As a Chocolatier, you will need to master following:

• apply GMP
• apply requirements concerning manufacturing of food and beverages
• cacao beans varieties
• chemical aspects of chocolates
• clean food and beverage machinery
• ensure public safety and security
• exert quality control to processing food
• food and beverage industry
• food safety principles
• history of chocolate
• implement sales strategies
• manufacturing of confectionery
• mould chocolate
• operate a heat treatment process
• process from cacao to chocolate
• produce confectionery from chocolate
• sculpt chocolate
• select adequate packaging for food products
• temper chocolate
• types of chocolate

More generally, a chocolatier is also versed in:

• apply HACCP
• care for food aesthetic
• create new concepts
• create new recipes
• financial capability
• implement marketing strategies
• make artistic food creations
• perform sensory evaluation of food products

It also helps to know the following:

• analyse characteristics of food products at reception
• analyse trends in the food and beverage industries
• assess cocoa bean quality
• identify the factors causing changes in food during storage
• maintain relationship with suppliers
• manufacturing process of ice cream
• origin of dietary fats and oils
• work independently in service of a food production process
• control of expenses
• identify market niches
• liaise with colleagues
• liaise with managers
• perform chemical experiments
• perform services in a flexible manner
• provide training on quality management supervision
• show confidence