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European Skills, Competences, Qualifications and Occupations (ESCO)

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K - knowledge
00 - generic programmes and qualifications
01 - education
02 - arts and humanities
03 - social sciences, journalism and information
04 - business, administration and law
05 - natural sciences, mathematics and statistics
06 - information and communication technologies (icts)
07 - engineering, manufacturing and construction
070 - engineering, manufacturing and construction not further defined
071 - engineering and engineering trades
072 - manufacturing and processing
0720 - manufacturing and processing not further defined
0721 - food processing
- alcoholic beverage products
- alkali stages of refining processes for edible oils
- animal anatomy for food production
- animal food products
- appropriate raw materials for specific spirits
- bakery ingredients
- bakery production methods
- bakery products
- beer downstream processing
- beverage products
- beverages filtration processes
- beverages production process
- biochemical processes of cider production
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- cacao beans varieties
- chemical aspects of sugar
- chemical constitution of apples
- chemical constitution of grapes
- coffee characteristics
- coffee grinding levels
- coffee, tea, cocoa and spice products
- colour ranges of roasting
- colours of roasted malt
- combination of flavours
- combination of textures
- components of oil seeds
- composition of bakery goods
- condiment manufacturing processes
- cultural customs on food preparation
- curdling of cheese
- curing methods for tobacco leaves
- dairy and edible oil products
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- extraction process of starch from corn
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- food and beverage industry
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- lautering process
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- manufacturing of by-products from tobacco
- manufacturing of different chilled prepared meals
- manufacturing of smoked tobacco products
- manufacturing of smokeless tobacco products
- manufacturing process of ice cream
- mashing process
- meat and meat products
- meat industry
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- milk production process
- milking operations
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- molecular gastronomy
- natural food resources
- nutrients of confectionery
- oil seed process
- origin of dietary fats and oils
- pathogenic microorganisms in food
- post-process of food
- prepared meals
- process from cacao to chocolate
- process of animal fat purification
- processes of foods and beverages manufacturing
- production scale fermentation
- quality prototype of a tobacco leaf
- range of spirits
- ripening of cheese
- risks associated to physical, chemical, biological hazards in food and beverages
- roasting coffee
- seafood processing
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- sparkling wines
- spirits development
- starch production processes
- starchy plant foods
- sugar, chocolate and sugar confectionery products
- table grapes manipulation
- tobacco brands
- tobacco products
- traceability in food industry
- types of barley
- types of chocolate
- types of coffee beans
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- types of sugars
- types of wine
- typology of meat parts
- ultra-high temperature processing
- vacuum distillation processes
- variety of beers
- variety of cheese
- variety of grapes
- variety of tobacco leaves
- vinegar fermentation process
- wine blending
- wine characteristics
- wine fermentation process
- wine related sciences
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- wort boiling process
- wort fining process
- yeast fermentation principles
0722 - materials (glass, paper, plastic and wood)
0723 - textiles (clothes, footwear and leather)
0724 - mining and extraction
0729 - manufacturing and processing not elsewhere classified
073 - architecture and construction
078 - inter-disciplinary programmes and qualifications involving engineering, manufacturing and construction
079 - engineering, manufacturing and construction not elsewhere classified
08 - agriculture, forestry, fisheries and veterinary
09 - health and welfare
10 - services
99 - field unknown
L - language skills and knowledge
S - skills
T - transversal skills and competences

This concept is obsolete

chemical aspects of chocolates

knowledge

engineering, manufacturing and construction

manufacturing and processing

food processing

chemical aspects of chocolates

Concept overview

Description

Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.

Alternative Labels

aspects of chocolate that are chemical

chemical aspects found in chocolate

chemical aspects within chocolate

chemical components of chocolate

chemical composition of chocolate

chemical contents of chocolate

chemical make up of chocolate

Skill type

knowledge

Skill reusability level

sector specific skills and competences

Relationships

Broader concepts

Essential for

Optional for

Concept status

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DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.2 (Last update 15/05/2024)