This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas: herbs and spices (using herbs and spices, storing seasonings, herb and spice chart); sauces and gravies (leading or "mother" sauces, chart of the leading sauces); and preparing sauces and gravies (secrets of sauce cookery; preparing roux-based mother sauces, hollandaise sauce, and gravy; and characteristics of a well-prepared sauce or gravy). The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN)