Career Overlap Transition record
RecordMove

Confectioner to pastry maker

A confectioner already meets 54% of what the pastry maker role asks for. The move turns on 13 required skills not yet in the profile.

Fig. 1 · Skill transfer ESCO v1.2.1 · directional
From confectioner
54 % overlap
Partial match
To pastry maker
34 You already bring
13 Still to learn
64 Skills in the target role2
Learning distance Substantial retraining

57.7/ 100

1 How much of what a pastry maker is expected to do is already part of a confectioner’s work. Directional: the figure for the reverse move differs, because moving into a speciality is not the same problem as moving out of one. 2 Every skill the pastry maker role is recorded as needing, required and optional together. What these numbers mean.

Why

Why this move works

A pastry maker role treats 16 of its required skills as things a confectioner already does. You would walk in with these on day one.

  • administer ingredients in food production
  • apply GMP
  • apply HACCP
  • apply flame handling regulations
  • apply requirements concerning manufacturing of food and beverages
  • bake confections

What stands in the way is 13 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 34 skills that carry over, these are the ones fewest other occupations ask for. A pastry maker role needs them, and most people applying for one will not have them already. This is the part of a confectioner background worth leading with.

Skill the target role also needs Area
  • already held bake confections handling and moving
  • already held bakery ingredients engineering, manufacturing and construction
  • already held bakery production methods engineering, manufacturing and construction
  • already held tend bakery ovens working with machinery and specialised equipment
  • already held bake goods handling and moving
  • already held ensure correct use of bakery equipment assisting and caring

All 34 carried skills, including the 16 the pastry maker role treats as required.

Table 3

Table 3 · What you may need to learn

The 30 missing skills fall into 10 areas of the ESCO skill hierarchy, numbered in the order worth working in. Areas carrying the most required skills come first, and inside each one the required skills sit above the optional ones. Nothing here is a verdict on you: it is a list of what this particular job asks for that your current one does not.

Skill to pick up Tier
01 handling and moving 4 required, 4 supplementary
  • still to learn clean food and beverage machinery required
  • still to learn monitor flour unloading equipment required
  • still to learn mould doughs required
  • still to learn store raw food materials required
  • optional, not held administer lactic ferment cultures to manufacturing products optional
  • optional, not held handle delivery of raw materials optional
  • optional, not held lift heavy weights optional
  • optional, not held secure goods optional
02 information skills 4 required, 2 supplementary
  • still to learn check quality of products on the production line required
  • still to learn measure precise food processing operations required
  • still to learn monitor operations of cleaning machines required
  • still to learn monitor machine operations required
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held keep inventory of goods in production optional
03 services 1 required, 1 supplementary
  • still to learn types of whisks required
  • optional, not held food safety principles optional
04 working with machinery and specialised equipment 1 required, 1 supplementary
  • still to learn operate weighing machine required
  • optional, not held execute chilling processes to food products optional
05 arts and humanities 1 required
  • still to learn crafting required
06 constructing 1 required
  • still to learn maintain cutting equipment required

4 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a pastry maker 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 34 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 flame handling regulations skill
  • already held apply requirements concerning manufacturing of food and beverages skill
  • already held bake confections skill
  • already held bake goods skill
  • already held care for food aesthetic skill
  • already held ensure correct use of bakery equipment skill
  • already held knead food products skill
  • already held make artistic food creations skill
  • already held manufacturing of confectionery skill
  • already held monitor temperature in farinaceous processes skill
  • already held operate mixing of food products skill
  • already held select adequate ingredients skill
  • already held work according to recipe skill
  • already held act reliably skill
  • already held analyse trends in the food and beverage industries skill
  • already held bakery ingredients knowledge
  • already held bakery production methods knowledge
  • already held create new recipes skill
  • already held dispose food waste skill
  • already held exert quality control to processing food skill
  • already held follow hygienic procedures during food processing skill
  • already held improvise to occuring food processing situations skill
  • already held label samples skill
  • already held liaise with colleagues skill
  • already held liaise with managers skill
  • already held negotiate improvement with suppliers skill
  • already held negotiate terms with suppliers skill
  • already held operate a heat treatment process skill
  • already held perform chemical experiments skill
  • already held perform services in a flexible manner skill
  • already held tend bakery ovens skill
The 4 learning areas not shown above
Skill to pick up Tier
07 working with computers 1 required
  • still to learn set up machine controls required
08 communication, collaboration and creativity 4 supplementary
  • optional, not held develop new food products optional
  • optional, not held work in a food processing team optional
  • optional, not held follow verbal instructions optional
  • optional, not held follow written instructions optional
09 engineering, manufacturing and construction 4 supplementary
  • optional, not held fermentation processes of food optional
  • optional, not held mill operations optional
  • optional, not held milling machines optional
  • optional, not held processes of foods and beverages manufacturing optional
10 management skills 1 supplementary
  • optional, not held follow production schedule optional
17 supplementary skills, helpful but not required
Skill to pick up Tier
  • optional, not held administer lactic ferment cultures to manufacturing products optional
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held develop new food products optional
  • optional, not held execute chilling processes to food products optional
  • optional, not held fermentation processes of food optional
  • optional, not held food safety principles optional
  • optional, not held handle delivery of raw materials optional
  • optional, not held mill operations optional
  • optional, not held milling machines optional
  • optional, not held processes of foods and beverages manufacturing optional
  • optional, not held work in a food processing team optional
  • optional, not held follow production schedule optional
  • optional, not held follow verbal instructions optional
  • optional, not held follow written instructions optional
  • optional, not held keep inventory of goods in production optional
  • optional, not held lift heavy weights optional
  • optional, not held secure goods optional
25 held skills the pastry maker role does not ask for
Skill Type
  • not needed by the target role apply extruding techniques skill
  • not needed by the target role assess cocoa bean quality skill
  • not needed by the target role bake pastry for special events skill
  • not needed by the target role chemical aspects of chocolates knowledge
  • not needed by the target role chemical aspects of sugar knowledge
  • not needed by the target role coat food products skill
  • not needed by the target role comply with food safety and hygiene skill
  • not needed by the target role control of expenses skill
  • not needed by the target role decorate pastry for special events skill
  • not needed by the target role enforce health and safety regulations for bread products skill
  • not needed by the target role examine production samples skill
  • not needed by the target role identify market niches skill
  • not needed by the target role maintain food specifications skill
  • not needed by the target role maintain relationship with suppliers skill
  • not needed by the target role monitor coating specifications skill
  • not needed by the target role monitor temperature in manufacturing process of food and beverages skill
  • not needed by the target role mould chocolate skill
  • not needed by the target role nutrients of confectionery knowledge
  • not needed by the target role operate automated process control skill
  • not needed by the target role prepare bakery products skill
  • not needed by the target role prepare regional sweet dishes skill
  • not needed by the target role produce confectionery from chocolate skill
  • not needed by the target role temper chocolate skill
  • not needed by the target role tend confectionery manufacturing equipment skill
  • not needed by the target role work independently in service of a food production process skill
7 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 pick up Tier
  • still to learn crafting required
  • still to learn types of whisks required
  • optional, not held fermentation processes of food optional
  • optional, not held food safety principles optional
  • optional, not held mill operations optional
  • optional, not held milling machines optional
  • optional, not held processes of foods and beverages manufacturing optional
Index

Other moves recorded from confectioner

Full index of moves from confectioner

FAQ

Common questions about this move

Can a confectioner become a pastry maker?

Yes, and it is a substantial move. A confectioner already covers 54% of what a pastry maker is expected to do: 34 skills carry over, 16 of which the pastry maker role treats as required.

What skills does a confectioner need to become a pastry maker?

13 required skills are missing, plus 17 optional ones. They fall into 10 areas of the ESCO skill hierarchy, led by handling and moving. The single most important is check quality of products on the production line.

How hard is the move from confectioner to pastry maker?

Its learning distance is 57.7 out of 100, which is the substantial band. That accounts for both how much is missing and how specialised those skills are.

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.