Careers and Qualifications

In the Spotlight: Qualified Bakers are currently in high demand throughout Victoria.

Bakers make bread, cakes and pastries, using flour and other ingredients. Bakers may perform the following tasks: check that equipment meets health and safety regulations; check the quality of raw materials and weigh ingredients; mix dough by hand or machine, then place in tins or trays; load tins or trays into ovens, keeping an eye on the oven temperatures and the appearance of the bread, cake or pastry; unload ovens when the bread is baked, take bread out of trays and put aside to cool; glaze or decorate cakes and pastries with icing or cream; order baking supplies from wholesalers; operate slicing and wrapping machines; and serve customers.

The increased use of machinery has reduced heavy work for bakers. However, they still have to stand a lot of the time. Most bakers work full time, and they often work late at night or early in the morning. They may also work on weekends and public holidays. Conditions in the bakery are usually hot and humid.

In the Spotlight: Butchers are and have been for some time in high demand accross Victoria.

Butchers select, cut, trim and prepare meat for sale or supply.

Butchers may perform the following tasks: cut, trim and shape standard cuts of meat to size; process carcasses into primary and secondary cuts; pack and store products for display and sale; order supplies from wholesalers using AUS-MEAT Language, as well as weigh and check stock on receipt; assemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines, and bandsaws; use correct detergents and sanitisers to prevent food poisoning and contamination of premises and equipment; assist clients (including hotels and restaurants) in menu planning, estimating food portions and production costs; collect payment for sales; prepare marinated meats, value-added and ready-to-cook dishes; advise customers about alternative cuts, cooking methods, storage requirements and nutritional aspects of meat.

Butchers work with a variety of knives, hand tools, power equipment (including mincers, mixers and bandsaws) and computer-operated machinery.

Butchers work in shops and boning/slicing rooms. They usually have early morning starts and their work involves a lot of contact with people such as customers and workmates. Butchers are exposed to animal blood.