botanicals specialisttoyeast distiller
A botanicals specialist already meets 22% of what the yeast distiller role asks for. The move turns on 11 required skills not yet in the profile.
22%
71.7/ 100
1 Share of the yeast distiller role’s weighted skill requirement already met by the botanicals specialist 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 this move works
A yeast distiller role treats 4 of its required skills as things a botanicals specialist already does. These are the ones it depends on most.
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- collect samples for analysis
What stands in the way is 11 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.
Table 2 · What you already bring
Of the 4 skills that carry over, these are the ones fewest other occupations ask for. A yeast distiller role needs them, and most people applying for one will not have them already. This is the part of a botanicals specialist background worth leading with.
- already held collect samples for analysis handling and moving
- already held apply GMP assisting and caring
- already held apply HACCP assisting and caring
- already held apply requirements concerning manufacturing of food and beverages assisting and caring
All 4 carried skills, including the 4 the yeast distiller role treats as required.
Table 3 · What you would need to learn
The 19 missing skills fall into 7 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.
- required, not held blend beverages required
- required, not held clean food and beverage machinery required
- required, not held prepare containers for beverage distillation required
- required, not held lift heavy weights required
- required, not held monitor temperature in manufacturing process of food and beverages required
- required, not held follow hygienic procedures during food processing required
- required, not held take measures against flammability required
- required, not held appropriate raw materials for specific spirits required
- required, not held vinegar fermentation process required
- optional, not held processes of foods and beverages manufacturing optional
- required, not held carry out checks of production plant equipment required
- required, not held temperature scales required
- optional, not held work in a food processing team optional
- optional, not held act reliably optional
- optional, not held liaise with colleagues optional
- optional, not held liaise with managers optional
1 further area in the appendix
Table 4 · Where to start
The 3 entries a yeast distiller role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 appropriate raw materials for specific spirits knowledge · sector specific
- 02 blend beverages skill · sector specific
- 03 clean food and beverage machinery skill · sector specific
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 4 skills that carry over
- already held apply GMP skill
- already held apply HACCP skill
- already held apply requirements concerning manufacturing of food and beverages skill
- already held collect samples for analysis skill
The 1 learning area not shown above
- optional, not held adapt efficient food processing practices optional
- optional, not held measure the strength of distillation optional
- optional, not held control of expenses optional
8 supplementary skills, helpful but not required
- optional, not held adapt efficient food processing practices optional
- optional, not held measure the strength of distillation optional
- optional, not held processes of foods and beverages manufacturing optional
- optional, not held work in a food processing team optional
- optional, not held act reliably optional
- optional, not held control of expenses optional
- optional, not held liaise with colleagues optional
- optional, not held liaise with managers optional
14 held skills the yeast distiller role does not ask for
- not needed by the target role analyse samples of food and beverages skill
- not needed by the target role analyse work-related written reports skill
- not needed by the target role botany knowledge
- not needed by the target role conduct extensive international travel skill
- not needed by the target role create beverage recipes with botanicals skill
- not needed by the target role effects of pesticides in food raw materials knowledge
- not needed by the target role examine production samples skill
- not needed by the target role ingredient threats knowledge
- not needed by the target role laboratory-based sciences knowledge
- not needed by the target role percolation knowledge
- not needed by the target role perform sensory evaluation of food products skill
- not needed by the target role tend botanical milling machines skill
- not needed by the target role variety of botanicals knowledge
- not needed by the target role write routine reports skill
4 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- required, not held appropriate raw materials for specific spirits required
- required, not held vinegar fermentation process required
- required, not held temperature scales required
- optional, not held processes of foods and beverages manufacturing optional
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.