Individual Display Senior

SNT1 – Artistic Work

Sugar paste, pastillage dough and marzipan dough will be used in the artistic work that the contestants will make in the theme and shape they want. Design and application must be completely owned by the contestant. Hand workmanship should be preferred, and the use of molds will be negatively evaluated. Materials such as internal support, wire, rod, styrofoam that are not visible from the outside can be used. Everything in sight must be edible. “Isomalt and Royal Icing” can be used as auxiliary materials in the study. It should be minimum 30 x 30 cm and maximum 75 x 75 cm and it should be exhibited and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT2 – Celebration Cake

A model cake will be made covered with sugar paste in any shape and theme. Products such as styrofoam, internal support, wire, rod can be used provided that it is not visible from the outside. Everything in sight must be edible. Isomalt, edible paper, edible lace and royal icing can be used as auxiliary materials in decoration. It is preferred that originality and hand workmanship be at the forefront in the work, and the use of molds should be minimal. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT3 – Wehicle Work

With the sugar paste, the competitor will make a vehicle model of his/her choice. Carriage, car, motorcycle, train, plane etc. transportation vehicles can be taken as an example for design. Products such as internal support and styrofoam can be used in a way that is not visible from the outside. The vehicle made in scoring will be in the foreground. The harmony and composition of the carrier base and side decorations will be low in scoring. Isomalt, royal icing can be used as auxiliary materials. The long side of the display area will be minimum 50 cm and maximum 70cm. There is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT4 – Works in Mask

Contestants will make a Mask for any period or culture of their choice using sugar paste or pastillage. Materials such as internal support and wire that are not visible from the outside can be used. Royal icing, edible lace, edible paper materials can be used to decorate. Carriers such as stands and frames can be used in the presentation. The mask must be wearable and have an internal space that matches the actual size. It must be ready for use. The maximum display area is 50 cm x 50 cm.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT5 – Miniature

It is a miniature work that can be applied in the desired way and theme using only sugar paste. It is preferred that originality and hand workmanship are at the forefront, and the use of molds will be negatively evaluated. Internal support and wire can be used provided that it is not visible from the outside. The maximum display area is 15 cm x 15 cm base and the maximum height is 15 cm.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT6 – Wedding Cake

The model cake with a minimum of 3 or more layers designed for the wedding will be covered with sugar paste and decorated. Royal icing, isomalt and edible paper can be used as auxiliary materials to decorate. It is preferred that originality and hand workmanship be at the forefront in the work, and the use of mold at a minimum level is acceptable. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT7 – Candy Flower Arrangement

It is an arrangement consisting of at least 12 flowers in total, with a minimum of 3 each, from 4 types of flowers with its own leaves. The design of the arrangement, the realism of the flowers, their harmony and presentation will be evaluated as a whole. Small plant-style inserts made of sugar paste can be made, preferably to support the arrangement design. Internal support can be used provided that the visible parts of the carrier to be used in the presentation are covered with edible material. The maximum display area is 50 cm x 50 cm and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT8 – Shoes and Bag

It will be designed and applied with a pair of shoes (boots, boots, slippers, booties, etc.) chosen by the competitor from sugar paste and a bag suitable for the concept. Products such as styrofoam, internal support, wire, rod can be used provided that it is not visible from the outside. Originality and hand workmanship should be preferred in the study, and the use of molds will be negatively evaluated. Isomalt and royal icing can be used as auxiliary materials. The maximum display area is 50 cm x 50 cm and there is no height limit.

(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT9 – Decorative Cookie

3 of 4 different models from the design in accordance with the determined theme, and 1 each for the jury’s taste, a total of 16 cookies.
Usable Materials: The bottom base must be edible cookies. The materials that can be used as decorative on it are sugar paste, royal icing, edible lace, isomate, edible paper. Technically, everything is free, but handcraft will be prioritized in the evaluation of the jury. The use of molds should be minimal. The exhibition area is maximum 40×40 cm. There is no height limitation.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT10 – Cup Cake

12 cup cakes decorated with sugar paste and edible materials will be presented. It will be exhibited in 3 different flavors, 3 different designs and 4 from each model, supporting the selected theme. For the jury evaluation, an extra 1 piece of each model will be prepared for tasting by paying attention to the presentation and both taste and decoration will be evaluated. Stand-like presentation platforms can be used. Display area is maximum 40 cm x 40 cm.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT11 – Chocolate Study

Competitors can choose their car model and they have to use sugar dough. Buggy, motorcycle, train, plane, etc. can be taken as an example for the design of transport vehicles. Competitors can use invisible internal support, wire, rod, etc. styrofoam materials. All the materials which are visible have to eatable. Isomalt and auxiliary materials as Royal icing can be used. There are not any high limit and maximum display spaces are minimum: 50 cm, maximum: 70 cm.

Cost : 60 €
Age : 24 – 100

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SNT12 – Butter Work

In the decorative butter work, the contestant can apply the style and theme they want. It is mandatory to use butter completely in the work. Design and application must be completely owned by the contestant. Originality and hand workmanship should be preferred in the study, and the use of molds will be negatively evaluated. Internal support and wire can be used provided that it is not visible from the outside. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT13 – Cakes and Cold Showcase Buffet Display (Individual Participation for 1 Person)

A- PIE
1 model and 2 pies will be prepared. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be exhibited in total of 4. They must be of fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and 20 will be exhibited in total. In addition, each petit beurre must weigh a maximum of 15g. 2 models will be placed in the tasting corner, 2 pieces, ie 4.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, nuts, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. 10 of each model will be exhibited in total 20. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: It can be used in all products upon request.
Auxiliary Materials: Fruits, nuts, crushed pancakes, any biscuit, isomalt, chocolate, chocolate paste, (to protect the fruit when jelly processing or to protect the fruit when placed for decoration), food coloring and food spray, toothpicks, edible flowers, for example; 1 syringe with artificial souce for decoration.

– CANNOT BE USED:
Auxiliary materials:
In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, ready-made chocolate decorations, ready-made savier biscuits, excessive colored paint on the products, plastic decor, artificial flowers and objects on the product will be evaluated negatively.

PRESENTATION:
All products must be presented with the details of the product with a written prescription. The buffet must be ready at 09:00 on the 2nd day of the competition. In addition, the buffet must be removed at 18:30 on the same day. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will be able to display their products on the table determined in the competition. It can be used as stand, cover, plate, tray, wood in presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife must be brought for cutting the products. During the evaluation of the products, the jury will look at the weight and number of the products. In addition, all products will be tasted and scored in the tasting corner of the above-mentioned products in the corner of the main buffet.

Cost : 60 €
Age : 24 – 100

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SNT14 – Pastry Dough Work and Bakery Products Buffet Display (1 Person Individual Participation)

A- CAKE
2 of 1 model will be prepared. It is for 6 or 10 people and the cake of the product must be handmade. The product will be evaluated negatively when using instant cake mix powder and filling cream. For the jury, 1 of the cake will be presented in the tasting corner, the jury will cut it and taste it.
B- PIE
2 will be prepared from 1 sweet or salty model. It has the size of 6 or 10 people and the product’s pulp and filling must be completely handmade. Ready mix powder will be evaluated negatively. For the jury, 1 of the product will be presented in the tasting corner, the jury will cut it and taste it.
C- SINGLE DOUGH WORK PRODUCT
1 model will be prepared. The dough of the product or if it is to be put, the inner filling must be handmade. The use of ready-made filling products in the product will be evaluated negatively and a total of 4 must be submitted. One product should weigh between 75 g and 100 g. For the jury, 1 will be displayed in the tasting corner.

D- SINGLE MUFFINE CAKE
1 model will be prepared. The product must be handmade. The use of ready-made cake mix powder and ready-made filling creams will be evaluated negatively. A total of 4 must be submitted. For the jury, 1 will be displayed in the tasting corner.
E- SWEET COOKIE
2 different models will be prepared. There will be 10 handmade filled cookies and 10 unfilled cookies must be displayed. The use of ready-made filler will be evaluated negatively. For the jury from the extra, 3 biscuits from 2 models will be displayed in the tasting corner.
F- SALTED COOKIE
2 different models will be prepared. There will be 10 filled salty cookies, also 10 unfilled salty cookies should be displayed. For the jury from the extra, 3 salty biscuits from 2 models will be displayed in the tasting corner.
G- SALTED PACKAGE PRODUCT
1 model will be prepared. 3 pieces of the model must be kept and displayed in their own packaging. For the jury, 4 salted biscuits will be displayed in the tasting corner.
H- SWEET PACKAGE PRODUCT
1 model will be prepared. 3 pieces of the model must be kept and exhibited in their own packaging. For the jury, 4 biscuits will be displayed in the tasting corner.
I- PASTRY
1 model pastry will be prepared. The product can be displayed on a round or rectangular tray of 800 or the product can be displayed in its own small tray, or it can be made and displayed in 4 single burritos. The jury will take it from the tray for tasting.
J- DESSERT WITH SYRUP ON TRAY
1 model will be prepared. Any desserts with sorbet will be prepared. It will be displayed on an 800 tray or a round or rectangular tray in size. The jury will take it from the tray for tasting.
K- TURKİSH BAGEL or CROİSSANT
1 model will be prepared. The product is handmade and should not be made with additive mix powder. If the product is bagel, it must be displayed in total 2 pieces. If the product is croissant, 4 croissants must be displayed. For the jury, 1 of them will be displayed in the tasting corner.
PRESENTATION:
All products must be presented with the details of the product with a written prescription. On the second day of the competition, the buffet must be ready at 09:00 in the morning. A buffet will be gathered at 16:00 on the 3rd day of the competition. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will display their products on the table determined in the competition. Stand, cover, plate, tray, wood can be used in the presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife must be brought for cutting the products. During the evaluation of the products, the jury will look at the weight and number of the products. It will look at the tastes of all products in the tasting corner of the above-mentioned products in the corner of the main buffet and make the scoring general.

Cost : 60 €
Age : 24 – 100

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SNT15 – General Patisserie Buffet Display (2 Person Team Competition)

A- PIE
1 model and 2 pies will be prepared. The cake, cream of the product, the sauce covering the cake and the chocolate decoration must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be exhibited in total of 4 pieces, they must be in fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. In addition, each petibor should weigh a maximum of 15 grams. 2 models will be placed in the tasting corner.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, dried fruits, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. There will be 10 of each model and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 of them will be placed in the tasting corner.
The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: All products can be used upon request.
Auxiliary Ingredients: fruit, nuts, crepe crackers, any biscuit, isomalt, chocolate, chocolate paste, very few products (to preserve the fruit when put for jelly processing or decoration) food coloring and food spray, toothpicks, edible flowers , for example; 1 syringe with artificial sauce for decoration.
– CANNOT BE USED:
Auxiliary materials. In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, instant chocolate decorations, ready-made savoyer biscuits, excessive use of colored paint on the products, plastic decor, artificial flowers, objects on the product will be evaluated negatively.

Cost : 60 €
Age : 24 – 100

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SNT16 – Bread Buffet (Individual Participation for 1 Person)

Competitors are required to exhibit 4 different breads, 2 pieces of each model. 1 sandwich bread, 1 hamburger bread and 2 models of roll bread will be displayed 6 pieces of each. In order for the jury to taste, it is necessary to have 1 bread knife and board on the table. Also, a visual show can be prepared from bread dough at the buffet. The maximum display area is 65 cm x 65 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT17 – Boutique Pasta Contest- Live (1 Person Individual Participation)

Pre-cut and shaped, but not covered with sugar paste, polyfoam inner support and carrier base will be used. The contestant can choose the theme they want in the subject and composition of the design to be applied as a celebration cake. The entire decor will be in sugar paste. Internal and external supports can be used invisibly. Royal icing and edible paper can be used as auxiliary materials. The use of any pre-made décor will not be allowed and chefs have the authority to disqualify their use. On the second day of the competition, the competitor is ready on the workbench allocated to him at 10:00, and modeling will start as soon as the 180-minute competition period begins with the information of the jury. At the end of the period, it will be presented and exhibited in the area determined for the jury’s evaluation. It will not be allowed to have labels on any materials to be used during the competition in a branded way. All materials and equipment to be used and the display decoration belong to the contestant and will not be provided by the organization. The maximum display area is 40 cm x 40 cm and there is no height limit.

Cost : 60 €
Age : 24 – 100

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SNT18 – Vegetable / Fruit Carving Display (1 Person Individual Participation)

Buffet decorations are prepared in advance and can be used from varieties such as pumpkin, Japanese radish, watermelon. Works must be exhibited on the first day of the competition at 09:00 in the morning. The maximum display area is 100 cm x 100 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SNT20 – VEGETABLE / Fruit Carving- Live (3-Person Teamwork)

On the first day of the competition, all preparations are ready on the workbench allocated to him at 10:00, and the vegetables and fruits selected without any prior preparation will start modeling as soon as the competition period, which is 180 minutes, begins with the jury’s notification. The desired theme can be applied in design and composition. At the end of the period, all decorations must be presented in the exhibition area prepared for jury evaluation. The maximum display area is 100 cm x 100 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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SCD1 – Hors d’Oeuvres or Finger Foods

The 6 varieties that the competitor will prefer will be prepared for 6 people (36 covers in total). Two of them will be prepared hot and served cold.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD2 – Fish Display Plate

A fish plate for 6 people, decorated and glazed with garnishes, will be displayed.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD3 – A Show Platter of Meat

It is the display of a minimum of 6 portions, decorated and glazed, garnished, prepared from veal, beef or lamb.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD4 – Restaurant Plated Sweet

4 different desserts should be prepared and displayed. One of them should be prepared hot and served cold.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD5 – Petit Beurre

The display, which consists of 36 pieces of candy or sweet petit beurre in total, will contain 6 pieces and 6 types (36 in total). There should be contrast in variety and texture. Each type of display should be put separately to be tasted.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD6 – A Show Platter of Salmon

A well-decorated and glazed salmon plate with a minimum of 6 portions and garnishes should be displayed.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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SCD7 – Restaurant Plate Display – Main Course

4 different main meals prepared from meat, fish or offal will be displayed in 4 separate plates. It will be prepared hot and served cold. To enrich the presentation, the display plates can be decorated, food can be glazed and finished with side dishes.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 60 €
Age : 24 – 100

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