The CAIBOK 4101 Competency Exam in Microbiology for Chefs checks how well chefs understand microbes and how they affect food safety. It covers what microbes are, how they grow, and where they are found in kitchens, food, and the environment.

The CAIBOK 4102 Competency Exam in Food Safety for Managers evaluates a chef’s ability to lead food safety practices in a restaurant or foodservice operation. It focuses on building a strong food safety culture, enforcing hygiene policies, and maintaining legal and ethical standards.

The CAIBOK 4102 Competency Exam in Food Safety for Managers evaluates a chef’s ability to lead food safety practices in a restaurant or foodservice operation. It focuses on building a strong food safety culture, enforcing hygiene policies, and maintaining legal and ethical standards.

The CAIBOK 4127 Competency Exam in Allergen Biology and Food Sensitivity tests a chef’s understanding of how food allergies and sensitivities affect the body. It covers the differences between allergies, intolerances, and sensitivities, and checks if chefs know how the immune system reacts to certain foods.

The CAIBOK 4130 Competency Exam in Guest Safety checks if restaurant managers and chefs know how to keep guests physically safe in all areas of a restaurant. The exam covers common risks like slips, trips, burns, broken glass, fire hazards, and safety for children, seniors, and people with disabilities.

The CAIBOK 4140 Competency Exam in Nutrition and Dietetics checks a chef’s understanding of how food affects health, growth, and disease. It tests knowledge of the main nutrients—carbohydrates, proteins, fats, water, vitamins, and minerals—and how the body uses them.

The CAIBOK 4201 Competency Exam in World Fusion Cuisine evaluates a chef’s understanding of how to blend cooking styles, ingredients, and techniques from different cultures to create original and balanced dishes. The exam focuses on the foundations of fusion cooking, including how to respect the origins of traditional cuisines, avoid common mistakes, and create dishes that have both flavor harmony and cultural integrity.

The CAIBOK 4202 Competency Exam in Food Preservation evaluates a chef’s knowledge and skills in keeping food safe, fresh, and high-quality for longer periods of time. The exam includes traditional and modern methods such as refrigeration, freezing, drying, pickling, fermenting, vacuum sealing, and using preservatives.

The CAIBOK 4209 Competency Exam in Pasta Mastery tests a chef’s advanced knowledge and technical skill in preparing high-quality pasta in a professional kitchen. It includes understanding different types of flours, eggs, water ratios, and how ingredients affect dough texture, color, and taste.

The CAIBOK 4211 Competency Exam in Sauce Mastery evaluates a chef’s ability to prepare, manage, and innovate sauces in a professional kitchen. It covers the full range of classical techniques, including the five French mother sauces, as well as modern and global styles.

The CAIBOK 4214 Competency Exam in Custards, Mousses, and Gelées evaluates a chef’s skill in preparing, combining, and presenting these three foundational dessert elements. It covers the science behind emulsification, coagulation, and aeration, as well as how to control texture and temperature for consistent results.

CAIBOK 4216 Poissonnier Competency Exam tests a chef’s knowledge and skill in choosing, preparing, and serving seafood in a professional kitchen. It covers many important topics such as how to tell the difference between types of seafood like finfish and shellfish, how to handle frozen versus fresh seafood, and how to buy from safe and trusted sources.

CAIBOK 4220 Recipe Development examines the process of creating, adjusting, and finalizing professional recipes for restaurant use. Candidates are expected to show that they can accurately define recipe goals, portion sizes, and ingredients.

CAIBOK 4231 Rotisseur Competency Exam evaluates a chef’s understanding of hot cooking stations in a professional kitchen, including roasting, grilling, and frying. Candidates must show they know how to safely prepare and cook meats and vegetables using dry heat techniques.

CAIBOK 4301 Kitchen Staff Management is a comprehensive competency exam designed for chefs and kitchen managers who oversee team operations in professional kitchens. It tests the candidate’s knowledge of kitchen organizational structures, role definitions, hiring processes, onboarding systems, and legal compliance.

CAIBOK 4302 Purchasing for Restaurants tests a chef’s or restaurant manager’s ability to build strong partnerships with suppliers and secure the best value through strategic purchasing. The exam focuses on understanding the full supply chain, identifying reliable vendors, and evaluating quality, availability, and price.

CAIBOK 4306 Bar and Beverage Management evaluates a candidate’s ability to oversee bar operations in a restaurant or hospitality setting. The exam covers how to manage beverage inventory, design drink menus, and maintain profitability while ensuring quality and safety.

CAIBOK 4314 Inventory Optimization measures a chef or kitchen manager’s ability to control inventory efficiently, reduce waste, and improve profitability. The exam covers tracking methods, digital tools, and data analysis techniques used to maintain accurate stock levels.

CAIBOK 4320 Food Photography for Chefs tests a chef’s ability to plan, shoot, and edit high-quality food images and videos for marketing, training, and branding. Candidates must show they understand how visual presentation affects guest perception and sales.

CAIBOK 4350 Restaurant Bookkeeping tests a chef’s ability to manage basic financial records and maintain accurate kitchen accounts. The exam covers daily cash handling, recording purchases, tracking expenses, and understanding sales reports.