The “Professional Cooking” series of badges outlines comprehensive culinary training across multiple levels, with each level building upon foundational skills and knowledge. This series equips culinary professionals with advanced techniques and specialized expertise.

Professional Cooking 1200

The Professional Cooking 1200 badge by CAIBOK provides an introductory understanding of professional culinary foundations, including kitchen management, safety, and cooking techniques. This badge is aimed at aspiring chefs and culinary professionals who wish to establish a strong foundation in the culinary arts. To earn this badge, members must pass an exam based on the following topics.

 

Professional Cooking 2200 – Commis

The second level advances to practical cooking techniques, emphasizing boiling, simmering, and temperature control for precise cooking. Techniques such as sautéing, stir frying, sweating, roasting, basting, and braising are detailed, enhancing flavor and texture handling in food preparation.

 

Professional Cooking 3200 – Chef de Partie

This level focuses on intermediate cooking techniques including poaching, deglazing, blanching, slow cooking, frying, and braising. These methods are discussed in the context of achieving desired textures and flavors, with a special emphasis on the intricate aspects of each technique.

 

Professional Cooking 4200 – Sous Chef

Level four delves into specialized cooking methods such as fermentation, confit, curing, and smoking, which introduce distinctive flavors into dishes. Additional techniques like flash freezing, microwave cooking, bain marie, sous vide, and induction cooking are explored for their efficiency and ability to offer precise cooking controls.

 

Professional Cooking 5200 – Chef de Cuisine

This level addresses precision cooking and modernist techniques that elevate culinary skills to fine-dining standards. Plate design and the psychology behind it, along with artisanal skills and ingredient sourcing, are detailed to assist in creating exceptional dining experiences.

 

Professional Cooking 6200 – Executive Chef

The final level details global cuisine techniques, providing a broad perspective on culinary practices. Techniques from Asian, Latin American, Middle Eastern, Mediterranean, and European cuisines are discussed, along with methods for creatively blending these influences to foster innovative culinary creations.