Table 1Transition record

pastry makertopasta operator

A pastry maker already meets 67% of what the pasta operator role asks for. The move turns on 9 required skills not yet in the profile.

From pastry maker

67%

Overlap1

To pasta operator

32 Skills carried over

9 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 pasta operator 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 32 skills that carry over, these are the ones fewest other occupations ask for. A pasta operator 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 monitor flour unloading equipment handling and moving
already held monitor operations of cleaning machines information skills
already held ensure correct use of bakery equipment assisting and caring
already held monitor temperature in farinaceous processes working with machinery and specialised equipment
already held knead food products handling and moving
already held operate mixing of food products working with machinery and specialised equipment

All 32 carried skills, including the 18 the pasta operator role treats as required.

Table 3

Table 3 · What you would need to learn

The 16 missing skills fall into 9 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 assisting and caring 3 required, 1 supplementary

required, not held ensure refrigeration of food in the supply chain required
required, not held adhere to organisational guidelines required
required, not held prepare pasta required

optional, not held ensure compliance with environmental legislation in food production optional

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

required, not held operate presses, dryers and control systems required
required, not held adjust drying process to goods required

optional, not held apply extruding techniques optional

03 management skills 2 required

required, not held manage production changeovers required
required, not held be at ease in unsafe environments required

04 engineering, manufacturing and construction 1 required, 1 supplementary

required, not held food dehydration processes required

optional, not held mechanical tools optional

05 handling and moving 1 required

required, not held ensure sanitation required

06 constructing 1 supplementary

optional, not held keep machines oiled for steady functioning optional

3 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a pasta operator 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 32 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 requirements concerning manufacturing of food and beverages skill
already held clean food and beverage machinery 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 knead food products 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 act reliably skill
already held dispose food waste skill
already held ensure correct use of bakery equipment skill
already held follow verbal instructions skill
already held follow written instructions skill
already held handle delivery of raw materials 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 perform services in a flexible manner skill
already held processes of foods and beverages manufacturing knowledge
already held secure goods skill
already held work in a food processing team skill

The 3 learning areas not shown above

Skill to acquire Tier

07 information skills 1 supplementary

optional, not held check processing parameters optional

08 services 1 supplementary

optional, not held health, safety and hygiene legislation optional

09 working with computers 1 supplementary

optional, not held perform ICT troubleshooting optional

7 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held apply extruding techniques optional
optional, not held check processing parameters optional
optional, not held ensure compliance with environmental legislation in food production optional
optional, not held keep machines oiled for steady functioning optional
optional, not held health, safety and hygiene legislation optional
optional, not held mechanical tools optional
optional, not held perform ICT troubleshooting optional

32 held skills the pasta operator 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 analyse trends in the food and beverage industries skill
not needed by the target role apply flame handling regulations skill
not needed by the target role bake confections skill
not needed by the target role bake goods skill
not needed by the target role bakery ingredients knowledge
not needed by the target role bakery production methods knowledge
not needed by the target role care for food aesthetic skill
not needed by the target role check quality of products on the production line skill
not needed by the target role crafting knowledge
not needed by the target role create new recipes skill
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 food safety principles knowledge
not needed by the target role improvise to occuring food processing situations skill
not needed by the target role keep inventory of goods in production skill
not needed by the target role maintain cutting equipment skill
not needed by the target role make artistic food creations skill
not needed by the target role manufacturing of confectionery 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 mould doughs skill
not needed by the target role negotiate improvement with suppliers skill
not needed by the target role negotiate terms with suppliers skill
not needed by the target role operate a heat treatment process skill
not needed by the target role perform chemical experiments skill
not needed by the target role select adequate ingredients skill
not needed by the target role tend bakery ovens skill
not needed by the target role types of whisks knowledge
not needed by the target role work according to recipe 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 food dehydration processes required
optional, not held health, safety and hygiene legislation optional
optional, not held mechanical tools optional

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.