This instructor's guide addresses issues of sex bias as they occur in the shop area of the Culinary Arts Program. The first part gives general background by discussing sex discrimination and schools and course enrollments by sex and the Culinary Arts shop at the Minuteman Regional Vocational Technical School, Massachusetts. A second, and much larger, part focuses on strategies (developed at Minuteman) to overcome the effects of sex bias. It describes three focuses of the plan of action: Culinary Arts instructional materials, students' self concepts and biases, and instructor's shop management. Three sections discuss activities undertaken. The first section describes procedures used to review department textbooks, reports findings, and outlines strategies to counteract bias. The second focuses on the survey of students' attitudes and sex differences and reports major findings and conclusions. The third section concerns the self-examination of instructors' actions in the shop and lists strategies for seven aspects of the curriculum. A checklist follows, which is both a summary of manual highlights and an instrument for self-monitoring. Extensive appendixes provide relevant articles and materials, including checklists for evaluating materials, analyses of textbooks, student survey, and selections from "Guidelines for Sex-Fair Vocational Education Materials." (YLB)