January 2012
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BASIC CAKES & ICINGS FOR BEGINNERS
8:00 am-12:30 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.
VARIATIONS ON THE BRAZOS DE MERCEDES
10:00 am-4:00 pm
VARIATIONS ON THE BRAZOS DE MERCEDESby: Chef Juan Carlo Estagle
If you like brazos de Mercedes, you’ll surely love this class where you’ll learn how to make
* Brazos de Ube with Coconut, Brazos de Pandan with Ube, Brazos de Calamansi, Brazos de mangga, Crispy Classic Brazos, Brazos de Tsokolate, Sugar-free Brazos de Mercedes.
P1,950
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.
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
10:00 am-4:00 pm
SMALL CAKES FOR RESTAURATEURS AND CATERERS Iby: Chef Juan Carlo Estagle
Learn how to make delicious small cakes and delight your diners and clients not just with the way they taste, but also with the way they are plated and presented. Recipes include Strawberries & Cream Cake, Mangoes & Cream Cake, Gateau La Pinay (Pineapple and coconut Layer Cake), Yellow Layer Cake with Chocolate Buttercream, Rum Raisin Cake, Chocolate & Cream Cake, Triple Chocolate Cake.
P1,950
Location: Bonny Serrano Ave., QC.
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PLAYING WITH FROZEN BRAZOS
10:00 am-4:00 pm
PLAYING WITH FROZEN BRAZOSby: Chef Juan Carlo Estagle
Get cool and chill people out with these delightfully sweet original creations. Learn how to make Brazos de Pinky (Strawberry), Brazos de Engga (Rum), Brazos de Sansrival, Brazos de Violeta y Coco (Ube-Macapuno), Brazos de Limona ( Lemon), Brazos de Café, Brazos de Pina.
P1,950
Location: Bonny Serrano Ave., QC.
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.
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ITALIAN PIZZA CLASS WORKSHOP
10:00 am-4:00 pm
ITALIAN PIZZA CLASS WORKSHOPby: Chef Giorgio Bucciarelli
* In this class you will learn the history, concept and design of pizza making. Learn how to make pizza dough, tomato base sauce, white sauce base: preparation, set up a pizza counter, know the ingredients and toppings. Recipes: Margherita, Napoli Classica, 4 Formaggi, Pizza Vegetariana, La Gibiana, Piccantina, 4 Stagioni, Calzone & Frutti di Mare. Demonstration with student participation.
P2,200
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.
SUGAR-FREE, CHUNKY BARS AND COOKIES
10:00 am-3:00 pm
SUGAR-FREE, CHUNKY BARS AND COOKIESby: Chef Juan Carlo Estagle
These desserts may look sinfully chunky, yet they’re sugar-free and guilt-free. Learn how to make these delicious and sugar-free sweet sweets and respond to a growing market of health-conscious dessert addicts. In this class,we’ll make Strawberry Streusel Squares, Chunky Chocolate Brownies, Chocolate & Fruit Thumbprints, Black Forest Bars, Very Chewy Chocolate Chip Cookies, Cranberry Blondies, Blueberry Bars, and Butter Twists
P2,000
Location: GE Monogram Center
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SECRETS NO MORE!
7:30 am-2:30 pm
SECRETS NO MORE!by: Heny Sison
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake
P3,000
Location: Bonny Serrano Ave., QC.
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.
CREAM PUFF DREAMS (Pate a choux desserts)
10:00 am-4:00 pm
CREAM PUFF DREAMS (Pate a choux desserts)by: Chef Juan Carlo Estagle
Learn to make magical desserts with this very French pastry, and be the cream of the baking crop and make big money. We’ll be making flavored Cream Puffs, Coffee Swan Puffs, Espresso Profiteroles with Frozen Cinnamon Souffle, Savory Puffs with smoked salmon mousse, Paris Brest, Crullers with Rum Glaze, and Croquembouche with Nougatine.
P1,800
Location: GE Monogram Center
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LET’S BOTTLE UP!
10:00 am-3:00 pm
LET’S BOTTLE UP!by: Chef Juan Carlo Estagle
Putting up food for future enjoyment is a decidedly old-fashioned pursuit. Yet more and more cooks today are rediscovering it and even making a business out of it. In this course, you’ll learn everything you need to know tobottle and preserve food efficiently, safely, beautifully; and of course; with delicious results. The outcome is sure to be a rainbow of jars filled with Dalandan Marmalade, Ginger Marmalade, Bacalao Filipino, Tawilis Sardines, Tuyo Pasta Salsa, Tomato Pasta Salsa, and even pickled onions and quail eggs.
P1,800
Location: GE Monogram Center
DIMSUM I
10:00 am-4:00 pm
DIMSUM Iby: Chef Katherine Sion
* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi
P1,800
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.
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BASIC BREAD BAKING WORKSHOP I
9:00 am-4:00 pm
BASIC BREAD BAKING WORKSHOP Iby: Heny Sison
*Learn the variety of breads using basic sweet dough.
Recipes: Pan de Sal, Cinnamon Roll, Adobo Roll, Cheese Roll & Dinner Roll & Dulce de Leche Ensaymada. Please bring your own apron.
P3,000
Location: Bonny Serrano Ave., QC.
DELI IN A BOTTLE (Let’s Bottle Up 2!)
10:00 am-3:00 pm
DELI IN A BOTTLE (Let’s Bottle Up 2!)by: Chef Juan Carlo Estagle
A follow up course on the Bottle Up Class. Here we will learn how to make the classic Dulong in Olive Oil, Fish Roe with Sundried Tomatoes, Pomodorro Salsa with Tinapa, Bangus Sardines in Tomato Sauce, Special Bagoong (from scratch) and a special Chocolate Vodka drink.
P1,800
Location: GE Monogram Center
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.
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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.
SIOPAO & MAMI WORKSHOP
10:00 am-4:00 pm
SIOPAO & MAMI WORKSHOPby: Chef Katherine Sion
* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami
P2,350
Location: Bonny Serrano Ave., QC.
JAPANESE HOME COOKING
10:00 am-4:00 pm
JAPANESE HOME COOKINGby: Chef Koichi Kondo
* Kamameshi, 2 Kinds of Curry Rice (Chicken & Ebi Fry), Tori Ponzu, Yaki Niku, Chawan Mushi, Hiyashi Ramen, Kani Salad
P2,500
Location: GE Monogram Center
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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.
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.
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.
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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.
NEW CLASS! PREPARING FOR A VALENTINE! FLORAL DÉCOR WORKSHOP
10:00 am-4:00 pm
NEW CLASS! PREPARING FOR A VALENTINE! FLORAL DÉCOR WORKSHOPby: Glenn Remorca
Learn the basic designs for Valentine’s Day with fresh floral decors and ideas for your business. Our in house florist/ instructor, Mr. Glenn Remorca will show you the many ways to decorate your settings and share with you the basic rules and designs on flower arranging
Bring apron and pair of scissors for this demo and full participation class.
P3,000
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.
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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.
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.
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 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.
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.
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18
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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.
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.
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 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.
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.
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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.
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.
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.
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.
COOKIES FOR ALL OCCASIONS
10:00 am-5:00 pm
COOKIES FOR ALL OCCASIONSby: Aggy Villabona
Rolled cookie cut-out to bake and decorate as giveaways. Birthday and Wedding cake cookies, Shower & Baptismal cookies, Hand Bags, Flip Flops and Stiletto cookies, Valentine & Christmas cookies. We will show you how to wrap and package your cookies too. Recipes : Vanilla & Chocolate Rolled Cookies, Royal Icing Fondants & Gum Paste
P2,000
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.
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20
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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.
NEW CLASS ! DELICIOUSLY TASTING, HOME-BAKED BREADS, SALADS AND D
9:00 am-4:00 pm
NEW CLASS ! DELICIOUSLY TASTING, HOME-BAKED BREADS, SALADS AND Dby: Jacqueline H. Alleje
This class teaches a variety of bread recipes, some fast and easy, others demanding more time and attention, but all sure to be a source of pleasure and health. Serve them with salads and dips to complement the healthy fair forhome and parties.
Recipes: French style Baguette, Herb-Onion-Bacon Bread, Whole Wheat Loaf, Raisin-Cinnamon Bread, Gingerbread, Breadsticks, Garlic-Herb dip, Organic Greens with grilled vegetables, Pomelo with Asian style salad dressing, Tomato Mozzarella salad and Tomato-basil crostini.
P3,200
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.
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.
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.
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.
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BAKING 101 for the oven Phobic Workshop Part 2
8:00 am-2:00 pm
BAKING 101 for the oven Phobic Workshop Part 2by: Chef Patricia Loanzon
* Red Velvet Cake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate
Please bring apron. Limited to 20 students.
P2,500
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.
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.
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.
ESPRESSO 101
10:00 am-4:00 pm
ESPRESSO 101by Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
This class will give you a broad understanding of specialty coffee, including its history, how it is harvested and processed, where it is grown and its similarity to fine wine in tasting notes, aromas, body, acidity, etc. We will also educate you on how to brew the best cup, how to best purchase and store your coffees. Students will walk away from this class with a comprehensive knowledge of the passion, labor and processes it takes to grow and prepare outstanding coffee.
Hot Coffee: Espresso, Cafe Americano, Cappuccino, Café Latte, Café Mocha, Macchiato, Ristretto, Doppio/Double Espresso and Espresso on Panna; Hot Non-Espresso based Drinks: Hot Chocolate, Steamers & Hot White Chocolate;
Iced Coffee: Iced Café Latte, Iced Mochaccino & Caramel Fudge Latte; Slushed Coffee and Smoothies: Choco Vanilla Freeze, Strawberry Avalanche, Cookie Crumble
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.
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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.
P2,200
Location: Bonny Serrano Ave., QC.
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24
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COMMERCIAL BREAD
8:00 am-2:00 pm
COMMERCIAL BREADby: Chef Vicki Villanueva
Recipes include: Ensaymada, Pandesal, Spanish Bread, Doughnut, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti
Hands-on class. Please bring apron, ballpen, notebook and calculator.
P2,650
Location: Bonny Serrano Ave., QC.
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25
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THEME CUPCAKES
10:00 am-6:00 pm
THEME CUPCAKESFigure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Aggy Villabona
The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Weddings, Birthdays, Valentines, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much much more.
Recipes: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste.
Hans-on class. Please bring your gumpaste tool kit, X-Acto knife, Foam or Rubber sheets, Nail scissors, Small rolling pin, Quilting tool, Small pizza cutter, Shape cutters from Wilton, Flower former, Apron & hand towel.
P2,800
Location: Bonny Serrano Ave., QC.
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26
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SANSRIVAL GALORE!
10:00 am-3:00 pm
TOPSY TURVY FONDANT CAKE
10:00 am-5:00 pm
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27
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FRENCH MACARON WORKSHOP
9:00 am-1:00 pm
KOREAN COOKING I
10:00 am-4:00 pm
ALL-TIME FAVORITE DESSERTS
2:00 pm-7:00 pm
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28
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CAKE WORKSHOP
8:00 am-6:00 pm
BAKING 102 FOAMING METHOD FROM THE BASIC BAKING SERIES
10:00 am-4:00 pm
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29
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30
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CAKE POPS WORKSHOP
10:00 am-4:00 pm
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31
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SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
8:00 am-2:00 pm
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