This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the apprentice (semi-skilled) baker in his/her duties as assistant to the baker. The course is recommended for use in providing supplemental study for students in baking or food services programs. Four chapters cover these topics: safety (accident and fire prevention, shop and electrical safety), sanitation and personal hygiene (food service standards, communicable diseases, disease control measures, cleaning agents, insect and rodent control, sanitizing supplies, storage of cleaning supplies), baking fundamentals and production of pastry (baking terms, function of baking ingredients, cakes, cookies, pie dough and filling, yeast dough), and Air Force Supply discipline (procedures for inspecting food supplies and storing foods). Each chapter is organized around criterion learning objectives that are accompanied by reading assignments and criterion test items with answers. A course examination is provided, but no answers are available. (YLB)