Several intermediate performance objectives and corresponding criterion measures are listed for each of eight terminal objectives for a food production and services course, which is designed to provide students with an opportunity to express and practice a broad range of food production and service occupations. Major concepts covered include characteristics, knowledge, attitudes, and skills necessary for employment in a variety of food service occupations; types of food service institutions and related areas that provide opportunities for employment; job descriptions and task analyses; personal appearance and health requirements; sanitation and safety procedures; use and care of equipment; work schedules; interpretation of recipes; principles of nutrition; meal planning; principles of food preparation; cost and portion control; and storage of food and supplies. Laboratory experiences are designed to include specialized activities in basic quantity food preparation techniques and use of various types of meal service. The titles of the eight terminal objectives are Employability Skills; Selection, Operation, Cleaning, and Maintenance of Equipment; Sanitation and Safety; Basic Food Preparation; Baked Products; Miscellaneous Desserts; Quantity Food Preparation Food Service; and Supervision and Management. Appendixes include an outline for a course in public health and sanitation for food handling, hints for food service teachers, recipes, and a bibliography. (HD)