For the latest information about this skill visit Pâtisserie and Confectionery on worldskills.org.
Creating hot and cold sweet treats using edible materials that are delight both for the eye and the taste buds.
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.
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.
|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|
|694||Blyp Sophie Raarup Knudsen||Denmark|
|689||Iok San Ng||Macao, China|
|683||Steven Lodge||United Kingdom|
|677||Dora Erzsebet Varga||Hungary|
|674||Bader Abdulrazzaq||United Arab Emirates|
|657||HAMZA EL FALEH||Morocco|
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.