Baker 351111

Updated on 23 Dec 2019

SOL | State SOL |Employer SOL| Regional

Description

Prepares and bakes bread loaves and rolls.

Skill Level: 3

Specialisations

• Doughmaker

Skills Assessment Authority: TRA | TRA-FAQ |  Your Career | My Future | Courses

Caveats: Caveat 17

Endorsed Correlations to ASCO Occupations:

• 4512-01 Supervisor, Bakers and Pastrycooks
• 4512-11 Baker

Group: 3511 Bakers and Pastrycooks

Description

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

Tasks

• 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

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.