Individual Challenge – Patisserie

The Individual Challenge – Patisserie programme consists of a Patisserie Practical category and an Art Display category. Competitors can pick the classes within each category to put their skills to the test.

Registration is Closed!

• This competition is open to individuals aged 16 or above, from Singapore or overseas, who is a Chef in Training or a working professional.

• Competitors should either be an existing student currrently enrolled in a course at a culinary/hospitality institution, undergoing apprenticeship, or a chef under full-time employment at a Food & Beverage or Hospitality establishment, such as restaurants, cafes, hotels, catering businesses, airlines, etc.

• All members of each participating competitor must be enrolled in a course, or be undergoing training at the same institution, or be employed by the same establishment or organisation.

• Please refer to the Competition Rules & Regulations for more information.

Key Dates

DateActivity
20 JanRegistration End
15 Nov -31 JanConfirmation of Registration and Payment
Jan - Feb Document Submission (in ENGLISH)

• Recipes of Hot Menus
• Photos of each dish on the menu
• Team's name and team member names
• A5-sized colour photograph: .JPG format, 300 dpi or higher, in plain-coloured background
• Coloured photo of entire team
• Written menu and recipes: .PDF and .DOC format
• Information of any additional equipment being brought in
16 Dec 2024 - 31 JanAllocation of Competition Slots
8-11 AprCompetition Dates

This schedule of events is tentative and subject to change.

Categories

Each competitor is required to decorate one (1) Travel Cake with fondant, whipped cream, or chocolate or sugar art in 120 minutes.

The cake should measure 30cm in diameter for a round cake, or 30cm by 30cm for a square cake.

Each competitor must prepare and present 20 macarons within 60 minutes. This includes 10 of one sweet flavour and 10 of one savoury flavour.

Each macaron type should be presented on a separate plate.

Each competitor must prepare and present two (2) identical cakes within 60 minutes.

Decorations are limited to flavoured whipping cream and fruits.

Each competitor must prepare and present two (2) distinct modern restaurant desserts within 90 minutes.

Each dessert should have three (3) à la carte portions and consist of three (3) main components. The desserts can be hot, cold, or a combination of both.

To incorporate three (3) cakes into one (1) wedding design cake, or anniversary cake, or birthday cake etc., which can be contemporary or themed and adequate to serve 50 people. All three (3) tiers are not required to be edible.

To prepare and display six (6) different types of petit fours or pralines, six (6) pieces per type. The presentation should consist of a total of 36 pieces of petit fours or pralines. Each petit four or praline should be bite-sized, weigh between 6g to 14g, and be suitable for service in a restaurant environment.

To prepare and display one (1) pastry showpiece with the use of either:

(a) Chocolate
(b) Marzipan / Sugar
(c) Dough / Bread Dough
(d) Dough Figurine

To prepare and display one (1) pastry showpiece with the use of either:

(a) Vegetable
(b) Sugar
(c) Dough Figurine
(d) Chocolate

To create a banquet composition carved out of fresh fruits and vegetables, combining various products within one design. The list of fruits and vegetables to be used is unlimited. Participants will be given three (3) hours to produce a “Free Style Theme” carving.

Competition Schedule

TimeActivity
5:30 AMKitchen opens to teams
6:00 AMMise En Place & Control
6:00 AMStart of Practical Preparations
11:00 AMService Starts

This schedule of events is tentative and subject to change.