Gestión del Equipo de Cocina
This is a CAIBOK competency - not a course, and not a book. It defines what a Sous Chef must be able to demonstrate in Gestión del Equipo de Cocina.
It is earned by passing the 4301 certification exam (75%).
Where it fits in the framework
It is an anchor (required) competency of the Cinturón Rojo. It belongs to the Negocios pillar of the Cinturón Rojo (Sous Chef) in the CAIBOK framework, which assesses the business and operational skill.
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.