2026 Confectionery and Bakery Technician Written Exam
 |
Description
Book Introduction
This textbook, which complies with the revised National Technical Qualifications Act Enforcement Decree and the comprehensively revised exam standards of the Korea Human Resources Development Institute for Industry, offers the following structural advantages to provide test takers with a shortcut to passing the Confectionery and Bakery Technician qualification exam.
1.
The manufacturing process of confectionery and bakery has clear divisions by type, so it is organized separately into Part 1 and Part 2.
Therefore, Part 1 deals with confectionery theory for the manufacture of confectionery products, and Part 2 deals with baking theory for the manufacture of bread products.
2.
Since the materials and hygiene management of confectionery and bakery are described in the same theoretical content in the revised examination criteria as well as the NCS guidelines and evaluation process, our book also comprehensively describes them in the common theory section consisting of 4 chapters in Part 3.
3.
Additionally, Parts 4 and 5 each contain recent pastry chef and baker exam questions administered by the Korea Human Resources Development Institute for Industry.
Even though the exam criteria have changed, the Industrial Complex's past exam questions are essential study materials for students preparing for the exam.
1.
The manufacturing process of confectionery and bakery has clear divisions by type, so it is organized separately into Part 1 and Part 2.
Therefore, Part 1 deals with confectionery theory for the manufacture of confectionery products, and Part 2 deals with baking theory for the manufacture of bread products.
2.
Since the materials and hygiene management of confectionery and bakery are described in the same theoretical content in the revised examination criteria as well as the NCS guidelines and evaluation process, our book also comprehensively describes them in the common theory section consisting of 4 chapters in Part 3.
3.
Additionally, Parts 4 and 5 each contain recent pastry chef and baker exam questions administered by the Korea Human Resources Development Institute for Industry.
Even though the exam criteria have changed, the Industrial Complex's past exam questions are essential study materials for students preparing for the exam.
- You can preview some of the book's contents.
Preview
index
preface
Technical Certification Guide
NCS (National Competency Standards) Guide
Information on the CBT written exam system
Part 01.
Confectionery Theory
Chapter 01.
Mixing of confectionery product ingredients
01.
Overview of the cookie
02.
Prepare and measure ingredients
03.
Dough and dough management
04.
Filling and topping manufacturing
Chapter 02.
Confectionery dough shaping
01.
Panning
02.
Molding method and features by product
Chapter 03.
Baking of confectionery dough
01.
Types and characteristics of dough cooking methods
02.
Characteristics of changes in ingredients during ripening
03.
Related machinery and tools
Chapter 04.
Confectionery product packaging
01.
Cooling methods and characteristics of confectionery products
02.
Characteristics and manufacturing methods of decorative materials
03.
Packaging and product management of confectionery products
Chapter 05.
Storage and distribution of confectionery products
01.
Types and characteristics of storage methods
02.
Distribution and storage methods for confectionery products
03.
Methods for managing spoilage and contamination sources during storage and distribution of confectionery products
· Expected questions on confectionery theory
Part 02.
Baking Theory
Chapter 01.
Mixing of bakery product ingredients
01.
Overview of Bread
02.
Prepare and measure ingredients
03.
Dough and dough management
04.
Filling and topping manufacturing
Chapter 02.
Bread product dough fermentation
01.
Fermentation conditions and status management
Chapter 03.
Bread dough shaping
01.
Split
02.
Rounding
03.
Intermediate proofing (Bench time)
04.
Molding
05.
Panning
Chapter 04.
Baking dough for bread products
01.
Types and characteristics of dough cooking methods
02.
Characteristics of changes in ingredients during ripening
03.
Related machinery and tools
Chapter 05.
Finishing of bread products
01.
Cooling and packaging of bakery products
02.
Storage and distribution of bakery products
· Expected questions on baking theory
Part 03.
common theory
Chapter 01.
Basic Materials Science
01.
Basic Materials Science
02.
Materials Science
Chapter 02.
Nutritional properties of ingredients
01.
Functional classification of nutrients
02.
Carbohydrates (sugar)
03.
fat (lipid)
04.
protein
05.
minerals
06.
vitamin
07.
water (moisture)
Chapter 03.
Hygiene and safety management
01.
Food hygiene related laws and regulations
02.
Personal hygiene management
03.
Environmental hygiene management
04.
Process inspection and management
Chapter 04.
Preparation for production of confectionery and bakery products
01.
Work environment inspection and worker hygiene inspection
02.
Device Safety Management
· Common theory questions expected
Part 04.
Recent past exam questions for pastry chefs
1st | Recent Past Questions
2nd | Recent Past Questions
3rd | Recent Past Questions
4th | Recent Past Questions
5th | Recent Past Questions
6th | Recent Past Questions
7th | Recent Past Questions
8th | Recent Past Questions
Part 05.
Recent past exam questions for bakers
1st | Recent Past Questions
2nd | Recent Past Questions
3rd | Recent Past Questions
4th | Recent Past Questions
5th | Recent Past Questions
6th | Recent Past Questions
7th | Recent Past Questions
8th | Recent Past Questions
Technical Certification Guide
NCS (National Competency Standards) Guide
Information on the CBT written exam system
Part 01.
Confectionery Theory
Chapter 01.
Mixing of confectionery product ingredients
01.
Overview of the cookie
02.
Prepare and measure ingredients
03.
Dough and dough management
04.
Filling and topping manufacturing
Chapter 02.
Confectionery dough shaping
01.
Panning
02.
Molding method and features by product
Chapter 03.
Baking of confectionery dough
01.
Types and characteristics of dough cooking methods
02.
Characteristics of changes in ingredients during ripening
03.
Related machinery and tools
Chapter 04.
Confectionery product packaging
01.
Cooling methods and characteristics of confectionery products
02.
Characteristics and manufacturing methods of decorative materials
03.
Packaging and product management of confectionery products
Chapter 05.
Storage and distribution of confectionery products
01.
Types and characteristics of storage methods
02.
Distribution and storage methods for confectionery products
03.
Methods for managing spoilage and contamination sources during storage and distribution of confectionery products
· Expected questions on confectionery theory
Part 02.
Baking Theory
Chapter 01.
Mixing of bakery product ingredients
01.
Overview of Bread
02.
Prepare and measure ingredients
03.
Dough and dough management
04.
Filling and topping manufacturing
Chapter 02.
Bread product dough fermentation
01.
Fermentation conditions and status management
Chapter 03.
Bread dough shaping
01.
Split
02.
Rounding
03.
Intermediate proofing (Bench time)
04.
Molding
05.
Panning
Chapter 04.
Baking dough for bread products
01.
Types and characteristics of dough cooking methods
02.
Characteristics of changes in ingredients during ripening
03.
Related machinery and tools
Chapter 05.
Finishing of bread products
01.
Cooling and packaging of bakery products
02.
Storage and distribution of bakery products
· Expected questions on baking theory
Part 03.
common theory
Chapter 01.
Basic Materials Science
01.
Basic Materials Science
02.
Materials Science
Chapter 02.
Nutritional properties of ingredients
01.
Functional classification of nutrients
02.
Carbohydrates (sugar)
03.
fat (lipid)
04.
protein
05.
minerals
06.
vitamin
07.
water (moisture)
Chapter 03.
Hygiene and safety management
01.
Food hygiene related laws and regulations
02.
Personal hygiene management
03.
Environmental hygiene management
04.
Process inspection and management
Chapter 04.
Preparation for production of confectionery and bakery products
01.
Work environment inspection and worker hygiene inspection
02.
Device Safety Management
· Common theory questions expected
Part 04.
Recent past exam questions for pastry chefs
1st | Recent Past Questions
2nd | Recent Past Questions
3rd | Recent Past Questions
4th | Recent Past Questions
5th | Recent Past Questions
6th | Recent Past Questions
7th | Recent Past Questions
8th | Recent Past Questions
Part 05.
Recent past exam questions for bakers
1st | Recent Past Questions
2nd | Recent Past Questions
3rd | Recent Past Questions
4th | Recent Past Questions
5th | Recent Past Questions
6th | Recent Past Questions
7th | Recent Past Questions
8th | Recent Past Questions
GOODS SPECIFICS
- Date of issue: January 20, 2026
- Page count, weight, size: 376 pages | 188*257*30mm
- ISBN13: 9791169672634
- ISBN10: 1169672639
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