The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to design and use menu cycles, the text also discusses the selection, handling, storage, and preparation of fruits and vegetables, meats, poultry, eggs, seafood, and rice and pasta. Units are included on cost control and the role of a balanced diet in the menu cycle. A 60-page section provides recipes for large quantities and a 15-page section of unit tests concludes the document. (NJ)