Skilled Occupation List | ||
Consolidated Sponsored Occupation List | ||
Regional Sponsored Migration Scheme Occupation List | ||
Labour Market Testing Requirement |
State | Capital | Visa subclass 190 | Visa subclass 489 | Visa subclass 189 | |
---|---|---|---|---|---|
ACT | Australian Capital Territory | Canberra | |||
NSW | New South Wales | Sydney | |||
NT | Northern Territory | Darwin | |||
QLD | Queensland | Brisbane | |||
SA | South Australia | Adelaide | |||
TAS | Tasmania | Hobart | |||
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WA | Western Australia | Perth |
ANZSCO 351111: BAKER
Major Group: 3 - Technicians and Trades Workers | Sub-MajorGroup: 35 - Food Trades Workers | Minor Group: 351 - Food Trades Workers | UnitGroup: 3511 - Bakers and Pastrycooks
Description: Prepares and bakes bread loaves and rolls.
Skill Level 3 : Occupations at Skill Level 3 have a level ofskill commensurate with one of the following:
NZ Register Level 4 qualification
AQF Certificate IV or
AQF Certificate III including at least two years ofon-the-job training.
At least three years of relevant experience may substitutefor the formal qualifications listed above. In some instances relevantexperience and/or on-the-job training may be required in addition to the formalqualification.
Specialisations
Specialisation titles are any commonly used titles whichrefer to a subset of jobs belonging to the occupation designated in theprincipal title. These jobs involve the performance of specialised tasks ratherthan the broader range of tasks usually performed in the occupation.
UNIT GROUP 3511: BAKERS AND PASTRYCOOKS
Description: Prepare and bake bread loaves and rolls, buns,cakes, biscuits and pastry goods.
Skill Level: Most occupations in this unit group have alevel of skill commensurate with the qualifications and experience outlinedbelow.
- In Australia:
AQF Certificate III including at least two years ofon-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 substitutefor the formal qualifications listed above. In some instances relevantexperience and/or on-the-job training may be required in addition to the formalqualification.
Tasks
checking the cleanliness of equipment and operation ofpremises before production runs to ensure compliance with occupational healthand safety regulations
checking the quality of raw materials and weighingingredients
kneading, maturing, cutting, moulding, mixing and shapingdough and pastry goods
preparing pastry fillings
monitoring oven temperatures and product appearance todetermine 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 creamand icing
operating machines which roll and mould dough and cutbiscuits
Other occupations in this Unit Group
351112 - Pastrycook