How to become a Pastrycook

Pastrycooks mix, bake, fill, ice and decorate all kinds of cakes and pastries.

Personal requirements of a Pastrycook

  • enjoy practical work
  • good hand-eye coordination
  • artistic and creative
  • good health, with no skin allergies or chronic chest complaints
  • clean and tidy
  • good literacy and numeracy skills
  • good organisational skills.

Duties & Tasks of a Pastrycook

Pastrycooks: • weigh, mix or knead, mould and shape mixtures before baking • load and unload mixtures into ovens using tins and trays • operate and monitor baking equipment • glaze or decorate cakes and pastries with icing or cream • order baking supplies from wholesalers • check and maintain the cleanliness of equipment and utensils to ensure health and safety regulations are met • work with products such as chocolate to create decorations • serve customers.

Working conditions for a Pastrycook

Pastrycooks stand for most of the day. They may work split shifts at night or on weekends and public holidays. Pastrycooks must be prepared to start work early in the morning. Conditions in the bakery are usually hot and humid.

Avg. weekly wage:


Future growth:


Employment by state:

ACT 1.3%

NSW 34.3%

NT 0.5%

QLD 15.3%

SA 4.8%

TAS 1.5%

VIC 31.9%

WA 10.4%

Hours worked:



Lower unemployment

Gender split:

Male 43%

Female 57%

Education level:

Not completed Year 10: 9.8%

Not completed Year 12: 11.6%

Highest qualification is secondary school: 14.9%

Highest qualification is a Certificate 3 or 4: 41.9%

Highest qualification is a Diploma or Advanced Diploma: 16.1%

Highest qualification is a Bachelor degree: 12.4%

Highest qualification is a Postgraduate Diploma or Graduate Certificate: 2.3%

Age brackets:

15-19 - 0.1%

20-24 - 6.1%

25-34 - 26.8%

35-44 - 22.6%

45-54 - 19.5%

55-59 - 8.2%

60-64 - 7.1%

65 and Over - 9.5%

*The data above is sourced from the Department of Employment’s Job Outlook website.

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