The Chocolate Confections course will enable the participants to understand and demonstrate advanced chocolate confections recipes and the distinctions between confiture and compound chocolate while preparing chocolate confections. Participants learn various patterns for chocolate decorations and discover the diverse types of chocolates and fillings used in chocolate confections. The course also covers flavouring agents, components of plated desserts, and the significance of harmonious flavour combinations. Additionally, participants explore techniques for enhancing visual appeal through symmetry, colour, and flow. They also acquire advanced skills in piping methods for chocolate confections. By completing the course, participants become adept at crafting exquisite and visually captivating chocolate confections.

• Prepare chocolates using moulding, piping, and enrobing techniques.
• Prepare chocolate moulds.
• Temper chocolates.
• Prepare ganache-type fillings for making pralines.
• Prepare, produce, set, and finish chocolate decorations and pralines.
• Assemble chocolate decorations for use as garnish or displays.
• Select components that complement each other's flavours.
• Prepare components of plated desserts which may include sauces, crunch elements, garnishes, frozen elements, and main items.
• Plate components to design show plates that demonstrate a variety of colours and textures, proper portion sizes, complementary flavours, and visual balance.
• Present buffet or window displays that demonstrate design principles of eye appeal with consideration of the colour and presentation used to attract customers.

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.

3 consecutive days (18 hours)

• Prices are subject to change
• Funding validity period is up to 31 May 2025
• This is a SkillsFuture Credit (SFC-Opening Credit & One-off Top-Up) 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
  
  

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 skillsfuture.gov.sg 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 ssg.gov.sg 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, LTVP+ Holder trainees

*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 (gobusiness.gov.sg) for more information.

1. Be able to speak, read and write English.
2. Successfully completed the WSQ Fundamental Chocolate Techniques programme/equivalent or have experience in working with basic chocolate techniques.
3. 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.
• Required Attire:
  - White-collared shirt, white blouse(No see-through, sleeveless, revealing, designs or patterns)
  - Black Pants (No jeans, leggings, jogging or cargo pants)
  - Black 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.
• Failure to comply to 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 SOAs or certificates.
• All participants have to be fully vaccinated to join this programme.

Note:

• 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:

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).
• 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.

If you do not have a user name and password you will need to register to apply for a programme.

1. REGISTER

Register yourself as a user. Once you have registered you will be given a user name and a password to allow you to log back in without identifying yourself over again.

2. APPLY

After registering you can submit an application to study a course.