Table of ContentsAbout the AuthorAuthor's MessageTest GuideStructure and Features

[Common Edition]

PART 01 Food Hygiene
01 Introduction to Food Hygiene
02 Food Microorganisms
03 Food spoilage
04 Disinfection, Sterilization and Preservation
05 Infectious Diseases and Parasites
06 Food poisoning
07 Food Additives
08 HACCP
09 Hygiene Management
Key keywords at a glance
Written exam passing questions

PART 02 Materials Science
01 Basic Science
02 Materials Science
Key keywords at a glance
Written exam passing questions

PART 03 NUTRITION
01 Calorie Nutrients
02 Regulatory nutrients
03 Digestion and Absorption
Key keywords at a glance
Written exam passing questions

PART 04 Confectionery and Bakery Manufacturing
01 Machines and Tools
02 Product Management
03 Production Management
04 Process Management and Work Environment Management
Key keywords at a glance
Written exam passing questions

[Stock section]

PART 05 [Confectionery Technician] Confectionery Manufacturing
01 Main ingredients and functions of confectionery
02 Classification of pastry dough
03 Confectionery Process
04 Confectionery method by product
Key keywords at a glance
Written exam passing questions

PART 06 [Baker] Bread Manufacturing
01 Main ingredients and functions of baking
02 Baking Process
03 How to make bread
04 Baking method and product evaluation by product
Key keywords at a glance
Written exam passing questions

[Previous Exam Questions Restoration Mock Exam]

[Confectionery]
2025 actual exam questions restored
Episode 1
Episode 2
Episode 3
Episode 4
Episode 5

[Bakery]
2025 actual exam questions restored
Episode 1
Episode 2
Episode 3
Episode 4
Episode 5

CBT textbook solutions (QR code included)
*Confectionery 1st/2nd/3rd/4th/5th/6th
*Bakery 1st/2nd/3rd/4th/5th/6th
*Integrated industrial engineers

1) Repeatedly study only the most frequently asked key concepts! [Key concepts + Key keywords]
- A lecture on the concept of pastry and baking, organized by the author, a former pastry and baking technician examination supervisor.
- 'Core Concepts', a selection of key concepts that frequently appear on exams
- 'Immediate Confirmation Problems' and 'Solve Again' to apply concepts directly to real-world problems
- 'Learning Points' and 'Passing Tips' that provide learning directions for each unit's concepts
- 'Core Keywords' to reorganize learning content based on keywords

2) [Written Exam Passing Questions] that check concepts through problem solving
- 'Written Exam Passing Questions' that collect key questions from each unit to enhance your ability to prepare for the actual exam.

3) [Past Exam Restoration Mock Exam + CBT Mock Exam] to complete the exam with past exam questions
- A 'past exam mock test' containing 12 sets of questions, 6 sets each for the pastry and bakery technician exams.
- 'CBT mock exam' where you solve 13 sets of questions using CBT, just like the actual exam.