The CAIBOK Framework

One clear path from beginner to master chef

CAIBOK organizes the entire culinary profession into a single structured framework of belts and pillars — so every cook knows exactly what to learn, what to prove, and how to advance. Earn credentials employers can verify, one belt at a time.

The belts

Each level is defined by what you are accountable for — a station, a shift, a kitchen. The brigade job titles are shown as a guide only: the same title means different things in different countries and different kitchens.

White Belt

Food Handler

Where everyone starts: essential food safety.

Brown Belt

Commis

Ready to begin in the kitchen: food safety, workplace safety and the foundations of the craft.

Green Belt

Chef de Partie

Accountable for a station: runs it to standard, and applies safety and cost within it.

Red Belt

Sous Chef

Accountable for a shift: supervises the brigade in service, and holds command in the head chef's absence.

Black Belt

Chef de Cuisine

Accountable for a kitchen: sets the standard, designs the menu, and answers for the result.

Beyond the Black Belt, multi-outlet practice will be recognised by a Fellowship assessed on portfolio and panel review, not by a written exam. Criteria will be published when it exists.

Three pillars, at every level

Every belt builds the three competencies that define a complete culinary professional.

Food Safety

Hygiene, HACCP, allergens, hazard prevention and incident response.

Professional Cooking

Techniques, world cuisines, quality control and creativity on the plate.

Business

Cost control, leadership, operations, marketing and restaurant management.

How you earn a belt

Your membership ($49.99/yr) includes every exam for your next belt — core subjects and electives alike — once you hold the belt below and are current. You take one exam at a time, in any order you like. The capstone is the final, proctored assessment where the certification decision is made; it is paid for separately, when you are ready to sit it. Belts are earned in order: Brown → Green → Red → Black.

Brown Belt

Total: 4 exams

4 all 3 subjects

Green Belt

Total: 8 exams

6 core (all required) + 2 electives (your choice)

Red Belt

Total: 8 exams

6 core (all required) + 2 electives (your choice)

Black Belt

Total: 9 exams

6 core (all required) + 3 electives (your choice)

At Black Belt, at least one elective must be from Professional Cooking.

Each belt requires the one before it: Brown, then Green, then Red, then Black. The White Belt is a separate, FREE entry-level credential — you apply for it by validating a basic food-safety certificate you already hold (e.g. ServSafe Food Handler), not by taking an exam. It is public and verifiable while it stays valid.

Subjects by belt

Each subject is an exam and a badge. Subjects marked "Core" are required for the belt; the rest are electives.

Brown Belt

Commis

Food Safety (2)

Professional Cooking (1)

Business (1)

Green Belt

Chef de Partie

Food Safety (5)

Professional Cooking (11)

Business (7)

Red Belt

Sous Chef

Food Safety (6)

Professional Cooking (9)

Business (6)

Black Belt

Chef de Cuisine

Food Safety (5)

Professional Cooking (10)

Business (9)

Certifications

Combine subjects to earn recognized, verifiable certifications.

White Belt

The food-handler credential — your starting point.

Brown Belt

Three modules — Safety, Cooking and Business — for the Commis level.

Certified Restaurant Manager

Four modules: operations, cost, talent and strategy.

Educators: build on the framework

The CAIBOK framework is public and free. Any educator, school, or training company can build courses, books, and programs aligned to it. CAIBOK evaluates competency and maintains an independent continuing-education (CE) registry — it does not deliver training or endorse any provider. Providers may apply for recognition to report CE credits through a neutral, criteria-based process.

CE provider program

Ready to start?

Create your account and begin with your first belt.

See certifications Membership $49.99/yr