This competency-based preservice home economics teacher education module on occupational opportunities related to foods and nutrition is the first in a set of three modules on occupational education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objectives and overview, four units of instruction are presented: (1) career ladders and lattices in the food service industry (includes three lessons); (2) determining local job market opportunities and entry level skills (includes four lessons); (3) food service skills related to specific jobs (includes five lessons); and (4) safe food handling and sanitation practices in food service (includes three lessons). Each unit generally includes a narrative summary, suggested activities, and suggested resources (readings). A list of suggested module resources and a module pre/posttest (with answer key) conclude the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH)