Pasta maker to pastry maker
A pasta maker already meets 61% of what the pastry maker role asks for. The move turns on 11 required skills not yet in the profile.
51.9/ 100
1 How much of what a pastry maker is expected to do is already part of a pasta maker’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 this move works
A pastry maker role treats 18 of its required skills as things a pasta maker already does. You would walk in with these on day one.
- administer ingredients in food production
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- crafting
- ensure correct use of bakery equipment
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 38 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 pasta maker background worth leading with.
- already held monitor flour unloading equipment handling and moving
- already held monitor operations of cleaning machines information skills
- already held crafting arts and humanities
- already held ensure correct use of bakery equipment assisting and caring
- already held improvise to occuring food processing situations handling and moving
- already held monitor temperature in farinaceous processes working with machinery and specialised equipment
All 38 carried skills, including the 18 the pastry maker role treats as required.
Table 3 · What you may need to learn
The 26 missing skills fall into 7 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.
- still to learn bake confections required
- still to learn bake goods required
- still to learn clean food and beverage machinery required
- still to learn manufacturing of confectionery required
- still to learn mould doughs required
- still to learn select adequate ingredients required
- optional, not held administer lactic ferment cultures to manufacturing products optional
- optional, not held secure goods optional
- still to learn care for food aesthetic required
- still to learn make artistic food creations required
- optional, not held operate a heat treatment process optional
- still to learn apply flame handling regulations required
- optional, not held develop new food products optional
- optional, not held negotiate improvement with suppliers optional
- optional, not held work in a food processing team optional
- optional, not held follow verbal instructions optional
- optional, not held negotiate terms with suppliers optional
- still to learn check quality of products on the production line required
- optional, not held analyse characteristics of food products at reception optional
- optional, not held analyse trends in the food and beverage industries optional
- still to learn types of whisks required
- optional, not held bakery ingredients optional
- optional, not held bakery production methods optional
- optional, not held fermentation processes of food optional
- optional, not held mill operations optional
1 further area in the appendix
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.
- 01 bake confections practise this
- 02 bake goods practise this
- 03 check quality of products on the production line practise this
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 38 skills that carry over
- already held administer ingredients in food production skill
- already held apply GMP skill
- already held apply HACCP skill
- already held apply requirements concerning manufacturing of food and beverages skill
- already held crafting knowledge
- already held ensure correct use of bakery equipment skill
- already held knead food products skill
- already held maintain cutting equipment skill
- already held measure precise food processing operations skill
- already held monitor flour unloading equipment skill
- already held monitor machine operations skill
- already held monitor operations of cleaning machines skill
- already held monitor temperature in farinaceous processes skill
- already held operate mixing of food products skill
- already held operate weighing machine skill
- already held set up machine controls skill
- already held store raw food materials skill
- already held work according to recipe skill
- already held act reliably skill
- already held create new recipes skill
- already held dispose food waste skill
- already held execute chilling processes to food products skill
- already held exert quality control to processing food skill
- already held follow hygienic procedures during food processing skill
- already held follow production schedule skill
- already held follow written instructions skill
- already held food safety principles knowledge
- already held handle delivery of raw materials skill
- already held improvise to occuring food processing situations skill
- already held keep inventory of goods in production skill
- already held label samples skill
- already held liaise with colleagues skill
- already held liaise with managers skill
- already held lift heavy weights skill
- already held milling machines knowledge
- already held perform chemical experiments skill
- already held perform services in a flexible manner skill
- already held processes of foods and beverages manufacturing knowledge
The 1 learning area not shown above
- optional, not held tend bakery ovens optional
15 supplementary skills, helpful but not required
- 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 analyse trends in the food and beverage industries optional
- optional, not held bakery ingredients optional
- optional, not held bakery production methods optional
- optional, not held develop new food products optional
- optional, not held fermentation processes of food optional
- optional, not held mill operations optional
- optional, not held negotiate improvement with suppliers optional
- optional, not held operate a heat treatment process optional
- optional, not held tend bakery ovens optional
- optional, not held work in a food processing team optional
- optional, not held follow verbal instructions optional
- optional, not held negotiate terms with suppliers optional
- optional, not held secure goods optional
8 held skills the pastry maker role does not ask for
- not needed by the target role apply extruding techniques skill
- not needed by the target role check processing parameters skill
- not needed by the target role ensure sanitation skill
- not needed by the target role examine production samples skill
- not needed by the target role food allergies knowledge
- not needed by the target role food dehydration processes knowledge
- not needed by the target role perform detailed food processing operations skill
- not needed by the target role prepare pasta skill
5 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- still to learn types of whisks required
- optional, not held bakery ingredients optional
- optional, not held bakery production methods optional
- optional, not held fermentation processes of food optional
- optional, not held mill operations optional
Common questions about this move
Can a pasta maker become a pastry maker?
Yes, and it is a moderate move. A pasta maker already covers 61% of what a pastry maker is expected to do: 38 skills carry over, 18 of which the pastry maker role treats as required.
What skills does a pasta maker need to become a pastry maker?
11 required skills are missing, plus 15 optional ones. They fall into 7 areas of the ESCO skill hierarchy, led by handling and moving. The single most important is bake confections.
How hard is the move from pasta maker to pastry maker?
Its learning distance is 51.9 out of 100, which is the moderate band. That accounts for both how much is missing and how specialised those skills are.
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.