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32 Confectioner / Pastry Cook Confectioners are skilled craftsmen and women. Cakes cannot be decorated by machines but only by an experienced and qualified confectioner. Confectioners and pastry cooks create an abundance of delicious products for all kinds of event. Confectioners need artistic flair and talent. They must be able to work economically and use their initiative, not forgetting the quality of products, ergonomics, and health and safety regulations. They make, present and decorate layer cakes, pastries, biscuits, chocolates, sugar and marzipan sweets, and cold and warm desserts. The competition tasks include practical work only. The time allocated for the project will be 22 hours spread over four days. Competitors will be issued with the tasks three months before the competition. One day before the event, the competitors will have the chance to see their workstations, find out more about the machines and health and safety and assessment criteria at the competition. On the first day the competitors will be issued with their final tasks, after which they can make plans for the following days. The first day is called Mise-en-place, meaning that the competitors will bake the cake and pastry cases which will then be formed into products and decorated over the next few days. The tasks for the next days will be based on the tasks given on the first day. After the event, competitors will receive individual face-to-face feedback from the judges. The panel of judges will include specialists within their field, led by a top expert.
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