This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their goals, organization, and evaluation. Sections two and three provide the curriculum format for programs in grades 11 and 12, respectively. Each program is divided into units containing from one to nine modules. Both course and unit general aims are cited. Modules consist of these components: goal statements, learning outcomes, and student activities to support the learning outcomes. Topics covered in the 17 units in the grade 11 program and the 14 units in the grade 12 program include cooperative career preparation; human relations; industry organization; industry components; government and industry interrelationships; people relationships and career opportunities; safety and sanitation; kitchen organization; nutrition; fruit and vegetables; stocks, soups, and sauces; meats and poultry; seafood; cold kitchen; baking and desserts; breakfast cookery; dairy products; employee responsibilities; service; business operation; and kitchen management. Section four lists resource materials. (YLB)