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Become a Confectionery Maker

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Confectionery is a term associated with foods that have large amounts of sugar in them. While this food category primarily consists of candy and chocolate, other foods such as cakes are also included within this group. These culinary professionals could work in a professional kitchen of a bakery, restaurant, grocery store or manufacturer. They create and follow recipes, prepare and cook the ingredients and decorate the sweets for sale to the public. As with bakers, the rate of kitchen injuries may be high with confectioners because of repeated use of hot ovens and being in close proximity to hot liquids on a continuing basis. In addition, many hours might be spent standing to complete their work. However, there is the opportunity to become self-employed running your own confectionary business.

Career Requirements

** Learn the Basics of Cooking**

Most confectioners have a basic understanding of cooking, measuring ingredients and following directions. While some confectioners may design their own sugary creations, prospective confectioners may consider starting as batch makers in a food manufacturing setting. In this role, individuals learn how to follow a recipe and gain food production, safety and mechanical knowledge.

Consider Formal Education

Those working in pastry arts or confectionery may not need postsecondary education for entry-level roles, but completing a program can provide a comprehensive culinary arts education. Associate's degree programs in baking and pastry arts teach students about baking, decorating and presentation, but also introduce them to purchasing, business fundamentals, sanitation and food safety. Many courses allow students to prepare baked goods and pastries using a commercial kitchen. Programs may address wedding cakes, chocolates, marzipan fruits, sugar confections and plated desserts. Most certificate programs in baking and pastry arts offer the same basic content as associate's degree programs, but without the general education classes.

Gain Work Experience

Some cooking occupations, including confectioners, require on-the-job experience as a part of employment. While workshops or degree programs may help students attain these skills, many employers prefer to hire applicants with some related experience. Students looking to advance to executive roles, such as pastry chefs, typically need at least three years of experience.

Prospective confectioners may begin as an assistant in a specialty confectionary shop or within the hospitality and tourism industry. Duties may include interacting with customers, stocking supplies or prepping food. Workers learn how to sanitize their workspace, follow recipes and sell products.