This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles, covering entry level occupations generally available in Michigan. Instructional task modules are presented in detail under the headings: behavioral task knowledges/task skills, instructional methods, task-related competencies, instructional materials, basic information for cooperative teaching (language of the task and quantitative concepts), and suggestions. An instructional materials bibliography is included, followed by two appendixes, an instructional materials code indicating probable learning sensations, and a task-related competencies code. This guide describes 16 tasks common to the food preparation and service occupational cluster together with 6 tasks for three selected entry occupations in the baking and pastry subcluster, 10 tasks for five selected entry occupations in the food preparation subcluster, and 10 tasks for four selected entry occupations in the food service subcluster. (SA)