Hard Skills
IntermediateMachine OperationThe ability to set up, operate, and monitor automated chocolate molding machinery to ensure continuous production.
AdvancedChocolate Tempering ControlUnderstanding and controlling the temperature cycles required to stabilize cocoa butter crystals for a glossy finish and snap.
IntermediateFood Safety and HACCPApplying Hazard Analysis and Critical Control Points principles to maintain hygiene and prevent contamination during the molding process.
IntermediateEquipment TroubleshootingIdentifying and correcting minor mechanical issues or process deviations in the molding line.
BasicQuality InspectionSystematically checking molded chocolates for defects such as air bubbles, bloom, or weight inconsistencies.