Chefs are usually better-trained than cooks. Chefs may complete vocational or four-year college programs, or attend culinary institutes where they specialize in preparing a type of food, such as pastries or meat dishes. Cooks may receive their training on the job or complete a vocational degree. The American Culinary Federation accredits chefs and cooks at the levels of cook, working chef, executive chef, and master chef. Bread and pastry bakers produce baked goods for restaurants, retail bakery shops, and other outlets.
Bakers make breads, pies, pastries, wedding cakes, and other goods, mostly by hand.
They create recipes, measure and mix ingredients, and apply decorations and fillings. Many vocational schools offer coursework in baking. The American Culinary Federation certifies pastry professionals. Certification is based primarily on experience and formal training. They can serve some of the food they've shown.