Part 1. 양식조리실무 이론 7
1. 식품위생(food sanitation)관리 8
2. 주방안전관리(safety management) 34
3. 메뉴(menu)관리 40
4. 구매 관리(purchase control) 52
5. 식재료(food reserves) 관리(management) 58
6. 기초기능(basis skill)익히기 66

Part 2 양식조리기능사 실기 103
Shrimp canape 104
Tuna tartar with Salad bouquet an Vegetable vinaigrette 106
Smoked salmon roll with vegetable 108
Beef consomme soup 110
Minestrone soup 112
Fish chowder soup 114
French onion soup 116
Potato cream soup 118
Waldorf salad 120
Potato salad 122
Sea-food salad 124
Spanish omelet 126
Cheese omelet 128
B.L.T sandwich 130
Hamburger sandwich 132
Fish meuniere 134
Sole mornay 136
French fried shimp 138
Chicken a’la king 140
Chicken cutlet 142
Barbecued pork chop 144
Beef stew 146
Salisbury steak 148
Sirloin steak 150
Brown stock 152
Italian meat sauce 154
Hollandaise sauce 156
Brown gravy sauce 158
Tomato sauce 160
Tar tar sauce 162
Thousand island dressing 164
Spaghetti Carbonara 166
Seafood spaghetti tomato sauce 168

[고급 실기편] Smoked Salmon, Shrimp With Lemon Vinaigrette and Herbs 170
[고급 실기편] Snail with Potato and Bottom Mushroom 172
[고급 실기편] Cream of asparagus soup 174
[고급 실기편] Goulash Soup 176
[고급 실기편] Ginger & red pepper with scallop salad 178
[고급 실기편] Risotto mantecato al nero di seppia, calamari croccanti 180
[고급 실기편] Pizza on nuts 182
[고급 실기편] Tenderloin Steak Poele Italian Sauce 184
[고급 실기편] Stuffed Porkloin with Plums & Apple, Served with Vegetables 186
[고급 실기편] Herb crusted on chicken breast with Rosemary sauce 188
[고급 실기편] Roast Duck Breast in Bigarade Sauce 190

Part 3. 조리기능사 핵심요점정리 193
1. 공중보건(public health) 194
2. 식품위생학(food hygienics) 208
3. 식품학(sitology) 234
4. 식품의 가공(process) 및 저장(storage) 244
5. 조리이론과 원가계산(cost accounting) 250

부록 국가직무능력표준(NCS) 313
부록-1 국가직무능력표준이란? 314
부록-2 국가직무능력표준 분류체계 317
부록-3 국가직무능력표준의 구성 317
부록-4 NCS 학습모듈이란? 320
부록-5 Chepter별 능력단위 323
부록-6 학습자원 338
부록-7 주차별 강의계획서 339
부록-8 평가지침 340
부록-9 직무수행능력 평가자 체크 리스트 347