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Course Overview

Fascinated with chocolate?

Join our hands-on, one-day workshop to get professional advice and learn from our chefs about different types of chocolate, from couverture to compound, and the science and theories behind techniques such as melting and tempering.


Learning Outcomes


This workshop helps to support culinary professionals, home chefs and enthusiasts expand their knowledge and refine their skills in chocolate craft.
In this hands-on workshop, participants will be able to:


  • Explain the composition of chocolates. 

  • Apply basic safety & sanitation kitchen practices 

  • Execute chocolate tempering techniques. 

  • Prepare chocolate ganache filling. 

  • Complete chocolate truffles with finishing. 


Participants will be able to execute the following recipes:


  • Chocolate Ganache 

  • Coffee truffle 

  • Passionfruit truffle 

  • Cointreau truffle 

  • Coconut pandan truffle 

  • Piped and Rolled Truffle 

  • Complete truffles with finishing 

Application/Entry Requirement

Participants should be well versed:


  • weights and measures, e.g. grams, kg, etc 

  • how to use basic weighing equipment, e.g. how to tare 

  • how to read a recipe

Who Should Attend

  • Culinary professionals 

  • F & B industry professionals 

  • Home chefs and culinary enthusiasts 

  • Fresh graduates from culinary institutions 

What You'll Learn

  • Introduction to key ingredients in chocolate making. 

  • Lecture on chocolate making techniques: 

    • Melting techniques 

    • 3 types of chocolate tempering 

  • Discussion on functionalities of basic ingredients. 

  • Chocolate Truffle Demo: 

    • Coffee truffle 

    • Passionfruit truffle 

    • Cointreau truffle 

    • Coconut pandan truffle 

  • Demonstration on chocolate finishing & decoration 

  • Hands-on Chocolate making by students 

  • Tasting & Evaluation 


Students attending should wear covered shoes, long hair should be tied up. Short sleeves are advised. They need to understand the safety and sanitation aspects in the kitchen. (Work environment safety) 




Participants should be well versed:


  • weights and measures, e.g. grams, kg, etc

  • how to use basic weighing equipment, e.g. how to tare

  • how to read a recipe




Participants will be issued with a Certificate of Performance upon meeting 75% of the required course attendance.  

Course Schedule

Intake Info Application Period Course Duration

11 May 2021 (This class is full.)
The next intake will commence in 2022


1 day

(9 AM – 6 PM)


Application Procedures

Click on the Apply button above to submit your application online. Steps to follow in your application:

Step 1 - Enter NRIC/ Passport No.
Step 2 - Select ZJV and course commencement date.
Step 3 - Enter personal, qualification, employment and sponsoring details (if applicable).
Step 4 - Select, rank your preference for the selected subject(s) and indicate the number of subject(s) you wish to take. Please note that the subject start date(s) denotes the semester start date.
Step 5: Make declaration and submit online application.

Course Fees

Fee Type Item Total Fees (w GST)
Full Course Fees S$278.20
NSA Funding S$148.20

SkillsFuture Credit Approved. For more details, please click here.


National Silver Academy (NSA) Funding is applicable to self-paying and company-sponsored Singapore Citizens aged 50 & above only.

Lecturer/Trainer Profile

Course Contact

  • 67881212
  • 8.30am – 6.00pm (Mon – Thu)

    8.30am – 5.30pm (Fri)

    Closed on Sat, Sun & Public Holidays

    Due to Safe Management Measures, our office is currently closed.

    Please call or email us your enquiry.

    Thank you for your patience and understanding.

  • Website: https://www.tp.edu.sg/tsa
  • Temasek SkillsFuture Academy

    Temasek Polytechnic

    East Wing Block 1A,

    Level 3, Unit 81

    21 Tampines Avenue 1,

    Singapore 529757

  • Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel a course with low enrolment.

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