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Pâtisserie and Confectionery

Creating hot and cold sweet treats using edible materials that are delight both for the eye and the taste buds.

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Why is this skill important?

The confectioner/pastry cook is a highly skilled professional who produces a wide range of intricate and predominantly sweet items, including hand finished chocolates, candies and petit fours, hot and cold desserts, cakes, biscuits and iced products. They may also produce elaborate display or themed pieces for special events.

Patisserie and confectionery cooks possess artistic talent and gastronomic flair alongside the ability to work effectively and efficiently using a range of specialist equipment high-quality ingredients. The expert possesses a profound respect for these ingredients appreciating what they bring to the product and working with them to high levels of creativity, taste, food hygiene and health and safety. Familiarity with flavours and textures, with measuring and mixing basics, and with variations in palates and preferences is a definite “plus” for the expert in this field.

The specialist confectioner/pastry cook is likely to work in top class hotels or restaurants. At the same time, in some countries specialist retail shops have dedicated areas in which they display and sell hand-made and decorated pastry products, cakes and confectionery - which are nearly irresistible and which spotlight the skills and talents of the confectioner/pastry cook.

Could this skill be for you?

If you like:

  • Craftsmanship
  • Using tools
  • Being creative

You should also take a look at:

The Challenge

Important elements of the challenge include:

  • Competitors will produce a range of intricate and predominantly sweet items.

  • Confectionary products are finished using sugar, ice, marzipan or other decorative materials and ingredients.

  • An artistic talent and gastronomic flair are important for this Skill.

  • The completed pieces must show craftsmanship, creativity and attention to detail and look ready-to-buy.

Skill sponsors


Medal Result Competitor Country/region
Gold 747 Emeliina Papinniemi Finland
Silver 743 Magdalena Halbmayr Austria
Silver 742 Louis AGNELLET France
Silver 741 Mohit Dudeja India
Medallion for Excellence 734 Haoran Lyu China
Medallion for Excellence 730 SEUNGHA LEE Korea
Medallion for Excellence 722 Fabian Böckeler Germany
Medallion for Excellence 722 Miho Kagawa Japan
Medallion for Excellence 715 Thais Lima Brazil
Medallion for Excellence 715 Uthaya Umaparan Switzerland
Medallion for Excellence 714 FANG-TING KUO Chinese Taipei
Medallion for Excellence 706 Veronika Geiser South Tyrol, Italy
Medallion for Excellence 701 Stepan Kirillin Russia
699 Daphné Héroux Canada
697 ZLATA SHPAK Belarus
696 Mary George Australia
694 Blyp Sophie Raarup Knudsen Denmark
689 Iok San Ng Macao, China
688 Mumtahanah -- Indonesia
683 Steven Lodge United Kingdom
681 Iris Kleinjan Netherlands
677 Dora Erzsebet Varga Hungary
674 Bader Abdulrazzaq United Arab Emirates
657 HAMZA EL FALEH Morocco
655 Negar Amiripour Iran
652 Ana-Kristine Tatishvili Georgia

How to compete

To reach the level of skills required to compete in a WorldSkills Competition takes several years of training and dedication. But the best time to start is now.

Find out more about how to take part in a WorldSkills Competition.