This document consists of the teacher's guide to a module designed to teach high school students entry-level job competencies in the new areas of agriculture that are now emerging. The module, one of a series of publications designed to identify these new competencies, contains 11 instructional units that cover the following topics: trends in agricultural food products; general safety practices; meat products; poultry products; dairy products; fish and fish products; fruit and vegetable products; grain products; packing agricultural products; preserving agricultural products; and specialized and nonfood agricultural products. Each instructional unit follows a standard format that includes some or all of these 13 basic components: performance objectives, suggested activities, basic academic skills taxonomy, handouts, information sheets, supplements, transparency masters, assignment sheets, assignment sheet answers, job sheets, practical tests, written tests, and written test answers. All of the unit components focus on measurable and observable learning outcomes and are designed for use in more than one lesson or class period. (KC)