This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room attendant, waiter/waitress, and cashier; and using employability skills. The guide consists of an introduction; a career ladder; a task listing; a list of tools and equipment; a bibliography; a sample student achievement record; and a series of task sheets, each of which includes duty and task statements, achievement indicators, evaluation criteria, a list of tools and equipment, a list of resources, suggested student activities, and a teaching outline. (MN)