confectioner (EN)
ISCO 7512 · v1.2.1
Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- confectionary products worker
- confectionary worker
- cakes and sweets maker
- cake maker
Skills and knowledge
Essential (EN) · 33
- care for food aesthetic
- comply with food safety and hygiene
- temper chocolate
- operate a heat treatment process
- chemical aspects of chocolates
- bakery ingredients
- manufacturing of confectionery
- prepare bakery products
- bake goods
- bake confections
- produce confectionery from chocolate
- apply HACCP
- monitor coating specifications
- maintain food specifications
- work according to recipe
- follow hygienic procedures during food processing
- tend confectionery manufacturing equipment
- select adequate ingredients
- mould chocolate
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- chemical aspects of sugar
- create new recipes
- coat food products
- monitor temperature in farinaceous processes
- ensure correct use of bakery equipment
- monitor temperature in manufacturing process of food and beverages
- nutrients of confectionery
- knead food products
- bakery production methods
- operate mixing of food products
- exert quality control to processing food
- enforce health and safety regulations for bread products
Optional (EN) · 26
- operate automated process control
- act reliably
- decorate pastry for special events
- work independently in service of a food production process
- maintain relationship with suppliers
- apply extruding techniques
- apply flame handling regulations
- perform chemical experiments
- negotiate terms with suppliers
- analyse trends in the food and beverage industries
- administer ingredients in food production
- prepare regional sweet dishes
- tend bakery ovens
- make artistic food creations
- assess cocoa bean quality
- improvise to occuring food processing situations
- negotiate improvement with suppliers
- liaise with colleagues
- identify market niches
- bake pastry for special events
- dispose food waste
- control of expenses
- perform services in a flexible manner
- liaise with managers
- examine production samples
- label samples
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