Trabajo en Equipo y Organización en Restaurantes
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 Trabajo en Equipo y Organización en Restaurantes.
It is earned by passing the 3301 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Cinturón Verde. It belongs to the Negocios pillar of the Cinturón Verde (Chef de Partie) in the CAIBOK framework, which assesses the business and operational skill.
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.