The curriculum guide, one of a series prepared to assist teacher-coordinators in promoting and teaching home economics cooperative education programs, provides a course of study for the dietetic aide occupation. In addition to a brief overview, job description, and job analysis of the occupation, the guide's four main sections are: instructional materials for students, answer sheets for study questions, unit tests, and answer keys for unit tests. For each of these sections the guide covers the following 12 topics in a unit format: what is a dietetic aide, dietetic aides as members of the dietary teams, diet therapy, small equipment for food preparation and service, large equipment for food preparation and service, large equipment for cooking food, techniques of food preparation, food preparation, fundamentals of food service procedures, safety, sanitation, and basic skills in management. Each unit provides objectives, tasks, work experiences, and study assignments. (JR)