Table 1Transition record

pastry makertoconfectioner

A pastry maker already meets 58% of what the confectioner role asks for. The move turns on 14 required skills not yet in the profile.

From pastry maker

58%

Overlap1

To confectioner

34 Skills carried over

14 Required, not held

56.3 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 56.3

This move: 56.3 of 100 · substantial

1 Share of the confectioner role’s weighted skill requirement already met by the pastry maker 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 confectioner role needs them, and most people applying for one will not have them already. This is the part of a pastry maker 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 19 the confectioner role treats as required.

Table 3

Table 3 · What you would need to learn

The 25 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.

Skill to acquire Tier

01 handling and moving 5 required

required, not held coat food products required
required, not held mould chocolate required
required, not held prepare bakery products required
required, not held produce confectionery from chocolate required
required, not held temper chocolate required

02 assisting and caring 3 required, 2 supplementary

required, not held enforce health and safety regulations for bread products required
required, not held monitor temperature in manufacturing process of food and beverages required
required, not held comply with food safety and hygiene required

optional, not held prepare regional sweet dishes optional
optional, not held bake pastry for special events optional

03 engineering, manufacturing and construction 3 required

required, not held chemical aspects of chocolates required
required, not held chemical aspects of sugar required
required, not held nutrients of confectionery required

04 information skills 2 required, 3 supplementary

required, not held maintain food specifications required
required, not held monitor coating specifications required

optional, not held assess cocoa bean quality optional
optional, not held control of expenses optional
optional, not held examine production samples optional

05 working with machinery and specialised equipment 1 required, 2 supplementary

required, not held tend confectionery manufacturing equipment required

optional, not held apply extruding techniques optional
optional, not held operate automated process control optional

06 communication, collaboration and creativity 2 supplementary

optional, not held decorate pastry for special events optional
optional, not held maintain relationship with suppliers optional

1 further area in the appendix

Table 4

Table 4 · Where to start

The 3 entries a confectioner 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 apply GMP skill
already held apply HACCP skill
already held apply requirements concerning manufacturing of food and beverages skill
already held bake confections skill
already held bake goods skill
already held bakery ingredients knowledge
already held bakery production methods knowledge
already held care for food aesthetic skill
already held create new recipes skill
already held ensure correct use of bakery equipment skill
already held exert quality control to processing food skill
already held follow hygienic procedures during food processing skill
already held knead food products skill
already held manufacturing of confectionery skill
already held monitor temperature in farinaceous processes skill
already held operate a heat treatment process 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 administer ingredients in food production skill
already held analyse trends in the food and beverage industries skill
already held apply flame handling regulations skill
already held dispose food waste 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 make artistic food creations skill
already held negotiate improvement with suppliers skill
already held negotiate terms with suppliers skill
already held perform chemical experiments skill
already held perform services in a flexible manner skill
already held tend bakery ovens skill

The 1 learning area not shown above

Skill to acquire Tier

07 management skills 2 supplementary

optional, not held work independently in service of a food production process optional
optional, not held identify market niches optional

11 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held prepare regional sweet dishes optional
optional, not held apply extruding techniques optional
optional, not held assess cocoa bean quality optional
optional, not held bake pastry for special events optional
optional, not held decorate pastry for special events optional
optional, not held maintain relationship with suppliers optional
optional, not held work independently in service of a food production process optional
optional, not held control of expenses optional
optional, not held examine production samples optional
optional, not held identify market niches optional
optional, not held operate automated process control optional

30 held skills the confectioner role does not ask for

Skill Type

not needed by the target role administer lactic ferment cultures to manufacturing products skill
not needed by the target role analyse characteristics of food products at reception skill
not needed by the target role check quality of products on the production line skill
not needed by the target role clean food and beverage machinery skill
not needed by the target role crafting knowledge
not needed by the target role develop new food products skill
not needed by the target role execute chilling processes to food products skill
not needed by the target role fermentation processes of food knowledge
not needed by the target role follow production schedule skill
not needed by the target role follow verbal instructions skill
not needed by the target role follow written instructions skill
not needed by the target role food safety principles knowledge
not needed by the target role handle delivery of raw materials skill
not needed by the target role keep inventory of goods in production skill
not needed by the target role lift heavy weights skill
not needed by the target role maintain cutting equipment skill
not needed by the target role measure precise food processing operations skill
not needed by the target role mill operations knowledge
not needed by the target role milling machines knowledge
not needed by the target role monitor flour unloading equipment skill
not needed by the target role monitor machine operations skill
not needed by the target role monitor operations of cleaning machines skill
not needed by the target role mould doughs skill
not needed by the target role operate weighing machine skill
not needed by the target role processes of foods and beverages manufacturing knowledge
not needed by the target role secure goods skill
not needed by the target role set up machine controls skill
not needed by the target role store raw food materials skill
not needed by the target role types of whisks knowledge
not needed by the target role work in a food processing team skill

3 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 chemical aspects of chocolates required
required, not held chemical aspects of sugar required
required, not held nutrients of confectionery required

Index

Other moves recorded from pastry maker

Full index of moves from pastry maker

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.