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Durian Delights 榴莲甜点之榴莲慕斯蛋糕和榴莲酥挞 (English / 中文班)
Durian Delights 榴莲甜点之榴莲慕斯蛋糕和榴莲酥挞 (English / 中文班)
Durian Delights 榴莲甜点之榴莲慕斯蛋糕和榴莲酥挞 (English / 中文班)
Classes run from 9am up until 6pm. Trainees are required to be at ACI by 8.45am.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 10am. |
TGS-2021010598 (Non-WSQ)
Durian sweet treats have increasingly gained their popularity in the market due to Durian's popularity in South-East-Asia. Having regarded as the most highly prized fruit in the region, its products have been well sought after. This course offers the theoretical knowledge and trains learners to compose and produce Durian sweet treats. Learners will gain a better understanding and attain the knowledge in the principles of making cakes and crumbles.
The food and beverage industry plays an important role in contributing to the tourism industry. Given that this industry is wide with a diverse market, it requires its personnel to have good product knowledge and versatility in producing varying types of bakes to meet diners' demands. This course prepares learners with the abilities to apply the knowledge and skills in preparing bakes made from a popular tropical fruit known as Durian. These bakes includes Durian Mousse Cake and Durian Crumble Tart. During this course, learners will be shown by our esteemed pastry chefs on the know-how of the principles of baking durian cakes and crumbles tarts. Learners will learn methods and techniques such as beating, mixing, creaming, folding, sifting, whisking and rubbing. They will also be equipped with the ability to identify common faults in making mousse cakes and crumbles tarts.
At the end of lesson, learners will bring home the cake and tarts to enjoy with their loved ones.
This course is SkillsFuture credits eligible and up to 90% course fee subsidy.
由于榴莲和榴莲甜点在东南亚市场越来越受欢迎。作为地区最珍贵的水果，其产品一直备受追捧。本课程提供理论知识并训练学习者创作和制作榴莲甜点。学习者将获得更好的理解并获得制作蛋糕和碎屑的原理的知识。
食品和饮料行业在促进旅游业方面发挥着重要作用。鉴于这个行业广阔且市场多元化，它要求其员工具备良好的产品知识和多才多艺的能力来生产不同类型的烘焙产品以满足食客的需求。本课程使学习者具备应用知识和技能准备由一种流行的热带水果榴莲制成的烘焙食品的能力。这些烘焙包括榴莲慕斯蛋糕和榴莲酥挞。在本课程中，我们受人尊敬的糕点师将向学习者展示烘烤榴莲蛋糕和碎屑原理的诀窍。学习者将学习诸如打浆、混合、奶油、折叠、筛分、搅拌和摩擦等方法和技术。他们还将具备识别制作慕斯蛋糕和碎屑的常见故障的能力。
课程结束后，学习者将把蛋糕和馅饼带回家，与他们的亲人一起享用。
这项课程可获得未来技能培训补助和高达90%的课程费用津贴。
This course offers the theoretical knowledge and trains learners to compose and produce Durian sweet treats. Learners will gain a better understanding and attain the knowledge in the principles of making cakes and crumbles.
- Durian Mousse Cake
- Durian Crumble Tarts
本课程提供理论知识并训练学习者创作和制作榴莲甜点。学习者将获得更好的理解并获得制作蛋糕和碎屑的原理的知识。
- 榴莲慕斯蛋糕
- 榴莲酥挞
Registration Period
02/08/2024 - 05/10/2024
Course Date
13/10/2024 - 13/10/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Sunday
Registration Period
16/09/2024 - 06/11/2024
Course Date
14/11/2024 - 14/11/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Thursday
Classes run from 9am up until 6pm. Trainees are required to be at ACI by 8.45am.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 10am. |
| Payments made ON / AFTER 1 January 2024, GST charged at 9% 2024年1月1号起付费，消费税 9%: | ||
| S’porean & PR 新加坡公民 | Non-S’porean 非新加坡公民 | |
| Programme Fee 全额课程费用 | 320.00 | 320.00 |
| Less 70% SSG Subsidy SSG 70% 补贴 | 224.00 | N.A. |
| Nett Course Fee 净课程费用 | 96.00 | 320.00 |
| GST rate 消费税 | 9% | 9% |
| Add GST charge 附加消费税 | $8.64 | $28.80 |
| Payable Course Fees 应付课程费用 | $104.64 | $348.80 |
| For S'poreans aged 40 & above 新加坡公民40岁或以上 | ||
| Additional 20% MCES subsidy of Programme Fee 额外20% MCES补贴 | 64.00 | |
| Payable Course Fees 应付课程费用 | $40.64 | |
Payment accepted via 可通过以下方式付款支付学费：
- SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 未来技能培训补助金 （新加坡公民25岁以上）
- eNETS (e-payment)
- Credit card (e-payment);
- Debit card (e-payment);
- PayNow (e-payment);
- Bank Transfer.
SkillsFuture Singapore (SSG) Subsidy
精深技能发展局(SSG)津贴
- Enjoy up to 70% SSG subsidy for all Singaporeans and PRs aged 21 and above
所有21岁及以上的新加坡人和永久居民可享有高达70%的SSG津贴
Mid-Career Enhanced Subsidy (MCES) Subsidy
中途转业者津贴（MCES）
- Eligible for Singaporeans aged 40 years old and above
适用于40岁或以上的新加坡人
- Enjoy up to 90% SSG subsidy
享有高达90% SSG津贴
SkillsFuture Credit (SFC)
未来技能培训补助 (SFC)
- For Self-Sponsored Individuals only
仅限自行资助的个人
- All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016.
所有年龄在25岁及以上的新加坡人将从2016年1月起获得500新元的开户积分。
- You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.
您可利用未来技能培训补助，抵消扣除津贴/资助后的课程费用。
YOUNGSTERS/STUDENTS STILL STUDYING IN MOE INSTITUTIONS ARE ENTITLED TO COURSE FEE SUBSIDIES FROM SSG ONLY IF THEY INTEND TO JOIN THE F&B INDUSTRY.
Target Audiences:
Anyone keen to improve their baking/culinary skills
Entry Requirements:
ACI does not accept trainees under 16 years of age.
Education: No Formal Education / Pre-Primary / Lower Primary
教育：未受过正规教育/学前/小学低年级
Language : Basic Proficiency in Written and Spoken (English / Mandarin)
语言：基本的书面和口语能力（英语/华语）
Trainees are required to clean up kitchen after class.
学员们下课后必须清理厨房
All our courses are full days and requires standing in the kitchen the entire time. ACI 所有课程都是全天的，并且需要全程站在厨房里。
Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. With relaxation of Covid measures, we have reverted to conducting classes at full capacity of 24 pax. 请注意本学院的厨房可容纳 24 名学员。其中 3 名学员共用一个工作站。随着 Covid-19 措施的放松，本学院已恢复为 24 名学员上课。
ACI reserves the right to amend, revise or withdraw the items featured due to products availability. Photo for illustration purpose only. ACI 保留根据产品供应情况修改、修订或撤回所展示商品的权利。照片仅供参考。
REFUND POLICY FOR WITHDRAWAL
Period of Withdrawal^ | Refund Policy |
Withdrawal 14 days or more before course starts. | 100% refund of paid fees |
Withdraw from course less than 14 days before course starts. | 50% refund of paid fees |
Withdrawal on or after course starts. | No refund of paid fees |
^The date of withdrawal will be based on the date the request for withdrawal is lodged by the trainee.
Absent with valid reason
For leave of absence with valid reason accompanied by documentary proof, an appeal can be submitted for management approval, seeking to be transferred to the next class. This appeal must be submitted within two (02) working days from the missed class date, and is subject to ACI's management approval.
Paid course fee will be forfeited for valid reason appeals not submitted within two (02) working days. Initial claims for the payable course fee from SkillsFuture Credit (SFC) or Post-Secondary Education Account (PSEA) cannot be processed and trainee will be liable to pay for this amount of payable course fee with other payment methods. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.
For courses that are more than 1 day, trainee will not be allowed to attend remaining sessions if trainee missed Day 1 of class.
Absent without valid reason
Trainee who are absent WITHOUT valid reason will have the paid course fee forfeited and not allowed to attend day 2 and 3 of the course (if any). Initial claims for the payable course fee from SkillsFuture Credit (SFC) or Post-Secondary Education Account (PSEA) cannot be processed and trainee will be liable to pay for this amount of payable course fee with other payment modes. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.
ACI reserves the right to assess/reject Leave of Absence reasons that are not relevant to the course missed (e.g. internet service disruption does not affect kitchen classes in person).