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. For example, if they are describing Switzerland, they may want to give out small pieces of chocolate.