This coordinator's guide for a module on kitchen helpers, one of seven individualized units about restaurant occupations, has been developed for students enrolled in cooperative part-time training and employed in a commercial restaurant. Included in the first part of the guide are a progress chart, suggested teaching procedures, answers to the student assignment sheets and unit test, a job description and alternate titles, and a study guide objective. The second half of the guide consists of a series of information and assignment sheets dealing with the following topics: dishroom terms and definitions, safety rules, cleaning fundamentals, preparing dishes for the dishwasher, operating a dishwasher, cleaning pots and pans, and additional duties of the kitchen helper. A unit test concludes the guide. (MN)