This handbook/textbook for a secondary/postsecondary level course for a subsistence specialist 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 provide basic information to perform food preparation and food service tasks by utilizing various types of food service equipment and utensils. Each of the 14 assignments is divided into three basic parts: the reading assignment and objectives, the reading materials, and the self-quiz with accompanying answers and text references. Subjects covered are sanitation and safety, food service utensils and equipment, food preparation, wardroom supervision and table service, food presentation, and dining facility organization/stock control. Appendixes include a glossary, descriptions of food service hand tools, a cumulative self-quiz with answer key, and a bibliography. (YLB)