ST13 Flan Decoration

Competition details (including date and time)

30 minute competition

Filling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work completed on site with consideration taken on seasonal produce used.


Additional information for this class

The size of the base flan can be between 7-12 inches and the pastry cream should be brought in as a finished product. Present on a suitable, show plate, platter or board this is a tasted class.



Arrival Time 

Minimum one hour before competition. Please report to Skills Theatre registration when you arrive. 

Equipment Provided 

 Workstations comprise a stainless steel preparation table and a single 13 amp plug socket, competitors will be expected to supply all other equipment required for their entry.

Hygiene Products


Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Zenith. Cling Film, Foil and Baking Paper will be provided.

Ingredients Provided

Competitors to provide all ingredients

What are judges looking for? 

Judges will be looking at the skills used in the preparation of the fruit to fill the flan, the cutting of the fruit for decoration, types of fruit used and then finally the glazing of the tart. Marks will be deducted for running over the 30 minutes allocated so please plan your work schedule correctly. 


To view a copy of the judging sheet for Skills Theatre please click here.


Judges will be available at the Skills Theatre for feedback after the judging has been completed, all competitors should make time to do this.


Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre in the The Foodservice Show . If your class finishes before 1230hrs it will be 1400hrs on the day of your competition. If your class ends after 1230hrs it will be 1700hrs on the day of your competition. If you are competing on Thursday 8th March it will be 1430hrs

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall 

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S9, the Skills Theatre is located at the back of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S18, which is closest to SkillsTheatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Orange Car Park and proceed with light Equipment to Skills Theatre Registration.