Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017 504). Covering many of the same topics in depth, this curriculum focuses on the following concepts: (1) the physiological, psychological, and sociological aspects of food; (2) cultural influences on family food patterns; (3) government regulations for food grading, packaging, labeling, and sanitation; (4) food purchasing and storage; (5) planning, preparing, and serving meals for the family and special occasions; (6) food preservation such as freezing, canning, jelly making, and pickling; and (7) career opportunities in food related occupations. The appendix contains instructional activities to be used in conjunction with the curriculum. Behavioral objectives are stated in terms of student competencies, and the specific teaching strategies are accompanied by references to outside resources (primarily books and films) and supporting generalizations. A list of resources is published at the end, including books, periodicals, pamphlets, and filmstrips. (ELG)