Hard Skills
IntermediateIndustrial Confectionery CookingThe ability to operate and monitor large-scale industrial cooking equipment such as vacuum cookers, kettles, and extruders to produce sweets and chocolates.
AdvancedFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure all food production meets sanitary and legal requirements.
IntermediateTemperature and Viscosity ControlThe precise management of heat levels and fluid thickness to achieve specific crystallization or caramelization targets.
BasicIngredient Batching and ScalingAccurately measuring, weighing, and mixing raw materials according to strictly defined recipe formulations.
IntermediateEquipment TroubleshootingIdentifying mechanical deviations in processing machinery and performing basic adjustments or minor repairs.