Confectioner

Description

Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.

Other titles

The following job titles also refer to confectioner:

confectionary products worker
cake maker
cakes and sweets maker
confectionary worker

Minimum qualifications

Confectioners are typically hired in with only a high school diploma or equivalent. Working in a factory requires more on the job training that can be taught in each particular plant as opposed to a school.

ISCO skill level

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

  • the nature of the work performed in an occupation in relation to the characteristic tasks and duties
  • the level of formal education required for competent performance of the tasks and duties involved and
  • the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Confectioner is a Skill level 2 occupation.

Confectioner career path

Similar occupations

These occupations, although different, require a lot of knowledge and skills similar to confectioner.

pastry maker
chocolatier
candy machine operator
pasta maker
baking operator

Long term prospects

These occupations require some skills and knowledge of confectioner. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of confectioner with a significant experience and/or extensive training.

green coffee coordinator
animal feed supervisor
green coffee buyer
malt house supervisor
dairy processing technician

Essential knowledge and skills

Essential knowledge

This knowledge should be acquired through learning to fulfill the role of confectioner.

Essential skills and competences

These skills are necessary for the role of confectioner.

  • Care for food aesthetic: Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
  • Comply with food safety and hygiene: Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
  • Temper chocolate: Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
  • Operate a heat treatment process: Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
  • Manufacture confectionery: Manage the development and production of bakers’ confectionery, also called flour confections, including pastries, cakes, and similar baked goods.
  • Prepare bakery products: Make bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.
  • Bake goods: Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
  • Bake confections: Bake cakes, tarts and confectioneries using ingredients such as flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid such as milk or water and leavening agents such as yeast or baking powder. Add flavourful ingredients like fruit purées, nuts or extracts and numerous substitutions for the primary ingredients.
  • Produce confectionery from chocolate: Produce different kinds of confectionery from chocolate mass.
  • Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
  • Monitor coating specifications: Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
  • Maintain food specifications: Preserve, review, and evaluate existing food specifications such as recipes.
  • Work according to recipe: Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
  • Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
  • Tend confectionery manufacturing equipment: Operate confectionery manufacturing and processing machinery such as boilers, baling presses, compressors, conveyor driven machinery, and storage silos, tanks and bins. They may also operate jar filling systems or wrapping machines.
  • Select adequate ingredients: Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
  • Mould chocolate: Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
  • Apply requirements concerning manufacturing of food and beverages: Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
  • Apply GMP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
  • Create new recipes: Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
  • Coat food products: Cover the surface of the food product with a coating: a preparation based on sugar, chocolate, or any other product.
  • Monitor temperature in farinaceous processes: Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
  • Ensure correct use of bakery equipment: Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
  • Monitor temperature in manufacturing process of food and beverages: Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
  • Operate kneading of food products: Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
  • Operate mixing of food products: Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
  • Exert quality control to processing food: Ensure the quality of all factors involved in a food production process.
  • Enforce health and safety regulations for bread products: Monitor activities to ensure bread products are handled in accordance with safety and hygiene standards.

Optional skills and competences

These skills and competences are sometimes, but not always, required for the role of confectioner. However, mastering these skills and competences allows you to have more opportunities for career development.

  • Operate automated process control: Operate process control or automation system (PAS) used to control a production process automatically.
  • Maintain working relationships: Ensure effective working relationships with colleagues and others. Maintain them over long periods of time.
  • Act reliably: Proceed in a way that one can be relied on or depended on.
  • Decorate pastry for special events: Embellish pastry for special occasions such as weddings and birthdays.
  • Work independently in service of a food production process: Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
  • Apply extruding techniques: Apply specific techniques for extrusion process in the food industry.
  • Apply flame handling regulations: Apply laws and organisation rules for the safe storage and use of flammables.
  • Perform chemical experiments: Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
  • Negotiate terms with suppliers: Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
  • Analyse trends in the food and beverage industries: Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
  • Administer ingredients in food production: ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
  • Preserve regional sweet traditions: The specialty of sweets produced in different regions and follow recipes for manufacturing sweets according to specifications.
  • Tend bakery ovens: Operate ovens using the right thermal regime to bake different types of dough and maintain equipment in order to ensure effective and correct operation.
  • Make artistic food creations: Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.
  • Assess cocoa bean quality: Examining the type ofcocoa bean delivered by suppliers and matching it to the desired product.
  • Improvise to occuring food processing situations: Adapt a flexible approach to occuring problems in the process of creating food and beverages.
  • Negotiate improvement with suppliers: Build a good relation with suppliers in order to improve knowledge and quality of supply.
  • Liaise with colleagues: Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
  • Identify market niches: Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
  • Bake pastry for special events: Prepare pastry for special occasions such as weddings and birthdays.
  • Dispose food waste: Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
  • Control of expenses: Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
  • Perform services in a flexible manner: Adapt service approach when circumstances change.
  • Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
  • Examine production samples: Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
  • Label samples: Label raw material/ product samples for laboratory checks, according to implemented quality system.

ISCO group and title

7512 – Bakers, pastry-cooks and confectionery makers


References
  1. Confectioner – ESCO
Last updated on August 25, 2022

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