CAB Professional Ethics & Standards 3 — Questions and Answers
Question 1: Which scenario represents a conflict of interest for a CAB examiner?
- Evaluating candidates from a different region
- Scoring a candidate who is the examiner's business partner (Correct answer)
- Administering the exam to a large group
- Using a standardized rubric for all candidates
Correct answer: Scoring a candidate who is the examiner's business partner
Scoring a business partner creates a conflict of interest that undermines the objectivity of the certification process.
Question 2: When pricing artisan goods, which approach aligns with ethical business standards?
- Setting prices based purely on what competitors charge
- Transparent pricing that reflects true ingredient and labor costs (Correct answer)
- Hiding markups by obscuring ingredient quality
- Offering rotating undisclosed discount schemes
Correct answer: Transparent pricing that reflects true ingredient and labor costs
Ethical pricing is transparent and reflects the real costs of producing high-quality artisan goods.
Question 3: A bakery receives a shipment of flour with visible signs of pest contamination. The ethical action is to:
- Sift out visible contaminants and use the flour
- Reject the shipment and notify the supplier immediately (Correct answer)
- Use the flour only for goods that will be fully baked
- Mix contaminated flour with clean stock to dilute the issue
Correct answer: Reject the shipment and notify the supplier immediately
Contaminated ingredients must be rejected to uphold food safety and professional ethical standards.
Question 4: In artisan baking, 'craft transparency' refers to:
- Sharing all recipes publicly for free
- Honestly communicating methods, ingredients, and processes to customers (Correct answer)
- Installing glass windows so customers can watch baking
- Publishing detailed cost breakdowns for all products
Correct answer: Honestly communicating methods, ingredients, and processes to customers
Craft transparency means being honest with customers about how products are made and what goes into them.
Question 5: A baker is tempted to copy the branding and logo of a well-known artisan bakery. This would violate:
- Food safety regulations
- Trademark and intellectual property laws (Correct answer)
- Zoning ordinances
- Nutrition labeling standards
Correct answer: Trademark and intellectual property laws
Copying another business's branding violates trademark law and constitutes unfair and unethical competition.
Question 6: Which is an example of maintaining professional boundaries with a difficult customer?
- Giving the customer a full refund without question every time
- Calmly explaining bakery policies and offering reasonable solutions (Correct answer)
- Asking other customers to vouch for the bakery publicly
- Refusing all future service to the customer
Correct answer: Calmly explaining bakery policies and offering reasonable solutions
Maintaining professional boundaries means addressing issues calmly and within established policies without personal conflict.
Question 7: Why should a CAB-certified baker keep continuing education records?
- To qualify for government bakery subsidies
- To demonstrate ongoing commitment to professional growth and standards (Correct answer)
- To avoid paying higher business taxes
- To advertise more certifications than competitors
Correct answer: To demonstrate ongoing commitment to professional growth and standards
Continuing education records show a sustained commitment to professional development and maintaining the CAB standard.
CAB Professional Ethics & Standards 3
Which scenario represents a conflict of interest for a CAB examiner?