CAIBOK 5211 Mediterranean Cuisine for Chefs evaluates a chef’s understanding of the diverse ingredients, techniques, and regional styles across the Mediterranean basin. The exam covers countries from Southern Europe, North Africa, and the Eastern Mediterranean, highlighting key ingredients like olive oil, legumes, seafood, and grains. Candidates must demonstrate how to prepare mezze, sauces, preserved foods, and traditional entrees while managing profitability through cross-utilization and efficient protein use. Special focus is given to culinary methods such as open-fire grilling, marinating, fermentation, and layered cooking styles like tagines and casseroles.
The test also includes menu design, restaurant aesthetics, beverage pairings, and guest experience elements tied to Mediterranean culture. Chefs must show familiarity with festive traditions, service customs, and regional dining habits. Plating techniques, staff education, and the use of herbs, spices, and aromatics are tested alongside practical skills in sourcing, prepping, and plating dishes. Passing this exam confirms a chef’s ability to design and lead Mediterranean culinary programs that are authentic, operationally sound, and globally marketable.
