Table 1Transition record

vermouth manufacturertobotanicals specialist

A vermouth manufacturer already meets 31% of what the botanicals specialist role asks for. The move turns on 8 required skills not yet in the profile.

From vermouth manufacturer

31%

Overlap1

To botanicals specialist

5 Skills carried over

8 Required, not held

62.5 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 62.5

This move: 62.5 of 100 · substantial

1 Share of the botanicals specialist role’s weighted skill requirement already met by the vermouth manufacturer 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 5 skills that carry over, these are the ones fewest other occupations ask for. A botanicals specialist role needs them, and most people applying for one will not have them already. This is the part of a vermouth manufacturer background worth leading with.

Skill the target role also needs Area

already held ingredient threats engineering, manufacturing and construction
already held analyse samples of food and beverages information skills
already held apply GMP assisting and caring
already held apply HACCP assisting and caring
already held apply requirements concerning manufacturing of food and beverages assisting and caring

All 5 carried skills, including the 4 the botanicals specialist role treats as required.

Table 3

Table 3 · What you would need to learn

The 13 missing skills fall into 6 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 information skills 2 required, 1 supplementary

required, not held examine production samples required
required, not held perform sensory evaluation of food products required

optional, not held analyse work-related written reports optional

02 natural sciences, mathematics and statistics 2 required, 1 supplementary

required, not held botany required
required, not held variety of botanicals required

optional, not held percolation optional

03 communication, collaboration and creativity 1 required, 2 supplementary

required, not held create beverage recipes with botanicals required

optional, not held conduct extensive international travel optional
optional, not held write routine reports optional

04 engineering, manufacturing and construction 1 required, 1 supplementary

required, not held laboratory-based sciences required

optional, not held effects of pesticides in food raw materials optional

05 handling and moving 1 required

required, not held collect samples for analysis required

06 working with machinery and specialised equipment 1 required

required, not held tend botanical milling machines required

Table 4

Table 4 · Where to start

The 3 entries a botanicals specialist 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 5 skills that carry over

Skill Type

already held analyse samples of food and beverages skill
already held apply GMP skill
already held apply HACCP skill
already held apply requirements concerning manufacturing of food and beverages skill
already held ingredient threats knowledge

5 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held effects of pesticides in food raw materials optional
optional, not held analyse work-related written reports optional
optional, not held conduct extensive international travel optional
optional, not held percolation optional
optional, not held write routine reports optional

22 held skills the botanicals specialist role does not ask for

Skill Type

not needed by the target role age alcoholic beverages in vats skill
not needed by the target role beverages filtration processes knowledge
not needed by the target role blend beverages skill
not needed by the target role check bottles for packaging skill
not needed by the target role control of expenses skill
not needed by the target role ensure adequate conditions in wine cellars skill
not needed by the target role ensure sanitation skill
not needed by the target role fruit and vegetables maceration knowledge
not needed by the target role liaise with colleagues skill
not needed by the target role liaise with managers skill
not needed by the target role mark differences in colours skill
not needed by the target role measure the strength of distillation skill
not needed by the target role monitor temperature in manufacturing process of food and beverages skill
not needed by the target role operate sieves for botanicals skill
not needed by the target role perform aromatisation of wines skill
not needed by the target role perform services in a flexible manner skill
not needed by the target role stir herbs in vats skill
not needed by the target role types of wine knowledge
not needed by the target role use techniques to improve wine features skill
not needed by the target role wine blending knowledge
not needed by the target role work in a food processing team skill
not needed by the target role work with mistelle bases 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.

Skill to acquire Tier

required, not held botany required
required, not held variety of botanicals required
required, not held laboratory-based sciences required
optional, not held effects of pesticides in food raw materials optional
optional, not held percolation optional

Index

Other moves recorded from vermouth manufacturer

Full index of moves from vermouth manufacturer

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.