CAIBOK Framework
/ Black Belt / Business
Competency badge
A verifiable Open Badge on passing.
Black Belt
Business
Anchor
Restaurant Inventory and Cost Control
CAIBOK Competency 5314
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 Restaurant Inventory and Cost Control.
It is earned by passing the 5314 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Black Belt. It belongs to the Business pillar of the Black Belt (Chef de Cuisine) in the CAIBOK framework, which assesses the business and operational skill.
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.