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)

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.

• 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

• 351111 Baker
• 351112 Pastrycook

Prepares and bakes bread loaves and rolls.

Skill Level: 3

Specialisation:

• Dough Maker

Prepares and bakes buns, cakes, biscuits and pastry goods.

Skill Level: 3

Specialisation:

• Cake Decorator