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European Skills, Competences, Qualifications and Occupations (ESCO)

Skills & competences

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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
- brewhouse processes
- cacao beans varieties
- chemical aspects of chocolates
- 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
- dairy manufacturing specifications
- dairy products
- documentation concerning meat production
- effects of pesticides in food raw materials
- european food safety policy
- extraction process of starch from corn
- fermentation process of tobacco leaves
- fermentation processes of beverages
- fermentation processes of food
- food and beverage industry
- food authentication techniques
- food canning production line
- food colorants
- food dehydration processes
- food engineering
- food flavourings
- food homogenisation
- food labels
- food legislation
- food materials
- food policy
- food preservation
- food product ingredients
- food products composition
- food science
- food storage
- food toxicity
- fruit and vegetables maceration
- functional properties of foods
- general principles of food law
- grain dehydration recipes
- grain-for-beverages milling process
- halal meat
- halal slaughtering practices
- honey constituents
- honey extractors types
- honey varieties
- hydrogenation processes for edible oils
- ice cream manufacturing regulations
- infections in food
- ingredient threats
- ingredients for beer production
- ingredients for ice cream manufacturing
- kosher meat
- kosher slaughtering practices
- lautering process
- malting process
- 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
- mechanical almond processing
- microbiology of fresh milk
- milk production process
- milking operations
- mill operations
- modern brewing systems
- 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
- sommelier activities
- 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
- types of condiments
- 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
- vinegar fermentation process
- wine blending
- wine characteristics
- wine fermentation process
- wine related sciences
- winery production process
- 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

variety of tobacco leaves

knowledge

engineering, manufacturing and construction

manufacturing and processing

food processing

variety of tobacco leaves

Concept overview

Description

Types of tobacco cultivars and varieties and their characteristics. Connection of attributes with cigar or cigarettes product requirements.

Alternative Labels

brands of tobacco leaves

categories of tobacco leaves

selections of tobacco leaves

the variety of tobacco leaves

tobacco leaf varieties

types of tobacco leaves

varieties of tobacco leaves

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)