Pastrycook Career and Immigration options for Australia

Profile Title: Pastrycook Career and Immigration options for Australia

Alternative Title:Not Defined

ANZSCO Code: 351112 | Unit Code: 3511

Skill Level: Level 3 | Work Experience: 1 Years

Assessing Bodies: Trades Recognition Australia (TRA)

Skill Occupation List (SOL): STSOL

Specialization: Cake Decorator

Profile Description: Prepares and bakes buns, cakes, biscuits and pastry goods

Job Duties:

• 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 Description: 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.

Available Visa Options (As on February 2024):

• 190 - Skilled Nominated (subclass 190)
• 407 - Training visa (subclass 407)
• 489 - Skilled Regional (Provisional) visa (subclass 489) - State or Territory nominated
• 482 - Temporary Skill Shortage visa (subclass 482) - Short Term Stream
• report caveats apply
• 187 - Regional Sponsor Migration Scheme (subclass 187)
• 494 - Skilled Employer Sponsored Regional (provisional) (subclass 494) - Employer sponsored stream
• 491 - Skilled Work Regional (provisional) visa (subclass 491) State or Territory nominated

Registration or Licensing: Not Required

Industries: Bakers and Pastrycooks are mainly employed in: Manufacturing; Retail Trade; and Accommodation and Food Services

Education Profile: The most common level of educational attainment for Bakers and Pastrycooks is Certificate III/IV (38.2 per cent).

Job Opening: Over the five years to November 2019, the number of job openings for Bakers and Pastrycooks is expected to be average (between 10,001 and 25,000). Job openings count both employment growth and turnover (defined as workers leaving their occupation for other employment or leaving the workforce).

Age Group: The main age group is 25-34 years (25.0 per cent) and the median age is 33 years (compared to 40 years for all occupations).

Gender: The female share of Bakers and Pastrycooks is 31.8 per cent and 75.7 per cent of Bakers and Pastrycooks work full time. Average weekly hours for full time workers are 42.9 (compared to 40.2 for all occupations).

Earning: In August 2014 (latest available data) weekly earnings full-time before tax (and not including employer superannuation) were $990 (compared to earnings for all occupations of $1,200).

Employment: Employment for this occupation rose strongly (in percentage terms) in the past five years and rose strongly in the long-term (ten years). Looking forward, employment for Bakers and Pastrycooks to November 2020 is expected to grow moderately.