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

  • $907 Weekly Pay
  • 33,100 workers Employment Size
  • Moderate Future Growth
  • Medium skill Skill level rating
  • Higher unemployment Unemployment
  • 76.9% Full-Time Full-Time Share
  • 41.2 hours Average full-time
  • 35 years Average age
  • 31.2% female Gender Share

The number of Bakers and Pastrycooks grew moderately over the past 5 years and is expected to grow moderately over the next 5 years:
from 33,100 in 2017 to 35,600 by 2022.
There are likely to be around 23,000 job openings over this time from workers leaving and new jobs being created.

  • Size: This is a large occupation.
  • Unemployment: Unemployment was above average in 2017.
  • Location: Bakers and Pastrycooks work in most regions of Australia.
  • Industries: They work in many industries such as Manufacturing; Retail Trade; and Accommodation and Food Services.
  • Earnings: Full-time workers earn 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.
  • Full-time: Many work full-time (76.9%, higher than the all jobs average of 68.4%).
  • Hours: Full-time workers spend around 41.2 hours per week at work (compared to the all jobs average of 40.0 hours).
  • Age: The average age is 35 years (compared to the all jobs average of 40 years).
  • Gender: 31.2% of workers are female (compared to the all jobs average of 46.7%).

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 Jobs and Small Business latest skill shortage research opens in a new window.

Employment Outlook

Number of Workers

Source: ABS Labour Force Survey, Department of Jobs and Small Business trend data to May 2017 and Department of Jobs and Small Business projections to 2022.
YearNumber of Workers
200728000
200825700
200925600
201027300
201125700
201231000
201321800
201427300
201533100
201623500
201733100
202235600

Weekly Earnings

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

Main Industries

Main Employing Industries (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, 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)
Manufacturing62.0
Retail Trade28.8
Accommodation and Food Services8.6
Wholesale Trade0.6

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 2017, 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
NSW35.531.6
VIC27.226.2
QLD13.019.7
SA8.76.7
WA12.210.8
TAS2.22.0
NT0.41.1
ACT0.81.8

Age Profile

Age Profile (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, 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
15-192.2-5.25.2
20-2414.6-9.99.9
25-3430.5-23.623.6
35-4423.7-21.721.7
45-5419.5-20.820.8
55-594.3-8.88.8
60-644.2-6.06.0
65 and Over1.2-4.04.0

Education Level

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.

Before starting a course, check it will provide you with the skills and qualifications you need.

  • Compare undergraduate and postgraduate student experiences and outcomes on the QILT website.
  • Compare Vocational Education and Training (VET) courses, providers and student outcomes on the My Skills website.
  • You might be interested in Tourism, Travel and Hospitality VET training pathways on the AAPathways website.

The course listings on this page are provided by Good Education Group.

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

Knowledge

These are important topics, subjects or knowledge areas.

  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
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3011.00 - Bakers.

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

These are kinds of activities workers regularly do in this job.

  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
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3011.00 - Bakers.

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