Heny Sison Culinary School

Lifestyle Classes Calendar Schedule

Updated May 16, 2013

August 2012
Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
			1 Click to Reserve	2 Click to Reserve BASIC CAKES & ICINGS FOR BEGINNERS 9:00 am-1:30 pm BASIC CAKES & ICINGS FOR BEGINNERSby: Heny Sison Butter Cake with Butter Icing, Moist Chocolate Cake with Fudge Icing, Mocha Cake with No-Melt Butter Icing, Lemon Chiffon Cake with Boiled Icing & Sponge Cake with Whipped Cream Icing P2,000 Location: Bonny Serrano Ave., QC. EASY WAY TO DECORATE PARTY THEME CAKES 10:00 am-5:00 pm EASY WAY TO DECORATE PARTY THEME CAKESby: Ms. Aggy Villabona Have fun decorating Jungle, Under The Sea, Baptismal, Debut & Wedding Cakes using figurines, toys, candies & ready made cake toppers. Learn to do Air Brushing techniques as a bonus. Students will get to decorate cakes so bring your aprons. Recipes: Chocolate Cake, Butter Cake, Chiffon Cake, Fudge Icing, Boiling Icing & Buttercream. Please bring your own apron. P2,500 Location: Bonny Serrano Ave., QC. BROWNIES & BARS 2:30 pm-5:00 pm BROWNIES & BARSby: Heny Sison Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars P2,000 Location: Bonny Serrano Ave., QC.	3 Click to Reserve PIES FOR BEGINNERS 9:00 am-3:00 pm PIES FOR BEGINNERSby: Chef Patricia Loanzon * Chocolate Pecan Pie, Mississippi Mud Pie, White Chocolate Macadamia, Fruit Pie, Key Lime Pie and Apple Crumble Pie P1,800 Location: Bonny Serrano Ave., QC. NEW CLASS! MY FAVORITE SEAFOOD RECIPES 10:00 am-4:00 pm NEW CLASS! MY FAVORITE SEAFOOD RECIPESBy: Chef Kathy Sion If you love seafood, you’ll definitely want to learn preparing these fabulous recipes most restaurants and Chefs consider to be their wee-kept secret. *Chicken and Prawn Salad, Baked Crabs with Parsley and Garlic Sauce, Fried Lapu-lapu with Chili-Mango Salad, Rice Noodles with assorted Seafoods, Fried Stuffed Squid with Oyster Sauce and Mango with Sago P2,500 Location: Bonny Serrano Ave., QC.	4 Click to Reserve JAPANESE RICE TOPPINGS 9:00 am-1:00 pm JAPANESE RICE TOPPINGSby: Chef Koichi Kondo * Oyako-don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-don (Pork Cutlet Bowl), Soboro-don (Minced Chicken & Egg Bowl), Tori Teriyaki-don (Chicken Teriyaki) P1,800 Location: Bonny Serrano Ave., QC. CLASSICAL CAKES, DECADENT DESSERTS AND TEMPTING TORTES PART 1 1:00 pm-7:00 pm CLASSICAL CAKES, DECADENT DESSERTS AND TEMPTING TORTES PART 1by: Chef Juan Carlo Estagle Learn how to bake those cakes and prepare those desserts that moved kingdoms and defined cultures. In this session, we will be making Marie Antoinette’s Viennese Spanishe Windtorte, Swarzwalder Kirsch Torte, Hungary’s Dobo’sTorte, the very famous French Gateau St., Honore to Empres Josephine’s Riz Impeatrice P2,500 Location: GE Monogram Center SUSHI CLASS 1:30 pm-5:00 pm SUSHI CLASSby: Chef Koichi Kondo *Temaki-Zushi (Do-It Yourself Sushi Rolls), Bara-Zushi (Scattered Sushi), Inari-Zushi (Sushi Pockets), Futo-Maki Zushi (Thick-Rolled Sushi), Teka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki P1,800 Location: Bonny Serrano Ave., QC.
5	6 Click to Reserve	7 Click to Reserve PARADE OF PIES, TARTS & CHEESECAKES 3:30 pm-9:00 pm PARADE OF PIES, TARTS & CHEESECAKESby: Heny Sison * French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake. P2,500 Location: Bonny Serrano Ave., QC.	8 Click to Reserve CHRISTMAS HOLIDAY RECIPES 9:00 am-1:30 pm CHRISTMAS HOLIDAY RECIPESby: Heny Sison Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar P2,000 Location: Bonny Serrano Ave., QC. CHRISTMAS BARS & COOKIES 2:30 pm-5:00 pm CHRISTMAS BARS & COOKIESby: Heny Sison Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies P2,000 Location: Bonny Serrano Ave., QC.	9 Click to Reserve NEW CLASS! STENCILING ON FONDANT CAKE 9:00 am-4:00 pm NEW CLASS! STENCILING ON FONDANT CAKEBy: Heny Sison Location: Bonny Serrano Ave., QC. CUPCAKE WORKSHOP 10:00 am-4:00 pm CUPCAKE WORKSHOPby: Carrie Madrid Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages. * Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake Please bring apron. P2,500 Location: Bonny Serrano Ave., QC.	10 Click to Reserve	11 Click to Reserve BASIC BAKING WORKSHOP PART 1 8:00 am-2:00 pm BASIC BAKING WORKSHOP PART 1by: Chef Patricia Loanzon Scooter Pies, Chocolate Malt Cookies, Madeleines and Fallen Fudge with Confettie Ice Cream Pie Please bring your own apron. P2,500 Location: Bonny Serrano Ave., QC. CUPCAKE WORKSHOP (RE-RUN) 3:00 pm-9:00 pm CUPCAKE WORKSHOP (RE-RUN)by: Carrie Madrid Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages. Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake Please bring apron. P2,500 Location: Bonny Serrano Ave., QC. NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II) 3:00 pm-9:00 pm NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)by: Mr. Ernesto Mesina Jr. Track down the secrets involved in recognizing and mastering all the components that make for a “perfect” espresso. This intensive barista training class includes a full day of espresso lab training that focuses on more advanced barista skills such as: Roasts and Blends, Overview of the Perfect Crema and Espresso Shot (Sensory Evaluation), Coffee Cupping & Education, Advanced Barista Techniques on Tamping, Dosing and Grinding, Barista Ergonomics and How to Think Like A Pro. The course also covers Introduction to Espresso Machines and Grinders. P3,000 Location: Bonny Serrano Ave., QC.
12	13 Click to Reserve CAKE DECORATING COURSE I 9:00 am-4:00 pm CAKE DECORATING COURSE Iby: Heny Sison Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns & booties. Each student will bake & decorate a character birthday cake. Full participation. P6,000 Location: Bonny Serrano Ave., QC. CAKE DECORATING COURSE III 9:00 am-4:00 pm CAKE DECORATING COURSE IIIby: Heny Sison Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating. P15,000 Location: Bonny Serrano Ave., QC. GUMPASTE FLOWER MAKING 9:00 am-12:00 pm GUMPASTE FLOWER MAKINGby: Heny Sison A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves.Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet. Full participation. P7,000 Location: Bonny Serrano Ave., QC. NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES 9:00 am-4:00 pm NEW CLASS! GUM PASTE / FONDANT DOLL FIGURESby: Heny Sison Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron. P10,000 Location: Bonny Serrano Ave., QC. LAMBETH CONTINENTAL COURSE 9:00 am-4:00 pm LAMBETH CONTINENTAL COURSE(The Ultimate in Cake Decorating) by: Heny Sison The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and AdvancedCake Decoration Course are prerequisite to this course. Full Participation P15,000 Location: Bonny Serrano Ave., QC. ADVANCED CAKE DECORATION 1:00 pm-5:00 pm ADVANCED CAKE DECORATIONby: Heny Sison This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation. P15,000 Location: Bonny Serrano Ave., QC.	14 Click to Reserve CAKE DECORATING COURSE I 9:00 am-4:00 pm CAKE DECORATING COURSE Iby: Heny Sison Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns & booties. Each student will bake & decorate a character birthday cake. Full participation. P6,000 Location: Bonny Serrano Ave., QC. CAKE DECORATING COURSE III 9:00 am-4:00 pm CAKE DECORATING COURSE IIIby: Heny Sison Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating. P15,000 Location: Bonny Serrano Ave., QC. GUMPASTE FLOWER MAKING 9:00 am-12:00 pm GUMPASTE FLOWER MAKINGby: Heny Sison A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves.Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet. Full participation. P7,000 Location: Bonny Serrano Ave., QC. NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES 9:00 am-4:00 pm NEW CLASS! GUM PASTE / FONDANT DOLL FIGURESby: Heny Sison Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron. P10,000 Location: Bonny Serrano Ave., QC. LAMBETH CONTINENTAL COURSE 9:00 am-4:00 pm LAMBETH CONTINENTAL COURSE(The Ultimate in Cake Decorating) by: Heny Sison The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and AdvancedCake Decoration Course are prerequisite to this course. Full Participation P15,000 Location: Bonny Serrano Ave., QC. ADVANCED CAKE DECORATION 1:00 pm-5:00 pm ADVANCED CAKE DECORATIONby: Heny Sison This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation. P15,000 Location: Bonny Serrano Ave., QC.	15 Click to Reserve CAKE DECORATING COURSE III 9:00 am-4:00 pm CAKE DECORATING COURSE IIIby: Heny Sison Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating. P15,000 Location: Bonny Serrano Ave., QC. CAKE DECORATING COURSE II 9:00 am-4:00 pm CAKE DECORATING COURSE IIby: Heny Sison Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray & specialty flowers. As a final project you will decorate a basketweave cake filled with cascading flowers. Full participation. P6,000 Location: Bonny Serrano Ave., QC. GUMPASTE FLOWER MAKING 9:00 am-12:00 pm GUMPASTE FLOWER MAKINGby: Heny Sison A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves.Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet. Full participation. P7,000 Location: Bonny Serrano Ave., QC. NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES 9:00 am-4:00 pm NEW CLASS! GUM PASTE / FONDANT DOLL FIGURESby: Heny Sison Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron. P10,000 Location: Bonny Serrano Ave., QC. LAMBETH CONTINENTAL COURSE 9:00 am-4:00 pm LAMBETH CONTINENTAL COURSE(The Ultimate in Cake Decorating) by: Heny Sison The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and AdvancedCake Decoration Course are prerequisite to this course. Full Participation P15,000 Location: Bonny Serrano Ave., QC. ADVANCED CAKE DECORATION 1:00 pm-5:00 pm ADVANCED CAKE DECORATIONby: Heny Sison This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation. P15,000 Location: Bonny Serrano Ave., QC.	16 Click to Reserve CAKE DECORATING COURSE III 9:00 am-4:00 pm CAKE DECORATING COURSE IIIby: Heny Sison Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating. P15,000 Location: Bonny Serrano Ave., QC. CAKE DECORATING COURSE II 9:00 am-4:00 pm CAKE DECORATING COURSE IIby: Heny Sison Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray & specialty flowers. As a final project you will decorate a basketweave cake filled with cascading flowers. Full participation. P6,000 Location: Bonny Serrano Ave., QC. GUMPASTE FLOWER MAKING 9:00 am-12:00 pm GUMPASTE FLOWER MAKINGby: Heny Sison A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves.Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet. Full participation. P7,000 Location: Bonny Serrano Ave., QC. NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES 9:00 am-4:00 pm NEW CLASS! GUM PASTE / FONDANT DOLL FIGURESby: Heny Sison Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron. P10,000 Location: Bonny Serrano Ave., QC. LAMBETH CONTINENTAL COURSE 9:00 am-4:00 pm LAMBETH CONTINENTAL COURSE(The Ultimate in Cake Decorating) by: Heny Sison The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and AdvancedCake Decoration Course are prerequisite to this course. Full Participation P15,000 Location: Bonny Serrano Ave., QC. TOPSY TURVY FONDANT CAKE 10:00 am-5:00 pm TOPSY TURVY FONDANT CAKEby: Aggy Villabona Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild! Bring your apron and camera. Recipes: Fondant, Gum Paste, Royal Icing, Pound Cake & Wilton Buttercream. Please bring your own apron. P3,000 Location: Bonny Serrano Ave., QC. ADVANCED CAKE DECORATION 1:00 pm-5:00 pm ADVANCED CAKE DECORATIONby: Heny Sison This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation. P15,000 Location: Bonny Serrano Ave., QC.	17 Click to Reserve CAKE DECORATING COURSE III 9:00 am-4:00 pm CAKE DECORATING COURSE IIIby: Heny Sison Learn how to create a tiered wedding cake, embellishing borders, side borders, string work, filigree, fancy flowers, color flow on cookies, sugar molding, lattice for the side of the cake and tiered cake ideas. The grand finale to course 3 is an impressive wedding cake. Full participation. Prerequisite: Cake Decorating Course 1 & 2. This completes the Master Course in Cake Decorating. P15,000 Location: Bonny Serrano Ave., QC. GUMPASTE FLOWER MAKING 9:00 am-12:00 pm GUMPASTE FLOWER MAKINGby: Heny Sison A unique method of making gum paste using a foam pad, a pair of scissors and cutters. The course covers: the Rose, Carnation, Stephanotis, Tulips, Filler Flowers, Cattleya, Christmas Holy, Poinsettia, Daisy, Tiger Lily and Quick Leaves.Learn how to use airbrush and edible petal dust to color the flowers and bunch them into a bouquet. Full participation. P7,000 Location: Bonny Serrano Ave., QC. LAMBETH CONTINENTAL COURSE 9:00 am-4:00 pm LAMBETH CONTINENTAL COURSE(The Ultimate in Cake Decorating) by: Heny Sison The course covers: the intricate overpiping borders on royal icing and fondant covered cakes. Students decorate cake using combination of overpiped borders and tiny flowers. Master Course and AdvancedCake Decoration Course are prerequisite to this course. Full Participation P15,000 Location: Bonny Serrano Ave., QC. BAKING 101 for the Oven Phobic Workshop 10:00 am-4:00 pm BAKING 101 for the Oven Phobic Workshopby: Chef Patricia Loanzon The objective of this class is to be familiar with basic baking terms and procedures, to learn the fundamental techniques, and to confidently begin experimenting with simple recipes. Recipes included: Butter Cake, Chocolate Banana Cake, Snickerdoodles, Your favorite Chocolate Chip Cookies, Mint Brownies & Caramel Bars. Pls. bring apron. Limited to 20 students only. P2,500 Location: Bonny Serrano Ave., QC. ADVANCED CAKE DECORATION 1:00 pm-5:00 pm ADVANCED CAKE DECORATIONby: Heny Sison This course covers: baking of fruitcake, covering it with marzipan then with rolled fondant. Learn South African and Australian methods using delicate icing wings, curtainings, ribbon insertion done on rolled fondant, quilting & cut-outs. Prerequisite: MASTER IN CAKE DECORATION. Full participation. P15,000 Location: Bonny Serrano Ave., QC.	18 Click to Reserve DEEP-FRIED EMPANADA WORKSHOP 9:00 am-4:00 pm DEEP-FRIED EMPANADA WORKSHOPby: Heny Sison Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada Please bring apron. P2,500 Location: Bonny Serrano Ave., QC. BASIC BAKING WORKSHOP PART 2 3:00 pm-9:00 pm BASIC BAKING WORKSHOP PART 2by: Chef Patricia Loanzon *Orange and Black Sesame Seed Cake, Retro Chocolate Beehive Cupcakes and Tiramisu Please bring your own apron. P2,500 Location: Bonny Serrano Ave., QC.
19	20 Click to Reserve MY FAVORITE CAKES 9:00 am-1:00 pm MY FAVORITE CAKESby: Heny Sison Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes P2,000 Location: Bonny Serrano Ave., QC. BROWNIE COLLECTION 2:00 pm-5:00 pm BROWNIE COLLECTIONby: Heny Sison To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies P2,000 Location: Bonny Serrano Ave., QC.	21 Click to Reserve MEAT PROCESSING I 8:00 am-2:00 pm MEAT PROCESSING Iby: Chef Vicki Villanueva Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Achara and flavored rice, and lunch is included. Reservation is Requested! P2,800 Location: Bonny Serrano Ave., QC. BAKING 102 FOAMING METHOD FROM THE BASIC BAKING SERIES 3:00 pm-9:00 pm BAKING 102 FOAMING METHOD FROM THE BASIC BAKING SERIESby: Chef Patricia Loanzon * Filipino Broas, Frozen Brazo, Strawberry Swiss Roll, Chocolate Genoise with Mocha Buttercream and Angel Cake with Mango Coulis Demonstration with student participation. P2,500 Location: Bonny Serrano Ave., QC.	22 Click to Reserve	23 Click to Reserve NEW CLASS! SAUSAGE WORKSHOP 3 8:00 am-2:00 pm NEW CLASS! SAUSAGE WORKSHOP 3FEATURING HOUSE OF LONGANISA P2,850 by: Chef Vicki Villanueva *Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC's of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business. Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macau Longanisa, Lucban Longanisa, Taco, Longanisa and Cheese Burrito, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese, Cheese and Longanisa Dip with Tortilla Chips and Burger Longanisa. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested. P2,850 Location: Bonny Serrano Ave., QC. BEGINNERS FONDANT CAKE 10:00 am-5:00 pm BEGINNERS FONDANT CAKEby: Aggy Villabona Learn how to bake, cover and decorate a simple fondant cake. Recipes: Butter Pound Cake, Buttercream, Fondant, Royal Icing & Gum Paste Pls. bring your own apron. Full participation. P2,800 Location: Bonny Serrano Ave., QC.	24 Click to Reserve PARADE OF PIES, TARTS & CHEESECAKES 9:00 am-4:00 pm PARADE OF PIES, TARTS & CHEESECAKESby: Heny Sison * French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake. P2,500 Location: Bonny Serrano Ave., QC.	25 Click to Reserve INTRODUCTION TO JAPANESE COOKING 10:00 am-4:00 pm INTRODUCTION TO JAPANESE COOKINGby: Chef Koichi Kondo * Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice P2,500 Location: Bonny Serrano Ave., QC. BASIC BAKING WORKSHOP PART 3 3:00 pm-9:00 pm BASIC BAKING WORKSHOP PART 3by: Chef Patricia Loanzon *Coffee-Walnut Meringue, Butter Cookies, Spritz Cookies, Chocolate Paris Brest and Ice Box Pinwheel Cookies Please bring your own apron. P2,500 Location: Bonny Serrano Ave., QC.
26	27 Click to Reserve FRESH PASTA WORKSHOP 10:00 am-4:00 pm FRESH PASTA WORKSHOPby: Chef Giorgio Bucciarelli * Learn how to make pasta egg dough, green spinach dough, black pasta dough, different kinds of pastas: lasagna, green lasagna, ravioli, tortellini, cannelloni, fettuccine: green & black, stuffings for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Lasagna alla Bolognese, Lasagna ai 4 Formaggi, Lasagna al Pesto, Cannelloni alla Ricotta and Spinaci, Ravioli alla Boscaiola al Burro e Salvia, Tortellini ai 4 Formaggi, alla Panna Prosciutto e Funghi, Green Fettuccine alla Montanara, Black Fettuccine ai Frutti di Mare. Demonstration with student participation. P2,500 Location: Bonny Serrano Ave., QC.	28 Click to Reserve SANS RIVAL GALORE! 3:00 am-7:00 pm SANS RIVAL GALORE!by: Heny Sison *Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival P2,000 Location: Bonny Serrano Ave., QC. CROISSANTS & DANISH TALK 10:00 am-4:00 pm CROISSANTS & DANISH TALKby: Chef Juan Carlo Estagle Very few can make delicious Croissants and Danish pastries because these breads and desserts need the right technique to perfect. Learn to make these wonderful baked products not just for prestige but also for money. In this class, We will make Butter Croissants, Chocolate Croissants, Caramelized Apple Danish, Vol-Au-Vents, Rosettes, Pinwheels, Patty Shells, Bear Claws and Sticky Buns. Plus Puff Pastry Dough. P2,000 Location: Bonny Serrano Ave., QC.	29 Click to Reserve NEW CLASS! CHRISTMAS POTLUCK 10:00 am-4:00 pm NEW CLASS! CHRISTMAS POTLUCKBy: Chef Kathy Sion With any of these recipes, you’ll surely be invited to all those potluck parties. These holiday-worthy dishes are guaranteed to make you the star of those Christmas gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Shrimp, Beef Kaldereta with Pie Crust, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, Fried Chicken Wings woth Chili Sauce and Christmas Cathedral Windows. P2,500 Location: Bonny Serrano Ave., QC. CAKE ROLLS 10:00 am-5:00 pm CAKE ROLLSby: Aggy Villabona * Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Yummy Lemon Cream Roll and Brazo de Mercedes P1,800 Location: GE Monogram Center	30 Click to Reserve COMMERCIAL BREAD BAKING WORKSHOP 8:00 am-2:00 pm COMMERCIAL BREAD BAKING WORKSHOPby: Chef Vicki Villanueva Recipes include: Ensaymada, Pandesal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti Hands-on class. Please bring apron, ballpen, notebook and calculator. P2,950 Location: Bonny Serrano Ave., QC. BEGINNERS 3 LAYER FONDANT CAKE 10:00 am-5:00 pm BEGINNERS 3 LAYER FONDANT CAKEby: Aggy Villabona You will learn how to bake, cover, set-up and decorate a 3-tier fondant cake. Recipes: Mudcake , Royal Icing, Fondant and Gum Paste Please bring apron, towel, rolling pin, pizza cutter and scissors P3,800 Location: Bonny Serrano Ave., QC. THE BASICS OF FLOWER ARRANGING FOR YOUR WEDDING FLOWER, BOUQUET 1:00 pm-7:00 pm THE BASICS OF FLOWER ARRANGING FOR YOUR WEDDING FLOWER, BOUQUETby: Glenn Remora Learn the basics of flowers arranging in a one day hands on workshop that culminates with you making floral pieces for a wedding entourage. Full participation. Flowers and materials to be provided. Please bring apron and pair of scissors. P3,000 Location: GE Monogram Center	31 Click to Reserve HEALTHY GOURMET - SOUTH BEACH DIET PHASE 1 9:00 am-12:00 pm HEALTHY GOURMET - SOUTH BEACH DIET PHASE 1plus P700 recipe booklet for Phase 1 by: Jacqueline Haessig Alleje * This class is suitable for all people who want to be able to cook healthy dishes, lose weight considerably and people with health concerns such as diabetes, high blood pressure and other dietary restrictions. The class will guide you through the principles of healthy nutrition, South Beach Diet phase 1 “Swiss Pinoy Style”, which uses locally available ingredients. Complete menu plan and recipes for 14 days of Phase 1. 10% discounton rates for students who signed up for two classes. P1,800 Location: Bonny Serrano Ave., QC. HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3 1:00 pm-4:00 pm HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3by: Jacqueline Haessig Alleje plus P700 per recipe booklet * This class is suitable for all people who want to learn how to cook healthy dishes, deepen their knowledge of nutrition and weight control, as well as people with health concerns, such as diabetes, high blood pressure, and other dietary restrictions. This class teaches wholesome recipes which reintroduce carbohydrates with complete recipe booklets for phase 2 and 3 of the South Beach Diet. 10% discount on rates for students who signed up for two classes. P1,800 Location: Bonny Serrano Ave., QC. KOREAN COOKING I 3:00 pm-9:00 pm KOREAN COOKING Iby: Chef Cecil Park *Beef Bulgogi (Tenderloin & ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim P2,500 Location: Bonny Serrano Ave., QC.