For course enquiries, please contact Sallin at 64173617 or


TGS-2022011777 (WSQ)

This course equips learners with the understanding of the tools and equipment. It also includes assembling, weighing and measuring ingredients in the preparation of pastry dishes.

Unleash your inner Asian dessert connoisseur with this exciting module that equips you with the essential skills and knowledge to prepare delicious and refreshing cold treats! We'll start by organizing your ingredients, teaching you how to properly store them for optimal freshness. You'll master the art of measuring both dry and wet ingredients accurately, ensuring consistent results in every recipe. We'll also explore essential kitchen tools, from whisks and spatulas to mixers and saucepans, so you're comfortable navigating your culinary haven.

We'll delve into various vegetable and fruit cuts crucial for Asian desserts such as batonnets to delicate julienne strips. You'll learn how to handle your knife with precision and confidence. Mastering these cuts not only enhances the beauty of your desserts but also allows for even cooking.

As we explore various cold dessert recipes, you'll discover the unique flavors and ingredients that define Asian desserts. You'll learn how to incorporate various Asian dessert ingredients to create a symphony of taste and texture.

By the end of this module, you'll be equipped with the basic and fundamental skills to prepare your workspace, master essential knife cuts, and cook ingredients to achieve the perfect textures

The course content includes:

  • Types and uses of kitchen tools and equipment
  • Purpose and importance of mis-en-place
  • Types, characteristics, functions and quality indicators of ingredients
  • Methods to measure ingredients
  • Methods and techniques of handling knives
  • Importance of controlling time and temperature at various stages of preparation
  • Methods of storing finished products
  • Types of sauces, garnishes and condiments used for pastry dishes

Learner will make the following: - 

  1. Melon Sago
  2. Fruit Salad
  3. Berries Pancake

No intakes available

Please check back later.

Registration Period

13/06/2024 - 16/08/2024

Course Date

24/08/2024 - 31/08/2024


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$212.55$708.50
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).