Bakers and Pastrycooks

Bakers and Pastrycooks prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.

**Indicative 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:

- 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 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