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Make Choux Pastries (English)

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On completion of this unit, the learner will have knowledge and application skills in preparing choux pastries and be able to apply them to the workplace. This includes preparing to make choux pastries, preparing and shaping choux pastry dough and baking choux pastries.

  • Types and uses of baking tools and equipment
  • Types, characteristics, functions and quality indicators of baking ingredients
  • Recipes and methods of preparing choux pastries
  • Importance of using correct ratio and proportion of ingredients
  • Importance of sifting dry ingredients and resting dough
  • Importance of ratio of liquid to dry ingredients
  • Methods of preparing different types of fillings and holding at appropriate temperature for assembly
  • Importance of processing dough according to the principles of how choux pastry works (leavens by steam)
  • Principles of baking choux pastries
  • Methods of cooling and storing choux pastry products
  • Quality characteristics of choux pastry products
  • Common faults in choux pastry products and how to prevent them
  • Food and workplace safety and health requirements

Items/Dishes Covered includes:

  • Fillings
  • Eclairs
  • Swan
  • Paris-Brest
  • Croquembouche
  • Churros

ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability.

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(after SSG subsidy)

S’porean aged 40 years & above
(after MCES subsidy)

Programme Fee

 $      920.00

 $     920.00

 $     920.00



 - $   644.00

 - $   828.00

Nett Course Fee

 $      920.00

 $     276.00

 $      92.00

GST 7%

 $         64.40

 $        19.32

 $       19.32

Payable Course Fees

 $      984.40

 $      295.32

 $     111.32

Payment Accepted Via:

  • SkillsFuture Credit Claim (For Singaporeans aged 25 and above)
  • NETS at our counter
  • E-NETS
  • AXS

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 70% SSG subsidy for all Singaporeans and PRs aged 21 and above

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016. 
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.

  • Participants whom keen to learn make choux pastries.

  • Trainees are required to clean up after class.
  • Attendance is required for all programmes (WSQ and non WSQ Courses).
  • There will be written and practical assessments for all WSQ Courses.
Refund Policy Refund

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fees

Withdrawal notification received less than 14 calendar days from the course commencement OR Upon course commencement

  • No refund of paid course fees