CHOCOLATE CONFECTIONS

participants will have the knowledge and application skills in making chocolate confections and be able to apply them to the workplace.

3 Consecutive Weekdays

Time: 2:30 pm to 8:30 pm

Following is the list of activities* in the programme.

• Prepare Grand Marnier ganache - (Demo and hands-on)
• Prepare coconut and chocolate ganache - (Demo and hands-on)
• Prepare chocolate nougat - (Demo only)
• Prepare moulds - (Demo and hands-on)
• Cut the set ganache with a guitar/knife - (Demo and hands-on)
• Temper and finish/enrobe the Grand Marnier praline & coconut ganache - (Demo and hands-on)
• Prepare a bon-bon tray, with a raspberry ganache - (Demo and hands-on)
• Make passion fruit caramel - (Demo and hands-on)
• Fill Ganache and cap the bon-bons - (Demo and hands-on)
• Dark/white and milk amandine
• Make chocolate mendiant - (Demo only)
• Hidden hazelnut ganache - (Demo and hands-on)
• Finish the bon-bon by capping and de-moulding - (Demo and hands-on)

*The Academy reserves the right to change the list of activities without prior notice.

• Prices are subject to change
• Funding validity period is up to 31 May 2025
• This is a SkillsFuture Credit (SFC) eligible programme (for self-sponsored only)
• This is an absentee payroll and SkillsFuture Enterprise Credit (SFEC) eligible programme (for company-sponsored only)
• This is a Workfare Skills Support (WSS) Scheme eligible programme
• This is a UTAP eligible programme (up to 31 Mar 2025)^
• Application fee is non-refundable
• Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card