CAIBOK Framework
/ Black Belt / Professional Cooking
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Black Belt
Professional Cooking
Elective
Dietary Restrictions and Preferences
CAIBOK Competency 5216
This is a CAIBOK competency — not a course, and not a book. It defines what a Chef de Cuisine must be able to demonstrate in Dietary Restrictions and Preferences.
It is earned by passing the 5216 certification exam (75%).
Where it fits in the framework
It is an elective competency toward the Black Belt. It belongs to the Professional Cooking pillar of the Black Belt (Chef de Cuisine) in the CAIBOK framework, which assesses the culinary technique and craft.
The Black Belt is awarded on completing its 6 anchor competencies plus 3 electives (at least one Cooking elective).
Earning the Black Belt first requires holding the Red Belt.
Its belt's fee unlocks this exam, the rest of that level and its capstone. The belt is awarded once the full pattern is complete.