How it works

Certificate levels are expressed in “Belts” as in martial arts. To earn a belt certificate, candidates must first achieve three specific badges required for that level: Safety, Professional Cooking, and Business Concepts. These badges are earned by successfully passing a series of online quizzes for each topic at each level.

The Safety badge covers essential knowledge in food safety and kitchen hygiene.
The Professional Cooking badge focuses on cooking techniques and recipes.
The Business Concepts badge includes basic principles of managing a food-related business, such as financial management and marketing.

By completing the quizzes and earning all three badges, candidates can qualify for the Belt certificate. This certificate demonstrates that the candidate has studied and is familiar with the concepts within the body of knowledge required for a chef of the level indicated.

White Belt

A CAIBOK White Belt is the starting point, demonstrating proficiency in food safety. Since basic food safety is vital for any person working in foodservice. This badge is required in order to progress to higher levels and must be renewed annually.

Entry Level – Escuelerie

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Brown Belt

Earn a CAIBOK Brown belt by displaying knowledge of basic ingredients and handling, and preparation techniques

Junior Chef – Commis

Prerequisites

Green Belt

Earning a Green Belt in the Culinary Arts International Body of Knowledge (CAIBOK) corresponds to knowledge needed in the role of a Chef de Partie in traditional culinary settings. A Green Belt ensures high standards in food preparation and presentation, demonstrating a commitment to culinary excellence.

Line Cook – Chef de Partie

Prerequisites

Coming Soon

Red Belt

Red Belt in the Culinary Arts International Body of Knowledge (CAIBOK) aligns with the role of a Sous Chef in traditional culinary settings. A Red Belt chef plays a crucial role in maintaining kitchen operations, mentoring junior staff, and ensuring culinary quality and innovation.

Assistant Chef – Sous Chef

Prerequisites

Coming Soon

Black Belt

A Culinary Arts International Body of Knowledge (CAIBOK) Black Belt equates to the role of Chef de Cuisine in traditional culinary settings. It is earned by demonstrating comprehensive knowledge of advanced cooking techniques, kitchen management, and leadership.

Head Chef – Chef de Cuisine

Prerequisites

Coming Soon

Gold Belt

Gold Belt with the Culinary Arts International Body of Knowledge (CAIBOK) corresponds to the role of an Executive Chef in traditional culinary environments and highlights a chef’s leadership in overseeing multiple culinary operations, strategic planning, and high-level management, innovation, and the ability to shape culinary trends and standards.

Executive Chef – Chef Exécutif