Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

chocolatiertoconfectioner

A chocolatier already meets 38% of what the confectioner role asks for. The move turns on 21 required skills not yet in the profile.

From chocolatier
38%
Overlap1
To confectioner
23 Skills carried over
21 Required, not held
72.5 Difficulty2
Career overlap Distant match

38%

Learning distance Substantial retraining

72.5/ 100

1 Share of the confectioner role’s weighted skill requirement already met by the chocolatier profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Why

Why this move works

A confectioner role treats 12 of its required skills as things a chocolatier already does. These are the ones it depends on most.

  • apply GMP
  • apply HACCP
  • apply requirements concerning manufacturing of food and beverages
  • care for food aesthetic
  • chemical aspects of chocolates
  • create new recipes

What stands in the way is 21 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 23 skills that carry over, these are the ones fewest other occupations ask for. A confectioner role needs them, and most people applying for one will not have them already. This is the part of a chocolatier background worth leading with.

Skill the target role also needs Area
  • already held chemical aspects of chocolates engineering, manufacturing and construction
  • already held produce confectionery from chocolate handling and moving
  • already held temper chocolate handling and moving
  • already held manufacturing of confectionery handling and moving
  • already held assess cocoa bean quality information skills
  • already held make artistic food creations assisting and caring

All 23 carried skills, including the 12 the confectioner role treats as required.

Table 3

Table 3 · What you would need to learn

The 36 missing skills fall into 6 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier
01 handling and moving 6 required, 3 supplementary
  • required, not held bake confections required
  • required, not held bake goods required
  • required, not held coat food products required
  • required, not held knead food products required
  • required, not held prepare bakery products required
  • required, not held select adequate ingredients required
  • optional, not held dispose food waste optional
  • optional, not held improvise to occuring food processing situations optional
  • optional, not held label samples optional
02 assisting and caring 5 required, 2 supplementary
  • required, not held enforce health and safety regulations for bread products required
  • required, not held ensure correct use of bakery equipment required
  • required, not held monitor temperature in manufacturing process of food and beverages required
  • required, not held comply with food safety and hygiene required
  • required, not held follow hygienic procedures during food processing required
  • optional, not held prepare regional sweet dishes optional
  • optional, not held bake pastry for special events optional
03 engineering, manufacturing and construction 4 required
  • required, not held bakery ingredients required
  • required, not held bakery production methods required
  • required, not held chemical aspects of sugar required
  • required, not held nutrients of confectionery required
04 working with machinery and specialised equipment 3 required, 4 supplementary
  • required, not held tend confectionery manufacturing equipment required
  • required, not held monitor temperature in farinaceous processes required
  • required, not held operate mixing of food products required
  • optional, not held administer ingredients in food production optional
  • optional, not held apply extruding techniques optional
  • optional, not held tend bakery ovens optional
  • optional, not held operate automated process control optional
05 information skills 2 required, 1 supplementary
  • required, not held maintain food specifications required
  • required, not held monitor coating specifications required
  • optional, not held examine production samples optional
06 communication, collaboration and creativity 1 required, 5 supplementary
  • required, not held work according to recipe required
  • optional, not held decorate pastry for special events optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held act reliably optional
  • optional, not held apply flame handling regulations optional
  • optional, not held negotiate terms with suppliers optional
Table 4

Table 4 · Where to start

The 3 entries a confectioner role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 23 skills that carry over
Skill Type
  • already held apply GMP skill
  • already held apply HACCP skill
  • already held apply requirements concerning manufacturing of food and beverages skill
  • already held care for food aesthetic skill
  • already held chemical aspects of chocolates knowledge
  • already held create new recipes skill
  • already held exert quality control to processing food skill
  • already held manufacturing of confectionery skill
  • already held mould chocolate skill
  • already held operate a heat treatment process skill
  • already held produce confectionery from chocolate skill
  • already held temper chocolate skill
  • already held analyse trends in the food and beverage industries skill
  • already held assess cocoa bean quality skill
  • already held control of expenses skill
  • already held identify market niches skill
  • already held liaise with colleagues skill
  • already held liaise with managers skill
  • already held maintain relationship with suppliers skill
  • already held make artistic food creations skill
  • already held perform chemical experiments skill
  • already held perform services in a flexible manner skill
  • already held work independently in service of a food production process skill
15 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held prepare regional sweet dishes optional
  • optional, not held administer ingredients in food production optional
  • optional, not held apply extruding techniques optional
  • optional, not held bake pastry for special events optional
  • optional, not held decorate pastry for special events optional
  • optional, not held dispose food waste optional
  • optional, not held improvise to occuring food processing situations optional
  • optional, not held label samples optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held tend bakery ovens optional
  • optional, not held act reliably optional
  • optional, not held apply flame handling regulations optional
  • optional, not held examine production samples optional
  • optional, not held negotiate terms with suppliers optional
  • optional, not held operate automated process control optional
20 held skills the confectioner role does not ask for
Skill Type
  • not needed by the target role analyse characteristics of food products at reception skill
  • not needed by the target role cacao beans varieties knowledge
  • not needed by the target role clean food and beverage machinery skill
  • not needed by the target role create new concepts skill
  • not needed by the target role ensure public safety and security skill
  • not needed by the target role financial capability knowledge
  • not needed by the target role food and beverage industry knowledge
  • not needed by the target role food safety principles knowledge
  • not needed by the target role history of chocolate knowledge
  • not needed by the target role identify the factors causing changes in food during storage skill
  • not needed by the target role implement marketing strategies skill
  • not needed by the target role implement sales strategies skill
  • not needed by the target role manufacturing process of ice cream knowledge
  • not needed by the target role origin of dietary fats and oils knowledge
  • not needed by the target role perform sensory evaluation of food products skill
  • not needed by the target role process from cacao to chocolate knowledge
  • not needed by the target role provide training on quality management supervision skill
  • not needed by the target role sculpt chocolate skill
  • not needed by the target role select adequate packaging for food products skill
  • not needed by the target role types of chocolate knowledge
4 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier
  • required, not held bakery ingredients required
  • required, not held bakery production methods required
  • required, not held chemical aspects of sugar required
  • required, not held nutrients of confectionery required
Index

Other moves recorded from chocolatier

Full index of moves from chocolatier

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.