The certification mark, as used by authorized persons, certifies that the person is a professional baker or pastry worker who has demonstrated basic and advanced knowledge and skills pertaining to professional baking and pastries as determined by a test of baking skill and knowledge authorized by the certifier. This can be documented by being successfully employed for a minimum of three years after graduating from an accredited college with a two year degree in baking and pastry arts or higher, graduating from a formal baking and pastry apprenticeship training program, by documenting a minimum of a high school education plus five years experience as a professional baker or pastry worker and by passing the certification knowledge and skill proficiency tests established by the certifier for the certification level.