This curriculum guide contains 14 units of self-paced, self-contained instructional materials for a secondary food service course. It is intended for instructors serving the occupational needs of various categories of disadvantaged and handicapped students. Introductory materials are notes and suggestions for instructors and a class progress chart. Each unit may contain some or all of the following components: unit objectives; self-assessment statements; introduction (brief statement of the unit theme and content); tools, material, and equipment necessary for students to understand and perform psychomotor skills in the unit; steps of procedure (simplified text and simplified line drawings that provide a step-by-step explanation of a given skill or task); and a student evaluation (including true-false, identification, matching, and steps of procedure evaluation). Units cover these topics: careers in food service, fire and electrical safety, safety guidelines, personal sanitation, washing dishes and equipment, housekeeping guidelines, table service, cafeteria service, sidework and bussing, hand tools and utensils, use and care of large equipment, storage of food and supplies, measurement skills, and handling money. (YLB)