[Volume 1 Notes]

PART 01 Hygiene and Safety Management

CHAPTER 01 Hygiene Management
- SECTION 01 Personal Hygiene Management
- SECTION 02 Food Hygiene Management
- SECTION 03 Kitchen Hygiene Management
- SECTION 04 Food Poisoning Management
- SECTION 05 Food Sanitation Laws and Regulations
- SECTION 06 PUBLIC HEALTH

CHAPTER 02 Safety Management
- SECTION 01 Personal Safety Management
- SECTION 02 Equipment and Tool Safety Operation
- SECTION 03 Work Environment Safety Management

PART 02 Material Management and Purchasing Management

CHAPTER 01 Materials Management
- SECTION 01 Ingredients of Food Materials
- SECTION 02 Enzymes
- SECTION 03 Food and Nutrition

CHAPTER 02 Purchasing Management
- SECTION 01 Market Research and Purchasing Management
- SECTION 02 Inspection Management
- SECTION 03 Cost

PART 03 Cooking

CHAPTER 01 Basic Cooking Practice
- SECTION 01 Cooking Preparation
- SECTION 02 Cooking Principles of Food

CHAPTER 02 Korean Cuisine
- SECTION 01 Cooking Rice
- SECTION 02 Cooking Porridge
- SECTION 03 Cooking Soups and Dishes
- SECTION 04 Cooking Stew
- SECTION 05 Pre- and Post-Preparation Cooking
- SECTION 06 Cooking raw vegetables and sashimi
- SECTION 07 Braised and seasoned dishes
- SECTION 08 Grilling
- SECTION 09 Cooking boiled vegetables
- SECTION 10 Stir-frying
- SECTION 11 Cooking Kimchi

PART 04 Latest Exam Questions with Commentary

- Latest past exam questions 01
- Latest past exam questions 02
- Latest past exam questions 03
- Latest past exam questions 04
- Latest past exam questions 05

PART 05: Latest Exam Questions with Commentary

- Latest past exam questions 01
- Latest past exam questions 02
- Latest past exam questions 03
- Latest past exam questions 04
- Latest past exam questions 05

PART 06 Answers & Explanations

- The latest past exam questions with explanations

[Volume 2 Practical]

[Basic Cooking Practice]
Chopping ingredients

[Cooking rice]
Bean sprout rice
Bibimbap

[Cooking porridge]
Soybean paste stew

[Cooking soups and stews]
Wanjatang

[Cooking stew]
Tofu stew
fish stew

[Full and complete cooking]
raw fish pancake
Six-War Battle
Pyogosajeon
Subsanjeok
Hwayangjeok
Jijimnureumjeok
Green pepper pancake

[Cooking raw vegetables and sashimi]
Radish salad
Doraji raw vegetables
Deodeoksaengchae (raw vegetables)
mustard greens
Yukhoe
Minari River Society

[Braised/Simmered]
Braised tofu
Mussel soup

[Grilled]
Grilled sea bream
Grilled pork
Grilled dried pollack
Grilled deodeok
Grilled fish with seasoning

[Cooking vegetables]
chop suey
Tangpyeongchae
Seven-section plate

[Stir-fry]
Stir-fried squid

[Cooking Kimchi]
cabbage kimchi
Cucumber Sobagi

- 100% reflection of the exam criteria

We analyzed the 2025 Korean Cuisine Technician Examination criteria and reflected them 100%.
The written exam includes concept checks to review the theory in between, and 10 sets of the latest past exam questions to ultimately test your skills, allowing for short-term study.
The practical part faithfully reflects the minutely changed detailed standards, and provides detailed theory and even direct lecture videos by the author.

- CBT online problem book

No matter how hard you study, if you panic during the exam, it's difficult to perform to your full potential. To ensure that test takers can practice sufficiently, we've prepared an online practice test booklet for the written exam. You can take the mock exams on your computer or mobile device, regardless of location.

- Detailed theory at a glance

Due to the practical nature of the material, it is difficult to understand the cooking process through text alone, so it is organized so that it can be seen at a glance, and detailed explanations such as miracle tips are added to increase the reader's understanding.

- Providing a miracle passing lecture

We provide video lectures that are essential for preparing for the practical exam.
Scan the QR code in the book. You can watch the video right away, even without a PC.
You can also watch the video on your PC on the Youngjin.com Selfish homepage.

- Selfish Author 1:1 Service

If you don't understand something or have any questions while studying on your own, feel free to ask.
The author will personally and honestly answer all questions.
Please ask questions at the cafe (http://cafe.naver.com/koreancook) run by the author or by email (ssoulflower@naver.com) to resolve your questions.