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TGS-2022011810 (WSQ)

This course equips learners with the theoretical knowledge and skill sets in producing baked pastry products such as muffins, scones, cakes ,tarts and short-crust pastry.

Dive into the delightful world of baking with this comprehensive module that equips you with the skills to create a delectable array of cakes, tarts, pastries, and breakfast favorites! We'll begin by focusing on breakfast delights – muffins and scones! We'll explore two distinct methods: the muffin method and the scone rubbing-in method. Using the muffin method, we'll create moist and flavorful muffins. This technique involves mixing dry ingredients separately from wet ingredients before gently combining them for a tender crumb. Next, we'll explore the scone rubbing-in method, where you incorporate butter into the flour to create a flaky texture. You'll learn how to shape and bake scones for a delightful breakfast treat, perfect for enjoying with a cup of coffee or tea.

Moving on to the world of tarts, you'll learn the art of rubbing-in technique, where butter is incorporated into the flour to create a delightful texture, and creaming, where butter and sugar are creamed together for a smoother dough. Using the short crust pastry, we'll be teaching a variety of tarts such as the classic lemon meringue pie, fruit tarts, and also savoury quiche.

We'll conclude the module by unraveling the science behind successful baking, focusing on how flour, sugar, eggs, and leavening agents interact to create different textures. We will introduce the various fundamental baking techniques to make an array of cakes like chiffon cake, mousse cakes, as well as pound cakes.

Throughout this comprehensive module, you'll gain valuable skills that will make you a confident baker. You'll master the art of reading and understanding baking recipes, ensuring you can tackle any recipe with ease. Measuring ingredients accurately will become second nature, allowing you to replicate recipes flawlessly. You'll learn various mixing techniques like folding, whisking, and creaming, giving you the tools to achieve different textures in your baked goods. By the end of this module, you'll be able to whip up a variety of impressive homemade cakes, tarts, pastries, and breakfast favorites.

The course content includes:

  • Types and uses of baking tools and equipment.
  • Types, characteristics, functions and quality indicators of baking ingredients.
  • Ratios and proportions for measurement of ingredients.
  • Methods and techniques in making various types of pastries.
  • Importance of sifting dry ingredients, resting doughs and brushing off excess flour from dough surfaces during folding and turning.
  • Importance of controlling baking time and temperature at various baking stages.
  • Common faults in pastry products and how to prevent them.
  • Methods of cooling and storing finished pastries

Trainees will learn the following: - 

  1. Banana chocolate muffin
  2. Ham & cheese scone
  3. Strawberry muffin
  4. Coffee chiffon
  5. Marble cake
  6. Grape shortcake
  7. Mango mousse cake
  8. Genoise sponge
  9. Chocolate genoise sponge
  10. Black forest cake
  11. Japonaise cake
  12. Lemon meringue pie
  13. Apple walnut streusel
  14. Spinach mushroom quiche
  15. Fruit tartlet

* ACI reserves the right to amend, revise or withdraw the items featured due to products availability.

No intakes available

Please check back later.

Registration Period

20/06/2024 - 06/09/2024

Course Date

14/09/2024 - 26/10/2024


Asian Culinary Institute

Course Intake Schedule Information

Language: English

Day: Saturday

 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
Programme Fee
Less 70% SSG Subsidy
SSG 70% 补贴
Nett Course Fee
GST rate
Add GST charge
Payable Course Fees$784.15$2,613.82
For all SME staff, and non-SME S'porean staff aged 40 & above.
Additional funding of Programme Fee
- 20% ETSS for all SME-sponsored staff
- 20% MCES for non-SME S'porean staff above 40y.o.
Payable Course Fees

Payment accepted via 可通过以下方式付款支付学费:

- SkillsFuture Credits (SFC) 未来技能培训补助金 (新加坡公民25岁以上)

- Credit card (e-payment) 信用卡

- Debit card (e-payment) 借记卡

- eNETS (e-payment) 本院柜台

- PayNow (e-payment)

- Bank Transfer 银行转帐

SkillsFuture Singapore (SSG) Subsidy


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


Mid Career Enhanced Subsidy (MCES) / Enhanced Training Support for SMEs (ETSS) Subsidy

中途转业者津贴(MCES)/ 加强中小企业员工培训计划(ETSS)津贴

  • Eligible for Singaporeans aged 40 years old and above


  • 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 


  • 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.


Union Training Assistance Programme (UTAP) 

  • NTUC members enjoy 50% unfunded course fee support for up to $250 each year (or up to $500 for NTUC members aged 40 years old and above) when you sign up for courses supported under UTAP (Union Training Assistance Programme). This excludes miscellaneous fees such as SkillsFuture Credit, other subsidies and registration fees, etc. Please visit e2i’s website to find out more.


Entry Requirements:

ACI does not accept trainees under 16 years of age. For beverage (alcohol) classes, there is a minimum age of 21 years of age.

Education : Lower Secondary or WPLN 4

Language : Basic Proficiency in Written and Spoken (English / Mandarin)

  • Trainees are required to clean up the kitchen after class.
  • Attendance is required for all WSQ Courses.
  • There will be written and practical assessments for all WSQ Courses.


ACI 不录取 16 岁以下的学员。 对于饮料(酒精)课程,最低年龄为 21 岁。

教育程度:初中或 WPLN 4


  • 学员需要在课后清理厨房。
  • 所有 WSQ 课程均要求出勤。
  • 所有 WSQ 课程都将进行书面和实践评估。

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 (Effective March 2024 when registrations are via STEP system) 

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).