Confectionery (City of Glasgow College)

Competition Overview

The competition focuses on the role and tasks of a Patissier/Confectioner.

This includes carrying out a range of tasks which reflect both modern and traditional patisserie.

The selected tasks will range from the basic understanding to the more elaborate end of the Patisserie market encompassing a range of: paste work, desserts hot and cold with modern adaptations,  miniature cakes, gateaux and classic tortes, petits fours and chocolates and small decorative pieces in chocolate, sugar, marzipan or pastillage.

General Instructions

  • Competitors should have the ability to work on their own initiative with good time management, the ability to adapt to change, whilst working to high levels of food hygiene, health and safety.
  • Try to be as proficient with the basic techniques of paste work, desserts hot and cold with modern adaptations, miniature cakes, gateaux, petits fours and chocolates and small decorative pieces.
  • Any practice you can do is good practice.
  • A maximum of 3 competitors may enter this competition per location/campus, and up to a total of 9 per organisation.

Download core competencies.

Download assessment summary.

Download Stage 1 brief.