Pastrycook – ANZSCO 351112

Pastrycooks prepare and bake buns, cakes, biscuits, and pastry goods.

Skill Level

3

Specialisations

• Cake Decorator

Skills Assessment Requirement

Unless you are exempt in very limited circumstances, you are required to have a positive Skills Assessment to apply for the visas listed above.

Skills Assessment authority for Pastrycook is Trades Recognition Australia (TRA). To have a positive skills assessment, you must meet the following criteria:

• Must have successfully completed an AQF Qualification either a Certificate III in Retail Baking (Cake and Pastry) or formal training that is comparable
• Must possess skills that are current to Australian industry standards demonstrated by 3 years full time employment or equivalent part-time in the occupation
• If you have obtained a qualification internationally or an Australian qualification that was not through the Australian Recognition of Learning process, you are required to demonstrate 3 years full time or equivalent post-qualification experience
• If you have obtained an Australian qualification issued through the Australian Recognition of Learning process, you are required to demonstrate 3 years full-time or equivalent post-qualification experience OR 6 years full-time or equivalent experience which can be either pre- or post-qualification

Potential Visa Pathways for Pastrycook

Group: 3511 Bakers and Pastrycooks

Description

Prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.

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

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.

Occupations in this Group

• 351111 Baker
• 351112 Pastrycook