ANZSCO ID 3511
Bakers and Pastrycooks prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.
Job Titles
- Baker
- Pastrycook
- Doughmaker
- Cake Decorator
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
Study Pathways
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (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.
- Certificate III in Bread Baking (FBP30417)
- Certificate III in Baking (FBP30517)
Find a VET provider here.
Soft Skills
- Time management
- Enjoyment of food preparation
- Punctual
- Teamwork
- Work under pressure
Career Pathway
- Pastry Chef
- Chef
Bread, buns and early mornings from ABC Open West Coast SA on Vimeo.