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?
Confectionary can range from petit fours to chocolates and candies and can be served hot or cold everywhere from hotels and restaurants to specialist stores.
You will need the skills to produce elaborate displays using sugar work, marzipan and even ice.
Many years of training go to make the best confectioner and pastry cooks, who will also show flair and creativity, working with many different materials and types of equipment.
Could this skill be for you?
If you like:
- Craftsmanship
- Using tools
- Being creative
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The Challenge
Important elements of the challenge include:
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Competitors will produce a range of intricate and predominantly sweet items.
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Confectionary products are finished using sugar, ice, marzipan or other decorative materials and ingredients.
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An artistic talent and gastronomic flair are important for this Skill.
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The completed pieces must show craftsmanship, creativity and attention to detail and look ready-to-buy.
