The certification mark, as used by authorized persons, certifies that the person is a professional chef who has demonstrated advanced knowledge and skills pertaining to working as an educator in an accredited postsecondary institution or military training facility as determined by a test of culinary skill and knowledge authorized by the certifier. This can be documented by two years as a Chef de Cuisine (chef in charge of food production in a foodservice operation supervising at least two full-time people) or two years as a working pastry chef, plus twelve-hundred (1200) postsecondary teaching contact hours are required. The educational requirements include a Bachelor's Degree in any discipline plus 120 hours in Education Development or an Associates Degree in Culinary Arts plus 120 hours in Education Development and by passing the certification knowledge and skill proficiency tests established by the certifier for the certification level.