Judges Sam Morgante, executive chef, Food Services, and Paul Burkholder, of Furmano’s Foods, study the chocolate houses.

A final project from Advanced Garde Manger.

Craig Cian, associate professor of hospitality management/culinary arts, places the Best of Show ribbon.

Judges Paul Burkholder, of Furmano’s Foods; Sam Morgante, executive chef, Food Services; Elizabeth Long-Furia, of Elizabeth’s: An American Bistro; and Dennis Eckrote, of Elizabeth’s.

A platter set up by Advanced Garde Manger students.

An entry from the Classical and Specialty Desserts course.

A ribbon-winning dessert from the Classical and Specialty Desserts course.

First-place entry from Classical Cuisines of the World.

A sugar-art ornament.

An Oompa Loompa greets visitors to Willy Wonka’s famous factory.

A chocolate log cabin.

A sleigh full of tasty gifts.

Sweet snow adorns a red-brick house.

A white chocolate church.

Chocolate dog house.

Detailed work earns a third-place ribbon.

A sweet beacon.

Chocolate of all colors makes a playful interpretation.

The Chef Eugene Matucci Best of Show Award winner, created by Allyson Roan.

A festive lighthouse.

Complete with chocolate lights.

A chocolate barn.

A chocolate pagoda.

A seasonal entry from the Cakes and Decorations course.

Cake is pretty in pink.

An ice-carved sleigh earns first place for the Artistic Buffet Decoration course.

"Freeze" a jolly good fellow, right down to his real carrot nose.