Welcome to the Personal Chef Service “Personal Chef Certificate” examination series.

This examination series consists of three topic areas.

Planning & Administration
Organization & Operations
Marketing, Selling & Packaging

There are 30 questions associated with each exam. Answering questions will be accomplished through True/False, multiple choice and fill in the blank. For fill in the black questions, your answer will be one word.

All three examinations will be timed, with 60 minutes to answer, review and submit for each exam. Passing score is 80%, and you will be provided with your score upon submitting. If you are about to run out of time and are not yet finished, you are advised to simply give each question your best guess, otherwise that question will be marked as incorrect. You are advised to plan for time where you are not going to be interrupted before starting an examination. You do NOT need to take all three exams on the same day, and you may take exams in any order you wish.

The information below is intended to provide references to areas that you should be familiar with prior to taking the exams. There are no questions which come directly from your digital resources. This does not mean the information in your digital resources is not important. All materials are provided as a complete educational picture, however since our focus is on the administration and operation of a Personal Chef Service, this is where our examination focus will be. You are encouraged to review the Study Guide contained in your Digital Resources prior to starting an exam.

These examinations are presented in English only. There are no graphics, motion or sound associated, so even a slower Internet connection should present no issues or negative impact. There are multiple exams for each section. If an exam was failed, it is unlikely the same exam will appear again.

Success rates are high, but in the event of a failed examination you will be contacted by the Culinary Business Institute.

If your Internet connection is lost during the exam, promptly re-connect and return to the website exam page. Select the SAME EXAM as the one you were taking when your connection was lost. You will be returned to that exam and can resume where you were. If you have started an exam then experience a power outage which does not allow you to return to your exam within the 60 minute time period, please contact the Culinary Business Institute.
info@cbi-online2.com.

Before you start an exam we suggest you are comfortable with the topics that will be involved.

Planning & Administration

All Planning & Administration questions come from chapters 1 & 2 in physical textbook or lessons 1 & 2 online.

Be prepared for questions involving:

• Business plan construction
• Bookkeeping
• Business structure
• SWOT
• Licensing & taxes

Operations & Organization

All Operations & Organization questions come from chapters 3 & 4 in physical textbook or lessons 3 & 4 online.

Be prepared for questions involving:

• Business image
• Printed materials & website
• Checklists
• Standardized menu format
• Mobile office
• Mobile kitchen & organization

Marketing & Selling

All Marketing & Selling questions come from chapters 5 & 6 in physical textbook or lessons 5 & 6 online.

Be prepared for questions involving:

• Benefits & features
• Telephone & in-person sales techniques
• In-home interviewing & kitchen review
• How to price your service
• Business policies

All the best.