This course of study for the food service employee is one of a series available for use by teacher- coordinators and students in Grade 11 and 12 home economics cooperative education programs. Based on job analysis interviews with food service personnel, it was prepared by teachers and Instructional Materials Center staff, field-tested, and revised prior to publication. Designed for use by teachers in course planning or for independent study by students, the course outline relates tasks to general objectives and competencies needed to perform effectively on the job. The content contains four main sections: Instructional Materials for Students, Answer Sheets for Instructional Materials Study Questions, Unit Tests, and Answer Keys for Unit Tests. Unit topics are: (1) What is a Food Service Employee? (2) Sanitation, (3) Safety Precautions, (4) Commercial Kitchen Equipment, (5) Techniques of Food Preparation, (6) Food Production, (7) Fundamentals of Bus Service, (8) Table Service Techniques, and (9) Procedures for Receiving and Storing Foods. Units provide information, questions, assignments, and student exercises. (AW)