Function of a Confectioner
A confectioner makes candies, cakes, cookies, chocolates, and other sweets. They prepare ingredients, follow recipes, use equipment like ovens and candy thermometers, decorate items, and package finished products.
Working as a Confectioner
The specifics of the profession can be called the fact that a confectioner has to do a significant part of the work with his hands. Often, this applies to the manufacture of decorative elements of dishes and decoration of products (cakes, pastries). Unlike a pastry chef, a sweets specialist is a master with more versatile skills.
Confectioner Duties
A confectioner is a skilled artisan who crafts delightful sweets like chocolates, candies, and pastries blending creativity with culinary expertise to create delectable treats that taste good and are visually appealing too.
- Examine schedules to determine confectionery types and quantities to be made.
- Operate and monitor machines used in confectionery production.
- Maintain production records.
How To Become a Confectioner
If you have a knack for cooking, are creative, and have an eye for detail, then you might be the next Willy Wonka! While a fun job filled with candy bars and gummy bears, the work is detailed and specialized – part pastry chef, designer, and chemist.
Confectionery Tasks
Preparation of various types of dough, fillings, and creams, as well as semi-finished products for subsequent baking are the duties that the confectioner’s profession implies.
Types of Confectionery
- Bakers’ confectionery, also called flour confections, includes sweet pastries, cakes, and similar baked goods.
- Sugar confectionery includes candies, candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar.
Work Environment and Pay
The salaries of confectioners range from $23,150 to $74,170, with a median salary of $41,500. Minimum qualifications typically include a high school diploma or equivalent. Working in a factory requires more on-the-job training taught in each plant vs a school.