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.) Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 16 – 90

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.) Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 16 – 90

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.) Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 16 – 90

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.) Accommodation, Transfer Food and Beverage Uniform and Participation Medal will be covered by the Organizing Committee for all competitors between the dates of the competition.

Participation fee per person: 980€

Number of Participating Teams: 20

Participant Age: 16 – 90