Every CAIBOK exam, what it covers, and how many questions come from each part of it. Nothing here is reserved for one training provider: it is the same information for anyone who teaches, studies or writes towards a CAIBOK credential.
The capstone is where the certification decision is made. It draws across everything the credential covers.
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 30 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 60 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 30 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 30 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 48 |
| Content area | Questions |
|---|---|
| Food Safety Foundations | 1 |
| Foodborne Illness and Its Causes | 1 |
| Personal Hygiene | 1 |
| Time and Temperature Control | 1 |
| Purchasing and Receiving | 1 |
| Storage | 1 |
| Preparation | 1 |
| Service and Delivery | 1 |
| Food Safety Management Systems | 1 |
| Pest Control | 1 |
| Cleaning and Sanitizing | 1 |
| Cleaning Agents and Chemical Safety | 1 |
| Warewashing and Clean Storage | 1 |
| Disinfecting Plant-Based Foods | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Personal Protective Equipment (PPE) | 1 |
| Slips, Trips and Falls | 1 |
| Fire Safety | 1 |
| Knife Safety | 1 |
| Handling Hot Items | 1 |
| Proper Use and Maintenance of Equipment | 1 |
| Chemical Safety | 1 |
| Ergonomics and Lifting | 1 |
| First Aid in the Kitchen | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| Understanding the Kitchen Hierarchy | 10 |
| Etiquette in the Professional Kitchen | 10 |
| Introduction to the Food Service Industry | 10 |
| Teamwork and Communication | 10 |
| Restaurant Business Basics | 10 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| Understanding Quality and Safety | 2 |
| Food Safety Basics | 2 |
| Following the HACCP Plan | 2 |
| Fixing Problems Safely | 2 |
| Safety at Work | 2 |
| Team Compliance | 2 |
| Technology in the Kitchen | 2 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to Restaurant Safety | 1 |
| Personal and Workplace Safety | 1 |
| Food Safety Emergencies | 1 |
| Guest and Staff Injury Response | 1 |
| Emergency Protocols | 1 |
| Advanced Injury Response | 1 |
| Security and Violence Prevention | 1 |
| Mental Health and Psychological First Aid | 1 |
| Safety Training and Leadership | 1 |
| Legal, Business, and Guest Trust | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Kitchen Equipment Fundamentals | 2 |
| Basic Equipment Safety Systems | 2 |
| Equipment Categories | 2 |
| Equipment Types and Applications | 2 |
| Maintenance and Inspection Systems | 2 |
| Smart and Modern Equipment Systems | 2 |
| Chemical Safety in Restaurants | 2 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to Mental Health in Hospitality | 1 |
| Understanding Workplace Stress | 1 |
| Life Balance and Self-Care for Chefs | 1 |
| Managing Emotions in High-Pressure Environments | 1 |
| Conflict Management in the Kitchen | 1 |
| Mental Fitness and Positive Mindsets | 1 |
| When and How to Get Help | 1 |
| Leadership for Stress Reduction | 1 |
| Addiction and Recovery in the Culinary Industry | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Fundamentals of Professional Knife Use | 1 |
| Professional Knife Types and Categories | 1 |
| Strategic Knife Selection | 1 |
| Knife Handling, Safety, and Ergonomics | 1 |
| Knife Safety in Foodservice Operations | 1 |
| Ergonomics in Knife Work | 1 |
| Knife Maintenance and Sharpening | 1 |
| Knife Edge Maintenance | 1 |
| Kitchen Tools for Professional Service | 1 |
| Measurement and Portioning Tools | 1 |
| Professional Cookware in Culinary Operations | 1 |
| Plating and Finishing Tools | 1 |
| Purchasing, Inventory, and Lifecycle Management | 1 |
| Tool Inventory Control and Security | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to Breakfast and Brunch | 1 |
| Egg Fundamentals and Food Science | 1 |
| Egg Cookery Fundamentals | 1 |
| Advanced Egg Preparations | 1 |
| World and Preserved Egg Dishes | 1 |
| Griddle Classics | 1 |
| Breakfast Proteins | 1 |
| Breakfast Potatoes and Sides | 1 |
| Breakfast Breads | 1 |
| Brunch Plates and Composition | 1 |
| Breakfast Beverages | 1 |
| Breakfast Station Operations | 1 |
| Drawn from the whole subject | 3 |
| Content area | Questions |
|---|---|
| Understanding Beef and Red Meats | 1 |
| Food Safety and Handling | 1 |
| Selecting and Storing Meat | 1 |
| Preparing Meat for Cooking | 1 |
| Tenderizing, Marinating, and Seasoning | 1 |
| Cooking Methods for Beef and Red Meats | 1 |
| Troubleshooting Common Problems | 1 |
| Using the Whole Animal and Reducing Waste | 1 |
| Sourcing, Ethics, and Sustainability | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| About Poultry | 1 |
| Poultry Types and Classification | 1 |
| Poultry Anatomy | 1 |
| Food Safety and Handling | 1 |
| Poultry Butchery and Fabrication | 1 |
| Using the Whole Bird and Reducing Waste | 1 |
| Cooking Methods for Poultry | 1 |
| Holding and Reheating | 1 |
| Poultry Dishes and Menu Application | 1 |
| Sourcing, Sustainability, and Trends | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Pork Introduction | 1 |
| Pork Farming, Breeds, and Processing | 1 |
| Cuts and Anatomy | 1 |
| Safe Handling and Storage | 1 |
| Cooking Pork | 1 |
| Flavor Boosters | 1 |
| Pork and Health | 1 |
| Smart Buying and Sourcing | 1 |
| Cost and Kitchen Math | 1 |
| Pork on the Menu | 1 |
| Pork Recipes and Applications | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| The Professional Fry Station | 1 |
| Commercial Frying Equipment | 1 |
| Frying Oils and Fat Chemistry | 1 |
| The Science of Frying | 1 |
| Batters, Breadings, and Coatings | 1 |
| Frying Proteins to Professional Standard | 1 |
| Frying Vegetables, Starches, and Sides | 1 |
| Finishing, Holding, and Plating | 1 |
| Fryer Safety and Fire Compliance | 1 |
| Fry Station Operations and Cost Management | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Basics of Culinary Math | 1 |
| Units of Measurement and Conversions | 1 |
| Measurement Record | 1 |
| Arithmetic in the Kitchen | 1 |
| Proportions in Recipes | 1 |
| Percentages and Performance | 1 |
| Recipe Scaling | 1 |
| Conversions and Equivalents | 1 |
| International Measurements | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Introduction to Baking and Pastry | 1 |
| Safety and Sanitation in the Bake Shop | 1 |
| Ingredients in Baking | 1 |
| Equipment, Tools, and Measuring | 1 |
| Core Baking Techniques | 1 |
| Breads and Yeast Doughs | 1 |
| Cakes and Batters | 1 |
| Pastry Doughs | 1 |
| Cookies, Muffins, and Quick Breads | 1 |
| Custards, Fillings, and Sauces | 1 |
| Chocolate and Sugar Basics | 1 |
| Recipe Math and Scaling | 1 |
| Serving and Food Safety in Service | 1 |
| Finishing, Decorating, and Plating | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| The Entremetier Station and Its Role | 1 |
| Safety, Sanitation, and Station Setup | 1 |
| Equipment and Tools of the Station | 1 |
| Egg Cookery | 1 |
| Starches and Grains | 1 |
| Legume-Based Preparations | 1 |
| Soups and Stews | 1 |
| Small Hot Entrees and Side Dishes | 1 |
| Holding, Timing, and Service | 1 |
| Global Traditions in Entremetier Work | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| The Garde Manger Station and Its Role | 1 |
| Cold Food Safety and Sanitation | 1 |
| Knife Skills and Station Setup | 1 |
| Salads and Dressings | 1 |
| Cold Sauces and Dips | 1 |
| Cold Appetizers and Hors d Oeuvres | 1 |
| Sandwiches | 1 |
| Charcuterie and Cold Meats | 1 |
| Presentation, Plating, and Cold Displays | 1 |
| Cold-Station Operations | 1 |
| Skills, Outcomes, and Career Paths | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| Team Dynamics | 1 |
| Hiring for a Strong Team | 1 |
| Scheduling and Labor | 1 |
| Communication | 1 |
| Delegation | 1 |
| Handling Conflict and Problems | 1 |
| Motivation and Morale | 1 |
| Leading During Service | 1 |
| Managing Team Performance | 1 |
| Building a Resilient Team | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Introduction to Kitchen Operations | 1 |
| Building a Kitchen SOP System | 1 |
| Daily Operational Procedures | 1 |
| Food Safety and Sanitation SOPs | 1 |
| Equipment and Maintenance SOPs | 1 |
| Staff Roles and Station SOPs | 1 |
| Inventory and Ordering SOPs | 1 |
| Quality and Consistency SOPs | 1 |
| Emergency and Incident SOPs | 1 |
| Improving and Updating SOPs | 1 |
| SOP Templates and Implementation Tools | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| Assessing Your Current Career Path | 1 |
| Building a Strong Personal Brand as a Chef | 1 |
| Optimizing Your Resume and Portfolio | 1 |
| Interviewing Techniques | 1 |
| Salary Negotiation Strategies | 1 |
| Social Media Optimization for Chefs | 1 |
| Education, Certifications, and Skill Development | 1 |
| Building Multiple Streams of Income | 1 |
| Networking and Professional Relationships | 1 |
| Long-Term Career Planning | 1 |
| Conclusion: Taking Control | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| Why Manage Inventory | 2 |
| System Configuration | 2 |
| Monitoring and Control | 2 |
| Reports and Analysis | 2 |
| Best Practices | 2 |
| Ethics and Environment | 2 |
| Problem Solving and Troubleshooting | 2 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to the Restaurant Industry | 2 |
| Work and Organization | 2 |
| Business Ownership and Management | 2 |
| Kitchen Operations | 2 |
| Customer Service and Experience | 2 |
| Menus | 2 |
| Ingredient Supply | 2 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to Profit and Transactions | 1 |
| Revenue and Sales | 1 |
| Cost Management | 1 |
| Transaction Processes | 1 |
| Point-of-Sale (POS) Systems | 1 |
| Profitability Analysis | 1 |
| Records and Compliance | 1 |
| Profit Improvement | 1 |
| Models and Contexts | 1 |
| Entrepreneurship and Long-Term Profit Goals | 1 |
| Review and Practical Application | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| Technology in the Modern Kitchen | 1 |
| Computer Hardware and Components | 1 |
| Operating Systems and Software Basics | 1 |
| Point of Sale and Kitchen Systems | 1 |
| Networking Wired and Wireless | 1 |
| Internet Communication and the Cloud | 1 |
| Data Privacy and Security | 1 |
| Introduction to Artificial Intelligence | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Introduction to Microbiology | 1 |
| Types of Microorganisms | 1 |
| Microbial Cell Structure | 1 |
| Microbial Growth and Reproduction | 1 |
| Microbial Genetics | 1 |
| Metabolism Spoilage and Fermentation | 1 |
| Controlling Microbes | 1 |
| Microbes and the Human Body | 1 |
| Foodborne and Microbial Diseases | 1 |
| Environmental and Industrial Microbiology | 1 |
| Laboratory Methods | 1 |
| Careers and Industry Roles | 1 |
| Drawn from the whole subject | 3 |
| Content area | Questions |
|---|---|
| Leadership and Food Safety Culture | 1 |
| Preparing for Food Safety Supervision | 1 |
| Food Handling and Preparation | 1 |
| Clean and Sanitary Environment | 1 |
| Supervising Food Safety | 1 |
| Specialized Food Safety Topics | 1 |
| Legal and Documentation | 1 |
| Post-Incident Evaluation and Continuous Improvement | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Introduction to Crisis Management | 1 |
| Knowing the People and the Place | 1 |
| Types of Restaurant Crises | 1 |
| Crisis Communication | 1 |
| Reputation Management | 1 |
| Leading During a Crisis | 1 |
| Handling Long or Complex Crises | 1 |
| Drills and Crisis Practice | 1 |
| Documentation and Review | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Food Reactions | 1 |
| The Big Allergens | 1 |
| Spotting a Reaction | 1 |
| Kitchen Allergen Control | 1 |
| Menus and Communication | 1 |
| Response and Training | 1 |
| Laws and Liability | 1 |
| Designing a Safer Menu | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Introduction to Guest Safety | 1 |
| Slips Trips and Falls | 1 |
| Furniture and Space Safety | 1 |
| Burns and Hot Surface Safety | 1 |
| Sharp Objects and Breakage | 1 |
| Fire Safety for Guests | 1 |
| Children and Special Populations | 1 |
| Restroom and Facility Safety | 1 |
| Alcohol-Related Safety Incidents | 1 |
| Emergencies and Guest Medical Incidents | 1 |
| Designing a Guest Safety Plan | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| Introduction to Nutrition | 1 |
| Macronutrients | 1 |
| Micronutrients | 1 |
| Digestion and Absorption | 1 |
| Nutrition Across the Life Cycle | 1 |
| Clinical and Medical Nutrition | 1 |
| Special Diets and Dietary Preferences | 1 |
| Food Labeling and Analysis | 1 |
| Global Nutrition and Public Health | 1 |
| Dietetics in Practice | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Foundations of Fusion Cuisine | 1 |
| Models of Fusion Cuisine | 1 |
| Culinary Cultures and the Global Pantry | 1 |
| Techniques and Methodologies | 1 |
| Creating and Designing Iconic Fusion Dishes | 1 |
| Beverage Pairings and the Drink Experience | 1 |
| Science and Sensory Profiling | 1 |
| Fusion Management Operations and Marketing | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Cooking Techniques for Preservation | 1 |
| Freezing Techniques | 1 |
| Smoking | 1 |
| Curing | 1 |
| Smoking Combined with Curing | 1 |
| Drying and Dehydration | 1 |
| Steaming | 1 |
| Pressure Cooking | 1 |
| Confit | 1 |
| Fermentation | 1 |
| Vinegar and Acetic Acid Fermentation | 1 |
| Pickling | 1 |
| Dry Aging | 1 |
| Alcohol-Based Preservation | 1 |
| Canning and Bottling | 1 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| Introduction to Sauce Work | 1 |
| Stocks and Bases | 1 |
| Thickening and Enrichment | 1 |
| Mother Sauces and Derivatives | 1 |
| Modern Sauce Techniques | 1 |
| Emulsified Sauces | 1 |
| Butters, Oils, and Finishing | 1 |
| Plating with Sauces | 1 |
| Troubleshooting and Correction | 1 |
| Prep Management and Cross-Use | 1 |
| Global Sauces | 1 |
| Drawn from the whole subject | 4 |
| Content area | Questions |
|---|---|
| The Professional Pizza Craft | 1 |
| Flour and Dough Science | 1 |
| Dough Production and Handling at Scale | 1 |
| Mastering Pizza Styles | 1 |
| Sauces Bases and Flavor Systems | 1 |
| Cheese and Topping Mastery | 1 |
| Ovens and the Bake | 1 |
| Flatbreads and Global Breads | 1 |
| Production Consistency and Cost Control | 1 |
| Station Operations Safety and Compliance | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Foundations | 1 |
| Custards | 1 |
| Mousses | 1 |
| Gelees | 1 |
| Combining Custards Mousses and Gelees | 1 |
| Advanced Techniques | 1 |
| Scaling and Profitability | 1 |
| Designing a Menu | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Seafood and the Poissonnier | 1 |
| Types of Seafood | 1 |
| Quality Receiving and Storage | 1 |
| Fish Fabrication | 1 |
| Shellfish and Cephalopod Fabrication | 1 |
| Dry-Heat Methods | 1 |
| Moist-Heat and Precision Methods | 1 |
| Curing Smoking and Raw Preparations | 1 |
| Species-Specific and Combination Techniques | 1 |
| Stocks Fumets and Seafood Sauces | 1 |
| Doneness Flavor and Plating | 1 |
| The Poissonnier Station in Service | 1 |
| Safety and Compliance | 1 |
| Yield Cost and Sustainability | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Goals of Recipe Development in a Professional Kitchen | 1 |
| Starting the Recipe Development Process | 1 |
| Capturing Ingredient Quantities with Precision | 1 |
| Test Batch Preparation and Observation | 1 |
| Adjusting the Formula Based on Results | 1 |
| Maintaining Ingredient Ratios and Scaling Logic | 1 |
| Capturing Temperature and Time Data During Testing | 1 |
| Finalizing and Standardizing the Recipe Format | 1 |
| Cross-Functional Validation | 1 |
| Archiving and Communicating Recipes for Operations | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Introduction to Grilling, Parrilla, and Roasting | 1 |
| Fire, Fuel, and Heat Management | 1 |
| Equipment | 1 |
| Ingredient Selection and Quality | 1 |
| Preparation Techniques | 1 |
| Grilling Techniques | 1 |
| Parrilla and Live-Fire Cooking | 1 |
| Roasting Techniques | 1 |
| Doneness, Resting, and Holding | 1 |
| Flavor: Smoke, Char, and Sauces | 1 |
| Plating and Service | 1 |
| Safety and Sanitation | 1 |
| Volume Service: Banquets, Buffets, and Asados | 1 |
| Yield, Cost, and Sustainability | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Kitchen Team Structure | 1 |
| Kitchen Roles and Duties | 1 |
| Hiring Kitchen Staff | 1 |
| New Hire Training | 1 |
| Scheduling Staff | 1 |
| Tracking Performance | 1 |
| Kitchen Communication | 1 |
| Keeping Good Staff | 1 |
| Discipline and Rules | 1 |
| Safety and Health Rules | 1 |
| Handling Emergencies | 1 |
| Records and Documents | 1 |
| Drawn from the whole subject | 3 |
| Content area | Questions |
|---|---|
| Foundations of Beverage Operations | 1 |
| Beverage Cost Control | 1 |
| Mixology and Product Knowledge | 1 |
| Bar Operations and Service | 1 |
| Technology and Analytics | 1 |
| Staff Training and Retention | 1 |
| Practical Applications | 1 |
| Advanced Beverage Program Management | 1 |
| Drawn from the whole subject | 7 |
| Content area | Questions |
|---|---|
| Inventory Basics | 1 |
| Planning Stock | 1 |
| Inventory Tools | 1 |
| Receiving and Storage | 1 |
| Tracking Usage | 1 |
| Counting Stock | 1 |
| Cutting Waste | 1 |
| Reports and Review | 1 |
| Staff and Duties | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Introduction to Food Photography | 2 |
| Equipment | 2 |
| Lighting | 2 |
| Composition and Framing | 2 |
| Video for Food Marketing | 2 |
| Planning and Styling | 2 |
| Editing and Output | 2 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Introduction to Bookkeeping | 1 |
| Cash and Payment Control | 1 |
| Daily Sales Tracking | 1 |
| Expense Recording | 1 |
| Journals and Ledgers | 1 |
| Bank Reconciliation | 1 |
| Bookkeeping Systems and Software | 1 |
| Filing and Recordkeeping | 1 |
| Reporting to Managers | 1 |
| Review and Preparation for Next Level | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| POS in the Modern Restaurant | 1 |
| Architecture Hardware and the Service Environment | 1 |
| The Order Lifecycle | 1 |
| Menu Configuration and Modifier Logic | 1 |
| Kitchen Display Systems and Workflow | 1 |
| Payments and Cash Control | 1 |
| Staff Permissions and Labor Functions | 1 |
| Inventory Recipes and Cost Control | 1 |
| Reporting for the Working Manager | 1 |
| Integrations and the Connected Stack | 1 |
| Resilience Outage and Continuity | 1 |
| Security Fraud and Compliance | 1 |
| Selection Implementation and Change Management | 1 |
| The Near Future of POS | 1 |
| Drawn from the whole subject | 1 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| Drawn from the whole subject | 15 |
| Content area | Questions |
|---|---|
| Why Pests Matter | 3 |
| Knowing the Pests | 3 |
| Keeping Pests Out | 3 |
| Getting Rid of Pests | 3 |
| Managing Pest Control | 3 |
| Content area | Questions |
|---|---|
| Working Without Strain | 1 |
| Safe Lifting | 1 |
| Slips and Falls | 1 |
| Knife and Blade Safety | 1 |
| Heat and Burns | 1 |
| Fire Safety | 1 |
| Electrical Safety | 1 |
| Chemical Safety | 1 |
| Mental Health | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Foundations Visual Balance and Composition | 1 |
| Food Psychology | 1 |
| Plating Value | 1 |
| Efficiency in Plating for Scalability | 1 |
| Tools and Techniques | 1 |
| Plateware Selection | 1 |
| Plating in Culinary Operations | 1 |
| Menu Design and Plating | 1 |
| Evaluating and Optimizing Plating Strategies | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| The Chinese Culinary Standard and Canon | 1 |
| Sourcing and Supply Chain | 1 |
| Signature Technique Mastery | 1 |
| Menu and Concept Development | 1 |
| Standardization and Production Systems | 1 |
| Service and Guest Experience | 1 |
| Cultural Competence and Responsibility | 1 |
| Economics of the Cuisine | 1 |
| Leadership and Scaling | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Beverage Pairing and Restaurant Success | 1 |
| Fundamentals of Beverage Pairing | 1 |
| Wine Pairing | 1 |
| Beer Pairing | 1 |
| Pairing Spirits and Cocktails | 1 |
| Non-Alcoholic Beverages | 1 |
| Beverage Costing, Profit, and Menu Development | 1 |
| Beverage Service | 1 |
| Legal Considerations | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Core Leadership Skills | 2 |
| Trust and Team Strength | 2 |
| Goals and Results | 2 |
| Strategy and Flexibility | 2 |
| Communication and Teamwork | 2 |
| Leading in Hard Times | 2 |
| Drawn from the whole subject | 3 |
| Content area | Questions |
|---|---|
| Strategic Management | 1 |
| Building Strong SOPs | 1 |
| Kitchen Standard Procedures | 1 |
| SOPs for Special Cooking | 1 |
| Leading and Running SOPs | 1 |
| Technology for SOPs and QC | 1 |
| Consistency and Quality Control | 1 |
| Safety and Compliance | 1 |
| Continuous Improvement | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Front of House Basics | 1 |
| Service Excellence | 1 |
| Staffing and Leadership | 1 |
| Workflow and Efficiency | 1 |
| FOH Finance | 1 |
| Beverages and Bar | 1 |
| Ambiance and Comfort | 1 |
| Technology | 1 |
| Problems and Crises | 1 |
| Standards Compliance | 1 |
| Brand Image and Community | 1 |
| Long-Term Strategy | 1 |
| Drawn from the whole subject | 3 |
| Content area | Questions |
|---|---|
| Strategic Function of Menus | 1 |
| Menu Planning Analysis | 1 |
| Menu Design and Layout | 1 |
| Cost and Pricing Strategies | 1 |
| Supply and Sustainability | 1 |
| Menu Engineering and Analysis | 1 |
| Variety and Balance Menu | 1 |
| Beverage Program Integration | 1 |
| Marketing and Menu Launch | 1 |
| Menu Performance Evaluation | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Setting Up an Inventory System | 1 |
| Inventory Classification Systems | 1 |
| Material Requirements Planning MRP | 1 |
| Procurement Receiving and Storage | 1 |
| Technology and Software Solutions | 1 |
| Inventory Control and Monitoring | 1 |
| Financial Sustainability and Cost-Effectiveness | 1 |
| Cost Control Strategies in Inventory Management | 1 |
| Security and Loss Prevention | 1 |
| Financial Analysis and Inventory Reporting | 1 |
| Drawn from the whole subject | 5 |
| Content area | Questions |
|---|---|
| Fundamentals of Recruitment and Talent | 1 |
| Aptitude Skills and Merit in the Position | 1 |
| Talent Acquisition and Attraction | 1 |
| Experience and Candidate Selection | 1 |
| Onboarding and Integration | 1 |
| Development and Growth Plans | 1 |
| Recognition and Promotion | 1 |
| Team Cohesion and Leadership | 1 |
| Rotation and Discipline | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| Fundamentals of Restaurant Accounting | 1 |
| Accounting Ledger Setup | 1 |
| Periodic Evaluations | 1 |
| Internal Controls and Fraud Prevention | 1 |
| Cost and Profit Tracking in the Kitchen | 1 |
| Reading and Using Financial Reports | 1 |
| Budget and Cash Planning | 1 |
| Value, Pricing and Revenue | 1 |
| Taxes, Compliance, and Legal Records | 1 |
| Drawn from the whole subject | 6 |
| Content area | Questions |
|---|---|
| About Restaurant Marketing | 1 |
| Market Demographics and the Sales Funnel | 1 |
| Websites, Mobile, Local Search, and Listings | 1 |
| Social Media Marketing | 1 |
| Direct Message, Email, Loyalty, and CRM Data | 1 |
| Online Ordering and Delivery | 1 |
| Influencer Marketing and Collaboration | 1 |
| Content Marketing - Blogs, Video, Audio, PR | 1 |
| PPC, Retargeting, Geofencing, and Marketplaces | 1 |
| Performance Analysis and Tracking | 1 |
| High-Converting Ads, Attribution, and Budget Control | 1 |
| Reviews, Service Recovery, and Reputation | 1 |
| Drawn from the whole subject | 3 |
These blueprints are generated from the live exams, so they always describe the exam as it is set today. Pass marks are set by the Scheme Committee and ratified by the Board of Trustees; they are not changed to manage pass rates.
The framework · What each credential attests · Anchor and elective policy · Exam rules