This coordinator's guide for a module on salad makers, 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: salad maker terms and definitions, recipes and how to follow directions, small equipment, types of salad, salad ingredients, salad preparation, salad dressings, garnishes, salad bars, and cold sandwiches. A unit test concludes the guide. (MN)