One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized persons to eventual integration into the community. General objectives include the student's (1) gaining a knowledge of cooking materials, equipment, and their safe use; (2) measuring ingredients for simple recipes; and (3) preparing simple, nutritious meals. The nine steps follow this outline: knowledge of materials, preparation of self for cooking, knowledge of foods--basic nutrition, knowledge of equipment, measuring and proportions, combining, making one dish, basic meals, and food identification in order to buy. Contents include a pre-post test and outlines of the "steps" with objectives and activities. Some additional activities for this and related courses are available as CE 024 478. Other guides in the series and related documents (a volunteer training workshop packet and curriculum guide for fourteen courses) are available separately. (See note.) (YLB)