Overview
Assists a Pastrycook by performing routine tasks in the kitchen such as preparing ingredients, and cleaning and storing equipment.
Skills
Most occupations in this unit group have a level of skill commensurate with the qualifications outlined below. AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)
Tasks
- gathering food ingredients in preparation for cooking and serving
- gathering pots and pans in preparation for cooking food ingredients
- weighing and measuring ingredients
- washing, peeling, cutting, slicing and dicing ingredients for cooking and serving
- cutting and grinding meat, poultry and seafood in preparation for cooking
- removing cooked food from ovens and food warmers
- washing work areas, equipment, utensils, dishes and silverware
- storing food supplies, equipment, utensils, dishes and silverware in refrigerators, cupboards, pantries and other storage areas
- informing Foods Trade Workers when food supplies are low
Specialisations
- Bakery Assistant
Related Occupations
Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.
Training Pathways
11 courses found.
| Course name | Providers |
|---|---|
THH21397: Certificate II in Hospitality (Patisserie)
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FDF30610: Certificate III in Retail Baking (Bread)
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FDF20700: Certificate II in Food Processing (Retail Baking - Combined)
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FDF20600: Certificate II in Food Processing (Retail Baking - Bread)
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FDF20510: Certificate II in Retail Baking Assistance
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FDF20500: Certificate II in Food Processing (Retail Baking - Cake and Pastry
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FDF10803: Certificate I in Food Processing (Retail Baking)
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FDF10800: Certificate I in Food Processing (Retail Baking)
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FBP20221: Certificate II in Baking
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FBP20217: Certificate II in Baking
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6095: Certificate I in Baking
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