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A directory of every public page, including a page for each framework subject with recommended books and courses.

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Subject pages (courses & books)

Every subject in the CAIBOK framework has its own page with recommended reading and the related BlackBeltChef courses.

Brown Belt

Commis

Food Safety

2100 Safety Brown Belt Core

Professional Cooking

2200 Cooking Brown Belt Core

Business

2300 Business Brown Belt Core

Green Belt

Chef de Partie

Food Safety

3101 Foodborne Illness Prevention Core
3102 QC for Food Safety
3106 Safety Incident Response
3121 Restaurant Equipment and Chemical Safety
3133 Mental Health for Chefs

Professional Cooking

3201 Knife and Tool Skills Core
3213 Breakfast & Brunch
3214 Beef and Red Meats
3215 Poultry
3217 Pork
3219 Fry Station
3220 Culinary Math and Measurements Core
3222 Basic Baking and Pastry
3241 Legumier / Vegetable Station
3242 Entremetier / Hot Appetizers & Sides
3251 Garde Manger / Cold & Pantry Station

Business

3301 Teamwork and Organization in Restaurants Core
3304 Kitchen Operations Core
3310 Chef Career Success
3314 Restaurant Food and Supplies
3322 The Restaurant Industry Core
3350 Restaurant Profit and Transactions
3365 Basic IT for Chefs

Red Belt

Sous Chef

Food Safety

4101 Microbiology for Chefs
4102 Food Safety for Managers Core
4125 Restaurant Crisis Management
4127 Allergies and Food Sensitivity Core
4130 Restaurant Guest Safety
4140 Nutrition and Dietetics for Chefs

Professional Cooking

4201 Fusion Cuisine
4202 Food Preservation
4209 Pasta Mastery
4211 Saucier / Sauté Station - Stocks & Sauces Core
4212 Pizza & Flatbread
4214 Custards, Mousses, and Gelées
4216 Poissonnier / Fish & Seafood Station
4220 Recipe Development Core
4231 Grill & Parrilla Station

Business

4301 Kitchen Team Management Core
4306 Bar and Beverage Management
4314 Stock Management for Restaurants Core
4320 Food Photography
4350 Restaurant Bookkeeping
4365 POS Systems

Black Belt

Chef de Cuisine

Food Safety

Professional Cooking

5201 American Cuisine
5204 Plating Design and Psychology Core
5205 Italian Cuisine
5206 French Cuisine
5207 Japanese Cuisine
5208 Mexican Cuisine
5211 Mediterranean Cuisine
5212 Chinese Cuisine
5215 Beverage Creation and Pairing
5216 Dietary Restrictions and Preferences

Business

5301 Leadership for Chefs Core
5304 Restaurant SOP and QC Core
5306 Front of House Management
5308 Menu Development
5314 Restaurant Inventory and Cost Control Core
5350 Accounting for Restaurants
5375 Marketing for Restaurants
5365 Restaurant Data and IT Systems