Table 1Transition record

oenologisttovermouth manufacturer

A oenologist already meets 63% of what the vermouth manufacturer role asks for. The move turns on 6 required skills not yet in the profile.

From oenologist

63%

Overlap1

To vermouth manufacturer

17 Skills carried over

6 Required, not held

43.1 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 43.1

This move: 43.1 of 100 · moderate

1 Share of the vermouth manufacturer role’s weighted skill requirement already met by the oenologist 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 17 skills that carry over, these are the ones fewest other occupations ask for. A vermouth manufacturer role needs them, and most people applying for one will not have them already. This is the part of a oenologist background worth leading with.

Skill the target role also needs Area

already held wine blending engineering, manufacturing and construction
already held beverages filtration processes engineering, manufacturing and construction
already held age alcoholic beverages in vats handling and moving
already held types of wine engineering, manufacturing and construction
already held measure the strength of distillation information skills
already held blend beverages handling and moving

All 17 carried skills, including the 10 the vermouth manufacturer role treats as required.

Table 3

Table 3 · What you would need to learn

The 10 missing skills fall into 5 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 working with machinery and specialised equipment 3 required

required, not held operate sieves for botanicals required
required, not held perform aromatisation of wines required
required, not held work with mistelle bases required

02 handling and moving 1 required, 2 supplementary

required, not held stir herbs in vats required

optional, not held use techniques to improve wine features optional
optional, not held ensure sanitation optional

03 engineering, manufacturing and construction 1 required, 1 supplementary

required, not held fruit and vegetables maceration required

optional, not held ingredient threats optional

04 information skills 1 required

required, not held ensure adequate conditions in wine cellars required

05 communication, collaboration and creativity 1 supplementary

optional, not held perform services in a flexible manner optional

Table 4

Table 4 · Where to start

The 3 entries a vermouth manufacturer 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 17 skills that carry over

Skill Type

already held age alcoholic beverages in vats skill
already held apply GMP skill
already held apply HACCP skill
already held apply requirements concerning manufacturing of food and beverages skill
already held beverages filtration processes knowledge
already held blend beverages skill
already held check bottles for packaging skill
already held monitor temperature in manufacturing process of food and beverages skill
already held types of wine knowledge
already held wine blending knowledge
already held analyse samples of food and beverages skill
already held control of expenses skill
already held liaise with colleagues skill
already held liaise with managers skill
already held mark differences in colours skill
already held measure the strength of distillation skill
already held work in a food processing team skill

4 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held ingredient threats optional
optional, not held use techniques to improve wine features optional
optional, not held ensure sanitation optional
optional, not held perform services in a flexible manner optional

42 held skills the vermouth manufacturer role does not ask for

Skill Type

not needed by the target role analyse production processes for improvement skill
not needed by the target role analyse trends in the food and beverage industries skill
not needed by the target role apply control process statistical methods skill
not needed by the target role assist bottling skill
not needed by the target role attend to detail in preparation for audits skill
not needed by the target role biotechnology knowledge
not needed by the target role chemical constitution of grapes knowledge
not needed by the target role control grape quality skill
not needed by the target role control wine quality skill
not needed by the target role describe flavour of different wines skill
not needed by the target role exert quality control to processing food skill
not needed by the target role fermentation processes of beverages knowledge
not needed by the target role filter wine 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 handle chemical cleaning agents skill
not needed by the target role handle wine sales skill
not needed by the target role have computer literacy skill
not needed by the target role identify market niches 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 manage wine cellar inventory skill
not needed by the target role mitigate waste of resources skill
not needed by the target role monitor centrifugal separators skill
not needed by the target role monitor the process of wine production skill
not needed by the target role monitor winemaking process skill
not needed by the target role operate pasteurisation processes skill
not needed by the target role pathogenic microorganisms in food knowledge
not needed by the target role perform detailed food processing operations skill
not needed by the target role perform sensory evaluation of food products skill
not needed by the target role prepare containers for beverage fermentation skill
not needed by the target role processes of foods and beverages manufacturing knowledge
not needed by the target role quality assurance methodologies knowledge
not needed by the target role rack wines skill
not needed by the target role set production facilities standards skill
not needed by the target role store wine skill
not needed by the target role supervise grape pressing skill
not needed by the target role tend wine manufacturing machines skill
not needed by the target role variety of grapes knowledge
not needed by the target role wine characteristics knowledge

2 further entries not listed here

2 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 fruit and vegetables maceration required
optional, not held ingredient threats optional

Index

Other moves recorded from oenologist

Full index of moves from oenologist

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.