Keep your credential current. Learn from approved providers everywhere.
Continuing education starts one year after your first belt above White Belt - the Brown Belt is the first one. Until then nothing is required, and anything you earn early still counts. From that date, CAIBOK certificants complete 12 continuing-education credit hours per year: at least 2 in Food Safety and 1 each in Professional Cooking and Business - the remaining 8 are your free choice, in any pillar. One credit generally equals one hour of instruction. (The annual food-safety card renewal itself earns 1 Food Safety credit.)
| # | Provider | Web |
|---|---|---|
CEP-1001 | BlackBeltChef | learn.blackbeltchef.com |
CAIBOK publishes standards and keeps the registry; designated evaluation bodies review and approve credit-worthiness. Approval here is a real decision with a gate on it - a provider applies, meets published criteria, pays the registry fee, and every activity is approved before it can carry credit. What it means is exact and narrow: this provider may report continuing-education credit. It is not a judgment on their courses, and it never makes their training an official or preferred route to a CAIBOK credential. There is no such thing as CAIBOK-approved training.
Culinary schools, associations, seminar organizers and online educators can apply to offer CAIBOK-creditable training - online or in person. Approved providers are listed in the public directory, receive a provider number, and can register activities that carry CE reference numbers.