The CAIBOK 4140 Competency Exam in Nutrition and Dietetics checks a chef’s understanding of how food affects health, growth, and disease. It tests knowledge of the main nutrients—carbohydrates, proteins, fats, water, vitamins, and minerals—and how the body uses them. The exam includes questions on digestion, absorption, metabolism, and how different life stages (like childhood, pregnancy, and old age) affect nutrition needs. Chefs must also show they understand how poor nutrition can lead to problems like obesity, diabetes, and malnutrition.

This exam also focuses on applying nutrition in real-world foodservice settings. Topics include special diets, food labels, nutrition in healthcare, global food issues, and sustainable eating. Chefs are expected to know how to read nutrition labels, adjust recipes for dietary needs, and plan meals for people with health conditions or cultural preferences. The goal is to make sure chefs can use science-based nutrition knowledge to support healthy, inclusive, and responsible food choices in professional kitchens.

The CAIBOK 4130 Competency Exam in Guest Safety checks if restaurant managers and chefs know how to keep guests physically safe in all areas of a restaurant. The exam covers common risks like slips, trips, burns, broken glass, fire hazards, and safety for children, seniors, and people with disabilities. It also looks at problems that can happen in restrooms, during tableside service, and in outdoor or entry areas. Chefs and managers must understand how to spot risks, prevent accidents, and respond quickly if something goes wrong.

This exam also tests the ability to handle emergencies, write reports, and create safety plans that include training, emergency drills, and ongoing checks. Topics include managing drunk or unstable guests, helping during medical emergencies, and keeping spaces clean and safe. The goal is to make sure restaurant leaders can prevent harm, respond to incidents the right way, and create a safe, welcoming place for every guest.

The CAIBOK 4127 Competency Exam in Allergen Biology and Food Sensitivity tests a chef’s understanding of how food allergies and sensitivities affect the body. It covers the differences between allergies, intolerances, and sensitivities, and checks if chefs know how the immune system reacts to certain foods. The exam includes symptoms like rashes, stomach pain, or difficulty breathing, and looks at how serious reactions like anaphylaxis can happen.

The exam also checks knowledge of what can cause food allergies, including genetics, gut health, and the environment. Chefs are expected to recognize signs of a reaction and know what emergency tools are used, such as epinephrine. It also includes basic facts about allergy testing and diet planning for people with food sensitivities. The purpose of the exam is to make sure chefs can safely serve people with food allergies and reduce the risk of harmful mistakes.

The CAIBOK 4125 Competency Exam in Restaurant Crisis Management tests a chef’s ability to respond to emergencies, disruptions, and other serious challenges in a foodservice business. It includes natural disasters, power outages, equipment failures, staff shortages, public health incidents, and negative publicity. Chefs must understand how to build a crisis plan, train staff to respond quickly, and protect both customers and business operations during high-stress situations.

The exam also focuses on leadership and communication during a crisis. Chefs must know how to keep calm, give clear directions, and work with owners, suppliers, regulators, and the public. Topics include writing emergency procedures, handling customer complaints, using checklists, and recovering from loss or damage. The goal is to make sure chefs are prepared to lead during any type of crisis, keep people safe, and help the restaurant return to normal as quickly as possible.

The CAIBOK 4102 Competency Exam in Food Safety for Managers evaluates a chef’s ability to lead food safety practices in a restaurant or foodservice operation. It focuses on building a strong food safety culture, enforcing hygiene policies, and maintaining legal and ethical standards. Chefs are tested on how to organize teams, delegate responsibilities, and create systems that ensure food safety at every stage—from receiving to serving. The exam also covers writing and communicating policies, training staff, handling allergens, and managing special cooking techniques like sous vide and raw foods.

The exam includes in-depth topics such as responding to food safety incidents, working with health authorities, preventing foodborne illness, and using new technologies to improve safety. Chefs must demonstrate the ability to assess risks, carry out inspections, maintain clean environments, and update procedures after safety incidents. The goal is to ensure that chefs can protect customers and staff by applying leadership, science, and law to every part of kitchen operations.

The CAIBOK 4101 Competency Exam in Microbiology for Chefs checks how well chefs understand microbes and how they affect food safety. It covers what microbes are, how they grow, and where they are found in kitchens, food, and the environment. Chefs are tested on the different types of microorganisms—like bacteria, viruses, fungi, protozoa, and algae—and how each one can either help or harm food. It also includes how microbes are built, how they reproduce, and how they can survive cleaning and cooking.

This exam also teaches chefs how to stop the spread of germs in the kitchen using proper cleaning, sanitation, and food handling. It explains how microbes cause spoilage and foodborne illness, and how to prevent outbreaks. Chefs will learn about fermentation, food processing, lab tools, and careers related to food microbiology. The goal is to help chefs work safely and understand the science behind food safety rules, so they can protect both their customers and their kitchen.