Skilled Migration Pathway
Pastrycook Skills Assessment Australia | ANZSCO 351112 TRA Guide (June 2026)
Pastrycooks bring artistry and precision to Australia's thriving cafe, patisserie, hotel, and fine dining dessert culture. With strong demand from boutique patisseries, hotel pastry kitchens, and the booming specialty cake and dessert market, Pastrycooks from overseas have solid migration pathways to build a rewarding career in Australia.
This guide covers the Trades Recognition Australia (TRA) skills assessment, visa pathways, salary, and permanent residency (PR) options as they stand in June 2026.
Occupation Snapshot – Quick Reference Table
| Detail | Information |
|---|---|
| Occupation | Pastrycook |
| ANZSCO Code | 351112 |
| Skill Level | Skill Level 3 |
| Skills Assessing Body | TRA (Trades Recognition Australia) — Migration Skills Assessment (MSA) |
| Eligible Visa Subclasses | 190, 491, 482, 186 |
| Occupation Lists | STSOL (confirmed June 2026) |
| Minimum Points Required | 65 points |
| English Requirement | Competent English (IELTS 6.0 each band) |
Pastrycook (ANZSCO 351112) is confirmed on the Short-Term Skilled Occupation List (STSOL) as of mid-2026, NOT the MLTSSL. This means the Subclass 189 (Skilled Independent) visa is NOT AVAILABLE for this occupation.
Eligible pathways are restricted to the Subclasses 190, 491, 482, and 186 visas. Always verify current list status with the Department of Home Affairs or a registered migration agent before lodging your EOI, as occupation list placements can change between rounds.
ANZSCO 351112
Who is a Pastrycook (ANZSCO 351112)?
A Pastrycook prepares and bakes buns, cakes, biscuits, and pastry goods using both traditional patisserie techniques and modern dessert production methods. Under ANZSCO 351112, core duties include:
- Checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with food safety regulations
- Checking the quality of raw materials and accurately weighing ingredients
- Kneading, maturing, cutting, moulding, mixing, and shaping dough and pastry goods
- Coordinating the forming, loading, baking, unloading, de-panning, and cooling of batches of pastry products
- Glazing buns and pastries, and decorating cakes with cream and icing
- Operating machines that roll and mould dough and cut biscuits
- Preparing laminated doughs (croissants, danishes, puff pastry) and choux pastry products
- Producing custom and celebration cakes, including decorating and finishing work
- Emptying, cleaning, and greasing baking trays, tins, and other cooking equipment
- Ensuring food hygiene and workplace health and safety standards are maintained throughout production
Pastrycooks in Australia work in patisseries, hotel and restaurant pastry sections, cafes, dessert bars, and specialty cake-decorating businesses.
Skills Assessment
Skills Assessment: TRA (Trades Recognition Australia)
The designated skills assessing authority for Pastrycooks (ANZSCO 351112) is Trades Recognition Australia (TRA), via the Migration Skills Assessment (MSA) program. TRA assesses whether your qualifications and experience are comparable to the Australian Skill Level 3 standard for this occupation (AQF Certificate III with at least two years of on-the-job training, or AQF Certificate IV).
TRA Assessment Pathways
Pathway 1 – Qualifications + Experience
Hold a qualification assessed as comparable to an Australian Certificate III (with two years on-the-job training) or Certificate IV in Patisserie AND have the required period of relevant employment as a Pastrycook.
Pathway 2 – Experience-Based Assessment
At least three years of full-time relevant employment as a Pastrycook can substitute for the formal qualification.
Key Documents Required
- Academic qualifications: Certified copies of academic qualifications and transcripts (patisserie trade certificate/diploma).
- Employment reference letters: Detailed letters on official letterhead specifying pastry duties, product types (cakes, pastries, desserts, decoration techniques), dates, and hours per week.
- Professional CV/Resume: Fully updated summary of employment history.
- Identity Documents: Passport copy and translation of non-English documents.
- Forms & Fees: Completed TRA application form and fee payment (approx. AUD $750–$1,100).
Processing Time: Approximately 3–6 months depending on complexity.
Reference letters should specify your product specialisation (laminated pastries, custom cake decoration, chocolate work, plated desserts) and the type of establishment you worked in (patisserie, hotel kitchen, dessert restaurant) — this helps Australian employers identify your specific skill set and strengthens your application.
Eligible Visas
Visa Subclasses for Pastrycooks
Several temporary and permanent visa classes apply to Pastrycooks under the Short-Term Skilled Occupation List (STSOL).
| Visa Subclass | Visa Name | Key Feature |
|---|---|---|
| 190 | Skilled Nominated | PR; state nominates; +5 points bonus |
| 491 | Skilled Work Regional (Prov.) | Provisional; regional; pathway to PR via 191 |
| 482 | Temporary Skill Shortage | Employer sponsored temporary visa |
| 186 | Employer Nomination Scheme | Employer sponsored permanent residency |
Visa 190 – Skilled Nominated
The Subclass 190 is the primary points-based PR pathway for Pastrycooks without employer sponsorship. State nomination adds 5 bonus points. Pastrycook is commonly listed on state occupation nomination lists, reflecting consistent demand from the patisserie, hotel, and dessert café sectors.
Visa 491 – Skilled Work Regional
The 491 visa suits Pastrycooks willing to work in regional Australia, where boutique cafes and regional hotels increasingly seek skilled pastry talent to differentiate their offerings. The 491 adds 15 bonus points and leads to permanent residency via the Subclass 191 visa after 3 years in a regional area.
Visa 482 – Temporary Skill Shortage (TSS)
Patisseries, hotels, restaurants, and specialty cake businesses across Australia sponsor Pastrycooks under the TSS 482 visa for up to 4 years, providing a clear pathway to gain Australian experience and progress toward permanent residency.
Visa 186 – Employer Nomination Scheme (ENS)
The ENS 186 visa provides permanent residency through employer nomination — via the Temporary Residence Transition stream (after 3 years on a 482 visa) or the Direct Entry stream for offshore applicants with an eligible Australian employer.
Points Test
Points Test for Pastrycooks (190/491 Visas)
General Skilled Migration visas require meeting a minimum score of 65 points. Below is a breakdown of how points are allocated:
| Factor | Details | Points |
|---|---|---|
| Age | 25–32 years | 30 points |
| English – Proficient | IELTS 7.0 each band or equivalent | 10 points |
| English – Superior | IELTS 8.0 each band or equivalent | 20 points |
| Overseas experience | 8–10 years post-qualification | 15 points |
| Australian experience | 8–10 years | 20 points |
| Qualifications | Certificate III/IV qualification comparability | 10 points |
| Australian Study | Minimum 2 academic years study | 5 points |
| Partner skills / single | Competent partner / Single applicant | Up to 10 points |
| State nomination | Subclass 190 visa nomination | 5 points |
| Regional nomination | Subclass 491 visa nomination | 15 points |
Language Level
English Language Requirements
- IELTS: 6.0 per band (Competent - base requirements); 8.0 per band (Superior - 20 pts)
- PTE Academic: 50 per skill (Competent); 79 (Superior)
- TOEFL iBT / OET / CAE: Equivalent band scores accepted (TOEFL iBT: 12/13/18/18; OET: Grade B; CAE: 169 per skill)
Dessert Trends
The Growing Patisserie and Dessert Market in Australia
Australia's dessert and patisserie scene has grown significantly, particularly in capital cities, creating strong opportunities for skilled Pastrycooks:
- French-Style Patisserie: Strong consumer demand in Sydney, Melbourne, and Brisbane.
- Custom and Celebration Cakes: A significant standalone market segment across Australia.
- Plated Desserts (Fine Dining): High demand in hatted restaurants and premium hotels.
- Asian-Influenced Pastry and Desserts: Growing trend reflecting Australia's multicultural dining scene.
- Artisan Chocolate and Confectionery: Specialty niche with strong consumer interest.
Pastrycooks with experience in laminated pastry work, sugar art, chocolate tempering, or custom cake decoration are particularly well-positioned in the Australian job market.
Salary Insights
Pastrycook Salary Expectations in Australia (2026)
Qualified Pastrycook (0–3 years)
AUD $55,000 – $68,000 per year
Experienced Pastrycook (3–8 years)
AUD $68,000 – $88,000 per year
Head Pastry Chef / Patisserie Supervisor
AUD $85,000 – $110,000 per year
Executive Pastry Chef (hotel group/large venue)
AUD $110,000 – $150,000+ per year
Specialty skills in cake decoration, sugar art, and chocolate work can command premium rates, particularly for custom and wedding cake specialists operating their own businesses.
Nomination Opportunities
State Nomination Opportunities for Pastrycooks
- New South Wales: Strong demand across Sydney's patisserie and hotel dessert scene.
- Victoria: Melbourne's renowned cafe and dessert culture drives consistent demand.
- Queensland: Growing demand in Brisbane and tourism-focused regional areas.
- Western Australia: Steady demand across Perth's hospitality sector.
- South Australia: Adelaide's food and wine tourism industry.
- Tasmania: Boutique patisserie growth with reduced competition for nominations.
- Northern Territory: Remote area hospitality shortages often included on regional lists.
Occupation Differences
Pastrycook (351112) vs Baker (351111)
| Feature | Pastrycook (351112) | Baker (351111) |
|---|---|---|
| Primary Focus | Buns, cakes, biscuits, and pastry goods | Bread loaves and rolls |
| Occupation List | STSOL | STSOL |
| 189 Visa Eligible | No | No |
| Assessing Body | TRA (MSA) | TRA (MSA) |
Both occupations sit within the same broader Bakers and Pastrycooks ANZSCO unit group but are assessed under separate codes. Choose the code that matches your dominant trade experience — cakes/pastries/desserts for Pastrycook, or bread production for Baker.
Migration Services
Why Migrate & How Migration Republic Can Help Pastrycooks
Pastrycook offers a strong and achievable migration pathway to Australia, particularly through state nomination and employer sponsorship given the growing patisserie and dessert market. Migration Republic's experienced team will help you build a strong TRA application and visa strategy.
Our services for Pastrycooks include:
- ✔ TRA/MSA application preparation and document review
- ✔ ANZSCO code guidance (Pastrycook vs Baker) for the strongest application
- ✔ State nomination strategy for 190 and 491 visas
- ✔ Employer sponsorship guidance for 482 and 186 visas
- ✔ Points score calculation and optimisation
- ✔ Full visa lodgement and ongoing case management
👉 Sweeten your future — bring your patisserie skills to Australia. Let's plan it right.
Interactive Tools
Calculate Points & Check Your Visa Eligibility
Use our interactive self-service migration tools to calculate your points score, test your eligibility, and discover your potential Australian visa options instantly.
PR Points Calculator
Calculate your skilled migration points score instantly to check your eligibility for permanent residency pathways.
Calculate Points ↗Visa Selection Quiz
Take our quick interactive quiz to find the most suitable Australian visa subclass for your personal profile.
Start Visa Quiz ↗Eligibility Checker
Verify if you meet the core requirements for Australian skilled, regional state nomination, or employer-sponsored visas.
Check Eligibility ↗FAQ
Frequently Asked Questions
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Book Consultation TodayDisclaimer: Immigration laws, occupation lists, and assessing body requirements change regularly. This content is for general informational purposes only and does not constitute legal or migration advice. Please consult a registered migration agent or legal practitioner for advice specific to your circumstances.
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