Res y Carnes Rojas
This is a CAIBOK competency - not a course, and not a book. It defines what a Chef de Partie must be able to demonstrate in Res y Carnes Rojas.
It is earned by passing the 3214 certification exam (75%).
Where it fits in the framework
It is an elective competency toward the Cinturón Verde. It belongs to the Cocina Profesional pillar of the Cinturón Verde (Chef de Partie) in the CAIBOK framework, which assesses the culinary technique and craft.
The Cinturón Verde is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Cinturón Verde first requires holding the Brown Belt.
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.