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. Chefs are tested on how to select, store, and prepare cold foods using proper sanitation and presentation techniques. The exam also covers knife work, ingredient preparation, plating styles, and flavor balance, as well as the ability to manage mise en place and execute precise service timing.

This exam also includes advanced topics such as smoking, curing, fermenting, and global traditions in cold food preparation. Candidates must demonstrate an understanding of menu planning, cross-utilization of ingredients, food cost control, and sustainable kitchen practices. The goal is to ensure that chefs can operate the Garde Manger station efficiently and creatively, producing safe and attractive dishes for a variety of restaurant and catering environments.

The CAIBOK 3242 Competency Exam tests a chef’s skills and knowledge in managing the Entremetier station—the part of the kitchen responsible for preparing eggs, grains, vegetables, soups, and small composed plates. This exam includes both classical and modern techniques for working with these foods across many global cuisines. Chefs must understand how to organize their station, prepare mise en place, work with specialized equipment, and produce dishes that are safe, consistent, and well-timed with other components of a plated meal.

The exam also focuses on the creative and business sides of Entremetier work. Candidates are expected to match sauces, manage holding and reheating procedures, and understand international traditions such as French gratins, Japanese tamago, and Indian dosas. Other topics include recipe scaling, plating, and working with dietary preferences or plant-based ingredients. The goal is to ensure chefs can lead the Entremetier station with professionalism, efficiency, and versatility in fine dining or high-volume settings.

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 test starts with the responsibilities of the légumier in both classic and modern kitchens. Then it covers different vegetable groups like root vegetables, leafy greens, mushrooms, herbs, and sea vegetables. Chefs must know how to tell if vegetables are fresh, how to prepare them, and how they are used in different dishes.

The exam also looks at more advanced topics, like using vegetables in seasonal menus, matching vegetables with the right cooking methods, and planning meals for people with special diets. Chefs need to show they can cut vegetables correctly, cook them without losing flavor or texture, and use them in both side dishes and main dishes. It also includes how to manage costs, reduce waste, and make the most of storage space and kitchen equipment. The goal is to make sure chefs can handle the vegetable station in a way that is smart, creative, and good for the business.

The CAIBOK 3222 Competency Exam on Basic Baking and Pastry tests the ability to use accurate math skills in a professional pastry or baking environment. Bakers need to be exact with measurements, ingredient weights, temperatures, and timing. This exam checks knowledge of scaling recipes, working with formulas, converting between metric and imperial units, and understanding baker’s percentages. These skills help ensure baked goods come out with the right texture, flavor, and appearance every time.

It also includes important business math for pastry operations, such as costing, yield percentage, portion control, and batch calculations. Chefs must show they can adjust recipes for large or small production, calculate ingredient needs for multiple items, and avoid waste. The goal of this exam is to confirm that pastry chefs are not only creative but also skilled with numbers, so they can run efficient and profitable bakery operations.

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. These skills are important for making recipes correctly, preparing the right amount of food, and avoiding waste. Chefs must also understand portion control, scaling recipes up or down, and checking food costs.

This exam also includes more advanced skills used in professional kitchens and food businesses. These include figuring out selling prices, calculating profit margins, measuring yield, and organizing inventory. Chefs are expected to read and fill out order forms, count inventory, and work with food labels and packaging rules. The goal is to make sure chefs can work accurately, save money, and help the kitchen run smoothly.

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 exam also includes important topics like food safety, hygiene, and how pork is used in dishes around the world. Chefs need to show they can prepare pork in ways that are both safe and creative.

This exam also looks at how pork fits into the business side of cooking. It includes lessons on where to buy pork, how to price it, how to store it, and how to reduce waste. Chefs must know how to make the most out of each part of the pig. The exam covers cultural and dietary rules, sustainable farming, and modern techniques like smoking and making charcuterie. It prepares chefs to use pork responsibly in different styles of restaurants.

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 exam follows the CAIBOK poultry training guide and is meant for chefs, line cooks, and culinary professionals working in restaurant service.

The exam tests knowledge of poultry anatomy, cooking methods, food safety, cost control, and cultural traditions. Candidates must show they can handle poultry products with skill, care, and attention to detail.

What the Exam Covers

The 3215 Poultry Competency Exam assesses chefs on their understanding of poultry in culinary practice, with a strong emphasis on safety, global traditions, cooking methods, and business applications. The exam covers both theoretical knowledge and practical skills needed in modern kitchens. Below are the top-level sections from the official outline, each followed by a brief summary of its focus.

• 3215.0100 Poultry in History and Culture
  Explores the cultural, religious, and symbolic importance of poultry throughout history. Covers ancient practices, ceremonial use, national pride, folklore, and modern trends.

• 3215.0200 Poultry Fundamentals
  Introduces the role of poultry in global cuisines, types and parts of poultry, and safety in handling and cooking. Emphasizes poultry’s culinary versatility and risk factors.

• 3215.0300 Poultry Types and Classification
  Details the classification systems for poultry, differences between wild and farm-raised birds, common cuts, religious standards, grading labels, and how to choose poultry for different dishes.

• 3215.0400 Poultry Anatomy and Butchery
  Covers the structure of poultry, identification of parts, knife safety, basic butchery techniques, and storage. Includes tips for efficient work and making value-added cuts.

• 3215.0500 Advanced Cooking Methods for Poultry
  Examines modern techniques like sous vide, smoking, braising, and steaming. Emphasizes combining methods to optimize flavor, texture, and efficiency.

• 3215.0600 Global Poultry Dishes
  Showcases poultry recipes and cooking methods from Asia, Europe, the Americas, and Africa. Encourages creative adaptations and cross-cultural presentations.

• 3215.0700 Waste Reduction & Utilization
  Teaches how to use every part of the bird—bones, offal, fat, and skin—to reduce waste and save costs. Focuses on sustainability and maximizing kitchen output.

• 3215.0800 Quality Control & Safety
  Provides instruction on inspecting poultry, implementing HACCP, portion consistency, and audit preparedness. Essential for food safety and compliance.

• 3215.0900 Poultry Breakdown for High-Volume Kitchens
  Designed for institutional kitchens. Covers speed butchery, workflow, equipment use, yield management, and team coordination.

• 3215.1000 Poultry Holding & Reheating Science
  Discusses techniques and tools for maintaining poultry quality after cooking, safe reheating, and minimizing food waste through moisture control.

• 3215.1100 Poultry in the Culinary Business
  Focuses on the business side: purchasing, pricing, inventory, trends, marketing, food safety laws, and career paths involving poultry expertise.

• 3215.1200 Poultry and Dietary Trends
  Addresses consumer preferences like health-focused, flexitarian, and sustainable eating. Covers labeling, special diets, and emerging food movements.

• 3215.1300 Poultry Ethics, Sustainability & Regulations
  Reviews ethical farming, environmental impact, global regulations, certifications, and how chefs can support sustainability in sourcing and kitchen practices.

• 3215.1400 Poultry Technology and Innovation
  Explores new tools and systems in poultry farming, processing, cooking, and kitchen management. Includes digital apps, robotics, and future trends.

• 3215.1500 Poultry Recipes and Applications
  Puts learning into practice with core and regional recipes, menu planning, recipe scaling, and strategies to reduce waste while maintaining food quality.

Passing the CAIBOK 3215 exam shows that a chef can work with poultry safely, skillfully, and profitably in a restaurant setting. It proves a high level of technical knowledge and readiness to meet industry standards.

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. This exam covers sourcing, quality control, safety, butchery, cooking methods, and sustainability, with global and practical perspectives tailored for chefs and kitchen managers.

This exam is based on the official training content and is organized into structured sections. Each section assesses the candidate’s understanding of core principles, techniques, and industry standards that are essential to restaurant service.

The list below summarizes each major topic covered in the exam.

• 3214.01 Understanding Beef and Red Meats
  Covers the types, classifications, and core characteristics of beef and other red meats including lamb, veal, goat, and game. Introduces quality indicators like marbling, meat color, grading, aging, and explains the influence of breed, diet, and age on meat quality. Also includes nutrition and food safety fundamentals.

• 3214.02 Beef & Red Meat Sourcing
  Teaches how to identify high-quality meat, verify certifications, work with reliable suppliers, and manage procurement. It also explains how to deal with pricing issues, traceability, and potential fraud in the meat supply chain.

• 3214.03 Beef & Red Meat Handling & Storage
  Provides safety protocols for handling raw meat, including hygiene, cross-contamination prevention, safe cooking temperatures, refrigeration, freezing, thawing, and inventory rotation. Waste reduction strategies and full utilization of bones, fat, and trimmings are also included.

• 3214.04 Beef & Red Meat Preparation
  Focuses on prepping meat before cooking, such as trimming, tying, deboning, cutting against the grain, marinating, and brining. Covers both traditional and modern preparation techniques including dry brining, vacuum sealing, and the use of tenderizers or enzymes.

• 3214.05 Beef & Red Meat Cooking
  Details cooking methods suited for different cuts, including grilling, roasting, braising, stewing, sous-vide, and searing. Teaches how to pair each cut with the most effective method to achieve optimal texture, flavor, and doneness.

• 3214.06 Beef & Red Meat Ethics & Environment
  Explains sustainable and ethical sourcing practices, including animal welfare certifications, environmental impacts of farming systems, traceability, and supporting local producers. Also addresses waste management and responsible use of packaging and byproducts.

• 3214.07 Red Meat Problem-Solving
  Offers strategies to troubleshoot common kitchen issues like dry or tough meat, poor flavor, or incorrect doneness. It also covers supply chain interruptions, menu flexibility, strategic freezing, and handling customer complaints effectively.

This exam ensures that certified individuals can apply both traditional and modern methods in sourcing, preparing, and cooking red meats to professional standards, while meeting current expectations in sustainability, safety, and quality.

The CAIBOK 3213 Competency Exam on Egg cookery evaluates professional chefs and cooks on their mastery of egg usage in both traditional and modern culinary settings. Eggs are a core ingredient in nearly every cuisine and skill with them demonstrates foundational technique, precision, and versatility. This exam covers safety, technique, creativity, and business application. The focus is not limited to breakfast but extends to sauces, baking, international dishes, and cost control—essential knowledge for any foodservice operation.

The outline below includes the top-level structure of the exam content with concise explanations.

• 3213.01 Eggs
  Introduces egg types and properties. Topics include anatomy of the egg, grading systems, yolk color variation due to diet, shell color misconceptions, and the role of different poultry species in culinary use.

• 3213.02 Egg Safety
  Covers all major safety considerations. Includes risks of microbial contamination (especially Salmonella), safe handling practices, required cooking temperatures, and how to avoid cross-contamination or spoilage.

• 3213.03 Basic Egg Cooking Techniques
  Focuses on fundamental cooking skills. Includes boiling (soft, medium, hard), scrambling, omelet making, frying, and poaching. Proper tool use, visual standards, texture goals, and troubleshooting are emphasized.

• 3213.04 Advanced Egg Dishes
  Covers custards, quiches, soufflés, meringues, emulsified sauces, baking applications, and global egg preparations. Emphasizes technical accuracy, control of coagulation, aeration, and cross-cultural culinary awareness.

• 3213.05 Eggs in the Restaurant Business
  Teaches how to use eggs profitably in foodservice. Covers strategic menu planning, accurate cost calculations, waste reduction, supplier management, and high-volume cooking workflow, especially in egg stations.

• 3213.06 Troubleshooting and Quality Control
  Prepares chefs to identify and correct mistakes in egg preparation. Discusses common problems like sticking, curdling, and overcooking. Includes staff training, recipe standardization, and daily sensory evaluations.

• 3213.07 Professional Spotlight
  Highlights the professional significance of egg cookery. Includes sustainability practices, innovation in egg dishes, and emerging trends such as plant-based egg alternatives and molecular techniques.

This exam ensures that chefs understand both the science and the craft behind egg preparation, and can apply those principles consistently and safely across a wide variety of dishes and foodservice formats.

CAIBOK 3201 is a technical skills-based certification exam focused on the safe and accurate use of knives and kitchen tools in professional foodservice environments. It is designed to evaluate practical competency for cooks, prep workers, and culinary trainees who are expected to work efficiently, consistently, and safely in fast-paced kitchens.

The exam is based on CAIBOK’s official training reference and covers essential techniques, safety protocols, and operational standards for knife handling, tool usage, maintenance, and task execution. Successful candidates will demonstrate mastery in both foundational and advanced knife skills used in commercial kitchens worldwide.

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.

Exam Coverage Summary

Each section in the exam reflects a critical area of kitchen tool knowledge and technical execution.