351111: Baker
Skill Level: 3
Assessing Authority: TRA
Visa Options – ANZSCO 351111
| Visa Type | Eligibility | MLTSSL | STSOL | ROL |
|---|---|---|---|---|
| Subclass 189 (Skilled Independent) |  | - | - | - |
| Subclass 190 (Skilled Nominated) |  | - | | - |
| Subclass 491 (State/Territory nominated) | | - | | - |
| Subclass 491 (NOT nominated by State/Territory) | | - | - | - |
| Subclass 485 (Graduate) | | - | - | - |
| Subclass 482 (TSS) | | - | | - |
| Subclass 186 (ENS) | | - | - | - |
| Subclass 187 (RSMS) | | - | | - |
| Subclass 407 (Training) | | - | | - |
State Eligibility Summary Table – ANZSCO 351111
- Occupation MAY be eligible
- Occupation in the ‘Supplementary Skilled List’ or ‘Special Conditions Apply’
- Occupation NOT on relevant ‘State Occupation List’, or ‘Closed’ status; but MAY still be eligible if you meet the requirements
- Occupation NOT eligible
351111: Baker
Major Group: 3 – Technicians and Trades Workers | Sub-Major Group: 35 – Food Trades Workers | Minor Group: 351 – Food Trades Workers | Unit Group: 3511 – Bakers and Pastrycooks
Description
Prepares and bakes bread loaves and rolls.
Skill Level
Occupations at Skill Level 3 have a level of skill commensurate with one of the following:
– NZ Register Level 4 qualification
– AQF Certificate IV or
– AQF Certificate III including at least two years of on-the-job training.
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.
Specialization
- Doughmaker
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
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
Assessing Authority
Website
EmailExcludes positions that relate to mass or standardised production (as opposed to specialist production), including any of the below positions which:
are based in a franchise or factory involve full or partial production of food product for distribution to another location predominantly involve the use of pre-prepared food product from another location.
Source: Australian Bureau of Statistics, Commonwealth of Australia 2015 – Australia and New Zealand Standard Classification of Occupations (ANZSCO) Version 1.2 CODER, Cat No. 1220.030.001, http://www.abs.gov.au/ausstats/abs@.nsf/mf/1220.0