For course enquiries, please contact Sallin at 64173617 or sallin_heng@aci.edu.sg.

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TGS-2024046883 (Non-WSQ)

This comprehensive baking 3-day course delves into the art of making mooncakes, a cherished delicacy of the Mid-Autumn Festival. Embark on a hands-on journey to master the techniques needed to craft four unique styles of mooncakes: traditional baked, flaky-skinned, jelly-set, and contemporary snow skin. The course will guide you through preparing various fillings from scratch, leading to a delightful variety of these emblematic treats. Additionally, you'll hone your pastry skills by learning lamination, a method for achieving flaky and delicate textures in pastry skins. This segment teaches you to carefully layer butter into the dough, emulating the exquisite crust characteristic of flaky mooncakes. The detailed process of folding and refrigerating the dough results in an elegant stratification, ensuring each bite is enjoyably crisp.

This course is SkillsFuture credits eligible and up to 90% course fee subsidy. Course fee is inclusive of ingredients. 

这个综合烘焙三天课程深入探索制作月饼的艺术,这是中秋节的珍贵美食。踏上实践之旅,掌握制作四种风格独特的月饼所需的技术:传统的烘烤、千层酥皮、果冻和冰皮。课程将指导您从头开始准备各种馅料,为您带来各种美味的标志性美食。此外,您也可以通过学习层压来磨练您的糕点制作技巧。层压是一种在糕点外皮中获得薄片和细腻质感的方法。这个环节教你小心地把黄油涂在面团里,模仿千层酥月饼特有的精致外壳。把面团折叠和冷藏的详细过程形成优雅的分层,确保每一口都香脆可口。

这课程可获得未来技能培训补助和高达90%的课程费用津贴。课程费用包括食材。

Upon completing this course, participants will be able to:

  • Prepare flaky, layered mooncakes using the Chinese pastry lamination technique.
  • Achieve the correct consistency for baked mooncake skin dough.
  • Make snow-skinned mooncakes.
  • Create a variety of mooncake fillings from scratch.
  • Control and adjust the baking and cooking temperatures for different mooncake components using both dry and moist heat methods.
  • Apply proper shaping, layering, and moulding techniques to assemble mooncakes into their final form.

 

At the end of lesson, learners will bring home these 7 types of mooncakes:-

  1. mixed nuts mooncake
  2. salted egg yolk & lotus paste mooncake
  3. passion fruit snow skin mooncake
  4. teochew flaky yam mooncake
  5. dragon fruit jelly mooncake
  6. chendol jelly mooncake
  7. traditional piglet mooncake

Upon completion of the 3-day lesson, each learner will take home approximately 15 mooncakes.

 

完成本课程后,学员将能够: 

  • 采用中式糕点制作技术,制作千层酥皮月饼。 
  • 达到正确的月饼面团。 
  • 做冰皮月饼。 
  • 制作各种月饼馅料。 
  • 使用干热和湿热两种方法控制和调整不同月饼组件的烘烤和烹饪温度。 
  • 运用适当的成型、分层和成型技术,将月饼组装成最后的形状。

 

课程结束后,学员们将带回七种口味: 

  1. 五仁月饼
  2. 咸蛋莲蓉月饼
  3. 百香果冰皮月餅
  4. 潮州芋泥千层酥皮月饼
  5. 火龙果果冻月饼
  6. 煎蕊(chendol)果冻月饼
  7. 传统的小猪月饼

完成三天的课程后,每位学员将带回约15个月饼。

No intakes available

Please check back later.

Registration Period

05/07/2024 - 25/07/2024

Course Date

02/08/2024 - 04/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Friday to Sunday

Registration Period

02/07/2024 - 06/08/2024

Course Date

14/08/2024 - 16/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Wednesday to Friday

Registration Period

02/07/2024 - 12/08/2024

Course Date

20/08/2024 - 22/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: Mandarin

Days: Tuesday to Thursday

Registration Period

02/07/2024 - 15/08/2024

Course Date

23/08/2024 - 25/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Friday to Sunday

Registration Period

02/07/2024 - 20/08/2024

Course Date

28/08/2024 - 30/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: Mandarin

Days: Wednesday to Friday

Registration Period

02/07/2024 - 23/08/2024

Course Date

31/08/2024 - 14/09/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Every Saturday

Registration Period

11/07/2024 - 24/08/2024

Course Date

01/09/2024 - 15/09/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Sundays

Registration Period

15/07/2024 - 03/09/2024

Course Date

11/09/2024 - 13/09/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: Mandarin

Day: Wednesday to Friday

 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
$1,100$1,100
Less 70% SSG Subsidy
SSG 70% 补贴
$770N.A.
Nett Course Fee
净课程费用
$330$1,100
GST rate
消费税
9%9%
Add GST charge
附加消费税
$29.70$99.00
Payable Course Fees
应付课程费用
$359.70$1,199.00
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
$220 
Payable Course Fees
应付课程费用
$139.70 

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: Pre-Primary/Lower Primary

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).