Pâtisserie and Confectionery
WorldSkills Occupational Standards (WSOS)
Occupation description and WSOS
The name of the skill competition is
Pâtisserie and Confectionery
Description of the associated work role(s) or occupation(s)
The Pâtisserie and Confectionery trades have highly skilled professionals who produce a wide range of intricate and predominantly sweet items. They produce various confectionery products such as hand finished chocolates, candies, and miniatures for service in hotels and restaurants or for retail in specialist shops and outlets. Pâtissiers/Confectioners produce a full range of hot and cold desserts, cakes, biscuits, and iced products for service in luxury/boutique hotels, restaurants, and pastry shops for retail sale. They may also produce elaborate display pieces using chocolate, sugar, ice, marzipan, or other decorative materials and ingredients. Some may specialize in producing decorated and themed cakes for special events. A high degree of specialist knowledge and skill is required.
Pâtissiers/Confectioners undergo several years of training to develop the levels of skill required. They are proficient in a wide range of specialist techniques to produce and decorate confectionery and sweet items. An artistic talent and gastronomic flair are required alongside the ability to work effectively and economically to achieve outstanding results within set timeframes, budgets and dietary constraints.
In some circumstances the Pâtissiers/Confectioners need to work directly with clients, so good customer service skills are required alongside the ability to discuss a client’s needs and to offer advice and guidance. The ability to work on their own initiative is essential.
The Expert practitioner uses a range of specialist equipment and materials. They must take account of the quality of ingredients, respect those ingredients, and work to high levels of food hygiene and health and safety.
Pâtissiers/Confectioners are likely to work in upmarket hotels and restaurants. In some countries, specialist retail shops which sell hand-made and decorated pastry products, cakes and confectionery products, also rely on the skills of Pâtissiers/Confectioners. Some work on a self-employed basis and also work directly to clients' requirements for specialized products.
The WorldSkills Occupational Standards (WSOS)
General notes on the WSOS
The WSOS specifies the knowledge, understanding, skills, and capabilities that underpin international best practice in technical and vocational performance. These are both specific to an occupational role and also transversal. Together they should reflect a shared global understanding of what the associated work role(s) or occupation(s) represent for industry and business (www.worldskills.org/WSOS).
The skill competition is intended to reflect international best practice as described by the WSOS, to the extent that it can. The Standard is therefore a guide to the required training and preparation for the skill competition.
In the skill competition the assessment of knowledge and understanding will take place through the assessment of performance. There will only be separate tests of knowledge and understanding where there is an overwhelming reason for these.
The Standard is divided into distinct sections with headings and reference numbers added.
Each section is assigned a percentage of the total marks to indicate its relative importance within the Standards. This is often referred to as the “weighting”. The sum of all the percentage marks is 100. The weightings determine the distribution of marks within the Marking Scheme.
Through the Test Project, the Marking Scheme will assess only those skills and capabilities that are set out in the WorldSkills Occupational Standards. They will reflect the Standards as comprehensively as possible within the constraints of the skill competition.
The Marking Scheme will follow the allocation of marks within the Standards to the extent practically possible. A variation of up to five percent is allowed, if this does not distort the weightings assigned by the Standards.
WorldSkills Occupational Standards
Section |
Relative importance (%) |
|
---|---|---|
1 |
Work organization and management |
14 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
2 |
Food hygiene and health (including dietary), safety, and environment |
10 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
3 |
Cakes, gateaux, and entremets |
14 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
4 |
Hot, cold, iced and plated desserts |
13 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
5 |
Confectionery and chocolate |
13 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
6 |
Miniatures, and individual cakes |
13 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
7 |
Presentation pieces |
12 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
8 |
Modelling in various media |
11 |
The individual needs to know and understand:
|
The individual shall be able to:
|
|
Total | 100 |
References for industry consultation
General notes
WorldSkills is committed to ensuring that the WorldSkills Occupational Standards fully reflect the dynamism of internationally recognized best practice in industry and business. To do this WorldSkills approaches a number of organizations across the world that can offer feedback on the draft Description of the Associated Role and WorldSkills Occupational Standards on a two-yearly cycle.
In parallel to this, WSI consults three international occupational classifications and databases:
- ISCO-08: (http://www.ilo.org/public/english/bureau/stat/isco/isco08/)
- ESCO: (https://ec.europa.eu/esco/portal/home )
- O*NET OnLine (www.onetonline.org/)
References
This WSOS (Section 2) appears to relate most closely to Confectioner:
https://data.europa.eu/esco/occupation/e00c46c4-bd3c-4d88-8d30-fc6f951554bd
and Pastry Chef:
https://data.europa.eu/esco/occupation/e00c46c4-bd3c-4d88-8d30-fc6f951554bd
These links also enable a review of adjacent occupations.
ILO 7512
The following table indicates which organizations were approached and provided valuable feedback for the Description of the Associated Role and WorldSkills Occupational Standards in place for WorldSkills Shanghai 2026.
Organization | Contact name |
---|---|
Confiserie Roggwiller AG | Vanessa Schnyder, Production Manager |
Continental Patisserie Australia Pty Ltd | Jian Yao, Managing Director |
The Gumnut Patisserie Pty Ltd | Tracy Nickl, Owner, Pastrychef |
Last updated: 17.09.2025 00:29 (GMT)
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