator use include a student progress chart; a job description; a unit objective and specific objectives; suggested teaching procedures, with student activities and alternatives that the coordinator may use in dealing with various types of disadvantaged students; answers to assignment sheets; answers to the unit test; seven information sheets and 11 assignment sheets suitable for reproduction; and the unit test. Topics covered in this unit are (1) dishroom terms and definitions, (2) safety rules; (3) cleaning fundamentals, (4) preparing dishes for the dishwasher, (5) operation of the dishwasher, (6) cleaning pots and pans, and (7) dishroom maintenance and sanitation. (YLB)