Cooking Brown Belt
This is a CAIBOK competency — not a course, and not a book. It defines what a Commis must be able to demonstrate in Cooking Brown Belt.
It is earned by passing the 2200 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Brown Belt. It belongs to the Professional Cooking pillar of the Brown Belt (Commis) in the CAIBOK framework, which assesses the culinary technique and craft.
The Brown Belt is awarded on completing its 4 anchor competencies.
The Brown Belt is the entry belt of the professional ladder (the White Belt is a separate food-handler credential).
An active membership includes this exam — every subject exam of your next belt is included once you hold the belt below. The belt's capstone, the final proctored assessment, is purchased separately when you are ready to sit it.