CAIBOK 5102 HACCP and ISO Implementation is a master-level competency exam that assesses a chef or manager’s ability to build and maintain advanced food safety and quality systems. The exam covers every part of the HACCP process, including forming a HACCP team, analyzing hazards, setting critical control points, and creating strong record-keeping systems.

CAIBOK 5105 First Aid for Chefs tests the ability of chefs and kitchen managers to respond to workplace injuries, medical emergencies, and crises. The exam includes key first aid topics such as burns, cuts, choking, CPR, allergic reactions, and handling unconscious individuals.

CAIBOK 5106 Emergency Preparedness tests a chef or kitchen manager’s ability to plan, lead, and maintain systems that protect staff, guests, and operations during emergencies. It includes fire safety, first aid, chemical hazards, natural disasters, and communication procedures.

CAIBOK 5120 Pest Management for Restaurants evaluates a chef or manager’s ability to prevent, identify, and control pests in foodservice environments. The exam covers key areas such as pest behavior, health risks, sanitation practices, and structural prevention.

CAIBOK 5121 Workplace Safety for Chefs evaluates how well culinary professionals can prevent and respond to physical hazards in professional kitchens. The exam covers core risks such as lifting injuries, burns, slips and falls, sharp tools, and electrical accidents.

CAIBOK 5201 American Cuisine for Chefs measures a chef’s ability to understand, prepare, and serve a wide range of American dishes across different regions and styles. The exam covers the history of American cuisine, regional influences, common ingredients, and foundational cooking techniques such as barbecuing, deep frying, and baking.

CAIBOK 5205 Italian Cuisine evaluates a chef’s ability to understand and prepare authentic Italian cuisine with professional standards. The exam covers the historical roots of Italian cooking, the cultural diversity across northern, central, and southern regions, and how these traditions influence ingredients, techniques, and dishes today.

CAIBOK 5206 French Cuisine tests a chef’s knowledge of traditional French culinary practices and how they apply to professional kitchens today. The exam includes the historical importance of French cuisine, regional differences, and key components like sauces, stocks, and precise knife cuts.

CAIBOK 5207 Japanese Cuisine evaluates a chef’s knowledge of Japan’s diverse food traditions, techniques, and ingredients. The exam covers regional styles from Hokkaido to Okinawa, foundational elements like rice, noodles, soy, and seaweed, and techniques such as knife skills, grilling, steaming, frying, and dashi-making.

CAIBOK 5208 Mexican Cuisine for Chefs evaluates a chef’s ability to understand and prepare authentic Mexican dishes while managing profitability and guest experience in a global restaurant setting. The exam covers key topics such as regional diversity, indigenous ingredients like corn, beans, and chiles, and how to balance tradition with modern adaptations.

CAIBOK 5211 Mediterranean Cuisine for Chefs evaluates a chef’s understanding of the diverse ingredients, techniques, and regional styles across the Mediterranean basin. The exam covers countries from Southern Europe, North Africa, and the Eastern Mediterranean, highlighting key ingredients like olive oil, legumes, seafood, and grains.

CAIBOK 5215 Beverage Pairing and Service for Chefs evaluates a chef’s ability to pair beverages with food to enhance guest satisfaction and increase profitability. The exam covers the flavor profiles and service standards for wine, beer, spirits, coffee, tea, and non-alcoholic options.

CAIBOK 5216 Dietary Restrictions and Preferences for Chefs tests a chef’s ability to recognize and adapt to a wide range of dietary needs. The exam covers cultural, medical, ethical, and religious reasons behind food restrictions, such as halal, kosher, gluten-free, vegan, and allergen-free diets.

CAIBOK 5301 Leadership for Chefs evaluates the ability of chefs to lead kitchen teams with professionalism, clarity, and purpose. The exam covers different leadership styles, decision-making under pressure, delegation, and time management.

CAIBOK 5304 Standard Operating Procedures (SOPs) and Quality Control evaluates a chef or kitchen manager’s ability to create, implement, and manage detailed systems that maintain consistency, safety, and excellence in restaurant operations.

CAIBOK 5306 is a competency exam designed to assess a candidate’s understanding and readiness to manage front-of-house (FOH) operations in a professional restaurant environment. The exam covers a wide range of FOH topics critical to restaurant success, including customer service, team leadership, reservation systems, workflow design, legal compliance, and marketing strategies.

CAIBOK 5308 Menu Development evaluates a candidate’s ability to design, manage, and analyze restaurant menus with a focus on profitability, branding, and operational success. This exam covers key skills in strategic menu development, including understanding target demographics, integrating brand identity, applying psychological design techniques, and using analytics to drive decisions.

CAIBOK 5314 Restaurant Inventory and Cost Control competency exam evaluates the candidate’s knowledge and practical skill in restaurant inventory management and cost control. The exam covers essential inventory system setup, including how to choose between manual and digital systems, organize inventory categories, and implement control policies.

The CAIBOK 5350 Accounting for Chefs competency exam tests a chef’s understanding of accounting and financial management within the foodservice industry. This exam covers the core concepts of accounting as applied to restaurants, including financial statements, budgeting, payroll, cost control, and pricing strategies.

The CAIBOK 5375 Digital Marketing competency exam tests a candidate’s ability to plan, execute, and manage digital marketing strategies specific to the restaurant industry. This exam covers essential topics such as defining target audiences, setting measurable goals, allocating budgets, and using data to make decisions.