The Culinary Arts International Body of Knowledge (CAIBOK), is dedicated to the professionals and businesses in food service around the world. The Body of Knowledge is structured into three categories that broadly cover the diverse aspects of culinary arts. These categories provide a structured way to navigate through the information and resources available.
Safety
This series includes standards and practices necessary to maintain safety and hygiene in the kitchen, an indispensable part of food service. As well as workplace safety and implementing safety programs.
Cooking
This series equips culinary professionals with advanced techniques and specialized expertise. Ingredient knowledge, skills, and cooking methods which are essential for culinary excellence are included.
Business
This series includes business concepts relevant to a commercial kitchen, such as cost awareness, efficiency, leadership, management, finance, marketing, and other topics necessary in the hospitality industry.