CAIBOK Framework
/ Green Belt / Professional Cooking
Competency badge
A verifiable Open Badge on passing.
Green Belt
Professional Cooking
Elective
Poultry
CAIBOK Competency 3215
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 Poultry.
It is earned by passing the 3215 certification exam (75%).
Where it fits in the framework
It is an elective competency toward the Green Belt. It belongs to the Professional Cooking pillar of the Green Belt (Chef de Partie) in the CAIBOK framework, which assesses the culinary technique and craft.
The Green Belt is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Green Belt first requires holding the Brown Belt.
Its belt's fee unlocks this exam, the rest of that level and its capstone. The belt is awarded once the full pattern is complete.