CAIBOK 4320 Food Photography for Chefs tests a chef’s ability to plan, shoot, and edit high-quality food images and videos for marketing, training, and branding. Candidates must show they understand how visual presentation affects guest perception and sales. The exam covers camera types, lenses, lighting setups, props, backgrounds, and plating for visual appeal. It also includes basic editing, composition techniques, and strategies for getting the best shot before and after cooking.

The test includes advanced photo and video methods such as capturing action, applying effects, adjusting lighting, and optimizing images for different platforms. Candidates are expected to understand how to use photography to tell a story and build a brand across print and digital formats. Those who pass this exam prove they can produce consistent, professional-level visuals that help drive business goals and strengthen a restaurant’s identity in the competitive food industry.

CAIBOK 4350 Bookkeeping tests a chef’s ability to manage basic financial records and maintain accurate kitchen accounts. The exam covers daily cash handling, recording purchases, tracking expenses, and understanding sales reports. Candidates must be able to prepare budgets, log invoices, and match supplier payments to inventory receipts. It also includes calculating cost of goods sold (COGS), monitoring labor costs, and recognizing common financial errors that impact kitchen operations.

The test also focuses on practical bookkeeping tasks like using spreadsheets, organizing receipts, and creating daily reports for management. Candidates are expected to understand how financial data supports cost control, pricing decisions, and operational planning. Those who pass this exam show they can maintain kitchen records with precision, support audits, and contribute to the financial success of the restaurant through accurate and consistent reporting.

CAIBOK 4314 Inventory Optimization measures a chef or kitchen manager’s ability to control inventory efficiently, reduce waste, and improve profitability. The exam covers tracking methods, digital tools, and data analysis techniques used to maintain accurate stock levels. Candidates must show they understand how to calculate usage, forecast needs, and set up par levels. Topics also include identifying shrinkage, managing spoilage, and rotating stock properly to ensure food safety and reduce loss.

The exam also tests knowledge of vendor coordination, receiving practices, and how to align inventory systems with prep sheets and sales patterns. Candidates are expected to optimize storage for different product types, track high-value ingredients, and adjust for menu changes or seasonality. Successfully passing this exam shows that a culinary professional can manage inventory systems that support smooth kitchen operations, cost control, and long-term sustainability.

CAIBOK 4306 Bar and Beverage Management evaluates a candidate’s ability to oversee bar operations in a restaurant or hospitality setting. The exam covers how to manage beverage inventory, design drink menus, and maintain profitability while ensuring quality and safety. Candidates must show understanding of product categories including spirits, wine, beer, and non-alcoholic options, as well as how to source, store, and serve them correctly. It also includes laws and regulations around alcohol service, guest safety, and staff training.

The exam includes topics like cost control, purchasing strategies, portion standards, and loss prevention. It tests skills in creating signature drinks, pairing beverages with food, and managing equipment such as draft systems and refrigeration. Digital tools for inventory tracking and sales analysis are also reviewed. Passing this exam shows a professional is ready to lead beverage programs that enhance the guest experience while maintaining compliance, profitability, and team coordination.

CAIBOK 4302 Purchasing for Restaurants tests a chef’s or restaurant manager’s ability to build strong partnerships with suppliers and secure the best value through strategic purchasing. The exam focuses on understanding the full supply chain, identifying reliable vendors, and evaluating quality, availability, and price. Candidates must show knowledge of setting up purchasing systems, checking for fraud, ensuring food safety from delivery, and creating win-win supplier relationships that support long-term operations.

The test also covers negotiation techniques, service-level agreements, and how to manage deliveries, substitutions, and seasonal changes. Chefs are expected to handle multiple vendor relationships while balancing costs, quality, and kitchen needs. Topics such as bulk buying, contract terms, and digital purchasing systems are also included. This exam proves that a chef or kitchen manager can confidently manage procurement in a way that protects profit margins, maintains quality, and ensures reliable kitchen performance.

CAIBOK 4301 Kitchen Staff Management is a comprehensive competency exam designed for chefs and kitchen managers who oversee team operations in professional kitchens. It tests the candidate’s knowledge of kitchen organizational structures, role definitions, hiring processes, onboarding systems, and legal compliance. The exam includes topics such as scheduling, performance monitoring, and documentation systems to ensure efficient staffing, food safety, and cost control in a variety of restaurant settings. Candidates must understand how to create clear roles, manage labor needs, and implement systems that meet both operational goals and regulatory requirements.

The exam also covers crisis management, disciplinary systems, and external staffing strategies. It focuses on how to maintain kitchen performance during emergencies or staffing shortages, how to document and enforce rules, and how to integrate third-party staff without compromising safety or efficiency. Candidates are expected to be familiar with international labor laws, training compliance, and digital systems used in modern kitchens. Passing this exam confirms that a chef or kitchen manager can run a safe, organized, and legally compliant kitchen that is prepared for growth and operational challenges.