Poissonnier / Estación de Pescados y Mariscos
This is a CAIBOK competency - not a course, and not a book. It defines what a Sous Chef must be able to demonstrate in Poissonnier / Estación de Pescados y Mariscos.
It is earned by passing the 4216 certification exam (75%).
Where it fits in the framework
It is an elective competency toward the Cinturón Rojo. It belongs to the Cocina Profesional pillar of the Cinturón Rojo (Sous Chef) in the CAIBOK framework, which assesses the culinary technique and craft.
The Cinturón Rojo is awarded on completing its 6 anchor competencies plus 2 electives.
Earning the Cinturón Rojo 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.