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. Candidates must show they understand how inventory impacts food costs, teamwork, storage, and daily kitchen operations.

It also covers how to use tools and reports to make smart business decisions. Candidates will be tested on using inventory software, counting methods, waste tracking, and the FIFO rule. The exam looks at ethical and environmental practices like composting and responsible buying. Finally, it includes real-life challenges, such as fixing supplier problems and improving training. Successful candidates will be able to manage inventory efficiently and help their restaurant stay profitable and sustainable.

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. Students must understand how restaurants are organized, how money is made and spent, and how different departments—like the kitchen and front of house—work together. The exam also includes restaurant ownership types, important roles in the kitchen, and common business models used around the world.

In addition to operations, the exam tests knowledge about marketing, sustainability, technology, and the future of the industry. Topics include how to attract guests, use software for bookings and sales, and reduce waste through better systems. Students are expected to understand trends like delivery apps, digital menus, and automation. The goal is to show that the candidate is ready to work in or manage a restaurant in today’s fast-changing foodservice world.

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 exam includes topics like portion control, inventory systems, recipe costing, and menu pricing. It helps chefs understand how every decision—from buying ingredients to serving portions—affects the bottom line.

This exam also teaches how to spot and fix waste, manage staff hours, and use tools like spreadsheets or point-of-sale reports to improve performance. Candidates must show they can read and use cost reports, make smart purchasing decisions, and keep a kitchen financially healthy. The goal is to make sure chefs and managers can help their business stay profitable while still serving quality food.

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. Topics include the parts of a commercial kitchen, kitchen safety rules, food hygiene, basic cooking skills, teamwork, and how to handle supplies and equipment. Chefs must show they understand the purpose of different kitchen stations, how to use tools safely, and how to follow food safety rules like proper handwashing, safe temperatures, and how to avoid cross-contamination.

This exam also includes business topics, such as understanding food costs, portion control, reducing waste, and saving energy. Candidates are expected to show they can follow kitchen systems like FIFO (first in, first out), work as part of a team, and communicate clearly during prep and service. The goal is to confirm that a new team member has the basic habits, knowledge, and attitude to work safely, learn quickly, and contribute to a smooth and professional kitchen operation.

The CAIBOK 3301 Competency Exam in Kitchen Teamwork 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 exam evaluates understanding of team structure, communication, delegation, scheduling, hiring, morale, and conflict resolution. Candidates are expected to know how to organize and guide a team using clear roles, consistent systems, and respectful communication to ensure smooth and safe kitchen operations.

Chefs must also show that they can lead under pressure, maintain food quality during service, and motivate team members during challenging shifts. This includes tracking performance, recognizing strengths, addressing problems early, and coaching staff toward improvement. The goal of this exam is to confirm that chefs can build strong, efficient teams that can adapt to stress, stay productive, and keep service standards high in any restaurant environment.