Developed by curriculum specialists assisted by an advisory committee, this curriculum guide outlines the basic skills and knowledge necessary for entry-level competencies in the broad field of food service occupations, or for entry into post-high school programs for advanced work. Designed for use in Grades 11 and 12, the guide is one of several developed for Oregon's new approach to secondary education called "The Oregon Way," a program based on the assumptions that secondary schools should be preparatory for all students, and that a preparatory program ties the curriculum to the lives of students. The food service occupations cluster curriculum is based on a survey of Oregon's present and projected needs and an analysis of job titles. Following the occupational and instructional data and curriculum suggestions, outlines are provided for eight units, each including objectives, subconcepts and content outlines, suggested learning activities, and evaluation and generalization suggestions. A list of job descriptions, equipment needs, a bibliography, and suggested teaching aids are appended. (GEB)