SUB-MAJOR GROUP 45
FOOD TRADESPERSONS perform the more complex tasks at various stages of food preparation, applying technical expertise and knowledge of the properties of food.
Most occupations in this sub-major group have a level of skill commensurate with an AQF Certificate III or higher qualification. In some instances relevant experience is required in addition to the formal qualification.
Tasks performed by Food Tradespersons typically include slaughtering livestock in abattoirs; preparing and curing meat; producing bread, cakes and pastries; cooking foodstuffs; milling grains; producing butter and cheese, and cooking confectionery.
Occupations in this sub-major group are classified into the following minor group:
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