Expertise in manufacturing, production, and packaging: a traineeship to become a confectionary technician was the perfect preparation for Valeska B.’s future job as a system supervisor.
Trained for the sweeter side of life
If you love technology and sweets, confectionary technology is the perfect field for you, according to Valeska B. She recently completed her traineeship.
What was your experience as a trainee at Ludwig Schokolade like?
It was exciting and full of variety! I successfully completed my traineeship in summer, and now I’m a confectionary technician. I spent three years learning about lots of different machines in Saarlouis and Saarwellingen—always as part of the early shift so I would have the chance to work with all the teams at some point. There was an orientation for all of us trainees at the beginning, to help us find our feet in the company. At the same time, we did all our theoretical training at the ZDS college of the German confectionery industry in Solingen.
Solingen? That’s pretty far away! How did that work?
We had blocks of lessons for periods of four weeks at a time. During that time, we would stay in the college’s dorms. Ludwig Schokolade covered the cost of our accommodation, as well as our travel expenses and board. At college, we learned how to manufacture different types of confectionary products, for example. Most of my practical experience is with chocolate, but we also made hard candies, gingerbread, confections, and ice cream. We also studied quality assurance, packaging, confectionary development, and a number of other fields.
“Working with chocolate is something special. I love doing my part to ensure that our production line runs like clockwork.”
And what was your exam like?
The exam had a theory section and a practical section. The theory part required a lot of studying, because some things are extremely theoretical. Fats, for example—we had to understand their different crystalline structures. Another thing I loved is that Ludwig Schokolade trainees were given Fridays off from our regular jobs. On those Fridays, we had time to get together to work on our computers, discuss questions and problems, and study as a group. That helped me a lot.
How did you end up doing a traineeship at Ludwig Schokolade?
I had previously trained as a pastry chef, and I had always wondered how machines for chocolate coatings worked on a large scale. I was fascinated by the industry and the technology. And of course, I was also already familiar with well-known brands like Schogetten and FRITT before I joined the company.
What are your next steps?
Trainees who successfully complete the program are generally hired on a permanent basis whenever possible. I’m working as a system supervisor in Saarwellingen now, and I’m responsible for ensuring that production runs smoothly. I’m really enjoying the job, and even as the youngest team member, I feel totally comfortable with my colleagues.
