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BAKER-ANZSCO :351111

SKILL LEVEL 3

Skilled Occupation List
csol Consolidated Sponsored Occupation List yes
rsmsol Regional Sponsored Migration Scheme Occupation List yes
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ACT Australian Capital Territory Canberra
NSW New South Wales Sydney
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QLD Queensland Brisbane
SA South Australia Adelaide
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VIC Victoria Melbourne
WA Western Australia Perth

ANZSCO 351111: BAKER

Major Group: 3 - Technicians and Trades Workers | Sub-MajorGroup: 35 - Food Trades Workers | Minor Group: 351 - Food Trades Workers | UnitGroup: 3511 - Bakers and Pastrycooks

Description: Prepares and bakes bread loaves and rolls.

Skill Level 3 : Occupations at Skill Level 3 have a level ofskill commensurate with one of the following:

  • NZ Register Level 4 qualification

  • AQF Certificate IV or

  • AQF Certificate III including at least two years ofon-the-job training.

At least three years of relevant experience may substitutefor the formal qualifications listed above. In some instances relevantexperience and/or on-the-job training may be required in addition to the formalqualification.

Specialisations

  • Doughmaker

Specialisation titles are any commonly used titles whichrefer to a subset of jobs belonging to the occupation designated in theprincipal title. These jobs involve the performance of specialised tasks ratherthan 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 alevel of skill commensurate with the qualifications and experience outlinedbelow.

- In Australia:

AQF Certificate III including at least two years ofon-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 substitutefor the formal qualifications listed above. In some instances relevantexperience and/or on-the-job training may be required in addition to the formalqualification.

Tasks

  • checking the cleanliness of equipment and operation ofpremises before production runs to ensure compliance with occupational healthand safety regulations

  • checking the quality of raw materials and weighingingredients

  • kneading, maturing, cutting, moulding, mixing and shapingdough and pastry goods

  • preparing pastry fillings

  • monitoring oven temperatures and product appearance todetermine 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 creamand icing

  • operating machines which roll and mould dough and cutbiscuits

  • emptying, cleaning and greasing baking trays, tins and other cooking equipment

Other occupations in this Unit Group

351112 - Pastrycook