This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the vocational education teacher in cooperation with the special education/resource teacher. The students were instructed in 8 of the 15 competencies included in the Florida state requirements, and were given intense verbal practice for culinary arts vocabulary and repetitive psychomotor practice with verbalization for weights/measures procedures and cooking/preparation techniques. Areas of competency included: cutting julienne style; chopping and dicing; slicing, shredding, and grating; knowledge of mire poix (a technique used in the preparation of sauces); breading procedures; sauteing and deep frying; using weights and measures; and practicing sanitation, safety, and hygiene. Results indicated the students were able to perform 80 percent of the 8 competencies successfully, and it is projected that the students could also master the remaining competencies. Development of a special curriculum with different exit points which correlate with specific jobs in the culinary industry is recommended. Appendixes contain a student flow chart, a curriculum framework, expected competencies, and an assessment form. (Contains 26 references.) (Author/JDD)