High School

Confectionery industry workers usually must have a high school diploma. After they are hired, employees learn production skills via on-the-job training that may last from a few days to a month. High school courses in chemistry, biology, and shop are useful as background for some jobs, but skills are gained only through experience. Family and consumer science classes may offer the opportunity to learn about cooking, baking, and food products. For some advanced positions, such as candy maker, workers may need technical expertise in food chemistry or other fields, as well as a solid knowledge of the industry.

Postsecondary Training

For workers who want to advance to management positions, a bachelor's degree with an emphasis in food science technology and business courses is recommended.

Other Education or Training

The National Confectioners Association offers webinars, resident courses, and other continuing education opportunities. Recent offerings included Confectionery Technology, Chocolate Manufacturing: A Workshop for Small Business Owners, and Nut Handling and Processing for Confectioners and Small Nut Processors. PMCA offers short courses on topics such as chocolate and compound manufacturing and use, quality management, and starch and starchless molding. Contact these organizations for more information.

Certification or Licensing

There are no certification or licensing requirements for confectionery industry workers.

No experience is needed for entry-level confectionery industry jobs, but those with prior work experience will increase their chances of landing a job, getting promoted, and possibly earning higher pay.

Confectionery workers should have good manual dexterity. Like workers in many food industries, they may have to pass medical examinations to show that they are free from communicable diseases before they can begin work at a plant. Other important traits include good communication, interpersonal, and organizational skills.