ISCO Occupation Group 7512.2 Chocolatier
From Open Risk Manual
Definition
Chocolatier: Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.
Essential Skills
- Apply Requirements Concerning Manufacturing Of Food And Beverages
- Food And Beverage Industry
- Ensure Public Safety And Security
- Mould Chocolate
- Cacao Beans Varieties
- Manufacture Confectionery
- Clean Food And Beverage Machinery
- Care For Food Aesthetic
- Apply Haccp
- Apply Gmp
- Exert Quality Control To Processing Food
- Implement Marketing Strategies
- Food Safety Principles
- History Of Chocolate
- Temper Chocolate
- Financial Capability
- Produce Confectionery From Chocolate
- Perform Sensory Evaluation
- Select Adequate Packaging For Food Products
- Implement Sales Strategies
- Make Artistic Food Creations
- Create New Concepts
- Sculpt Chocolate
- Process From Cacao To Chocolate
- Operate A Heat Treatment Process
- Create New Recipes
- Types Of Chocolate
- Chemical Aspects Of Chocolates
Optional Skills
- Analyse Characteristics Of Food Products At Reception
- Identify Market Niches
- Impart Training On General Quality Management Supervision
- Work Independently In Service Of A Food Production Process
- Origin Of Dietary Fats And Oils
- Manufacturing Process Of Ice Cream
- Assess Cocoa Bean Quality
- Control Of Expenses
- Maintain Working Relationships
- Perform Chemical Experiments
- Liaise With Colleagues
- Identify The Factors Causing Changes In Food During Storage
- Liaise With Managers
- Perform Services In A Flexible Manner
- Analyse Trends In The Food And Beverage Industries
- Show Confidence
Alternative Names
- Chocolate Maker
- Chocolate Goods Maker
- Chocolate Producer
