Table 1Transition record

confectionertopastry 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.

From confectioner

54%

Overlap1

To pastry maker

34 Skills carried over

13 Required, not held

57.7 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 57.7

This move: 57.7 of 100 · substantial

1 Share of the pastry maker role’s weighted skill requirement already met by the confectioner 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 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 would need to learn

The 30 missing skills fall into 10 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 4 required, 4 supplementary

required, not held clean food and beverage machinery required
required, not held monitor flour unloading equipment required
required, not held mould doughs required
required, not held 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

required, not held check quality of products on the production line required
required, not held measure precise food processing operations required
required, not held monitor operations of cleaning machines required
required, not held 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

required, not held types of whisks required

optional, not held food safety principles optional

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

required, not held operate weighing machine required

optional, not held execute chilling processes to food products optional

05 arts and humanities 1 required

required, not held crafting required

06 constructing 1 required

required, not held 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 acquire Tier

07 working with computers 1 required

required, not held 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 acquire 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 acquire Tier

required, not held crafting required
required, not held 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

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.