This manual is a competency-based curriculum planning guide for nutritionists, dietitians, and foodservice specialists to use in conducting preservice and inservice training programs for foodservice personnel in Head Start, day care, and other preschool programs. After an introductory chapter, which states the purpose of the manual, defines instructor qualifications, describes the typical trainee and the type of program in which the trainee works, and suggests how to use the manual, the main body of the manual is divided into two sections. Section 1, The Foundation Competencies, applies to all aspects of organizing a foodservice to serve young children, and includes three competencies: nutrition and feeding of young children; job management; and sanitation and safety. Section 2, The Technical Competencies, discusses each step in carrying out a quantity foodservice, and includes four competencies: menu planning; food purchasing; food receiving and storage; and quantity food production. Each of the two main sections includes the following information: overview of competency applications; orientation to the unit; lists of booklets and learning aids, audiovisual materials, references, and competencies and sub-competencies included in each unit; instructions and activities; behavioral assessment; and handouts. Appendixes include forms for managing and assessing the training, references and addresses, and nutrition education resources. (KC)