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

A Certificate III/IV is usually needed to work in this job. Training is most commonly through an apprenticeship which combines on-the-job training with the qualification.

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

Job Titles

  • Baker
  • Pastrycook
  • Baker

    Prepares and bakes bread loaves and rolls.

    Specialisations: Doughmaker

  • Pastrycook

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

    Specialisations: Cake Decorator

Fast Facts

  • Avg. Weekly Pay

    $907 Before Tax
  • Future Growth

    moderate
  • Skill Level

    Certificate III or IV
  • Employment Size

    32,000
  • Unemployment

    above average
  • Male Share

    64.4%
  • Female Share

    35.6%
  • Full-Time Share

    80.3%

Find Vacancies

This is a large occupation employing 32,000 workers. Over the past 5 years the number of jobs has grown strongly.
Moderate growth is expected in the future. New jobs and turnover from workers leaving may create between 10,001 and 25,000 job openings over the 5 years to 2020.

  • Bakers and Pastrycooks work in most parts of Australia.
  • They mainly work in: Manufacturing; Retail Trade; and Accommodation and Food Services.
  • Full-time work is common. Full-time workers, on average, work 43.1 hours per week (compared to the all jobs average of 40 hours).
  • Average earnings for full-time workers are around $907 per week (lower than the all jobs average of $1,230). Earnings tend to be lower when starting out and higher as experience grows.
  • The average age is 35 years (compared to the all jobs average of 40 years).
  • Around 6 in 10 workers are male.
  • In 2016, the unemployment rate was above average.

There have been shortages of Bakers and Pastrycooks for a number of years. In 2016, employers in most locations found it hard to fill vacancies for Bakers and Pastrycooks, particularly in regional areas. Employers generally preferred people who were qualified through apprenticeships. To find out more, view the Department of Employment's latest skill shortage research opens in a new window.

Employment Outlook

Number of Workers

Source: ABS Labour Force Survey, Department of Employment trend data to November 2015 and Department of Employment projections to 2020.
YearNumber of Workers
200522700
200622600
200729300
200824600
200924900
201027600
201129900
201226400
201320400
201432400
201532000
202033000

Weekly Earnings

Full-time Earnings

All Jobs Average

Weekly Earnings (before tax)

Source: Based on ABS Characteristics of Employment survey, August 2015, Cat. No. 6333.0, Customised Report. Median earnings are before tax and do not include superannuation. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
EarningsBakers and PastrycooksAll Jobs Average
Full-Time Earnings9071230

Hours

Weekly Hours Worked

Source: Based on ABS Labour Force Survey, annual average 2016, Cat. No. 6291.0.55.003: Customised Report. Hours actually worked by people who usually work full-time, and share of employment by full-time and part-time status, for this job compared to the all jobs average.
CategoryBakers and PastrycooksAll Jobs Average
Full-time80.368.4
Part-time19.731.6
Average Weekly Hours (full-time)43.140.0

Main Industries

Top Industries

Main Employing Industries (% share)

Source: Based on ABS Labour Force Survey, annual average 2016, Cat. No. 6291.0.55.003: Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
Main Employing IndustriesIndustry (% share)
Manufacturing59.2
Retail Trade28.1
Accommodation and Food Services10.4
Wholesale Trade1.6
Other Industries0.7

States and Territories

  • NSW

  • VIC

  • QLD

  • SA

  • TAS

  • NT

  • ACT

Employment by State and Territory (% share)

Source: Based on ABS Labour Force Survey, annual average 2016, Cat. No. 6291.0.55.003: Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
StateBakers and PastrycooksAll Jobs Average
NSW31.631.8
VIC29.325.5
QLD20.419.8
SA6.26.8
WA6.311.2
TAS4.12.0
NT1.21.1
ACT0.91.8

Age Profile

Age Profile (% share)

Source: Based on ABS Labour Force Survey, annual average 2016, Cat. No. 6291.0.55.003: Customised Report. Age profile of workers in this job compared to the all jobs average.
Age BracketBakers and PastrycooksAll Jobs AverageAll Jobs Average
15-194.5-5.45.4
20-249.6-9.99.9
25-3435.0-23.423.4
35-4420.8-21.721.7
45-5417.1-21.121.1
55-599.6-8.78.7
60-642.9-5.95.9
65 and Over0.6-3.83.8

Gender

Male Share

Female Share

Gender (% share)

Source: Based on ABS Labour Force Survey, annual average 2016, Cat. No. 6291.0.55.003: Customised Report. Male and female share of employment in this job compared to the all jobs average.
CategoryBakers and PastrycooksCategoryAll Jobs Average
Males64.4Males53.6
Females35.6Females46.4

Education Level

Top Education Levels

Highest Level of Education (% share)

Source: ABS, Education and Work (2016). Findings based on use of ABS TableBuilder data. Highest qualification completed by workers in this job (in any field of study). Skill level requirements can change over time, the qualifications needed by new workers might be different from the qualifications of workers already in the job.
Type of QualificationBakers and PastrycooksAll Jobs AverageAll Jobs Average
Post Graduate/Graduate Diploma or Graduate Certificate14.7-8.68.6
Bachelor degree10.3-17.917.9
Advanced Diploma/Diploma7.1-10.110.1
Certificate III/IV36.2-18.918.9
Year 1210.3-18.718.7
Years 11 & 1011.6-17.717.7
Below Year 109.8-8.18.1

A Certificate III/IV is usually needed to work in this job. Training is most commonly through an apprenticeship which combines on-the-job training with the qualification.

If you are interested in this style of work, there are a wide range of training options available that could lead to this or a similar job.
The pathway that is right for you will depend on your skills and interests.

It is a good idea to speak to industry bodies, employers, and workers to learn more about the skills and qualifications you will need.

Employers look for Bakers and Pastrycooks who are reliable, motivated and are willing to take direction.

Knowledge

The topics, subjects, or knowledge areas workers rate as most important are shown below.

  1. Production and Processing

    76% Important

    Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

  2. Customer and Personal Service

    75% Important

    Customer and personal services. This includes understanding customer needs, providing good quality service, and measuring customer satisfaction.

  3. Food Production

    68% Important

    Planting, growing, and harvesting food (both plant and animal), including storage and handling.

  4. English Language

    65% Important

    English language including the meaning and spelling of words, rules of composition, and grammar.

  5. Mathematics

    62% Important

    Arithmetic, algebra, geometry, calculus, or statistics.

Occupational Information Network Bakers Opens in a new window
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration. The information on this site is derived from the US Department of Labor O*NET Database Version 21.2

Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.

Activities

The work activities workers rate as most important are shown below.

  1. Monitor Processes, Materials, or Surroundings

    81% Important

    Checking objects, actions, or events, keeping an eye out for problems.

  2. Getting Information

    77% Important

    Looking for, getting and understanding different kinds of information.

  3. Inspecting Equipment, Structures, or Material

    76% Important

    Inspecting equipment, structures, or materials for errors, problems or defects.

  4. Identifying Objects, Actions, and Events

    72% Important

    Comparing objects, actions, or events, looking for differences between them or changes over time.

  5. Organizing, Planning, and Prioritizing Work

    68% Important

    Deciding on goals and putting together a detailed plan to get the work done.

Occupational Information Network Bakers Opens in a new window
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration. The information on this site is derived from the US Department of Labor O*NET Database Version 21.2

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