The CAIBOK 3241 Competency Exam tests what chefs know about running the vegetable station, or légumier, in a restaurant kitchen. It begins with the chef’s role in classic and modern kitchens and then moves into how to pick, store, and cook all types of vegetables, like roots, greens, mushrooms, herbs, and sea vegetables. Chefs need to show they can spot quality vegetables, prep them correctly, and use them in different recipes.

The exam also includes topics like using vegetables in seasonal menus, choosing the right cooking methods, and planning meals for special diets. Chefs must know how to cut vegetables properly, cook them so they stay tasty and fresh, and use them in sides and main courses. They also need to understand how to control costs, cut down on waste, and use space and tools wisely. This exam proves a chef can manage the vegetable station with skill, creativity, and good business sense.