Pastrycook – ANZSCO 351112
- Pastrycooks prepare and bake buns, cakes, biscuits, and pastry goods.
- Skill Level
- 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
|ANZSCO||Occupation||Skills Assessment||189||190||485||491 (State)||491 (Family)||186 (Direct)||407 (Training)||494 (regional Sponsored)||482 (TSS Short
Group: 3511 Bakers and Pastrycooks
- Prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.
- 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.
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
How to calculate your points (skilled visas)
To apply for a skilled visa, you need to know how many points you can score. The minimum score to be eligible for application is 65 points. However, depending on your occupation, the competitiveness, and the states you are applying to, you might need to score more points to get an invite.
Points will be given to you based on the following:
- Educational Qualifications
- Points for Professional Year
- Points for NAATI- Credentialled Community Language
- Points for 2 Year Study
- Points for English
- Points for Regional Study
- Points for Work Experience
- Points for Specialist Educational Qualifications (STEM)
- Points for Partner
Click here to calculate your points.
Subclass 190 visa– Skilled Nominated Visa & Subclass 491 visa – Skilled Work Regional (Provisional) Visa
To apply for visa subclass 190 and visa subclass 491, you need to have a nomination from the state/territory government where you want to live and work. Each State and Territory have individual requirements that must be met in order to receive nomination. (See below)
Another difference between the 190 and 491 visa is that you can only apply for visa subclass 491 if you are living and working in regional areas in Australia, while it is not a requirement if you are applying for the 190 visa.
In summary, to be eligible for 190 visa, you need to meet the following criteria:
To check if the state/ territory government requirements for your occupation, refer to the following links
Links to requirements
|New South Wales||
|Australian Capital Territory (ACT)|
The 407 visa a short stay visa for individuals to participate in occupational training or professional development in Australia. This visa is generally valid to stay in Australia for 2 years. Please note this visa is subject to condition 8102 which forbids work apart from the training that is specified in the visa application. You are also required to maintain health insurance whilst in Australia.
To be eligible for visa 407, you need to meet the following criteria:
You can apply for subclass 494 if you have a regional employer who is willing to sponsor you. To be eligible for this visa, you must have at least 3 years of working experience in your nominated occupation and have a relevant skills assessment. With this visa, there is a requirement that you must work for the employer who is sponsoring you.
This visa provides pathway to permanent residency through the 191 visa.
The Subclass 482 visa is a Temporary Skill Shortage visa that requires a sponsorship from an Australian employer. The TSS short term stream visa allows to your live and work in Australia for up to 2 years each time you are granted this visa. You may apply for two 482 visas in the short stream onshore and subsequent ones offshore, as long as the employer is willing to sponsor you. The TSS 482 short term stream does not have a path to permanent residency throught the 186 visa.
Please note that according to the Department of Home Affairs, caveats apply to this visa type. Subclass 482 visa is excluded from low-skilled positions that relate to the mass or standardised production of goods including any positions that are based in a franchise or factory and involve full or partial production of food product for distribution.