Create PDF

Catering Services

501 Confectioner / Pastry Cook

Competition Coordinators

Matti Storlöpare
Salpaus Further Education
tel. +358 (0)44 708 0669

Outi Nieminen
Koulutuskeskus Salpaus
puh. 044 708 1032


 501 Kondiitori Pauliina Hannula netti

Pauliina Hannula
Turun ammatti-

501 Kondiittori Justiina Partanen netti

Justiina Partanen

 501 Kondiittori SAnni Kumpulainen jpg netti

Sanni Kumpulainen
Savon ammatti-
ja aikuisopisto

501 kondiittori Sini Matkalin netti

Sini Matkalin

 501 Kondiittori Emeliina Papinniemi netti

Saimaan ammatti-

501 Kondiittori Mikaela Karki netti

Mikaela Kärki
seudun ammatti-

 501 kondiittori Janina Alitupa netti

Janina Alitupa

501 kondittori Enni Lukkarinen netti

Enni Lukkarinen

The Guest Competitors

Alejandro Calvo / C/Julita Ramos S/N / Spain

Overview of the competition

Confectioners and pastry cooks work in small to medium-sized bakeries, patisseries, industrial bakeries, bakery stations, cafes, staff catering facilities and professional catering companies. They produce savoury and sweet pastries, bakery and patisserie products, both manually and using special equipment, working with a customer-oriented approach. Skills required from confectioners and pastry chefs include manual dexterity, good eye for colour and form, design and decoration skills, attention to quality, initiative and the ability to work in a team.

The competition tasks are based on Level 3 (excellent) requirements of curriculum-based vocational qualification in food production. In the competition, the focus is on the production of layer cakes and pastries and specialist bakery products. The competition tasks have been formulated in close cooperation and with valuable help from industry representatives, and they are based on real-life industry requirements. The tasks include both advance tasks and tasks given at the start of the competition.

Competition type

The competition is done individually.

Competence requirements

Competitors are required to

  • comply with hygiene and self-monitoring guidelines
  • ensure personal hygiene
  • select and handle ingredients during different stages of production
  • have the necessary manual skills to produce specialist bakery products
  • be able to assess the quality of ingredients and products
  • take into account the saleability of the product
  • use environmentally sound methods
  • maintain their personal work capacity
  • comply with occupational health and safety guidelines and quality requirements related to the product
  • pay attention to the profitability of their workplace organisation in their own work

Finalists' tasks

Finalists' tasks and allocated time

Competition tasks

Day 1 (2.5 + 2.5 hours)

Task 1: Petits fours 2x20 pcs (2.5 hours, morning)

  1. mazarin dough prepared in advance, one sheet to cover one half of an oven tray / competitor
  2. the rest of the ingredients must be from the list provided
  3. one version must have fondant icing, the other one can have any type of icing of the competitor's choice
  4. cake size /length / diameter max. 4 cm
  5. no other limitations on shape other than the size

Task 2: Surprise task, marzipan design (1 hour, early afternoon)

  1. the task details will be given at the competition site

Task 3: Sorbet cakes, 3 pcs, decorated as individual pieces

  1. cake base preparation (1.5 hours, afternoon)
  2. prepare 3 sorbet cakes each with a 18 cm diameter
  3. the fillings must be set with gelatin (leaves or powder)
  4. ready-made dark and light bases are provided for competitors on site (Valio)
  5. other ingredients from the basket provided
  6. real chocolate must be used in the decoration (e.g. a fan, figure, etc.)

Day 2 (2.5 + 2.5 hours)

Continuation of Task 3:

  1. finalising the sorbet cakes (2.5 hours, morning)
  2. decorate and slice the cakes into serving portions, the number of pieces will be specified at the start of the task

Task 4: A wedding cake, a 3-tier celebration cake with a wedding theme

  1. preparing the cake bases and decorations (2.5 hours, afternoon)
  2. the cakes are prepared in three tiers using a spiral rack (the rack dimensions are given in the finalists' invitation letter)
  3. the fourth tier must be a sugarcraft (isomalt) wedding cake topper
  4. in addition, make another cake for approx. 6 people for tasting purposes
  5. the cakes must be iced using Pettinice sugar icing only
  6. other decorations can be of the competitor's own choice using the ingredients from the basket provided
  7. the cake dough must be prepared in advance using the ingredients provided in the basket or other comparable ingredients (the recipe must be shown to the jury) and brought to the competition site by the competitor

Day 3 (4 hours)

Continuation of Task 4:

  1. preparing the wedding cake and the topper (4 hours, morning)


Be prepared to calculate a price for your competition product, taking into account labour and ingredient costs. The product and ingredient prices will be given at the competition site.

For products which are designed in advance, competitors must send the recipes and (for petits fours, the wedding cake and sugarcraft topper) a photograph or drawing to the organiser at least five (5) days before the final. (Recipes preferably as Excel files.)

When designing your competition product, make sure you will be able to finish it within the allocated time. Each competition product will be judged as is at the end of the time allocated for the task. Additional time will not be granted.

Assessment structure

The competition tasks are modular, which means that each day's results can be assessed separately. The total maximum score is 100 p.

Assessment areas

Task 1. Petits fours, 20 p

  • Overall command of work processes 3 p
  • Overall command of work methods 6 p
  • Hygiene 2 p
  • Key skills of life-long learning 1 p.
  • Design/planning 1 p
  • Taste 2 p
  • Appearance 4 p
  • Size and quantity of the products 1 p

Task 2. Surprise task (marzipan design) 10 p

  • Overall command of work processes 1 p
  • Overall command of work methods 2 p
  • Hygiene 1 p
  • Key skills of life-long learning 1 p.
  • Creativity 2 p
  • Appearance 2 p
  • Weight and quantity of the products 1 p

Task 3. Sorbet cakes 30 p

  • Overall command of work processes 4 p
  • Overall command of work methods 6 p
  • Hygiene 2 p
  • Key skills of life-long learning 5 p
  • Design/planning 1 p
  • Taste 4 p
  • Structure 2 p
  • Appearance 4 p
  • Slicing 2 p

Task 4. Wedding cake and sugarcraft topper 40 p

  • Overall command of work processes 3 p
  • Overall command of work methods, cakes 6 p
  • Overall command of work methods, sugarcraft topper, 9 p
  • Hygiene 2 p
  • Key skills of life-long learning 4 p
  • Taste 5 p
  • Cake appearance 4 p
  • Sugarcraft appearance 5 p
  • Design/planning 2 p

Description of the assessment procedure

Each component will be assessed separately on the basis of the pre-defined scoring process, including subjectively (95 %) and objectively (5 %). Each competitor will carry out a self-assessment on each day.

Facilities available at the competition site

Work surfaces, refrigerators, freezers, a sink and hand basin. The dishwasher is shared with restaurant and catering chefs.

The competition organiser will provide the following facilities, equipment and supplies

9 food processors, one dough sheeter, 5 microwave ovens, 9 hobs (induction), shelving, a display cabinet, baking stones, oven trays, plywood, plastic and steel bowls, cake rings, whisks, ladles, spatulas, pastry bags, baking sheet, cling film, cake and pastry stands, packaging materials, wedding cake racks (spiral) and cake turntables. Detergent and cleaning equipment are also available on site.

Materials provided on site

Ingredients basket
All ingredients must be from the ingredients basket, with the exception of wedding cake mix prepared in advance, which must be made using the same ingredients or similar to those in the basket.
All materials used in the competition (including agents such as freeze spray) must be of food grade.

Items which must be brought by the competitors themselves

Personal work clothing and footwear, protective gloves, scales, a cake turntable, small utensils; palette knives, knives, a piping set, adjustable dough cutter, thermometer, sugarcraft equipment, marzipan equipment, notepads and pens, a calculator and other small equipment.

Competition schedule

Competition schedule


Hanna Oinonen / Tampere Vocational College (head judge)
Eila Kiilamaa / Jyväskylä Institute of Adult Education
Joachim Wunsch / Finnbakels Oy
Kauko Linkosuonio / Konditoria-leipomo Linkosuonio Ky
Katja Kirkonpelto / Pulla-Pojat Oy
José Ramón Martin Abad / I.E.S. Francisco Salinas, Spain
pastry chef instructor, international judge (taste and visual appearance)

Competition steering group

Hanna Oinonen / Tampere Vocational College
Matti Storlöpare / Salpaus Further Education
Outi Nieminen / Salpaus Further Education
Kristiina Lehto / Turku Vocational Institute
Harri Lehtonen / Turku Vocational Institute
Teija Kasper / North Karelia College
Eila Kiilamaa / Jyväskylä Institute of Adult Education
Joachim Wunsch / Finnbakels Oy
Kauko Linkosuonio / Konditoria-leipomo Linkosuonio Ky
Katja Kirkonpelto / Pulla-Pojat Oy
Pirkko Laurila / National Board of Education


Fazer Leipomot Oy
Finnbakels Oy
Pulla-Pojat Oy
Konditoria-leipomo Linkosuonio Ky
Valio Oy
Mauste-Sallinen Oy
Oy Roberts Ab
SEL ry


PullaPojat-logo netti p

Finnbakels cmyk 2013 netti


Valio verkkoon

SEL Suomen elintarviktyöläiseten liitto painokelpoinen-netti

Electrolux verkkoon 140px

pkky verkkoon