Pâtisserie and Confectionery
Creating hot and cold sweet treats using edible materials that are a delight both for the eye and the taste buds.
Confectionery can range from petit fours to chocolates and candies. They can be served hot or cold everywhere from hotels and restaurants to specialist stores.
Confectioners will need to be skilled in designing great products using sugar, icing, chocolate, and other sugar-based ingredients. It is a job for an artistic creative mind but one which requires solid catering and cooking skills if those creative ideas are to become a delicious reality.
Many years of training go into making the best confectioner and pastry cooks, who also show flair and creativity, working with many different materials and types of equipment.
The stages of a trade competition
