2013년 제과기능사 시험출제기준 (필기)

출제기준(필기)       <?xml:namespace prefix = v /><v:line style="v-text-anchor: top" id=_x83624136 from="0.00pt, 0.00pt" strokeweight="4.25pt" to="134.95pt, 0.00pt"><v:stroke linestyle="single"></v:stroke></v:line> <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 23.03pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 직무 분야</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 67.8pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=2> 식품가공</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 35.13pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 중직무분야</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 79.99pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=2> 제과․제빵</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 22.84pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 자격 종목</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 125.27pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=3> 제과기능장</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 25.93pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 적용 기간</TD> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 127.35pt; HEIGHT: 37.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center colSpan=2> 2013.01.01∼2017.12.31</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 507.34pt; BACKGROUND: #ffffff; HEIGHT: 52.97pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center colSpan=13> ○직무내용 : 제과․제빵에 관한 재료 및 제법의 전문지식을 바탕으로 위생적이고 영양적인 최상의 빵, 과자 제품을 제조하고 생산전반을 관리하는 직무</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 68.44pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=2> 필기검정방법</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 106.38pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=3> 객관식</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 58.02pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=3> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 105.46pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 60</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 50.18pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center colSpan=3> 시험시간</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 118.86pt; HEIGHT: 31.8pt; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 1시간</TD></TR></TBODY></TABLE> <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 필기과목명</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 38.53pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 92.3pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 주요항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 139.42pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 세부항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 170.26pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 세세항목</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; HEIGHT: 458.46pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> 제과‧제빵이론, 재료과학, 식품위생학, 영양학 및 기타 제과․제빵에 관한 사항</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 38.53pt; HEIGHT: 458.46pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> 60</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 458.46pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> 1. 제과이론</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 402.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 배합표 작성과 배합률 조정 2. 반죽과 믹싱 3. 반죽온도 및 비중 4. 성형 5. 패닝 6. 굽기 7. 튀김 8. 찜 9. 아이싱 및 토핑 10. 장식 및 포장 11. 반죽형 케이크 제조이론 12. 거품형 케이크 제조이론 13. 시퐁형 및 기타 과자류 제조이론 </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 402.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 배합표 작성과 배합률 조정 1. 반죽과 믹싱 1. 반죽온도 및 비중 1. 성형 1. 패닝 1. 굽기 1. 튀김 1. 찜 1. 아이싱 및 토핑 1. 장식 및 포장 1. 반죽형 케이크 제조이론 1. 거품형 케이크 제조이론 1. 시퐁형 및 기타 과자류 제조이론 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 15.65pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 14. 디저트</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 15.65pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. cold/hot 디저트 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 39.99pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 15. 화과자</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 39.99pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 화과자 </TD></TR></TBODY></TABLE>   - 1 -  <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 필기과목명</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 38.53pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 92.3pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 주요항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 139.42pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 세부항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 170.26pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 세세항목</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; HEIGHT: 661.95pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> </TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 38.53pt; HEIGHT: 661.95pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 147.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 147.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 16. 공예 17. 충전물 및 기타 18. 제품평가 및 관리 19. 제과기기 및 도구, 장비 20. 제품의 특징 </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 147.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 초콜릿공예, 설탕공예 등 1. 충전물 및 기타 1. 제품평가 및 관리 1. 제과기기 및 도구, 장비 1. 제품의 물리화학적인 특성 및 형태 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 514.13pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=2> 2. 제빵이론</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 327.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 배합표 작성과 배합률 조정 2. 반죽과 믹싱 3. 반죽온도 조절 4. 1차 발효 5. 성형(분할, 둥글리기, 중간발효, 휴지, 정형 등) 6. 비용적 및 패닝 7. 2차 발효 8. 굽기 9. 냉각 및 포장 10. 식빵류(곡물, 건포도 등) 제조이론 </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 327.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 배합표 작성과 배합률 조정 1. 반죽과 믹싱 1. 반죽온도 조절 1. 1차 발효 1. 성형(분할, 둥글리기, 중간발효, 휴지, 정형 등) 1. 비용적 및 패닝 1. 2차 발효 1. 굽기 1. 냉각 및 포장 1. 식빵류(곡물, 건포도 등) 제조이론 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 186.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 11. 과자빵류 제조이론 12. 하스(Hearth) 브레드류 제조이론 13. 건강빵 14. 기타 빵류 제조법 15. 제품평가 및 관리 16. 냉동반죽</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 186.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 과자빵류 제조이론 1. 하스(Hearth) 브레드류 제조이론 1. 건강빵 제조이론 1. 기타 빵류 제조법 1. 제품평가 및 관리 1. 냉동반죽</TD></TR></TBODY></TABLE>   - 2 -   <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 필기과목명</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 38.53pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 92.3pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 주요항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 139.42pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 세부항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 170.26pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 세세항목</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; HEIGHT: 473.46pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> </TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 38.53pt; HEIGHT: 473.46pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 57.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 57.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 17. 제빵기기 및 도구, 장비 18. 제품의 특징 </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 57.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 제빵기기 및 도구, 장비 1. 제품의 물리화학적인 특성 및 형태 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 415.64pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=2> 3. 재료과학</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 63.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 기초과학(탄수화물, 지방, 단백질, 효소 등)</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 63.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 탄수화물 2. 지방 3. 단백질 4. 효소 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 352.16pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 2. 밀가루 및 가루제품 3. 감미제 4. 유지, 유지제품 및 계면활성제 5. 우유 및 유제품 6. 계란 및 계란제품 7. 이스트 8. 팽창제 9. 물 10. 코코아 및 초콜릿 11. 과실류 및 주류 12. 향료 및 향신료 13. 안정제 14. 물리화학적 시험 15. 기타 재료 </TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 352.16pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 밀가루 및 가루제품 1. 감미제 1. 유지, 유지제품 및 계면활성제 1. 우유 및 유제품 1. 계란 및 계란제품 1. 이스트 1. 팽창제 1. 물 1. 코코아 및 초콜릿 1. 과실류 및 주류 1. 향료 및 향신료 1. 안정제 1. 물리화학적 시험 1. 기타 재료 </TD></TR></TBODY></TABLE>   - 3 -  <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 필기과목명</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 38.53pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 92.3pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 주요항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 139.42pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 세부항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 170.26pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 세세항목</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; HEIGHT: 415.12pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=12> </TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 38.53pt; HEIGHT: 415.12pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=12> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 299.74pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=7> 4. 식품위생학</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 87.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 식중독</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 87.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 세균성 식중독 2. 자연독 식중독 3. 화학적 식중독 4. 곰팡이독소 5. 알레르기 식중독 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 48.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 2. 감염병</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 48.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 경구 감염병 2. 인수공통 감염병 3. 기생충병 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 33.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 3. 식품첨가물</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 33.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 식품첨가물의 특징 및 조건 2. 식품첨가물의 사용기준 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 4. 식품위생관련법규</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 식품위생관련법규 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 5. 식품위생관리</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. HACCP, PL법 등의 개념 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 6. 포장 및 용기위생</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 18.48pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 포장재별 특성과 위생 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 74.52pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 7. 소독과 살균</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 74.52pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 소독과 살균 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 115.38pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=5> 5. 영양학</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 탄수화물의 영양</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 탄수화물의 분류 2. 탄수화물의 기능 3. 탄수화물의 소화, 흡수, 대사 4. 탄수화물과 건강 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 2. 지방의 영양</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 지방의 분류 2. 지방의 기능 3. 지방의 소화, 흡수, 대사 4. 지방과 건강 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 3. 단백질의 영양 </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 단백질의 분류 2. 단백질의 기능 3. 단백질의 소화, 흡수, 대사 4. 단백질과 건강 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 4. 비타민의 영양</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 12.82pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 비타민의 분류 2. 비타민의 기능 3. 비타민의 대사 4. 비타민과 건강 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 64.1pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 5. 무기질의 영양</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 64.1pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 무기질의 분류 2. 무기질의 기능 3. 무기질의 대사 4. 무기질과 건강 </TD></TR></TBODY></TABLE>   - 4 -  <TABLE style="BORDER-BOTTOM: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-COLLAPSE: collapse; BORDER-TOP: #000000 0.28pt solid; BORDER-RIGHT: #000000 0.28pt solid"> <TBODY> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 필기과목명</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 38.53pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 문제수</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 92.3pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 주요항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 139.42pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 0.28pt solid" vAlign=center> 세부항목</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 170.26pt; BACKGROUND: #e5e5e5; HEIGHT: 41.29pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=center> 세세항목</TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.7pt solid; WIDTH: 66.83pt; HEIGHT: 244.15pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=4> </TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 38.53pt; HEIGHT: 244.15pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=4> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 87.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> </TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 87.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 6. 특이식관리 7. 에너지대사 8. 영양소의 결핍증과 과잉증</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 87.82pt; BORDER-TOP: #000000 1.7pt solid; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 특이식관리(식이요법 등) 1. 에너지대사 1. 영양소의 결핍증과 과잉증 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 92.3pt; HEIGHT: 156.33pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top rowSpan=3> 6. 제과․제빵 현장실무</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 21.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 1. 작업계획서 작성</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 21.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 작업계획서 작성 </TD></TR> <TR> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 21.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 2. 제품품질 및 공정관리</TD> <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 21.31pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 제품품질 및 공정관리 </TD></TR> <TR> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 139.42pt; HEIGHT: 113.71pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.13pt solid" vAlign=top> 3. 베이커리 경영</TD> <TD style="BORDER-BOTTOM: #000000 1.7pt solid; BORDER-LEFT: #000000 1.13pt solid; WIDTH: 170.26pt; HEIGHT: 113.71pt; BORDER-TOP: medium none; BORDER-RIGHT: #000000 1.7pt solid" vAlign=top> 1. 구매 및 검수, 판매, 재고, 노무등의 생산관리 2. 원가관리 3. 신제품개발 4. 제품구성하기 5. 제품표현방식 고려하기 6. 배합표 관리하기</TD></TR></TBODY></TABLE>   - 5 -