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.
CAIBOK 5201 American Cuisine for Chefs measures a chef’s ability to understand, prepare, and serve a wide range of American dishes across different regions and styles. The exam covers the history of American cuisine, regional influences, common ingredients, and foundational cooking techniques such as barbecuing, deep frying, and baking. Candidates are tested on their knowledge of core proteins like beef, pork, poultry, and seafood, as well as vegetarian options and popular side dishes. There is also a strong focus on ingredient sourcing, profitability, and the cultural significance of various American foods.
The test also examines menu design, guest experience, beverage service, and the role of American restaurants in the global food economy. Chefs must demonstrate they can explain American culinary traditions, prepare dishes with consistency, and create menus that reflect both local flavor and broader trends. Passing this exam confirms the chef’s skill in representing American cuisine professionally, whether in a domestic or international restaurant setting.
CAIBOK 5121 Workplace Safety for Chefs evaluates how well culinary professionals can prevent and respond to physical hazards in professional kitchens. The exam covers core risks such as lifting injuries, burns, slips and falls, sharp tools, and electrical accidents. Candidates must show they understand ergonomics, safe lifting techniques, proper knife use, and how to manage heat and fire hazards. It also tests their ability to identify and reduce risks through thoughtful kitchen design, proper equipment use, and routine maintenance.
The test also includes chemical safety, mental health awareness, and leadership responsibilities in maintaining a safe kitchen. Candidates must show they can create safety plans, train staff, and build a culture of accountability. They are evaluated on how well they respond to incidents, improve systems, and align safety practices with business goals. Passing this exam confirms a chef or kitchen manager is ready to lead safety efforts that protect team members, reduce risk, and keep operations running smoothly.
CAIBOK 5120 Pest Management for Restaurants evaluates a chef or manager’s ability to prevent, identify, and control pests in foodservice environments. The exam covers key areas such as pest behavior, health risks, sanitation practices, and structural prevention. Candidates must demonstrate knowledge of how pests spread diseases like Salmonella, E. coli, and norovirus, and how to design kitchens and manage waste to avoid infestations. Regulatory compliance is also tested, including how pest control fits into food safety certifications like HACCP and ISO.
The exam also focuses on practical tools and partnerships, including traps, safe chemical use, smart detection technology, and working with pest control providers. Candidates are assessed on how well they can respond to infestations, maintain records, train staff, and manage recovery. Financial planning, legal responsibilities, and staff coordination are also covered. Passing this exam shows a culinary professional can protect operations, guests, and reputation through strong, proactive pest management practices.
CAIBOK 5106 Emergency Preparedness tests a chef or kitchen manager’s ability to plan, lead, and maintain systems that protect staff, guests, and operations during emergencies. It includes fire safety, first aid, chemical hazards, natural disasters, and communication procedures. Candidates must understand how to create and test emergency action plans, maintain safety equipment, and ensure the team is trained and ready for different types of incidents. The exam also focuses on workplace safety routines that help prevent emergencies before they happen.
The exam also covers mental health support, emergency inventory planning, legal compliance, and coordination with external agencies. Candidates must know how to manage emergency lighting, signage, disaster recovery plans, and documentation for inspections. They are tested on both immediate response skills and long-term risk reduction strategies. Passing this exam confirms that a culinary professional can lead a safe, organized, and compliant workplace even during high-pressure emergency situations.
CAIBOK 5105 First Aid for Chefs tests the ability of chefs and kitchen managers to respond to workplace injuries, medical emergencies, and crises. The exam includes key first aid topics such as burns, cuts, choking, CPR, allergic reactions, and handling unconscious individuals. It also covers how to build and maintain a fully stocked first aid station, follow emergency communication protocols, and coordinate with emergency responders when necessary.
The test also focuses on team response systems, including how to assign emergency roles, train staff, and create an emergency action plan that fits the restaurant layout and service type. Candidates must know how to prevent accidents, lead calmly in high-stress situations, and record incidents properly for follow-up. Passing this exam shows readiness to protect both staff and guests during emergencies and to help create a safe and prepared kitchen environment.
CAIBOK 5102 HACCP and ISO Implementation is a master-level competency exam that assesses a chef or manager’s ability to build and maintain advanced food safety and quality systems. The exam covers every part of the HACCP process, including forming a HACCP team, analyzing hazards, setting critical control points, and creating strong record-keeping systems. It also includes advanced topics such as verification procedures, handling rare and raw foods, and using digital tools to support monitoring and documentation. Candidates must prove they can apply these methods across diverse cuisines and service models.
The exam also tests deep knowledge of ISO 22000 and ISO 9001 standards, focusing on their role in restaurant operations and how they interact with HACCP systems. Chefs must show that they can lead audits, manage multi-location compliance, respond to public health risks, and train staff at all levels. Case studies, internal audits, and oversight strategies are included to confirm that candidates can manage ongoing food safety programs and adjust them as restaurants grow or change. This exam validates a leader’s ability to meet international safety and quality standards in high-pressure foodservice environments.
