Pastrycook - Anzsco

PASTRYCOOK-ANZSCO :351112

SKILL LEVEL 3

Skilled Occupation List

Consolidated Sponsored Occupation List

Regional Sponsored Migration Scheme Occupation List

Labour Market Testing Requirement

SUMMARY
ANZSCO INFO
UNIT GROUP INFO

State		Capital
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)

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