CAIBOK Framework
/ Red Belt / Professional Cooking
Competency badge
A verifiable Open Badge on passing.
Red Belt
Professional Cooking
Anchor
Saucier / Sauté Station - Stocks & Sauces
CAIBOK Competency 4211
This is a CAIBOK competency — not a course, and not a book. It defines what a Sous Chef must be able to demonstrate in Saucier / Sauté Station - Stocks & Sauces.
It is earned by passing the 4211 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Red Belt. It belongs to the Professional Cooking pillar of the Red Belt (Sous Chef) in the CAIBOK framework, which assesses the culinary technique and craft.
The Red Belt is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Red Belt first requires holding the Green 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.