New vocational training with focus on confectionery and caramels

Vocational education and training provision for confectionery technologists modernised

How are sweets formed into shape? How to actually turn cocoa beans into chocolate and how can brown cocoa be turned into white chocolate? This specialised field of processing of raw materials and food production is where "confectionery technologists" work. The vocational education and training provision focuses on one of the five fields of application: chocolate wares and confectionery, sweets and sugar-based confectionery, fine pastries, snacks or ice-cream.

Commissioned by the German federal government and in co-operation with the social partners and experts from business practice, the Federal Institute for Vocational Education and Training (BIBB) has brought the three-year vocational education and training course to reflect the state of the art. The modernised training regulations take into consideration also the advances with regards to process technology in manufacturing confectionery as well as the increasing significance of quality assurance processes and food safety.

The vocational competences of confectionery technologists are diverse. For instance, they need to prepare mixtures, doughs and semi-finished preparations, they have to supervise production facilities and take them into operation, they have to monitor production processes as well as identify and remedy any malfunction. Since the confectionery market constantly launches novelties, the vocational training provision covers also collaboration in the development of new products as well as confectionery packaging and the checking, accepting and storage of raw materials, auxiliary supplies and additives. The trained skilled professionals thus fulfil an important control function and guarantee that only faultless products are brought to market.

The modernised training regulations and the corresponding framework curriculum, developed by the Kultusministerkonferenz (KMK - Standing Conference of Education Ministers) for the school part of the dual vocational education and training course, replace the former regulations dating from 1980 and 1989 for the predecessor occupation of "trained assistant for confectionery engineering". Pending the publication in the Federal Law Gazette, the new training regulations will become effective as of 1 August 2014.

Nationwide, some 100 apprenticeship placements are offered each year in the confectionery industry; the chances for subsequently being offered a permanent contract as trained assistant are very good. After the apprenticeship, further career and continuing education options are available, for example, training to become a certified industrial foreman in the field of confectionery or foodstuffs or a state certified technician in the field of foodstuffs with various main areas of application. In addition, there are specific study courses in the foodstuffs sector, for example food technology with the focus on baking and confectionery technology.