Overview: What does a Chocolatier do?
A chocolatier is a specialist within the Culinary Arts profession. A chocolatier will work within a commercial kitchen in the production of chocolate products. Responsibilities may include sourcing cocoa beans and other supplies, development of chocolate formulas, production of various types of chocolate, maintaining cleanliness and functionality of equipment, and creative presentation of chocolate products. This position may require formal education in food sciences or culinary arts.
Resources to become a Chocolatier
Take any of these online courses for FREE
|Advancement Opportunities: 24% of Average This calculation shows your opportunity for increases in earnings over time. It shows the relative strength of different careers as compared to each other|
|Average Starting Median Income: $21,000|
|Return on Educational Investment: 105% of Average Shows the relative return on investment of an education beyond high school. The calculation uses potential earning levels over time adjusted for the cost and the time of additional education.|
|Job Growth: 4/5|
|All scores range from 1-100. Higher scores are better.|
|Bragging rights: 35/100 Based on prestige and social approval, fame and public recognition, high income, highly educated, clean versus “dirty” industry, and level of people you deal with.|
|Interesting Job: 48/100 Based on exciting subject or environment, variety of activities, fun interaction with people, creating versus completing, and learning interesting things.|
|Personal Freedom: 65/100 Based on controlling your work, not closely managed, choosing your assignments, tolerable rules and regulations, creative freedom, and setting your own hours.|
|Stress: 90/100 Based on Intense responsibility (life/death), continuous rejection, dealing with people’s problems, lack of control, quota or sales pressure, and work volume/time pressure.|
|Years to make $1,000,000 - 42 Years|
|Years to make $2,000,000 - 45+ Years|
|Years to make $3,000,000 - 45+ Years|