CAIBOK 3242 Entremetier

The CAIBOK 3242 Competency Exam tests a chef’s skills and knowledge in managing the Entremetier station—the part of the kitchen responsible for preparing eggs, grains, vegetables, soups, and small composed plates. This exam includes both classical and modern techniques for working with these foods across many global cuisines. Chefs must understand how to organize their station, prepare mise en place, work with specialized equipment, and produce dishes that are safe, consistent, and well-timed with other components of a plated meal.

The exam also focuses on the creative and business sides of Entremetier work. Candidates are expected to match sauces, manage holding and reheating procedures, and understand international traditions such as French gratins, Japanese tamago, and Indian dosas. Other topics include recipe scaling, plating, and working with dietary preferences or plant-based ingredients. The goal is to ensure chefs can lead the Entremetier station with professionalism, efficiency, and versatility in fine dining or high-volume settings.