The CAIBOK 5205 Italian Cuisine exam tests a chef’s knowledge of real Italian cooking and how to use it in a professional kitchen. It covers the history of Italian food, differences between northern, central, and southern regions, and how each area uses unique ingredients and techniques. Chefs must know many kinds of pasta, regional dishes, sauces, and important ingredients like olive oil, cheese, and cured meats. Cooking skills like sautéing, roasting, braising, and making fresh pasta are also required.

The exam also looks at how chefs build Italian menus, pair food with drinks, plate dishes nicely, and follow Italian service traditions. Chefs are tested on foods like risotto, pizza dough, polenta, and desserts such as tiramisu. They must also show how to keep recipes traditional while meeting modern needs like special diets, cost control, and smooth kitchen operations. Passing this exam proves that a chef can prepare and serve Italian food at a professional level in any type of restaurant.