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

    Either extensive experience or an apprenticeship in retail baking or patisserie is needed to work as a Baker or Pastrycook.

    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

    More about Bakers and Pastrycooks

    All Bakers and Pastrycooks

    All Bakers and Pastrycooks

    • $996 Weekly Pay
    • Strong Future Growth
    • Lower unemployment Unemployment
    • 34,900 workers Employment Size
    • Medium skill Skill level rating
    • 72% Full-Time Full-Time Share
    • 44 hours Average full-time
    • 35 years Average age
    • 32% female Gender Share

    The number of people working as Bakers and Pastrycooks (in their main job) grew very strongly over the past 5 years and is expected to grow strongly over the next 5 years:
    from 34,900 in 2018 to 39,200 by 2023.
    Job openings can come from new jobs being created, but most come from turnover (workers leaving).
    There are likely to be around 26,000 job openings over 5 years (that's about 5,200 a year).

    • Size: This is a large occupation.
    • Unemployment: Unemployment was below average in 2018.
    • Location: Bakers and Pastrycooks work in many regions of Australia.
    • Industries: Most work in Manufacturing; Retail Trade; and Accommodation and Food Services.
    • Earnings: Full-time workers on an adult wage earn around $996 per week (lower than the average of $1,460). Earnings tend to be lower when starting out and higher as experience grows.
    • Full-time: Many work full-time (72%, higher than the average of 66%).
    • Hours: Full-time workers spend around 44 hours per week at work (compared to the average of 44 hours).
    • Age: The average age is 35 years (compared to the average of 40 years).
    • Gender: 32% of workers are female (compared to the average of 48%).

    Employers found it hard to fill vacancies for Bakers and Pastrycooks in 2018. Find out more in the Department of Employment, Skills, Small and Family Business latest report on Bakers and Pastrycooks.

    Employment Outlook

    Number of Workers

    Source: ABS Labour Force Survey, Department of Jobs and Small Business trend data to May 2018 and Department of Jobs and Small Business projections to 2023.
    YearNumber of Workers
    200825700
    200925600
    201027200
    201125600
    201231000
    201321900
    201427400
    201533800
    201623700
    201730700
    201834900
    202339200

    Weekly Earnings

    Weekly Earnings (Before Tax)

    Source: Based on ABS Survey of Employee Earnings and Hours (cat. no. 6306.0), May 2018, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. 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 Earnings9961460

    Main Industries

    Main Employing Industries (% Share)

    Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
    Main Employing IndustriesIndustry (% share)
    Manufacturing58.8
    Retail Trade24.2
    Accommodation and Food Services13.4
    Wholesale Trade1.4
    Other Industries2.2

    States and Territories

    • NSW

    • VIC

    • QLD

    • SA

    • TAS

    • NT

    • ACT

    Employment by State and Territory (% Share)

    Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
    StateBakers and PastrycooksAll Jobs Average
    NSW30.931.6
    VIC29.125.6
    QLD18.120.0
    SA7.87.0
    WA9.810.8
    TAS2.52.0
    NT0.61.0
    ACT1.21.9

    Age Profile

    Age Profile (% Share)

    Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
    Age BracketBakers and PastrycooksAll Jobs AverageAll Jobs Average
    15-195.6-5.05.0
    20-2413.7-9.39.3
    25-3430.4-22.922.9
    35-4422.6-22.022.0
    45-5417.1-21.621.6
    55-595.6-9.09.0
    60-643.3-6.06.0
    65 and Over1.7-4.24.2

    Education Level

    Highest Level of Education (% Share)

    Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). 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 Certificate1.9-10.110.1
    Bachelor degree8.3-21.821.8
    Advanced Diploma/Diploma9.6-11.611.6
    Certificate III/IV43.4-21.121.1
    Year 1218.5-18.118.1
    Year 114.3-4.84.8
    Year 10 and below14.2-12.512.5

    Either extensive experience or an apprenticeship in retail baking or patisserie is needed to work as a Baker or Pastrycook.

    Membership with the Baking Association of Australia may be useful.

    Thinking about study or training?

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

    • 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.

    Or check out related courses on Job Outlook.

    Useful links and resources


    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.

    Filter Skills & Knowledge

    Knowledge

    These are important topics, subjects or knowledge areas.

    1. Production and processing

      61% Skill level

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

    2. Food production

      57% Skill level

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

    3. Customer and personal service

      51% Skill level

      Understanding customer needs, providing good quality service, and measuring customer satisfaction.

    4. Mathematics

      41% Skill level

      Arithmetic, algebra, geometry, calculus, or statistics.

    5. Education and training

      39% Skill level

      Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

    Occupational Information Network
    O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
    The skills and 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.

    Filter Work Environment

    Demands

    The physical and social demands workers face most often are shown below.

    1. Contact with people

      88% Important

      Have contact with people by telephone, face-to-face, or any other way.

    2. Spend time standing

      88% Important

      Spend time standing at work.

    3. Time pressure

      86% Important

      Work to strict deadlines.

    4. Face-to-face discussions

      85% Important

      Talk with people face-to-face.

    5. Unstructured work

      85% Important

      Have freedom to decide on tasks, priorities, and goals.

    Occupational Information Network
    O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
    The skills and 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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