This manual was prepared by the staff of the China Institute's Bilingual Vocational Training Program, which has been in operation since 1975. The document includes a description of the training program for Chinese chefs and the curriculum guide used in the program. Following the introductory section, which describes the program objectives, strategies, logistics, and evaluation, the guide provides a course and content outline for the 20-week course. The course description is followed by 10 appendixes (comprising the bulk of the document) that provide the following: English screening test, vocational course objectives, vocational English as a second language course objectives, recruitment, field practice orientation plan, counseling procedures, job development materials, follow-up form and materials, students' program evaluation form, and a bibliography of texts and resources. Examples of curriculum materials are included. (KC)