The CAIBOK 5206 French Cuisine exam checks a chef’s understanding of traditional French cooking and how it’s used in modern professional kitchens. It covers the history of French cuisine, regional cooking styles, and key parts of the kitchen like sauces, stocks, and classic knife cuts. Chefs must know how to sauté, braise, roast, and poach, and how to build flavor using ingredients like butter, wine, and herbs.

The exam also tests how well a chef can plan French menus, plate food with style, and adjust recipes for today’s kitchens while keeping the traditional taste. Topics include French pastry, pairing cheese and wine, and proper dining service. Chefs need to show they can balance classic methods with profit, speed, and good customer experience in both fancy and casual settings. Passing this exam proves a chef can use French cooking skills in real kitchens at a high level.