A project was undertaken to create a training program to prepare individuals with cerebral palsy for employment in various food service situations. A project advisory committee, which consisted of representatives of corporate business, public institution restaurants, catering services, and staff of an agency serving clients suffering from cerebral palsy, was formed to oversee the project. After identifying various specific types of jobs in the food service industry, project staff completed a task analysis of the specific components of various food service jobs and researched alternative curricula for training food service workers. Appropriate curricula were identified and modified, and an evaluation process for screening and selecting appropriate students for the training was developed. Twenty clients were selected to participate in a two-month trial internship program in which they would receive supervised, practical experience in the food service industry. The trial food services program was supervised by a certified home economics instructor who was assisted by a transdisciplinary team, which consisted of physical, occupational, and speech therapists, an adult basic education instructor, and a vocational counselor. (Appendixes to this report include an analysis of the tasks typically performed by food service workers, a course outline, and a program statistics sheet.) (MN)