These student materials in a two-volume format for a secondary-postsecondary level course in food service/cook comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The stated purpose for the individualized, self-paced course is to teach the tasks of the apprentice cook. The course is recommended for use in providing supplementary exercises for students in food service training. Volume 1 (two chapters) covers sanitation (food service standards, personal hygiene, communicable diseases, general sanitation measures, and insect and rodent control) and operation and maintenance of food service equipment (portable equipment and fixed equipment). Volume 2 (one chapter) discusses principles of cookery (weighing and measuring; common cooking terms; seasoning agents; cook's worksheet; identification of meats, seafood, poultry; cooking methods; meat cookery factors; types and grades of meat; vegetables and fruit; garnishing food; quick bread; and basic serving rules and procedures). Each chapter is organized around criterion learning objectives with reading and criterion test items. Volume review exercises are provided, but no answers are given. (YLB)