The certification mark, as used by authorized persons, certifies that the person using the mark is a professional cook who has demonstrated basic knowledge and skills pertaining to professional cooking as determined by a test of culinary skill and knowledge demonstrated by meeting the graduation requirements of an accredited college granting a two year degree in culinary arts or higher, graduating from a formal culinary apprenticeship training program, or by documenting a minimum of a high school education (12 years) plus 3 years experience as a professional cook and passing a certification knowledge and skill proficiency tests established for the certification level.