chocolatier

cacao beans varieties

Variety of cocoa beans like criollo, forastero, trinitario and their properties and characteristics to foresee the type of chocolate the cocoa can yield.

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chemical aspects of chocolates

Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.

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food and beverage industry

The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

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food safety principles

Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

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history of chocolate

Origins of chocolate. Evolution of chocolate up to today. Preservation and fomentation of the tradition of chocolate.

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process from cacao to chocolate

Process to transform cacao to chocolate where the seeds of the cacao tree are fermented to develop the flavour. Process from beginning to the end including the drying of the beans, cleaning and roasting, the grinding of the nibs to obtain cocoa mass and processing accordingly.

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types of chocolate

Types of chocolate such as milk chocolate, white chocolate, dark chocolate, unsweetened chocolate and raw chocolate.

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financial capability

Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

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sculpt chocolate

Use moulds and pieces of chocolate to create three-dimensional artwork and decorate the piece with designs in chocolate.

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apply GMP

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Scope note

There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.

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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.

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clean food and beverage machinery

Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

Scope note

Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.

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ensure public safety and security

Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

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exert quality control to processing food

Ensure the quality of all factors involved in a food production process.

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implement sales strategies

Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.

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manufacturing of confectionery

Managing the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.

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mould chocolate

Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.

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operate a heat treatment process

Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

Scope note

It sometimes involves controlling the heat treatment process as well.

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produce confectionery from chocolate

Produce different kinds of confectionery from chocolate mass.

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select adequate packaging for food products

Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.

green

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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.

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apply HACCP

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Scope note

There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.

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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.

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create new concepts

Come up with new concepts.

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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.

Scope note

Establish food specifications for the production of the new recipe.

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implement marketing strategies

Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.

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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 good effect. Turn designs into reality, caring for aesthetic and presentation.

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perform sensory evaluation of food products

Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

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manufacturing process of ice cream

The different phases of the manufacturing process of ice cream, from the blending stage to cooling and blend flavours, freezing, and packaging.

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origin of dietary fats and oils

The distinction between dietary fats that come from animals and oils derived from vegetables.

Scope note

Know animal fats, including butter, ghee, lard, tallow, and any other fatty substance rendered from animal flesh. Know vegetable fats and oils, including those from soy, canola, corn, cottonseed, sunflower, safflower, peanut.

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analyse characteristics of food products at reception

Analyse characteristics, composition, and other properties of food products at reception.

Scope note

For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.

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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.

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assess cocoa bean quality

Examine the type of cocoa bean delivered by suppliers and match it to the desired product.

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identify the factors causing changes in food during storage

Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.

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maintain relationship with suppliers

Build a lasting and meaningful relationship with suppliers and service providers in order to establish a positive, profitable and enduring collaboration, co-operation and contract negotiation.

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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.

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control of expenses

Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

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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.

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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.

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liaise with managers

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

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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.

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perform services in a flexible manner

Adapt service approach when circumstances change.

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provide training on quality management supervision

Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.

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