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Food Batchmakers

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.   (O'Net 51-3092.00)

 
Reported job titles:   Almond Paste Mixer, Baker, Batch Blender, Batch Maker, Batch Mixer, Batching Operator   (view all job titles)
 
  • Career Video
  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
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    Career Video
    related to Food Batchmakers
    Manufacturing photo Manufacturing
    Additional videos and more information available at
     


    Wages
    for Food Batchmakers
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 11.75   $ 13.47   $ 16.39   $ 21.09   $ 23.79   $ 17.20  
    Yearly $24,430   $28,020   $34,090   $43,870   $49,480   $35,770  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 12.41   $ 13.57   $ 15.53   $ 20.86   $ 26.13   $ 17.35  
    Yearly $25,800   $28,230   $32,310   $43,400   $54,360   $36,090  
     
     Southern Vermont Balance of State Hourly $ 12.32   $ 13.72   $ 16.66   $ 21.13   $ 24.04   $ 17.31  
    Yearly $25,630   $28,550   $34,650   $43,950   $50,010   $36,010  
     
     Northern Vermont Balance of State Hourly $ 11.18   $ 13.06   $ 17.44   $ 21.15   $ 22.92   $ 16.93  
    Yearly $23,250   $27,160   $36,260   $44,000   $47,680   $35,210  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Food Batchmakers
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 596 755 2.4% 29
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Food Batchmakers
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    Industry Percent of Total
    2014
    Food manufacturing 81.6%
    Food and beverage stores 6.2%
    Food services and drinking places 3.0%
    Merchant wholesalers, nondurable goods 3.0%
    Administrative and support services 2.5%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Food Batchmakers
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  • Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
     
  • Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
     
  • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
     
  • Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
     
  • Clean and sterilize vats and factory processing areas.
     
  • Select and measure or weigh ingredients, using English or metric measures and balance scales.
     
  • Turn valve controls to start equipment and to adjust operation to maintain product quality.
     
  • Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
     
  • Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
     
  • Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Knowledge
    for Food Batchmakers
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  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
     
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
     
  • Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
     
  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Skills
    for Food Batchmakers
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  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Operation and Control - Controlling operations of equipment or systems.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
     
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
     
  • Coordination - Adjusting actions in relation to others' actions.
     
  • Speaking - Talking to others to convey information effectively.
     
  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Abilities
    for Food Batchmakers
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  • Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
     
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
     
  • Control Precision - The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
     
  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
     
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
     
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Work Activities
    for Food Batchmakers
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  • Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
     
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
     
  • Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
     
  • Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
     
  • Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
     
  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Interests
    for Food Batchmakers
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  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
     
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
     
    source: Occupational Information Network: Food Batchmakers  updated June 2008
     


    Work Styles
    for Food Batchmakers
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Integrity - Job requires being honest and ethical.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Persistence - Job requires persistence in the face of obstacles.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
  • Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
     
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    State of Vermont License Information
    that may be required for Food Batchmakers
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Food Batchmakers
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  • Job Zone Two: Some Preparation Needed
  •  
  • Education: These occupations usually require a high school diploma.
  •  
  • Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
  •  
    source: Occupational Information Network: Food Batchmakers  updated July 2011
     


    Schools
    offering instructional programs related to Food Batchmakers
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    No school information for this occupation.
     


    Other Resources
    for Food Batchmakers
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Food Batchmakers.
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Food Batchmakers :
  • Food and Tobacco Processing Workers
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    source: Occupational Information Network: Food Batchmakers 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor