Saucier / Sauté Station - Stocks & Sauces
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.
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.