July 2012
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LET’S BOTTLE UP!
9:00 am-1:00 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: Bonny Serrano Ave., QC.
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.
DELI IN A BOTTLE (Let’s Bottle Up 2!)
1:30 pm-5:00 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: Bonny Serrano Ave., QC.
BROWNIE COLLECTION
2:30 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.
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SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
8:00 am-2:00 pm
SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESSby: Chef Vicki Villanueva
Learn the different cuts of meat, marinate, accompaniments and sauce including recipe cost. Porterhouse & T-Bone, Flank Steak, Burger Steak, Sirloin Steak, Pork Steak, Bangus Steak and Chicken Steak. Recipes: Java Rice, Potato Rosemary Wedges, Fettuccini Alfredo, Kalamansi & Garlic Butter, House Gravy, Mushroom Sauce, Barbecue Sauce, Roasted Garlic Sauce, Soy Singer Sauce, White Cream Sauce and Tomato Chunky Sauce.
Reservation is requested. Please bring notebook, ballpen and calculator.
P2,500
Location: Bonny Serrano Ave., QC.
FRENCH MACARON WORKSHOP
9:00 am-1:00 pm
FRENCH MACARON WORKSHOPby: Heny Sison
* Chocolate Macarons, Caramel Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango
Please bring your own apron.
P2,500
Location: Bonny Serrano Ave., QC.
ALL-TIME FAVORITE DESSERTS
2:00 pm-7:00 pm
ALL-TIME FAVORITE DESSERTSby: Heny Sison
* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake
P2,000
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.
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.
PIES FOR BEGINNERS
1:00 pm-7:00 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: GE Monogram Center
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BASIC BAKING WORKSHOP
9:00 am-3:00 pm
BASIC BAKING WORKSHOP(3-Days Workshop) by: Chef Patricia Loanzon
Day 1 Scooter Pies, Chocolate Malt Cookies, Marshmallow, Madeleines, Fallen Fudgel with Confetti Ice Cream
Day 2 Orange & Black Sesame Seed Cake, Snow Peak, Chocolate Cupcakes, Tiramisu
Day 3 (Piping & Decorating): Coffee-Walnut Meringue Kisses, Butter Cookies, Spitz Cookies, Chocolate Paris Brest
Please bring your on apron.
P7,500
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 BAKING WORKSHOP
9:00 am-3:00 pm
BASIC BAKING WORKSHOP(3-Days Workshop) by: Chef Patricia Loanzon
Day 1 Scooter Pies, Chocolate Malt Cookies, Marshmallow, Madeleines, Fallen Fudgel with Confetti Ice Cream
Day 2 Orange & Black Sesame Seed Cake, Snow Peak, Chocolate Cupcakes, Tiramisu
Day 3 (Piping & Decorating): Coffee-Walnut Meringue Kisses, Butter Cookies, Spitz Cookies, Chocolate Paris Brest
Please bring your on apron.
P7,500
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: Bonny Serrano Ave., QC.
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BASIC BAKING WORKSHOP
9:00 am-3:00 pm
BASIC BAKING WORKSHOP(3-Days Workshop) by: Chef Patricia Loanzon
Day 1 Scooter Pies, Chocolate Malt Cookies, Marshmallow, Madeleines, Fallen Fudgel with Confetti Ice Cream
Day 2 Orange & Black Sesame Seed Cake, Snow Peak, Chocolate Cupcakes, Tiramisu
Day 3 (Piping & Decorating): Coffee-Walnut Meringue Kisses, Butter Cookies, Spitz Cookies, Chocolate Paris Brest
Please bring your on apron.
P7,500
Location: Bonny Serrano Ave., QC.
SMALL CAKES FOR RESTAURATEURS AND CATERERS I
3:00 pm-7:00 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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SECRETS NO MORE!
9:00 am-5:00 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.
NEW CLASS!STENCILING ON FONDANT CAKE
9:00 am-4:00 pm
NEW CLASS!STENCILING ON FONDANT CAKELearn how to use new range of pre-cut stencils on rolled fondant cakes. Recipes include: royal icing for stenciling,marshmallow fondant, gum paste and pound cake. Each student will make 2-tiered cake. Please bring your own apron
P4,000
Location: Bonny Serrano Ave., QC.
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. Please bring apron.
P2,500
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.
NEW CLASS! NOTHING BUT BUNDT CAKES WORKSHOP
10:00 am-4:00 pm
NEW CLASS! NOTHING BUT BUNDT CAKES WORKSHOPBy: Chef Carrie Madrid
* Nut-Crusted Orange Pound Cake, Lemon Poppy Seed Loaf, Banana Chocolate Chip, Chocolate Pound Cake, Chocolate Marble Pound Cake and Butter Pecan Loaf Cake
Please bring apron.
P2,500
Location: Bonny Serrano Ave., QC.
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BAKING I
9:00 am-4:00 pm
BAKING Iby: Heny Sison
* Super Moist Chocolate Cake with Mocha Filling & Fudge Icing, Pecan Tassies, Lemon Pie, Macapuno Bars, Crispy Sylvanna, Cream Puff with Caramel Topping, Butterscotch Bars & Sables
P2,000
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.
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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.
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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.
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.
CAKE DECORATING COURSE I
9:00 am
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.
CROISSANT WORKSHOP
10:00 am-4:00 pm
CROISSANT WORKSHOPby: Chef Juan Carlo Estagle
Learn how to make your own croissants in this hands-on-class. Students will mix, roll out, shape and bake their own croissant dough. They will make various croissants from traditional croissants, sweet filled croissants like;Pain au Chocolat, Almond Croissants and Apple Croissants to savory or filled croissants like; Ham and Cheese croissants.
Please register at least a day before class date. Bring aprons and hand towels.
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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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.
CAKE DECORATING COURSE I
9:00 am
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.
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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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.
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.
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.
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: 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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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.
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.
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.
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.
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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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.
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.
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.
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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FOOD COSTING 101 for Baking
8:00 am-2:00 pm
FOOD COSTING 101 for Bakingby: Chef Vicki Villanueva
Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu. This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc. Step-by-step food production. Please bring notebook, calculator and pen.
P2,500
Location: Bonny Serrano Ave., QC.
CAKE POPS WORKSHOP
10:00 am-4:00 pm
CAKE POPS WORKSHOPby: Carrie Madrid
If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.
Please bring apron and towel.
P2,500
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.
P2,500
Location: Bonny Serrano Ave., QC.
CHEESECAKE GALLERY
1:00 pm-6:00 pm
CHEESECAKE GALLERYby: Heny Sison
*Cappuccino Cheesecake, New York Cheesecake, Pastillas de Leche Cheesecake, Caramel Cheesecake, White Chocolate Chunk Macadamia Nut Cheesecake and Piña Colada Cheesecake
P2,000
Location: GE Monogram Center
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24
COMMERCIAL BREAD
8:00 am-2:00 pm
COMMERCIAL BREADby: 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.
P2,650
Location: Bonny Serrano Ave., QC.
BAKING 101 for the Oven Phobic Workshop
3:00 pm-9:00 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.
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25
NEW CLASS! CAKE BAGS
10:00 am-5:00 pm
NEW CLASS! CAKE BAGSby: Aggy Villabona
Learn how to bake and decorate your own cake bags.
* Lemon Pound cake, Fondant, Gum Paste, Royal Icing, Buttercream Icing.
Please bring apron, your own tools (scissors, Quilting or Tracing Tool, Small Rolling Pin, Artist Paint Brush, X-acto Knife, Ruler, Pizza Cutter, Non-stick Foam or Cutting Mat).
P3,500
Location: Bonny Serrano Ave., QC.
NEW CLASS ! BURGER AND BUNS
1:00 pm-7:00 pm
NEW CLASS ! BURGER AND BUNSby: Chef Vivian Syyap
Recipes: Classic Beef Burger, Chicken Burger, Vegetarian Burger, Italian Burger (Polpette), Meatball Sub, Kaiser Rolls with various toppings, and Game Chips
P2,300
Location: GE Monogram Center
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26
NEW CLASS! DESSERT, SAVORY CREPES AND ICE CREAM
8:00 am-2:00 pm
CUPCAKE WORKSHOP
10:00 am-4:00 pm
BEGINNERS FONDANT CAKE
10:00 am-5:00 pm
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27
BAKING 101 for the oven Phobic Workshop Part 2
9:00 am-3:00 pm
SIOPAO & MAMI WORKSHOP
10:00 am-4:00 pm
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28
CAKE WORKSHOP
8:00 am-6:00 pm
INTRODUCTION TO JAPANESE COOKING
10:00 am-4:00 pm
ESPRESSO 101
10:00 am-4:00 pm
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29
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30
CHINESE PANCITERIA NOODLES WORKSHOP
10:00 am-4:00 pm
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31
NEW CLASS! THE MANY WAYS TO COOK LECHON
8:00 am-2:00 pm
SUGAR-FREE, CHUNKY BARS AND COOKIES
9:00 am-1:00 pm
SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
1:30 pm-5:00 pm
NEW CLASS! CHOCOLATE & CARAMEL WORKSHOP
3:00 pm-9:00 pm
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