How to become a Confectioner


Confectioners mix, shape and cook sweeteners and other ingredients to produce confectionery, including chocolate, toffee and other lollies.

Personal requirements for a Confectioner

  • Enjoy practical and manual activities
  • Able to cope with the physical demands of the job
  • Neat and clean
  • Enjoy working in a team

Education & Training for a Confectioner

To become a confectioner you usually have to complete a traineeship. Entry requirements may vary, but employers generally require Year 10.

Duties & Tasks of a Confectioner


  • Examine production schedules to determine confectionery types and quantities to be made
  • Check the cleanliness and operation of equipment before beginning production
  • Weigh, measure, mix, dissolve and boil ingredients in pans
  • Operate equipment that refines and tempers chocolate
  • Assist with coating chocolate bars and preparing chocolate products
  • Control temperature and pressure in cookers used to make boiled sweets, starch-moulded products, caramels, toffees, nougat and chocolate centres
  • Operate equipment to compress sugar mixes into sweets
  • Check batch consistency using a stainless steel spatula or measuring equipment such as a refractometer
  • Sort and inspect finished or partly finished products.


  • Weighs, measures, mixes, dissolves and boils ingredients.
  • Moves products from production lines into storage and shipping areas.
  • Operates machines to process food product.
  • Monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary.
  • Packages products.
  • Operates heating, chilling, and similar equipment.
  • Cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programmes.
  • Adds materials, such as spices and preservatives, to food.

Working conditions for a Confectioner

Most confectioners work full time. Senior confectioners provide on-the-job training to junior employees and coordinate work in a team environment.

Employment Opportunities for a Confectioner

Most confectioners are employed by confectionery manufacturers and work in factories. With more experience, confectioners can be involved in developing confectionery items with new textures, colours and flavours. With experience, and sometimes further training, it is possible to progress to leading hand, supervisory or management positions.



Confectioners mix, shape and cook sweeteners and other ingredients to produce confectionery, including chocolate, toffee and other lollies.

  • Average age
    Average age
    45 years
  • Future Growth
    Future Growth
  • Gender Share
    Gender Share
    43% female
  • Average full-time
    Average full-time
    41 hours
  • Weekly Pay
    Weekly Pay
  • Skill level rating
    Skill level rating
    Entry level
  • Unemployment
    Average unemployment
  • Full-Time Share
    Full-Time Share
    76% Full-Time
  • Employment Size
    Employment Size
    2,200 workers
  • Employment Size
    Employment by state
    ACT: 0.1%
    NSW: 16.2%
    NT: 0.0%
    QLD: 2.9%
    SA: 8.8%
    TAS: 15.5%
    VIC: 53.4%
    WA: 3.1%
  • Employment Size
    Age brackets
    15-19: 1.4%
    20-24: 5.7%
    25-34: 18.6%
    35-44: 24.1%
    45-54: 28.9%
    55-59: 12%
    60-64: 7.1%
    65 and Over: 2.2%
  • Employment Size
    Education level
    Advanced Diploma/Diploma: 7.8%
    Bachelor degree: 9%
    Certificate III/IV: 19.6%
    Post Graduate/Graduate Diploma or Graduate Certificate: 2.7%
    Year 10 and below: 25.1%
    Year 11: 9.6%
    Year 12: 26.1%
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