This document contains competencies and criterion-referenced test items for the Advanced Food and Nutrition semester course in Missouri that were derived from the duties and tasks of the Missouri homemaker and identified and validated by home economics teachers and subject matter specialists. The guide is designed to assist home economics teachers in incorporating the Vocational Instructional Management System (VIMS) into the Advanced Food and Nutrition semester course. The document begins with a 20-item reference list. The individual competency listings consist of a duty area, task(s), performance objective and criteria, and criterion-referenced test item with answer. Instructional areas covered include the following: recognizing the significance of food as related to cultures and world conditions; recognizing nutritional needs as related to health and illness; analyzing a variety of food products, preparation techniques, and meal patterns of various cultures; using creative meal service techniques; recognizing careers in food and nutrition; identifying types of small businesses; and developing leadership through Future Homemakers of America. (KC)