CAIBOK 5216 Dietary Restrictions and Preferences for Chefs tests a chef’s ability to recognize and adapt to a wide range of dietary needs. The exam covers cultural, medical, ethical, and religious reasons behind food restrictions, such as halal, kosher, gluten-free, vegan, and allergen-free diets. Chefs are expected to show understanding of food taboos, ingredient substitutions, and proper communication with guests and kitchen staff to ensure dietary needs are respected without compromising food safety or flavor.

The test also evaluates readiness for service in healthcare and institutional settings, including knowledge of medical diets for conditions like diabetes, kidney disease, and food allergies. Chefs must demonstrate knowledge of kitchen safety procedures for cross-contamination, staff training, and institutional food service compliance. Passing this exam confirms the chef’s ability to safely prepare, plan, and manage meals that align with a wide range of personal and medical dietary needs in both restaurant and healthcare settings.

CAIBOK 5215 Beverage Pairing and Service for Chefs evaluates a chef’s ability to pair beverages with food to enhance guest satisfaction and increase profitability. The exam covers the flavor profiles and service standards for wine, beer, spirits, coffee, tea, and non-alcoholic options. Candidates must demonstrate an understanding of beverage categories, food compatibility, and regional traditions. It includes techniques for enhancing presentation, controlling portion sizes, and aligning beverage offerings with the restaurant’s brand identity.

The test also focuses on menu integration, staff training, upselling strategies, and beverage profitability. Chefs are assessed on their ability to create pairing guides, manage beverage inventory, and work with front-of-house teams to deliver a seamless guest experience. Legal compliance and responsible service are included, along with cultural sensitivity and guest communication. Passing this exam confirms a chef’s readiness to oversee beverage-related decisions that support revenue goals and elevate the overall dining experience.

CAIBOK 5211 Mediterranean Cuisine for Chefs evaluates a chef’s understanding of the diverse ingredients, techniques, and regional styles across the Mediterranean basin. The exam covers countries from Southern Europe, North Africa, and the Eastern Mediterranean, highlighting key ingredients like olive oil, legumes, seafood, and grains. Candidates must demonstrate how to prepare mezze, sauces, preserved foods, and traditional entrees while managing profitability through cross-utilization and efficient protein use. Special focus is given to culinary methods such as open-fire grilling, marinating, fermentation, and layered cooking styles like tagines and casseroles.

The test also includes menu design, restaurant aesthetics, beverage pairings, and guest experience elements tied to Mediterranean culture. Chefs must show familiarity with festive traditions, service customs, and regional dining habits. Plating techniques, staff education, and the use of herbs, spices, and aromatics are tested alongside practical skills in sourcing, prepping, and plating dishes. Passing this exam confirms a chef’s ability to design and lead Mediterranean culinary programs that are authentic, operationally sound, and globally marketable.

CAIBOK 5208 Mexican Cuisine for Chefs evaluates a chef’s ability to understand and prepare authentic Mexican dishes while managing profitability and guest experience in a global restaurant setting. The exam covers key topics such as regional diversity, indigenous ingredients like corn, beans, and chiles, and how to balance tradition with modern adaptations. Candidates must know how to prepare tacos, burritos, soups, and sides using scalable techniques that reduce waste and increase margins. Special focus is given to cross-utilization of ingredients, protein management, and flavor consistency.

The exam also tests a chef’s skill in menu design, plating, beverage pairing, and staff training. Topics include designing for local palates, presenting dishes with storytelling, and offering both alcoholic and non-alcoholic drinks that enhance the dining experience. Chefs must show they can educate service teams, select reliable ingredients, and build menus that are both authentic and profitable. Passing this exam demonstrates readiness to lead Mexican cuisine programs in both domestic and international restaurant operations.

CAIBOK 5207 Japanese Cuisine: Fundamentals and Modern Applications evaluates a chef’s knowledge of Japan’s diverse food traditions, techniques, and ingredients. The exam covers regional styles from Hokkaido to Okinawa, foundational elements like rice, noodles, soy, and seaweed, and techniques such as knife skills, grilling, steaming, frying, and dashi-making. Chefs are also tested on their ability to prepare sushi, sashimi, hotpots, pickles, and fusion dishes, while showing an understanding of Japanese food culture, seasonality, and aesthetics.

The exam also includes menu planning, traditional service etiquette, and guest experience in Japanese restaurants. Candidates must demonstrate the ability to plate dishes with balance and beauty, pair foods with tea or sake, and explain customs like omakase and kaiseki. Passing this exam shows the chef can represent Japanese cuisine with accuracy and creativity while meeting the demands of modern restaurant operations.

CAIBOK 5206 French Cuisine tests a chef’s knowledge of traditional French culinary practices and how they apply to professional kitchens today. The exam includes the historical importance of French cuisine, regional differences, and key components like sauces, stocks, and precise knife cuts. Candidates must understand core methods such as sautéing, braising, roasting, and poaching, and be familiar with the use of butter, wine, herbs, and refined ingredients in flavor building.

The test also evaluates the chef’s ability to plan and prepare French menus, execute plating with elegance, and adapt recipes for modern service while maintaining authenticity. Topics include pastry techniques, cheese and wine pairing, and proper service etiquette. Candidates are expected to align traditional cooking methods with profitability, efficiency, and guest experience in upscale and casual formats. Passing this exam shows that a chef can apply classical French techniques in real-world kitchens and uphold standards associated with one of the most influential cuisines in culinary history.

CAIBOK 5205 Italian Cuisine: Fundamentals for Professional Kitchens evaluates a chef’s ability to understand and prepare authentic Italian cuisine with professional standards. The exam covers the historical roots of Italian cooking, the cultural diversity across northern, central, and southern regions, and how these traditions influence ingredients, techniques, and dishes today. Candidates are tested on their mastery of pasta types, regional specialties, core sauces, and essential ingredients like olive oil, cheese, and cured meats. Traditional cooking methods such as sautéing, braising, roasting, and pasta-making are emphasized.

The exam also assesses skills in Italian menu development, beverage pairing, plating presentation, and guest service based on Italian customs. Chefs must demonstrate knowledge of risotto, pizza dough, polenta, and desserts like tiramisu. They must also show how to balance authenticity with modern restaurant demands, including dietary adaptations, pricing strategy, and kitchen operations. Passing this exam confirms a chef’s ability to represent Italian cuisine at a high level in both domestic and international restaurant settings.