Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar occupations. It is designed for minimum time of 360 class periods. Each of the 27 instructional units includes objectives and lesson activities. Units are titled (1) Introduction to Food Services, (2) Introduction to Food Preparation, (3) Following Recipes--Meat Extenders, (4) Terminology--Culinary Terms, (5) Measuring--English System, (6) Introduction to Metric Measuring, (7) Calculating Costs of Products--English System, (8) Quick Breads, (9) Cereal Cookery, (10) Eggs, Egg Cookery, (11) Principles of Milk Cookery--White Sauce, (12) Uniformity of Product--Cookies, (13) Employment Opportunities, (14) Efficiency, (15) Fact or Opinion, (16) Basic Nutrition, (17) Menu Planning, (18) Carbohydrates, (19) Fats and Oils, Pastry and Deep Fat Frying, (20) Proteins--Meat Cookery, (21) Minerals--Fish Cookery, (22) Vitamins, (23) Vegetables, (24) Nutrition Summary--Salads, (25) Introduction to Food Service, (26) Introduction to Food Sales--Sandwiches, and (27) Terminology--Gourmet Foods. (HD)