Table 1Transition record

industrial cooktofish canning operator

A industrial cook already meets 50% of what the fish canning operator role asks for. The move turns on 12 required skills not yet in the profile.

From industrial cook

50%

Overlap1

To fish canning operator

20 Skills carried over

12 Required, not held

57.1 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 57.1

This move: 57.1 of 100 · substantial

1 Share of the fish canning operator role’s weighted skill requirement already met by the industrial cook 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.

Table 2

Table 2 · What you already bring

Of the 20 skills that carry over, these are the ones fewest other occupations ask for. A fish canning operator role needs them, and most people applying for one will not have them already. This is the part of a industrial cook background worth leading with.

Skill the target role also needs Area

already held select adequate ingredients handling and moving
already held food canning production line engineering, manufacturing and construction
already held apply preservation treatments handling and moving
already held label foodstuffs handling and moving
already held maintain cutting equipment constructing
already held care for food aesthetic assisting and caring

All 20 carried skills, including the 12 the fish canning operator role treats as required.

Table 3

Table 3 · What you would need to learn

The 20 missing skills fall into 8 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 8 required, 1 supplementary

required, not held clean food and beverage machinery required
required, not held inspect raw food materials required
required, not held package fish required
required, not held preserve fish products required
required, not held remove parts of fish required
required, not held use food cutting tools required
required, not held wash gutted fish required
required, not held mark differences in colours required

optional, not held dispose non-food waste within the food industry optional

02 assisting and caring 2 required, 1 supplementary

required, not held adhere to organisational guidelines required
required, not held tolerate strong smells required

optional, not held slice fish optional

03 working with machinery and specialised equipment 1 required, 1 supplementary

required, not held tend canning machine required

optional, not held set up equipment for food production optional

04 engineering, manufacturing and construction 1 required

required, not held food preservation required

05 communication, collaboration and creativity 2 supplementary

optional, not held liaise with colleagues optional
optional, not held liaise with managers optional

06 business, administration and law 1 supplementary

optional, not held legislation about animal origin products optional

2 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a fish canning operator 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 20 skills that carry over

Skill Type

already held administer ingredients in food production skill
already held apply GMP skill
already held apply HACCP skill
already held apply preservation treatments skill
already held apply requirements concerning manufacturing of food and beverages skill
already held be at ease in unsafe environments skill
already held check quality of products on the production line skill
already held ensure sanitation skill
already held execute chilling processes to food products skill
already held food canning production line knowledge
already held food storage knowledge
already held maintain cutting equipment skill
already held care for food aesthetic skill
already held dispose food waste skill
already held ensure compliance with environmental legislation in food production skill
already held follow hygienic procedures during food processing skill
already held label foodstuffs skill
already held label samples skill
already held operate a heat treatment process skill
already held select adequate ingredients skill

The 2 learning areas not shown above

Skill to acquire Tier

07 information skills 1 supplementary

optional, not held adapt efficient food processing practices optional

08 services 1 supplementary

optional, not held health, safety and hygiene legislation optional

8 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held adapt efficient food processing practices optional
optional, not held dispose non-food waste within the food industry optional
optional, not held legislation about animal origin products optional
optional, not held set up equipment for food production optional
optional, not held slice fish optional
optional, not held health, safety and hygiene legislation optional
optional, not held liaise with colleagues optional
optional, not held liaise with managers optional

42 held skills the fish canning operator 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 analyse trends in the food and beverage industries skill
not needed by the target role apply different dehydration processes of fruits and vegetables skill
not needed by the target role apply flame handling regulations skill
not needed by the target role apply food technology principles skill
not needed by the target role bake goods skill
not needed by the target role blend food ingredients skill
not needed by the target role coat food products skill
not needed by the target role collect samples for analysis skill
not needed by the target role combination of flavours knowledge
not needed by the target role combination of textures knowledge
not needed by the target role create new recipes skill
not needed by the target role cultural customs on food preparation knowledge
not needed by the target role develop new food products skill
not needed by the target role examine production samples skill
not needed by the target role fermentation processes of food knowledge
not needed by the target role food allergies knowledge
not needed by the target role food and beverage industry knowledge
not needed by the target role food homogenisation knowledge
not needed by the target role food science knowledge
not needed by the target role functional properties of foods knowledge
not needed by the target role handle kitchen equipment skill
not needed by the target role identify market niches skill
not needed by the target role identify nutritional properties of food skill
not needed by the target role ingredient threats knowledge
not needed by the target role keep inventory of goods in production skill
not needed by the target role knead food products skill
not needed by the target role maintain food specifications skill
not needed by the target role maintain industrial ovens skill
not needed by the target role make artistic food creations skill
not needed by the target role monitor temperature in farinaceous processes skill
not needed by the target role operate mixing of food products skill
not needed by the target role origin of dietary fats and oils knowledge
not needed by the target role participate in the development of new food products skill
not needed by the target role perform sensory evaluation of food products skill
not needed by the target role produce meat-based jelly preparations skill
not needed by the target role research new cooking methods skill
not needed by the target role research new food ingredients skill
not needed by the target role select adequate packaging for food products skill
not needed by the target role temperature scales knowledge

2 further entries not listed here

3 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 food preservation required
optional, not held legislation about animal origin products optional
optional, not held health, safety and hygiene legislation optional

Index

Other moves recorded from industrial cook

Full index of moves from industrial cook

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.