TRA TSS & OSAP Skills Assessment

• Be from the TRA nominated occupation of Baker, Chef, Cook or Pastrycook
  
  
• For Baker, Cook, or Pastrycook:
  • With formal training → minimum 3 years total full-time relevant experience
  • Without formal training → minimum 5 years total full-time relevant experience 
  • Demonstrate at least 12 months of full-time paid employment in the nominated occupation within the last 3 years prior to application.
    
    
• For Chef or Pastry Chef:
  • At least 12 months in a senior role with supervisory or management responsibilities
  • Overall cumulative experience: minimum 3 years (with formal training) or 5 years (without formal training), showing clear progression to senior positions.
  • Demonstrate at least 12 months of full-time paid employment in the nominated occupation within the last 3 years prior to application.

How to Apply – 4 Simple Steps

• Temporary Skills Shortage Program (TSS) 
  For candidates applying for the Skills in Demand (SID) visa (subclass 482) who are working in a nominated occupation and hold a passport from a TRA-nominated country or Special Administrative Region.
  
  
• Offshore Skills Assessment Program (OSAP)
  For OSAP-nominated country candidates applying for a skilled migration visa (excluding subclass 485 and TSS visas) to work in a nominated occupation. 
  

Applicants who are not from a TRA-nominated country or required by the Department of Home Affairs to obtain a skills assessment or wish to opt-in, may also apply under OSAP.

For both programs, you do not need to be offshore to apply - onshore applicants in Australia are welcome.

Interview Options

Baker (ANZSCO 351111)

Aligned Qualifications:

• FBP30421 Certificate III in Bread Baking
• FBP30521 Certificate III in Baking (available from Q3 2026)

For professionals skilled in bread production, artisan baking, and commercial/retail bakery operations.

Chef Level (ANZSCO 351311)

Chef (Commercial Cookery)

Aligned Qualification: SIT40521 Certificate IV in Kitchen Management

For experienced chefs with supervisory or management responsibilities in Western, Continental, and international cuisines. Assessment includes food production, kitchen leadership, menu planning, and team coordination.

Chef (Asian Cookery)

Aligned Qualification: SIT40821 Certificate IV in Asian Cookery

For experienced chefs with strong expertise and leadership in Asian cuisines. Assessment covers food preparation, cooking and kitchen management responsibilities.

Pastry Chef

Aligned Qualification: SIT40721 Certificate IV in Patisserie

For professionals with significant experience in creative pastry work, dessert production, and team supervision. Assessed under the Chef occupation when management responsibilities are demonstrated.

Cook Level (ANZSCO 351411)

Cook (Commercial Cookery)

Aligned Qualification: SIT30821 Certificate III in Commercial Cookery

Suitable for cooks with experience in Western, Continental, and international cuisines. Assessment focuses on professional kitchen operations, consistent food preparation, and Australian commercial standards.

• Australia
• Southeast Asia (ASEAN)
• North & East Asia
• South Asia & Sub-continent
• Europe & Americas
• Middle East & Africa

The fees that TRA charges for skills assessments are specified in the legislative instrument made under sub regulation 5.40 (1) of the Migration Regulations 1994. 

The Fee schedules are subject to change. Notices regarding proposed fee changes and effected changes will be published on the TRA website.

Payment must be made when you complete the online registration and may only be made using a Visa or MasterCard credit/debit card through the TRA online portal. All fees are payable in Australian dollars and instructions on how to pay online will be provided when you apply.

After payment, a printable receipt will be displayed on your screen, and a copy will be sent to the email address nominated in your registration. Please retain the email receipt as evidence of payment.