Entry Requirements

Competitors must have the skills level required to complete the following tasks within the competition to a professional level and aligned with a Level 3 qualification. Competitors do not have to be currently working towards a Level 3 qualification.

Heat – Competition Outline

This part will run over the course of one day, with competition time at 5.5 hours.

To accompany your work you must provide a portfolio of your intended products and inspirations in colour with photographs/sketches of your work and all recipes (excluding mystery items), this should be given to the judges at the start of day one.

Please note

  • Judges will keep the portfolio so make sure you have copies of your recipes to use.
  • All ingredients should be brought to the competition site prep weighed.
  • You also need to provide your own equipment needed to perform the tasks this includes all plates/platters. All table wear must be sealed and non-porous and of an appropriate colour to enhance your confections.
  • The amount of work you plan should fall into the time frame as you will be given service times (see below).
  • All elements are to be produced on each day with no mis en place to be carried from one day to the next.
  • Professional kitchen uniform must be worn at all times.

Please submit your shopping lists by the deadline given for the following tasks to the competition organiser. Competitors will need to bring all small equipment to the competition including any props for your display.

Acetates may be used – however the use of pre-printed acetates are strictly prohibited.

Final – Competition Outline

This competition will run over one day with a total of 6 hours competition time.

To accompany your work you must provide a portfolio of your intended products and inspirations in colour with photographs/sketches of your work and all recipes (excluding mystery items), this should be given to the judges at the start of day one.

Please note

  • Judges will keep the portfolio so make sure you have copies of your recipes to use.
  • All ingredients should be brought to the competition site prep weighed.
  • You also need to provide your own equipment needed to perform the tasks this includes all plates/platters. All table wear must be sealed and non-porous and of an appropriate colour to enhance your confections.
  • The amount of work you plan should fall into the time frame as you will be given service times (see below).
  • All elements are to be produced on each day with no mis en place to be carried from one day to the next.
  • Professional kitchen uniform must be worn at all times.

Please submit your shopping lists by the deadline given for the following tasks to the competition organiser. Competitors will need to bring all small equipment to the competition including any props for your display.

Acetates may be used – however the use of pre-printed acetates are strictly prohibited.

Registration

Opens on 1st September & close on 20th October!

You can register online via: https://www.skillscompetitionwales.ac.uk/