Pâtisserie and Confectionery
Produce a range of individual cakes. Produce a chocolate presentation piece employing many techniques.
Description of the skill
Pâtisserie and Confectionery involves the creation of a variety of individual cakes and the production of an artistic chocolate presentation piece. Competitors are expected to demonstrate mastery of pastry techniques, precision in execution, and creativity in design. The chocolate showpiece must incorporate multiple advanced techniques and reflect both technical skill and artistic flair. Success in this skill requires a deep understanding of ingredients, attention to detail, and the ability to produce visually appealing and high-quality confectionery items.
Competition Rules
Competition Rules set the overall framework and regulations that apply to all skills competitions.
- Released in May 2026
Charter of Judges
Charter of Judges provides instructions on the judging procedure and use of the marking system.
- Released in May 2026
Technical Description
Technical Description explains what the skill is about and what competitors should be prepared for.
- Released in November 2026
This document was previously known as the Pre-task Assignment.
The previous International Abilympics Metz 2023 Pre‑task Assignment is available below. It illustrates the competition’s level of difficulty but does not correspond to the document for 2027.
Test Project
Test Project is the actual competition task that competitors complete, based on the Technical Description.
- Released in February 2027
(This document was previously known as the Final-task Assignment.)
Skill Competition Manager
Person in charge of organising the skill.
Outi Suopanki
Saimaa Vocational College Sampo
Judges
The Abilympics organiser selects judges from people nominated by IAF member organisations.
- Application period for judges in May 2026
- Selection of Judges in September/October 2026
- Finalised list of Judges will be released in February 2027
