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Thread Starter 

Hi everyone,


I want to become a pastry chef. What I am currently researching is culinary schools. I was wondering if you could help me with titles accompanying jobs and qualifications.


If I were to attend a culinary school, such as Le Cordon Bleu or William Blue, would I leave with the qualification of a chef or a cook?


I don't want to fork out large sums of money to get the certificate if I then am only qualified to work as a cook and not a chef. For example, if you do an apprenticeship, you leave with a Certificate 3 and are called a chef. But, if you attend TAFE without having an apprenticeship and do a certificate 3, then you are only classed as a cook.


So, does that change in the case of students at culinary institutes (such as those mentioned above) or not?


Please and thank you in advance for your help :)

Have a lovely afternoon.