Food Cooking Machine Operators and Tenders
Tasks Include:
- Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
- Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
- Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
- Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
- Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
- Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +5.9%
National: -0.7%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Moderately High ($36,000 - $49,999)
Median Earnings:
National
$36,700.00
State
$37,010.00
Regional
Food Cooking Machine Operators and Tenders
Description
Career Cluster: | Manufacturing |
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 85.92%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 13.96%
- Less than a High School Diploma = 0.07%
- Some College Courses = 0.05%
Related Work Experience
- Over 1 month, up to and including 3 months = 27.12%
- Over 4 years, up to and including 6 years = 27.12%
- None = 18.17%
- Up to and including 1 month = 12.38%
- Over 3 months, up to and including 6 months = 12.38%
- Over 6 months, up to and including 1 year = 2.82%
On-Site or In-Plant Training
- Up to and including 1 month = 38.52%
- Over 6 months, up to and including 1 year = 16.38%
- Over 1 month, up to and including 3 months = 13.66%
- Over 1 year, up to and including 2 years = 13.56%
- Over 3 months, up to and including 6 months = 12.38%
- None = 5.49%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 41.09%
- Over 6 months, up to and including 1 year = 16.38%
- Over 1 month, up to and including 3 months = 13.81%
- Over 2 years, up to and including 4 years = 13.56%
- Over 3 months, up to and including 6 months = 12.33%
- None or short demonstration = 2.82%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Tasks
Core Tasks Include:
- Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
- Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
- Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
- Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
- Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
- Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
- Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
- Measure or weigh ingredients, using scales or measuring containers.
- Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
- Remove cooked material or products from equipment.
- Notify or signal other workers to operate equipment or when processing is complete.
- Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
- Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
Supplemental Tasks Include:
- Place products on conveyors or carts, and monitor product flow.
- Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
- Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Tools and Technology
Tools Include:
- Cooking machinery (Boilers)
- Bucket conveyors (Bucket belt conveyors)
- Filling machinery (Canners)
- Hoists (Chain hoists)
- Sifting machinery (Combination feeders)
- Cooking machinery (Continuous baking ovens)
- Cooking machinery (Cooking vats)
- Cooking machinery (Corn cooking systems)
- Cooking machinery (Direct-fired fryers)
- Conveyor feeders (Electromagnetic vibratory feeders)
- Commercial use food grinders (Grinders)
- Hand trucks or accessories (Hand trucks)
- Cooking machinery (Hot air impingement ovens)
- Cooking machinery (Hot oil cookers)
- Roasting machinery (Hot oil roasting equipment)
- Floor or platform scales (Ingredient scales)
- Forming machine (Molding machines)
- Forming machine (Molding presses)
- Cooking machinery (Pressure cookers)
- Cooking machinery (Retort chambers)
- Roasting machinery (Roasting equipment)
- Smoking machinery (Smoke generators)
- Smoking machinery (Smoking equipment)
- Steaming machinery (Steam air retorts)
- Steaming machinery (Steam kettles)
- Steaming machinery (Steam retorts)
- Cooking machinery (Vacuum batch cookers)
- Water hoses
- Cooking machinery (Water immersion retorts)
- Steaming machinery (Water spray retorts)
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Knowledge
% | Subject | Description |
---|---|---|
83.75 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
70.00 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
57.75 | 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. |
53.25 | 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. |
52.75 | Mechanical | Knowledge of machines and tools, including their designs, uses, repair, and maintenance. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Skills
% | Subject | Description |
---|---|---|
62.50 | Operations Monitoring | Watching gauges, dials, or other indicators to make sure a machine is working properly. |
53.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
53.00 | Operation and Control | Controlling operations of equipment or systems. |
53.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
50.00 | 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. |
50.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Abilities
% | Subject | Description |
---|---|---|
65.50 | 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 that there is a problem. |
59.50 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
59.50 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
56.25 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
53.00 | 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). |
53.00 | Control Precision | The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. |
50.00 | Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
50.00 | 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. |
50.00 | 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. |
50.00 | Reaction Time | The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Work Activities
% | Subject | Description |
---|---|---|
80.00 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
79.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
78.75 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
78.50 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
77.50 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
76.25 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
75.00 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
74.00 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
71.00 | Estimating the Quantifiable Characteristics of Products, Events, or Information | Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
66.25 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
65.25 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
65.25 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
64.75 | 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 materials. |
61.25 | Interpreting the Meaning of Information for Others | Translating or explaining what information means and how it can be used. |
61.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
60.75 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
58.75 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
58.75 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
53.50 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Work Styles
% | Subject | Description |
---|---|---|
87.25 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
74.00 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
70.75 | Integrity | Job requires being honest and ethical. |
69.50 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
69.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
67.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
66.50 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
66.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
63.75 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
63.00 | Persistence | Job requires persistence in the face of obstacles. |
63.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
62.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
54.75 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
51.25 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Work Values
% | Subject | Description |
---|---|---|
61.17 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Work Context
% | Subject | Description |
---|---|---|
95.00 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
94.80 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
92.20 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
91.80 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
91.20 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
89.80 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
88.00 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
85.80 | Spend Time Walking and Running | How much does this job require walking and running? |
85.20 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
82.80 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
79.00 | Spend Time Standing | How much does this job require standing? |
75.00 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
73.80 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
73.00 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
72.80 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
72.20 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
72.00 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
71.00 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
70.20 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
69.80 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
69.20 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
67.80 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
67.40 | Indoors, Not Environmentally Controlled | How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)? |
66.80 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
60.60 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
60.00 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
58.80 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
57.80 | Degree of Automation | How automated is the job? |
57.20 | Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection | How much does this job require wearing specialized protective or safety equipment such as breathing apparatus, safety harness, full protection suits, or radiation protection? |
56.40 | Outdoors, Exposed to Weather | How often does this job require working outdoors, exposed to all weather conditions? |
55.20 | Telephone | How often do you have telephone conversations in this job? |
54.80 | Outdoors, Under Cover | How often does this job require working outdoors, under cover (e.g., structure with roof but no walls)? |
54.60 | Exposed to Hazardous Conditions | How often does this job require exposure to hazardous conditions? |
52.80 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
50.60 | Exposed to High Places | How often does this job require exposure to high places? |
50.00 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Job Zone Two: Some Preparation Needed
- Overall 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.
- Job 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.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $27,040.00 | $36,700.00 | $43,830.00 |
Virginia | $29,190.00 | $37,010.00 | $38,330.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | $30,174.75 | $38,794.17 | $39,227.70 |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Cooking Machine Operators and Tenders
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 27,200 | 27,000 | -0.7% |
Virginia | 904 | 957 | +5.9% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Cooking Machine Operators and Tenders
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The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
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The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Food Cooking Machine Operators and Tenders
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Titles
- Blanching Machine Operator
- Boiler
- Brine Maker
- Casing Cooker
- Cheese Cook
- Chip Frier
- Chocolate Temperer
- Coconut Boiler
- Confectionery Cooker
- Cook
- Cook Box Filler
- Cook-Box Filler
- Cooker
- Cooker Mechanic
- Cooker Operator
- Cooker Tender
- Corn Cooker
- Cottage Cheese Maker
- Deep Fat Fry Cook
- Dextrine Mixer
- Dog and Cat Food Cook
- Doughnut Fryer
- Doughnut Machine Operator
- Doughnut Maker
- Draw Machine Operator
- Dumpling Machine Operator
- Fish Fryer
- Food Cooking Machine Operator
- Food Production Worker
- Frier
- Fryer Operator
- Gum Cook
- Gum Machine Operator
- Gum Maker
- Icing and Glaze Maker
- Industrial Cook
- Instant Potato Processor
- Kettle Cook
- Kettle Fry Cook Operator
- Kettle Operator
- Kettle Tender
- Machine Operator
- Manufacturing Assistant
- Manufacturing Associate
- Manufacturing Operator
- Mash Tub Cooker Operator
- Masher
- Master Cook
- Meal Cook
- Meal Cooker
- Meal Temperer
- Mexican Food Cook
- Mogul Operator
- Molasses and Caramel Operator
- Nut Steamer
- Ordering Machine Operator
- Oven Operator
- Peeler Operator
- Pickle Maker
- Pierogi Maker
- Popcorn Candy Maker
- Potato Chip Frier
- Potato Chip Fryer
- Potato Chip Maker
- Potato Pancake Frier
- Process Cheese Cooker
- Process Technician
- Processing Operator
- Processor
- Retort Operator
- Sanding Line Operator
- Sausage Cooker
- Scalder
- Soybean Specialties Cook
- Steak Sauce Maker
- Steam Box Hand
- Steam Box Tender
- Steam Conditioner Operator
- Steam Conditioning Operator
- Steam Oven Operator
- Steam Tender
- Steamer
- Sterilizer Operator
- Sugar Boiler
- Syrup Maker
- Thermo Processor
- Thermoscrew Operator
- Tripe Cooker
- Vacuum Conditioner Operator
- Vacuum Kettle Cook
- Vat Skimmer
- Vegetable Cook
- Wine Pasteurizer
- Yeast Distiller
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Cooking Machine Operators and Tenders
Related Schools
There are no Related Schools at this time.The data sources for the information displayed here include: O*NET™. (Using onet28)