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Study Retail Baking

Career Outcomes

Baker (351111)
Pastrycook (351112)

Both occupations are currently on the Core Skills Occupation List (CSOL) and the Short-term Skilled Occupation List (STSOL). See the visa pathways table below.

Industry Overview

Environments for the Cooking sector range from fine dining restaurants and clubs to catering to mining sites and other mass operations. Employment levels in the Accommodation and Food Industry was at 914,100 in 2018 and at the time was projected to grow further by 2023. This growth has largely been in the Cafes, Restaurants and Takeaway Food Services sector, which was projected to almost double between 2000 and 2023.

In May 2018, there were approximately 377,000 people employed in Cookery occupations. Combined, these occupations make up 33% of the Accommodation and Food and Beverage Services industries. Within Cafes and Restaurants, the highest proportion of people were employed as Waiters and Chefs (about 25%). Employment in this occupation was projected to grow by around 16% by 2023. (National Industry Insights, 2020)

Insights

Average weekly earnings:  $996 per week

Mode of work: Most work full-time (72%)

Hours per week: full-time workers spend around 44 hours/ week at work.

Age: the average age is 35 years.

Gender: 32% workers are female

(Source: Job Outlook, historical figures)

Qualification Needed

Workers usually need a certificate III or IV in retail baking or patisserie. These courses are often completed as part of an apprenticeship.

Course Overview

Studies in retail baking will teach you how to produce laminated pastry products, produce bread products, produce biscuit and cake products and schedule bakery production.

Course Requirements

Most institutions require completion of Australian Year 11 or 12 (or equivalent), as well as a minimum IELTS score of 5.5 with no band score less than 5.

Costs

A 2-year packaged trade course costs between $13,000 and $19,500 per year, depending on the institution.

Career Outcomes

Baker
Pastrycook

Studying Retail Baking in Australia: What the Course Covers

Retail baking courses train you to work in bakeries, patisseries, cafes and supermarket in-store bakeries. You learn how to mix and prove doughs, bake bread and rolls, make laminated pastry such as croissants and Danish, produce cakes, biscuits and sweet goods, decorate and finish products, and plan a production schedule. Food safety, hygiene, work health and safety, stock control and costing are also covered. Most of the learning is practical, done in a commercial training bakery, and many students complete supervised work placement or work part time in a bakery while they study.

Qualifications and AQF Levels

Qualification AQF level What it prepares you for
Certificate III in Baking AQF 3 Entry level trade skills across bread, cakes and pastries, the usual qualification for a baker or pastrycook
Certificate III in Bread Baking AQF 3 Specialised bread and dough production
Certificate III in Cake and Pastry AQF 3 Specialised cake, pastry and dessert production for pastrycook roles
Certificate IV in Baking AQF 4 Advanced techniques plus supervision, production planning and small business skills

Study Pathways

International students usually enrol in a package of Certificate III and Certificate IV in Baking, often over about two years, sometimes with an English course (ELICOS) first. After your studies you can move into leadership or business with a diploma in hospitality management or business, or specialise in patisserie. Trade qualifications gained as an international student do not automatically make you eligible for a skills assessment: assessing authorities generally look at both your qualification and your paid work experience in the occupation, so plan to build relevant employment history.

Related Occupations and Visa Pathways (as at October 2026)

Occupation ANZSCO CSOL (482 and 186) Skilled lists (189, 190, 491, 485)
Baker 351111 Yes STSOL
Pastrycook 351112 Yes STSOL

Our Core Skills Occupation List (CSOL) guide explains which visas use each list and what that means for Baker and Pastrycook. Some CSOL occupations, including Baker and Pastrycook, have conditions that exclude certain positions (for example, some mass production roles), so the nominated job must be a genuine skilled baking role.

Career Outlook

Bakers and pastrycooks work in independent bakeries, franchises, hotels, cafes, catering businesses and supermarkets. Early morning starts, shift work and weekend work are common. Demand for skilled bakers and pastrycooks is spread across cities and regional towns, and regional employers often find it harder to fill these roles, which can open up regional employer sponsored and state nominated options. Experienced bakers can progress to supervisor, production manager or business owner.

Applying for a Student Visa to Study Baking

Baking providers expect you to handle early starts and long practical sessions, so your Genuine Student statement should show why a trade baking course suits you, for example previous bakery or kitchen work, or a plan to open your own bakery. The Student visa (subclass 500) page explains the current English, money and work rules that apply while you train.

Retail Baking Study FAQs

Yes. As at October 2026, Baker (351111) and Pastrycook (351112) are on the Core Skills Occupation List (CSOL), so an employer can nominate you for a 482 Skills in Demand visa if you meet the work experience and skills requirements. Both are also on the STSOL, which can support state nominated 190 and 491 visas where the state lists them.

The 485 Post-Vocational Education Work stream requires an occupation on the MLTSSL that is closely related to your qualification. Baker and Pastrycook are on the STSOL, not the MLTSSL, so a baking qualification alone generally does not lead to that stream. If you later complete a bachelor degree or higher you may qualify for the Post-Higher Education Work stream instead. Check your options before you choose a course.

In most cases, yes. Trade skills assessments usually require evidence of paid employment in the occupation as well as your qualification, and employer sponsored visas generally require at least one year of relevant experience. Working part time in a bakery during your studies (within your 48 hours per fortnight limit) can help you build that history.

A packaged Certificate III and Certificate IV in Baking commonly runs for around 18 months to two years, depending on the provider and whether an English course is added at the start. Your Confirmation of Enrolment (CoE) will show the exact dates.

Am I eligible for a Student visa? Student Visa Funds Calculator Study a Trade Course Assessment Study a Uni Course Assessment

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