Pastrycooks prepare and bake buns, cakes, biscuits and pastry goods.

Specialisations: Cake Decorator.

Either extensive experience or an apprenticeship in retail baking (cake and pastry, or combined) or patisserie is needed to work as a Pastrycook.

Tasks

  • Checks the cleanliness of equipment and operating site to ensure compliance with health and safety regulation.
  • Checks quality of raw materials and weighs ingredients.
  • Implements appropriate baking techniques.
  • Prepares pastry fillings.
  • Monitors oven temperature and products appearance.
  • Co-ordinates the forming, loading, baking, unloading, de-panning and cooling of batches of breads, rolls and pastry products.
  • Glazes buns and pastries, and decorating cakes with cream and icing.
  • Operating machines which roll and mould dough and cut biscuits.
  • Empties, cleans and greases baking trays, tins and other cooking equipment.

More about Bakers and Pastrycooks

All Bakers and Pastrycooks

  • $996 Weekly Pay
  • Strong Future Growth
  • Lower unemployment Unemployment

Pastrycooks

  • 6,700 workers Employment Size
  • Medium skill Skill level rating
  • 67% Full-Time Full-Time Share
  • 45 hours Average full-time
  • 35 years Average age
  • 57% female Gender Share

The number of people working as Pastrycooks (in their main job) fell over 5 years:
from 9,200 in 2011 to 6,700 in 2016.

  • Size: This is a small occupation.
  • Location: Pastrycooks work in many parts of Australia. Victoria has a large share of workers.
  • Industries: Most work in Manufacturing; Accommodation and Food Services; and Retail Trade.
  • Full-time: Many work full-time (67%, similar to the average of 66%).
  • Hours: Full-time workers spend around 45 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: 57% of workers are female (compared to the average of 48%).

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

Employment Outlook

Number of Workers

No data is available for the selected graph for this Occupation.

Weekly Earnings

Weekly Earnings (Before Tax)

No data is available for the selected graph for this Occupation.

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)
Manufacturing47.0
Accommodation and Food Services31.7
Retail Trade14.1
Wholesale Trade2.7
Other Industries4.5

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.
StatePastrycooksAll Jobs Average
NSW34.331.6
VIC31.925.6
QLD15.320.0
SA4.87.0
WA10.410.8
TAS1.52.0
NT0.51.0
ACT1.31.9

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 BracketPastrycooksAll Jobs AverageAll Jobs Average
15-194.2-5.05.0
20-2412.4-9.39.3
25-3432.3-22.922.9
35-4424.4-22.022.0
45-5416.6-21.621.6
55-594.8-9.09.0
60-643.5-6.06.0
65 and Over1.8-4.24.2

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 QualificationPastrycooksAll Jobs AverageAll Jobs Average
Post Graduate/Graduate Diploma or Graduate Certificate2.3-10.110.1
Bachelor degree12.4-21.821.8
Advanced Diploma/Diploma16.1-11.611.6
Certificate III/IV41.9-21.121.1
Year 1214.9-18.118.1
Year 113.0-4.84.8
Year 10 and below9.5-12.512.5

Either extensive experience or an apprenticeship in retail baking (cake and pastry, or combined) or patisserie is needed to work as a 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 Others

    88% Important

    How much do you have contact with people (face-to-face, by telephone, or any other way)?

  2. Spend Time Standing

    88% Important

    How much time do you spend standing?

  3. Time Pressure

    86% Important

    How often does this job require the worker to meet strict deadlines?

  4. Face-to-Face Discussions

    85% Important

    How often do you talk with people face-to-face?

  5. Structured versus Unstructured Work

    85% Important

    How much freedom do you have 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.

go to top