Prepare Macarons is an 18-hour non-WSQ programme where learners learn the knowledge and application skills to prepare macarons and be able to apply them to the workplace.

Upon completion, the participants will receive a Certificate of Achievement from At-Sunrice in Prepare Macarons (Classroom and Asynchronous e-Learning) programme. 

Course Reference No: TGS-2022015142

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3 Consecutive Weekdays
Duration: 18 hours (including e-learning off campus)

Date Delivery Mode & Time

7 - 9 Jul 2024

9 - 11 Dec 2024


  • Lecture & Practical (Demo & Hands-on): Day 1, 2pm - 7pm
  • Practical (Demo & Hands-on): Day 2, 2pm - 7pm
  • Practical & Assessment: Day 3: 2pm - 7pm
  • Asynchronous E-learning (Self Study, off campus): 4 hours


*Dates are subject to change

This non-WSQ modular programme introduces candidates to the knowledge and application skills in preparing macarons, in order to apply them to the workplace. Topics of study include types and uses of tools and equipment used for preparing macarons, types, characteristics, and indicators of quality of baking ingredients of macarons, considerations for the preparation of macarons, methods of making meringue, characteristics of meringue, indicators of doneness, methods of presenting and storing finished products, quality standards of macarons, common faults in macarons and how to prevent them.

At the end of the programme, participants should be able to:

• Recall basic food safety requirements for food preparation.

• List and use different types of cooking tools and equipment for the preparation of macarons.

• Identify the preparation methods and characteristics of meringue.

• Recall the types, characteristics, and quality indicators of baking ingredients of macarons.

• Identify methods of presenting and storing macarons.

• Prepare tools, equipment, and ingredients for producing and presenting macarons according to recipe requirements.

• Reinstate workstation according to required standards.

Following is the list of recipes* covered in this class.

• Lemon Macaron

• Pistachio Macaron

• Chocolate Macaron

• Passion Fruit & Jivara Chocolate Macaron

*The academy reserves the right to change the recipes without prior notice.

Prepare Macarons

(wef 1 January 2024)

Singaporean/SPR/LTVP+    (SME-sponsored)

(Non SME-sponsored)

(Non SME-sponsored)
International Student
Programme Fee SGD 825.00 SGD 825.00 SGD 825.00 SGD 825.00
SSG Funding (SGD 577.50) (SGD 577.50) (SGD 577.50) -
Application Fee (Non-Refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 267.50 SGD 267.50 SGD 267.50 SGD 845.00
GST (9%) SGD 24.08 SGD 24.08 SGD 24.08 SGD 76.05
Enhanced Subsidy (SGD 165.00) (SGD 165.00) - -
Net Fees Payable SGD 126.58 SGD 126.58 SGD 291.58 SGD 921.05
  • 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 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

SkillsFuture Singapore (SSG) Funding – 70% Programme Fee
For all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders.

Mid-Career Enhanced Subsidy (MCES) Funding – 90% Programme Fee
For eligible Singaporeans aged 40 years old and above. Visit for more information.

Enhanced Training Support for SMEs – 90% programme fee
For SMEs that meet all of the following criteria:

1. Registered or incorporated in Singapore
2. At least 30% local shareholding by Singaporeans or SPRs
3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
5. Trainees must be Singaporeans or SPRs or LTVP+ Holders

Visit for more information.

^Union Training Assistance Programme (UTAP)
UTAP is a training benefit for NTUC members to defray their cost of training.
NTUC qualifying members enjoy 50% unfunded course fee support (balance course fee payable after applicable government subsidy, including SFC):
-    NTUC members up to $250 per year
-    NTUC Starter members up to $200 per year 
-    NTUC members aged 40 years and above up to $500 per year (for courses commencing from 1 July 2020 to 31 Dec 2025)
Visit e2i’s website for more information.

Only applicable for Singaporean, Singapore PR and LTVP+ Holder trainees

Absentee Payroll (AP)*


Absentee Payroll at $4.50 per hour

 SGD 81.00

* Application through Enterprise Portal for Jobs & Skills. Capped at $100,000 per calendar year for each organisation.


Absentee Payroll (AP) Funding 
A grant to help employers defray the manpower costs incurred when they send their employees for training courses funded by SSG.   
Visit Claim Absentee Payroll funding ( for more information.

  • Possess basic baking experience
  • Be able to speak, read and write English
  • At least 16 years old
  • Enrolment is subject to availability and incomplete applications will not be processed
  • The programme is conducted in English and proficiency in the language is a requirement
  • Programme contents and all prices are subject to change
  • A minimum attendance of 75% and above
  • Required Attire:
    - Black-collared shirt/blouse/shirt (No see-through, sleeveless, revealing, designs or patterns)
    - Black/Dark coloured pants  (No leggings, jogging or cargo pants)
    - Covered shoes (No slippers, high heels or sports shoes)
    - As per the Academy's grooming policy, hair/ head accessories such as caps, hats or any other headgears are not allowed
    - Female students with religious obligations may be allowed to don a black head cloth neatly tucked in (if applicable) with a black-collared shirt
  • Failure to comply with grooming standards will result in non-participation
  • Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any certificates
  • All participants have to be fully vaccinated to join this programme.


  • Food items from all Practical classes shall be consumed in the Academy, either during lunch or dinner time
  • For food safety purposes, food items are not allowed to be taken home for consumption

1. Please ensure that all documents listed below are duly prepared:

International Applicant Singaporean/SPR Applicant
Copy of Passport and Work Pass (front and back) Copy of NRIC (front & back)

2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.

3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debit/credit card / PayNow.

4. For successful applicants, we will email a Confirmation of Acceptance before the commencement of the programme.

5. Please be advised that full payment of the administration fee and programme fee has to be made before class commencement. 

6. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • The trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.