Table 1Transition record

wine sommeliertovermouth manufacturer

A wine sommelier already meets 29% of what the vermouth manufacturer role asks for. The move turns on 11 required skills not yet in the profile.

From wine sommelier

29%

Overlap1

To vermouth manufacturer

7 Skills carried over

11 Required, not held

71.6 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 71.6

This move: 71.6 of 100 · substantial

1 Share of the vermouth manufacturer role’s weighted skill requirement already met by the wine sommelier 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 7 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 wine sommelier background worth leading with.

Skill the target role also needs Area

already held ensure adequate conditions in wine cellars information skills
already held types of wine engineering, manufacturing and construction
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
already held liaise with colleagues communication, collaboration and creativity

All 7 carried skills, including the 5 the vermouth manufacturer role treats as required.

Table 3

Table 3 · What you would need to learn

The 20 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 handling and moving 4 required, 3 supplementary

required, not held stir herbs in vats required
required, not held age alcoholic beverages in vats required
required, not held blend beverages required
required, not held check bottles for packaging required

optional, not held use techniques to improve wine features optional
optional, not held ensure sanitation optional
optional, not held mark differences in colours optional

02 engineering, manufacturing and construction 3 required, 1 supplementary

required, not held beverages filtration processes required
required, not held fruit and vegetables maceration required
required, not held wine blending required

optional, not held ingredient threats optional

03 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

04 assisting and caring 1 required

required, not held monitor temperature in manufacturing process of food and beverages required

05 information skills 3 supplementary

optional, not held analyse samples of food and beverages optional
optional, not held measure the strength of distillation optional
optional, not held control of expenses optional

06 communication, collaboration and creativity 2 supplementary

optional, not held work in a food processing team optional
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 7 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 ensure adequate conditions in wine cellars skill
already held types of wine knowledge
already held liaise with colleagues skill
already held liaise with managers skill

9 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held analyse samples of food and beverages optional
optional, not held ingredient threats optional
optional, not held measure the strength of distillation optional
optional, not held use techniques to improve wine features optional
optional, not held work in a food processing team optional
optional, not held control of expenses optional
optional, not held ensure sanitation optional
optional, not held mark differences in colours optional
optional, not held perform services in a flexible manner optional

21 held skills the vermouth manufacturer role does not ask for

Skill Type

not needed by the target role act reliably skill
not needed by the target role analyse trends in the food and beverage industries skill
not needed by the target role apply extensive study of wine types skill
not needed by the target role chemical constitution of grapes knowledge
not needed by the target role decant wines skill
not needed by the target role describe flavour of different wines skill
not needed by the target role fermentation processes of beverages knowledge
not needed by the target role have computer literacy skill
not needed by the target role host wine-tasting events skill
not needed by the target role maintain food specifications skill
not needed by the target role maintain relationship with customers skill
not needed by the target role maintain updated professional knowledge skill
not needed by the target role match food with wine skill
not needed by the target role perform public relations skill
not needed by the target role perform sensory evaluation of food products skill
not needed by the target role stay abreast of wine trends skill
not needed by the target role store wine skill
not needed by the target role taste wines skill
not needed by the target role variety of grapes knowledge
not needed by the target role wine fermentation process knowledge
not needed by the target role write work-related reports skill

4 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 beverages filtration processes required
required, not held fruit and vegetables maceration required
required, not held wine blending required
optional, not held ingredient threats optional

Index

Other moves recorded from wine sommelier

Full index of moves from wine sommelier

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.