Pâtisserie and Confectionery

Pâtisserie and Confectionery involves the creation of a range of pastry and confectionery products, from small items to decorative showpiece. Competitors are expected to demonstrate mastery of pastry techniques, strong craftsmanship, precision in execution, and creativity in design. All work must follow professional food‑quality, hygiene, and safety standards. The showpiece should reflect both advanced technical skill and artistic expression. Success in this skill requires a solid understanding of ingredients, careful attention to details, and the ability to produce high-quality pastry and confectionery products which are visually appealing, well‑crafted, and balanced in taste.

Competition Rules set the overall framework and regulations that apply to all skills competitions.

Charter of Judges provides instructions on the judging procedure and use of the Assessment Framework.

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.

• 2023 Pre-task Assignment, Patisserie and Confectionery

Task Assignment 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.)

Person in charge of organising the skill.

Outi Suopanki

Saimaa Vocational College Sampo

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