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3511 · ANZSCO V1.3

Bakers and Pastrycooks

Classification
Unit

Classification

Sub-major group
35Food Trades Workers

Description

UNIT GROUP 3511 BAKERS AND PASTRYCOOKS BAKERS AND PASTRYCOOKS prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.

Skill level

Australia

AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

New Zealand

NZQF 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.

Tasks

Tasks include

  • 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

Occupations in this unit group

Sources