A Green Belt from the Culinary Arts International Body of Knowledge (CAIBOK) demonstrates that you are ready for more responsibility in the culinary field as a Chef de Partie in the kitchen brigade. It signals to employers and colleagues that you have in depth understanding of workplace and food safety, knowledge of basic cooking techniques, and basic comprehension of the restaurant business. This badge is required in order to progress to higher levels.

In order to achieve a CAIBOK Green Belt, a series of quizzes must be passed on several subjects. 

CAIBOK 3101 is a competency-based assessment designed to evaluate a candidate’s knowledge and decision-making ability in preventing foodborne illness. This exam is part of the CAIBOK certification track for professional chefs and foodservice workers who are responsible for food safety in commercial kitchens.

CAIBOK 3102 validates frontline foodservice workers’ readiness to work safely and reliably within a structured food safety system. Passing the exam indicates the individual can carry out assigned duties in compliance with kitchen SOPs and safety standards.

Passing the CAIBOK 3106 exam demonstrates that the candidate can maintain professional safety standards, protect life and property during emergencies, and support a safety-first culture in any foodservice operation.

Passing the CAIBOK 3121 exam demonstrates a kitchen professional’s competency in managing equipment safety, chemical handling, and regulatory compliance. It confirms that the individual can help lead or participate in maintaining a safe, efficient, and legally compliant foodservice operation.

Passing the CAIBOK 3313 competency exam confirms a chef’s ability to manage mental wellness, reduce risk in the kitchen, and contribute to a stronger, safer, and more sustainable foodservice team.

Passing the CAIBOK 3201 exam confirms that a candidate is qualified to use knives and kitchen tools safely and effectively, maintain high production standards, and contribute to the kitchen’s operational success through precision, speed, and control.

Passing the CAIBOK 3201 exam confirms that a candidate is qualified to use knives and kitchen tools safely and effectively, maintain high production standards, and contribute to the kitchen’s operational success through precision, speed, and control.

The CAIBOK 3214 Competency Exam on Beef and Red Meats is designed for culinary professionals who need to demonstrate technical knowledge and skill in handling, preparing, and evaluating beef and red meats in professional kitchens.

CAIBOK 3215 is a competency exam that evaluates a chef’s ability to work with poultry in a professional kitchen. It covers everything from selecting and storing poultry to breaking it down, cooking it with proper techniques, and serving it safely and profitably.

The CAIBOK 3217 Competency Exam on Pork tests a chef’s skills and knowledge in using pork in a professional kitchen. It focuses on identifying pork cuts, understanding the parts of the pig, and knowing how to butcher and cook pork properly.

The CAIBOK 3220 Competency Exam on Culinary Math and Measurements checks if chefs understand how to use math in a kitchen setting. It covers basic skills like counting, adding, subtracting, measuring weight and volume, and converting units between metric and imperial systems.

The CAIBOK 3220 Competency Exam on Culinary Math and Measurements checks if chefs understand how to use math in a kitchen setting. It covers basic skills like counting, adding, subtracting, measuring weight and volume, and converting units between metric and imperial systems.

The CAIBOK 3241 Competency Exam checks a chef’s knowledge and skill for running the vegetable station, also called the légumier, in a professional kitchen. It includes how to choose, store, prep, and cook many types of vegetables using the right tools and cooking methods.

The CAIBOK 3241 Competency Exam checks a chef’s knowledge and skill for running the vegetable station, also called the légumier, in a professional kitchen. It includes how to choose, store, prep, and cook many types of vegetables using the right tools and cooking methods.

The CAIBOK 3251 Competency Exam on Garde Manger evaluates the skills and knowledge required to manage the cold kitchen station in a professional setting. This includes making salads, cold appetizers, pâtés, terrines, galantines, aspics, canapés, and charcuterie.

The CAIBOK 3301 Competency Exam in Kitchen Team Leadership is designed for mid-level chefs, including shift leads and sous chefs. It measures the skills needed to manage and support a kitchen team, focusing on leadership during prep and service.

The CAIBOK 3302 Competency Exam in Introduction to Cost Control tests chefs and kitchen managers on how to control food, labor, and supply costs in a restaurant. It covers basic accounting terms and teaches how to track money coming in and going out.

The CAIBOK 3304 Competency Exam in Basic Kitchen Operations checks a chef’s readiness to work in a professional kitchen. It focuses on the core knowledge needed for entry-level roles in foodservice, including how to stay safe, clean, and efficient.

The CAIBOK 3314 Kitchen Inventory competency exam evaluates a candidate’s understanding of kitchen inventory management and how it affects every part of a restaurant. Topics include why inventory matters, how to set up systems, and how to keep track of everything from fresh ingredients to cleaning supplies. The exam also tests knowledge about preventing waste, saving money, and keeping food safe.

The CAIBOK 3322 competency exam measures a student’s understanding of the restaurant industry, from its global history to how modern restaurants operate today. It covers different types of restaurants like hotels, food trucks, and fine dining, as well as common service styles.

The CAIBOK 3350 Competency Exam in Foundations of Restaurant Finance helps chefs and restaurant managers learn how to understand and manage money in a kitchen or food business. It covers important topics like income, expenses, budgeting, and profit.