This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description; program content--curriculum framework and student performance standards; program implementation--student admission criteria, cooperative education, and student organization participation; instructional resources--student reference materials, service manuals, and periodicals; facility design recommendations and safety, maintenance, and liability; suggested equipment list; and professional development--technical updating and teacher standards and related professional organizations and support services. The 13 intended outcomes are as follows: housekeeping operations skills; equipment operation skills; stock, soup, and sauce preparation skills; fruit and vegetables preparation skills; meat, poultry, fish, and seafood preparation skills; dairy, egg, and farinaceous product preparation skills; salad, buffet food, beverage, and related food preparation skills; bakery and dessert preparation skills; dining room operations skills; customer relations; plan, organize, and implement work; employability skills; and entrepreneurship. The Career MAP displays student performance standards and documents the achievement on the standards for each of the 13 student outcomes. (NLA)