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Pastrycook*** -ANZSCO : 351112

Skill Level 3
State Capital Visa subclass 189 Visa subclass 190 Visa subclass 489
ACT Australian Capital Territory Canberra
NSW New South Wales Sydney
NT Northern Territory Darwin
QLD Queensland Brisbane
SA South Australia Adelaide
TAS Tasmania Hobart
VIC Victoria Melbourne
WA Western Australia Perth

ANZSCO 351112: PASTRYCOOK

Major Group: 3 – Technicians and Trades Workers | Sub-Major Group: 35 – Food Trades Workers | Minor Group: 351 – Food Trades Workers | Unit Group: 3511 – Bakers and Pastrycooks
Description: Prepares and bakes buns, cakes, biscuits and pastry goods.
Skill Level 3 : Occupations at Skill Level 3 have a level of skill commensurate with one of the following:
– NZ Register Level 4 qualification
– AQF Certificate IV or
– AQF Certificate III including at least two years of on-the-job training.
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Specialisations
  • Cake Decorator
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.

UNIT GROUP 3511: BAKERS AND PASTRYCOOKS

Description: Prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.
Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
– In Australia:
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
– In New Zealand:
NZ Register Level 4 qualification (ANZSCO Skill Level 3)
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Tasks
  • checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
  • checking the quality of raw materials and weighing ingredients
  • kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
  • preparing pastry fillings
  • monitoring oven temperatures and product appearance to determine baking times
  • coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products
  • glazing buns and pastries, and decorating cakes with cream and icing
  • operating machines which roll and mould dough and cut biscuits
  • emptying, cleaning and greasing baking trays, tins and other cooking equipment
Other occupations in this Unit Group
  • 351111 – Baker