Bakers And Pastrycooks

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

Occupations in this field typically require a Certificate III qualification including at least two years on-the-job training or a Certificate IV qualification.

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

Occupations:

• Baker 
• Pastrycook

Baker

Prepares and bakes bread loaves and rolls.

Specialisation:

• Doughmaker

Pastrycook

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

Specialisation:

• Cake Decorator