Poultry
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.
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.