CAIBOK 3222 Basic Baking and Pastry

The CAIBOK 3222 Competency Exam on Basic Baking and Pastry tests the ability to use accurate math skills in a professional pastry or baking environment. Bakers need to be exact with measurements, ingredient weights, temperatures, and timing. This exam checks knowledge of scaling recipes, working with formulas, converting between metric and imperial units, and understanding baker’s percentages. These skills help ensure baked goods come out with the right texture, flavor, and appearance every time.

It also includes important business math for pastry operations, such as costing, yield percentage, portion control, and batch calculations. Chefs must show they can adjust recipes for large or small production, calculate ingredient needs for multiple items, and avoid waste. The goal of this exam is to confirm that pastry chefs are not only creative but also skilled with numbers, so they can run efficient and profitable bakery operations.