WSQ - Bake Macarons and Choux Pastries (TGS-2024041390)

Bake Macarons and Choux Pastries (TGS-2024041390)

Join our Macarons and Choux Pastry workshop for a hands-on exploration of French pastry delights! Discover the art of making macarons using three different methods - Italian, French, and Swiss - each offering unique techniques and results. Learn to master the delicate balance of almond flour and meringue, perfecting the macaronage process to achieve flawless consistency.

Additionally, delve into the world of choux pastry, mastering the dough and piping techniques for classic shapes like éclairs and cream puffs. With plenty of hands-on practice and personalized guidance, you'll gain the skills and confidence to create these iconic treats at home. Plus, indulge in tasting sessions and take home recipes to impress friends and family with your newfound baking prowess.

Don't miss this opportunity to elevate your culinary skills and delight your taste buds!

Join us for a truly unforgettable culinary adventure filled with flavour, finesse, and plenty of fun!

Course Outline

In this module, " Bake Macarons and Choux Pastries", is designed to provide participants with the technical skills and competencies necessary to Bake delectable Macarons and Choux Pastries  including the preparation of delicious fillings and toppings.

This module covers the lesson's theory elements, followed by a practical performance that will provide the participants with hands-on skills related to the theory session.

Recipe to bake in class

  • Chocolate Macarons
  • Hazelnut Macarons
  • Fruit flavoured Macarons
  • Choux Au Craquelin
  • Chocolate Eclairs
  • Durian Puffs
  • Paris Brest


  • Total training hours – 16 hours ( 2 days of 8 hours )
  • Time - 10am - 7pm (Including 1 hour lunch break)
  • Private group session can be arranged just for your group if you have minimum 6 participants in your group.

Class Size

  • Maximum – 10 participants in one class.
  • Minimum – 2 participants to commence the class.
  • (Class will be rescheduled if there are not enough participants to commence the class, and we’ll inform the registered participants minimum 3 days in advance)

Course Fees

Full Course fees before funding $540
Payable fee after funding
Individual Sponsored Company Sponsored


Company Sponsored


For Singapore Citizens and PRs aged 21 years and above

Payable amount

$270 $162 $270
For Singapore Citizens aged 40 years and above $162 $162 $162
For Foreigner

(Full Course Fee)

$540 $540 $540
Individual Sponsored

Skills Future Credit:

Singapore Citizens aged 25 years and above can claim the payable fee from their skills future credit

Company Sponsored

Absentee Payroll (AP) Funding:

·       $4.50 per hour, capped at $100,000 per enterprise per calendar year.

·       AP funding will be computed based on the actual number of training hours attended by the trainee

Who should attend?

  • Individuals who would like to learn to how to Bake Macarons and Choux Pastries
  • Individuals who are working in F & B to develop their skills in baking.
  • Individuals who might be keen on joining the F& industry.
  • Individuals who wish to obtain the technical skills required to start a bakery business.

What will you be learning?

  • Principle of making macarons and choux pastries,
  • Understand function of ingredients for baking macarons and choux pastries.
  • Macaron paste making methods (French method, Swiss method & Italian method)
  • Choux paste making method.
  • Learn and make filling and topping for macarons and choux pastries
  • Learn how to use readymade fillings for macarons and choux pastries
  • Bake macarons and choux pastries at appropriate temperature and time
  • Learn how to fill and assemble macarons and choux pastries!
  • Quality characteristics of macarons and choux pastries.
  • Common faults, root causes, and precautions to take note of when making macaron and choux pastries

What will you be getting?

  • Printed recipe booklet for all the items learnt in class.
  • Bring home all the pastries you make in class.
  • Awesome knowledge and experience.
  • WSQ certificate


  • Statement of Attainment (SOA) from Skills Future Singapore (SSG)

Delivery & Assessment Methods


  • Mini lectures with presentations and videos to explain concepts and theories.
  • Practical activities include live demonstrations and hands-on practice.
  • Discussion and feedback


    • 15 mins written assessment & 105 mins Practical Performance

Terms and conditions

Entry Requirement:

Participants should be able to converse, read & write in English.


A minimum number of participants are required to proceed with a class, which varies with the class type. Gra Baking Academy reserves the right to cancel or reschedule the course when appropriate or required. Gra Baking Academy's decision is final.

Withdrawal & Refund Policy:

Refund of course fees will be based on the following conditions:

  • More than 14 working days before course commencement date: 100% refund of course fees
  • 3 to 13 working days before course commencement date: 50% refund of course fees
  • less than 3 working days before course commencement: No refund

Funding Requirements:

  • Singapore Citizens or Singapore Permanent Residents.
  • Trainee must achieve at least 75% attendance, pass all prescribed assessments, and attain 100% competency.
  • Trainees will not receive the SOA (Statement of Attainment) and will need to pay the full amount of the course fee if they do not successfully complete the course or choose to drop out.

How to enrol in the course?

Don't miss this opportunity to elevate your culinary skills and delight your taste buds!

Visit the link below to fill the registration form online to enrol into upcoming schedules.

If the upcoming schedule dates don't align with your availability, don't worry! Register your interest along with your preferred dates, and we'll do our best to accommodate your preferences in our next course. We'll be in touch to keep you updated on future course options that match your schedule. Your baking journey is important to us, and we're excited to work together to make it a reality!

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