The CAIBOK 5204 Plating Design and Psychology exam tests a chef’s ability to create visually appealing plates that enhance guest experience and support business goals. It covers the use of shape, color, spacing, and symmetry to influence how food is perceived. Candidates must understand how plating affects appetite, portion perception, and menu value. The exam also includes layout strategies for different service styles, techniques for highlighting key ingredients, and the emotional impact of design elements. Passing this exam shows that a chef can plate dishes with purpose, using visual design to support branding, increase sales, and leave a lasting impression on diners.