WSQ Creative Patisserie course is a 30-hour modular programme, on completion of which, the participants will have the knowledge and application skills in making creative pastries and be able to apply them to the workplace.

Course Reference Number: TGS-2023035898

Upon completion of which, participants will receive a Statement of Attainment (SOA) in WSQ Pastry Preparation (Level 2).


Hazelnut Dacquoise-

The Creative Patisserie course will enable the participants to get introduced to various recipes and methods for preparing creative patisserie products. The course will cover the fundamental principles of baking creative patisserie pastries, ensuring that participants develop a solid understanding of the techniques and processes involved. Participants will also learn essential techniques for rolling out, folding, shaping, and cutting dough, enabling them to create visually stunning and delicious pastries. The importance of quality characteristics, common faults, and precautionary measures will be emphasized, equipping participants with the knowledge to produce impeccable creative patisserie products consistently. The course will delve into the different types and methods of preparing icings, fillings, toppings, glazes, and fondants, enabling participants to elevate the flavours and aesthetics of their creations. Additionally, they will explore various mixing, piping, and baking methods and procedures specifically tailored for creative patisseries, providing them with the necessary skills to bring their imaginative designs to life. By the end of the course, participants will have gained a comprehensive understanding of creative patisserie, empowering them to create stunning and delectable masterpieces.

At the end of the course, participants will be able to:
  • Prepare doughs and batters for baking creative patisserie.
  • Bake doughs and batters.
  • Prepare fillings, sauces, and creams for creative patisserie products.
  • Apply mixing methods in creative patisserie-making processes.
  • Apply piping method in baking and finishing processes.

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

1. Chilled Apple Dessert
  • Apple Jelly: Learn the delicate balance of sweetness and tartness to create a perfectly set apple jelly.
  • Mirror Glaze: Master the technique of creating a flawless, glossy mirror glaze that enhances the aesthetic appeal of your dessert.
  • Chocolate Shell: Craft a crisp, thin chocolate shell that adds a delightful crunch to your dessert.
  • Vanilla Mousse: Whip up a light and airy vanilla mousse that serves as the perfect base for various flavour combinations.
  • Chocolate Stems: Create elegant chocolate stems that add a touch of sophistication and artistic flair to your presentation.
2. Dacquoise aux Noisettes
  • Dacquoise Meringue: Perfect the art of making a light and nutty dacquoise meringue, with a crisp exterior and chewy centre.
  • Praliné Buttercream: Whip up a rich and silky praliné buttercream, combining the deep flavours of caramelised nuts with a smooth buttery texture.
3. Exotic Coconut
  • Passionfruit Mango Jelly: Create a vibrant and tropical passionfruit mango jelly that bursts with fresh, fruity flavours.
  • Pineapple Compote: Learn to prepare a sweet and tangy pineapple compote, ideal for adding a refreshing layer to your dessert.
  • Coconut Mousse: Whip up a creamy and luscious coconut mousse that captures the essence of the tropics.
  • Passion Fruit Coconut Sorbet: Master the technique of making a refreshing passion fruit coconut sorbet, perfect for a palate-cleansing experience.
  • Coconut Dacquoise: Create a light and airy coconut dacquoise that adds texture and depth to your dessert.
  • French Meringue: Learn to make a classic French meringue, with a crisp exterior and a light, airy interior.
  • Coconut Chips: Prepare delicate coconut chips that add a crunchy contrast to your dessert.
  • Coconut Mousse (for piping): Whip up a stable coconut mousse suitable for intricate piping work and decorative elements.

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

5 consecutive days (30 hours) 


Creative Patisserie

5 Consecutive Days

Duration: : 30 hours

Date Delivery Mode & Time

24 - 28 Jun 2024

19 - 23 Aug 2024

14 - 18 Oct 2024

Time: 2:30 pm to 8:30 pm

WSQ Creative Patisserie                      (wef 1 January 2024)


Singaporean/SPR/LTVP+    (SME-sponsored)

(Non SME-sponsored)

(Non SME-sponsored)
International Student
Programme Fee SGD 1,200.00 SGD 1,200.00 SGD 1,200.00 SGD 1,200.00
SSG Funding (SGD 840.00) (SGD 840.00) (SGD 840.00) -
Application Fee (Non-Refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 380.00 SGD 380.00 SGD 380.00 SGD 1,220.00
GST (9%) SGD 34.20 SGD 34.20 SGD 34.20 SGD 109.80
Enhanced Subsidy (SGD 240.00) (SGD 240.00) - -
Net Fees Payable SGD 174.20 SGD 174.20 SGD 414.20 SGD 1,329.80
  • 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

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.

Progressive Wage Model (PWM)

  • From 1 March 2023, employers must meet the PWM requirements in order to renew existing work passes / apply for new work passes.
  • The Progressive Wage Model (PWM) for food service workers was developed by Tripartite Cluster for Food Services Industry.

Information link: Progressive Wage Model for the food services sector (

Who it covers?
  • Cover for Singaporean or Singapore Permanent Residents who are:
    • Full-time / part-time staff working in a premise that has Singapore Food Agency (SFA) Food Retail / Food Processing (Central Kitchen) license and
    • Employed by firms which hire foreign workers on mainstream work passes (i.e. Work Permit, S Pass, Employment Pass), regardless of whether the firm is classified under the Food and Beverage Service Activities Singapore Standard Industrial Classification (SSIC) or another SSIC.
  • Cover for food services staff with job roles in 2 categories of establishment
    • Category A: Quick-Service food establishment
    • Category B: Full-Service food establishment

Category A

Quick-Service food establishment

(fast-food, food courts, food kiosks, eating houses, supermarket with ready-to-eat food stations)

Category B

Full-Service food establishment

(caterers, central kitchens)

  • Food / drink stall assistant
  • Food service counter attendant
  • Kitchen assistant
  • Cook
  • Senior cook
  • Kitchen assistant
  • Cook
  • Senior cook
  • Waiter
  • Waiter supervisor
  • Manager

Training Requirements

  • Employers must ensure their food services staff (Singaporean or Singapore Permanent Residents) attaining at least 2 Workforce Skills Qualifications (WSQ) Statement of Attainment, out of the list of approved WSQ training modules.

2 x WSQ courses combination:

  1. WSQ Food Safety Course Level 1 (compulsory)
  2. Any other WSQ courses out of the list of approved courses

At-Sunrice GlobalChef Academy provides Continuing Education Modular (CEM) training programme which is eligible for PWM food services sector.

  • Creative patisserie
  • Dim Sum dishes
  • Artisan and sourdough Breads
  • Artisanal chocolates
  • Chocolate confections
  • Fundamentals of chocolate techniques
  • Make tarts and short-crust pastries
  • Baking 101: make basic cakes
  • Make advance cakes
  • Baking 101: make basic breads
  • Make café styles breads
  • Liquids 101: Specialty coffee knowledge
  • Liquids 101: discover the world of wine
  • Food safety course level 1 & 3

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

Absentee Payroll* Company-sponsored
Absentee Payroll at $4.50 per hour SGD 135.00

*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.

a. Be able to speak, read and write English

b. At least 16 years old or 18 years old for modules with alcohol/spirit modules

  • 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.


  • 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)
Company letter (if you are sponsored by company, signature required) Company letter (if you are sponsored by company, signature required)

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.

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