http:// en-us Mon, 9 May 2011 21:39:36 GMT Web Calendar Pad by: Heny Sison * Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake P2,000 ]]> May2011.html#M5D9 May2011.html#M5D9?1 Class Schedule Mon, 9 May 2011 09:00:32 GMT by: Heny Sison * Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake P2,800 ]]> May2011.html#M5D9 May2011.html#M5D9?2 Class Schedule Mon, 9 May 2011 14:30:32 GMT by: Chef Patricia Loanzon Ages: 13-up A 3 day workshop. Open your mind to endless possibilities. Learn about pasta, potatoes and use of puff pastry. Maximum of 15 students per class. Open to the young and feeling young ages 13 and above. Day 1: Pasta Making (hands on) Learning to make pasta dough from scratch plus demo on Bolognese sauce with fresh tomato sauce and two applications for an easy and quick pasta meal! Fun, delightful and impressive. Day 2: Playing with Potatoes Potatoes are the most versatile food. You can eat it by itself or serve it as a side dish and turn an ordinary daily dish into something really special. Day 3: Poof Pastry Chicken Pot Pie, Mushroom and Spinach Turnover, Lengua Pastel in Vol-Au-Vent P7,500 ]]> May2011.html#M5D10 May2011.html#M5D10?3 Class Schedule Tue, 10 May 2011 08:00:32 GMT by: 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 ]]> May2011.html#M5D10 May2011.html#M5D10?4 Class Schedule Tue, 10 May 2011 15:00:32 GMT by: Chef Patricia Loanzon Ages: 13-up A 3 day workshop. Open your mind to endless possibilities. Learn about pasta, potatoes and use of puff pastry. Maximum of 15 students per class. Open to the young and feeling young ages 13 and above. Day 1: Pasta Making (hands on) Learning to make pasta dough from scratch plus demo on Bolognese sauce with fresh tomato sauce and two applications for an easy and quick pasta meal! Fun, delightful and impressive. Day 2: Playing with Potatoes Potatoes are the most versatile food. You can eat it by itself or serve it as a side dish and turn an ordinary daily dish into something really special. Day 3: Poof Pastry Chicken Pot Pie, Mushroom and Spinach Turnover, Lengua Pastel in Vol-Au-Vent P7,500 ]]> May2011.html#M5D11 May2011.html#M5D11?5 Class Schedule Wed, 11 May 2011 08:00:32 GMT by: 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 ]]> May2011.html#M5D11 May2011.html#M5D11?6 Class Schedule Wed, 11 May 2011 10:00:32 GMT by: Chef Patricia Loanzon Ages: 13-up A 3 day workshop. Open your mind to endless possibilities. Learn about pasta, potatoes and use of puff pastry. Maximum of 15 students per class. Open to the young and feeling young ages 13 and above. Day 1: Pasta Making (hands on) Learning to make pasta dough from scratch plus demo on Bolognese sauce with fresh tomato sauce and two applications for an easy and quick pasta meal! Fun, delightful and impressive. Day 2: Playing with Potatoes Potatoes are the most versatile food. You can eat it by itself or serve it as a side dish and turn an ordinary daily dish into something really special. Day 3: Poof Pastry Chicken Pot Pie, Mushroom and Spinach Turnover, Lengua Pastel in Vol-Au-Vent P7,500 ]]> May2011.html#M5D12 May2011.html#M5D12?7 Class Schedule Thu, 12 May 2011 08:00:32 GMT Figure 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. Recipe: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste. Hans-on class. Please bring your gumpaste tool kit, apron & towel. P2,800 ]]> May2011.html#M5D12 May2011.html#M5D12?8 Class Schedule Thu, 12 May 2011 10:00:32 GMT by: Chef Patricia Loanzon, food consultant and owner of Epicurio Inc. 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 ]]> May2011.html#M5D13 May2011.html#M5D13?9 Class Schedule Fri, 13 May 2011 08:00:32 GMT by: 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 ]]> May2011.html#M5D13 May2011.html#M5D13?10 Class Schedule Fri, 13 May 2011 10:00:32 GMT by: 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 ]]> May2011.html#M5D13 May2011.html#M5D13?11 Class Schedule Fri, 13 May 2011 11:00:32 GMT by: Chef Patricia Loanzon, food consultant and owner of Epicurio Inc. 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 ]]> May2011.html#M5D14 May2011.html#M5D14?12 Class Schedule Sat, 14 May 2011 08:00:32 GMT by: Chef Patricia Loanzon Ages: 13-up Day 1: Scooter Pies, Chocolate Malt Cookies, Madeleines, Fallen Fudge with Confetti Ice Cream Day 2: Orange Poppy Seed Cake, Snow Peak Chocolate Cake, Tiramisu Day 3: Piping and Decorating: Coffee-Walnut MeringueKisses, Butter Cookies, Cupcake Flowers P7,500 ]]> May2011.html#M5D16 May2011.html#M5D16?13 Class Schedule Mon, 16 May 2011 08:00:32 GMT by: 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. P5,000 ]]> May2011.html#M5D16 May2011.html#M5D16?14 Class Schedule Mon, 16 May 2011 09:00:32 GMT 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 ]]> May2011.html#M5D16 May2011.html#M5D16?15 Class Schedule Mon, 16 May 2011 15:00:32 GMT by: Chef Patricia Loanzon Ages: 13-up Day 1: Scooter Pies, Chocolate Malt Cookies, Madeleines, Fallen Fudge with Confetti Ice Cream Day 2: Orange Poppy Seed Cake, Snow Peak Chocolate Cake, Tiramisu Day 3: Piping and Decorating: Coffee-Walnut MeringueKisses, Butter Cookies, Cupcake Flowers P7,500 ]]> May2011.html#M5D17 May2011.html#M5D17?16 Class Schedule Tue, 17 May 2011 08:00:32 GMT by: 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. P5,000 ]]> May2011.html#M5D17 May2011.html#M5D17?17 Class Schedule Tue, 17 May 2011 09:00:32 GMT by: Chef Vicki Villanueva Learn the ABC’s of cooking pancit from single serving to 40 servings. Recipes: Pancit Malabon, Pancit Canton, Crispy Canton, Pancit Puti, Pancit Hab-Hab, Pacit Bihon Guisado, Sotanghon P2,500 ]]> May2011.html#M5D17 May2011.html#M5D17?18 Class Schedule Tue, 17 May 2011 15:00:32 GMT by: Chef Patricia Loanzon Ages: 13-up Day 1: Scooter Pies, Chocolate Malt Cookies, Madeleines, Fallen Fudge with Confetti Ice Cream Day 2: Orange Poppy Seed Cake, Snow Peak Chocolate Cake, Tiramisu Day 3: Piping and Decorating: Coffee-Walnut MeringueKisses, Butter Cookies, Cupcake Flowers P7,500 ]]> May2011.html#M5D18 May2011.html#M5D18?19 Class Schedule Wed, 18 May 2011 08:00:32 GMT by: Chef Vicki Villanueva * The Best Chocolate Crinkles, The Ultimate Fudgy Brownie, Chocolate Chip Cookie, Butterscotch and Food for the Gods, Dulce de Leche Bars. Reservation is requested! P2,500 ]]> May2011.html#M5D18 May2011.html#M5D18?20 Class Schedule Wed, 18 May 2011 08:00:32 GMT by: Chef Katherine Sion * Pickled Spicy Cucumber, Steamed Fish Head with Black bean, Braised Chicken Hot Pot, Stir Fry Spicy Beef with Rice Noodles, Fried Rice with assorted meats and Toasted Beef Spareribs with Garlic & Chili P2,200 ]]> May2011.html#M5D18 May2011.html#M5D18?21 Class Schedule Wed, 18 May 2011 15:00:32 GMT by: 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 ]]> May2011.html#M5D19 May2011.html#M5D19?22 Class Schedule Thu, 19 May 2011 11:00:32 GMT by: 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 ]]> May2011.html#M5D23 May2011.html#M5D23?23 Class Schedule Mon, 23 May 2011 10:00:32 GMT by: Chef Katherine Sion * Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Saute Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding P2,250 ]]> May2011.html#M5D23 May2011.html#M5D23?24 Class Schedule Mon, 23 May 2011 15:00:32 GMT by: 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 ]]> May2011.html#M5D24 May2011.html#M5D24?25 Class Schedule Tue, 24 May 2011 08:00:32 GMT by: Heny Sison * Almond Sansrival, Cashew Sansrival, Macadamia Sansrival, Pistachio Sansrival, Toffee Sansrival & Mocha Sansrival P1,800 ]]> May2011.html#M5D24 May2011.html#M5D24?26 Class Schedule Tue, 24 May 2011 15:00:32 GMT by: Chef Vivian Syyap * Hainanese Chicken Rice, Chicken Inasal, Honey Roast Chicken, Thai Chicken Satay, Filipino-style Chicken Barbecue with Java Rice P2,300 ]]> May2011.html#M5D24 May2011.html#M5D24?27 Class Schedule Tue, 24 May 2011 15:00:32 GMT by: 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 ]]> May2011.html#M5D25 May2011.html#M5D25?28 Class Schedule Wed, 25 May 2011 10:00:32 GMT by: Chef Juan Carlo Estagle Learn how to make those popular and delicious desserts. In this class, we will make Jelly Doughnuts, Apple Fritters, Old-fashioned Doughnuts, Churros, and Cake Doughnuts. P1,750 ]]> May2011.html#M5D25 May2011.html#M5D25?29 Class Schedule Wed, 25 May 2011 15:00:32 GMT by: 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 ]]> May2011.html#M5D26 May2011.html#M5D26?30 Class Schedule Thu, 26 May 2011 10:00:32 GMT WV ]]> May2011.html#M5D26 May2011.html#M5D26?31 Class Schedule Thu, 26 May 2011 15:00:32 GMT by: Glenn Remorca Enjoy this one day workshop and demonstration of basic flowers for weddings in the morning and a hands on workshop on preparing materials to wrap and pack give aways and gifts using a variety of materials. All flowers will be providedand a showcase of finished products will be shown. Bring an apron & a pair of scissors. P3,000 ]]> May2011.html#M5D27 May2011.html#M5D27?32 Class Schedule Fri, 27 May 2011 10:00:32 GMT by: Chef Katherine Sion * Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi P1,800 ]]> May2011.html#M5D27 May2011.html#M5D27?33 Class Schedule Fri, 27 May 2011 15:00:32 GMT by 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 ]]> May2011.html#M5D28 May2011.html#M5D28?34 Class Schedule Sat, 28 May 2011 15:00:32 GMT by: Chef Koichi Kondo * Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice P2,500 ]]> May2011.html#M5D28 May2011.html#M5D28?35 Class Schedule Sat, 28 May 2011 15:00:32 GMT by: Chef Patricia Loanzon * Red Velvet Cake, Cream Cheese Swiss Meringue Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate Please bring apron. Limited to 20 students. P2,500 ]]> May2011.html#M5D30 May2011.html#M5D30?36 Class Schedule Mon, 30 May 2011 08:00:32 GMT by: Chef Katherine Sion * Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami P2,350 ]]> May2011.html#M5D30 May2011.html#M5D30?37 Class Schedule Mon, 30 May 2011 10:00:32 GMT by: 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 ]]> May2011.html#M5D30 May2011.html#M5D30?38 Class Schedule Mon, 30 May 2011 15:00:32 GMT by: 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 ]]> May2011.html#M5D31 May2011.html#M5D31?39 Class Schedule Tue, 31 May 2011 08:00:32 GMT by: 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. P1,800 ]]> May2011.html#M5D31 May2011.html#M5D31?40 Class Schedule Tue, 31 May 2011 08:00:32 GMT by: 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 ]]> May2011.html#M5D31 May2011.html#M5D31?41 Class Schedule Tue, 31 May 2011 15:00:32 GMT by: Chef Katherine Sion * Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice P2,200 ]]> June2011.html#M6D1 June2011.html#M6D1?42 Class Schedule Wed, 1 Jun 2011 10:00:32 GMT by: 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 Dobos Torte, the very famous French Gateau St., Honore to Empres Josephine’s Riz Impeatrice P2,500 ]]> June2011.html#M6D1 June2011.html#M6D1?43 Class Schedule Wed, 1 Jun 2011 10:00:32 GMT by: Chef Juan Carlo Estagle No dessert is probably more elegant than the ones which are so beautifully and sumptuously out together. In this class we will learn the guidelines and rules of dessert plating and presentations. To be presented are: Panna Cotta with fresh fruits beneath a Caramel Cage, Apple Baklava with Sabayon, Strawberries and Cream, Mango Millefuille, Brownie Truffle Torte, Poached Pear Chocolat. P2,000 ]]> June2011.html#M6D2 June2011.html#M6D2?44 Class Schedule Thu, 2 Jun 2011 10:00:32 GMT 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 ]]> June2011.html#M6D2 June2011.html#M6D2?45 Class Schedule Thu, 2 Jun 2011 10:00:32 GMT 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 ]]> June2011.html#M6D3 June2011.html#M6D3?46 Class Schedule Fri, 3 Jun 2011 10:00:32 GMT by: Chef Katherine Sion * Quekiam, Oyster Cake, Chami, Fried Squid with Garlic, Fried Crispy Chicken and Fresh Lumpia P1,950 ]]> June2011.html#M6D3 June2011.html#M6D3?47 Class Schedule Fri, 3 Jun 2011 15:00:32 GMT by: Chef Patricia Loanzon, food consultant and owner of Epicurio Inc. 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 ]]> June2011.html#M6D4 June2011.html#M6D4?48 Class Schedule Sat, 4 Jun 2011 08:00:32 GMT by: 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 ]]> June2011.html#M6D4 June2011.html#M6D4?49 Class Schedule Sat, 4 Jun 2011 15:00:32 GMT by: Chef Juan Carlo Estagle “Shelves of glistening, jewel-like jars, filled with preserved fruits and herbs…” That simple description sums up the rewards of canning and preserving. With this simple skill, we can enjoy those seasonal fruits any time of the year. In this course, we’ll learn the fine art of drying and making Candied Orange Rind, Candied Glass Lemons, Candied Pineapples, Apple Chips, and Mint Jelly P1,800 ]]> June2011.html#M6D4 June2011.html#M6D4?50 Class Schedule Sat, 4 Jun 2011 15:00:32 GMT by: 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 ]]> June2011.html#M6D6 June2011.html#M6D6?51 Class Schedule Mon, 6 Jun 2011 10:00:32 GMT by: Chef Juan Carlo Estagle Learn how to bake and prepare those cakes that defined nations and even started revolutions. In this class, we will be making Vienna’s Linzer Torte, Hazelnut Torte, Rehrucken, to France’s Queen of Sheba and Italy’s Opera. P2,500 ]]> June2011.html#M6D6 June2011.html#M6D6?52 Class Schedule Mon, 6 Jun 2011 10:00:32 GMT by: Chef Patricia Loanzon * Chicken Kamameshi Rice, Gyudon, Sukiyaki, Seafood and Vegetable Saute and Tofu Tempura P1,800 ]]> June2011.html#M6D6 June2011.html#M6D6?53 Class Schedule Mon, 6 Jun 2011 15:00:32 GMT by: Chef Juan Carlo Estagle Respond to a growing niche of health conscious sweet-tooth foodies and diabetics. Learn how to prepare a delicious assortment of sugar-free desserts like; Apple Pie, Very Berry Shortcake, Brazos de Calamansi, Spiced Cookies,Banana Cake, Almond Sans Rival, and Tiramisu P2,000 ]]> June2011.html#M6D7 June2011.html#M6D7?54 Class Schedule Tue, 7 Jun 2011 10:00:32 GMT by: 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 ]]> June2011.html#M6D8 June2011.html#M6D8?55 Class Schedule Wed, 8 Jun 2011 10:00:32 GMT by: Chef Juan Carlo Estagle Make puff pastry like a pro. In this hands-on-class, each student will make their own thousand layers of puff pastry and roll, shape and bake them. Students will turn them into beautifully shapped delicious Argellanas, Turnovers, Palmiers, Papillons, Alumettes, and Patty Shells. Please register at least a day before class date. Bring aprons and hand towels. P3,000 ]]> June2011.html#M6D8 June2011.html#M6D8?56 Class Schedule Wed, 8 Jun 2011 10:00:32 GMT by: 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 ]]> June2011.html#M6D9 June2011.html#M6D9?57 Class Schedule Thu, 9 Jun 2011 10:00:32 GMT by: Chef Vivian Syyap * Fresh Mozzarela: Caprese Salad, Low-fat Ricotta: Classic Lasagne, Mascarpone: Tiramisu P2,600 ]]> June2011.html#M6D9 June2011.html#M6D9?58 Class Schedule Thu, 9 Jun 2011 10:00:32 GMT by: Chef Katherine Sion * Birthday Noodles, Bihon Spicy, Cripsy Noodles with assorted meats, Mike Guisado, Sotanghon with Sliced Beef and Lomi Soup and Lemon Grass Jelly Tea P2,000 ]]> June2011.html#M6D10 June2011.html#M6D10?59 Class Schedule Fri, 10 Jun 2011 10:00:32 GMT by: Carrie Madrid *Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake. Please bring apron. P2,500 ]]> June2011.html#M6D10 June2011.html#M6D10?60 Class Schedule Fri, 10 Jun 2011 10:00:32 GMT by: Chef Patricia Loanzon * Red Velvet Cake, Cream Cheese Swiss Meringue Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate Please bring apron. Limited to 20 students. P2,500 ]]> June2011.html#M6D11 June2011.html#M6D11?61 Class Schedule Sat, 11 Jun 2011 08:00:32 GMT 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 ]]> June2011.html#M6D11 June2011.html#M6D11?62 Class Schedule Sat, 11 Jun 2011 15:00:32 GMT by 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 ]]> June2011.html#M6D11 June2011.html#M6D11?63 Class Schedule Sat, 11 Jun 2011 15:00:32 GMT by: Chef Katherine Sion * Steamed Pork Spareribs in Tausi Sauce, Chicken Siomai, Sharksfin Siomai, Two Colors Siomai, Wanton Mami and Egg Tart P1,800 ]]> June2011.html#M6D13 June2011.html#M6D13?64 Class Schedule Mon, 13 Jun 2011 10:00:32 GMT by: Chef Katherine Sion * Beancurd with Eight Treasure Soup, Fried Chicken with Oyster Sauce, Fried Assorted Meats in a Bag, Grilled Beef Fillet with Special Sauce, Steamed Fish Fillet in Soy Sauce, Yang Chow Fried Rice and Mango with Sago. P2,300 ]]> June2011.html#M6D15 June2011.html#M6D15?65 Class Schedule Wed, 15 Jun 2011 10:00:32 GMT by: Chef Patricia Loanzon * Chocolate Pecan Pie, Mississippi Mud Pie, White Chocolate Macadamia, Fruit Pie, Key Lime Pie and Apple Crumble Pie P1,800 ]]> June2011.html#M6D16 June2011.html#M6D16?66 Class Schedule Thu, 16 Jun 2011 08:00:32 GMT by: Chef Patricia Loanzon * Funky Sushis, Japanese Fried Rice, Japanese Steak & Japanese Cheesecake P1,800 ]]> June2011.html#M6D16 June2011.html#M6D16?67 Class Schedule Thu, 16 Jun 2011 15:00:32 GMT by: Chef Patty Loanzon Impressive but quick preparing seafood dishes to impress family and friends. Salmon steaks in dill cream, Fish Fillet with brown butter and capers, Fresh Crab Cakes and Garlic Lemon Mayo & Shrimp Garlic Pasta, Gindara P1,800 ]]> June2011.html#M6D17 June2011.html#M6D17?68 Class Schedule Fri, 17 Jun 2011 09:00:32 GMT by: 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 ]]> June2011.html#M6D17 June2011.html#M6D17?69 Class Schedule Fri, 17 Jun 2011 10:00:32 GMT by: Chef Patricia Loanzon * Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella P1,800 ]]> June2011.html#M6D17 June2011.html#M6D17?70 Class Schedule Fri, 17 Jun 2011 14:00:32 GMT by: Chef Koichi Kondo * Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice P2,500 ]]> June2011.html#M6D18 June2011.html#M6D18?71 Class Schedule Sat, 18 Jun 2011 10:00:32 GMT by: Mr. William Vidal This course is intended to prepare participant who possess a keen interest in taking up the career as bartender, it enhances the participants’ knowledge and skills that are normally applied in a land-based hotels and bar & restaurant. Familiarization of Bar Tools, Equipment (Glassware and other Bar accessories, and its Uses), Learn and Understand the Classification of Beverages - Alcoholic (Fermented – Beer, Wines; Distilled – Whisky, Brandy, Rum, Tequila/Mescal, Vodka; Compounded – Gin, Liqueurs and Bitters) Non-Alcoholic (Water, Juices, Soft drinks/Sodas, Energy Drink, Coffee/Tea/Milk) Basic Bar Terminology, Bar Set up and Preparation (Garnish Cutting), Mixology (Cocktail Components and Categories and Mixing Methods – Actual Demonstration P3,000 ]]> June2011.html#M6D18 June2011.html#M6D18?72 Class Schedule Sat, 18 Jun 2011 15:00:32 GMT by: 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 ]]> June2011.html#M6D20 June2011.html#M6D20?73 Class Schedule Mon, 20 Jun 2011 10:00:32 GMT by: Glenn Remorca Floral Table Centerpieces w/ actual demonstration and table setting presentation. For your home, caterers & restaurant owners. Pro & non-Professional students are invited. Lecture, demonstration and hands-on production. Bring a pair of scissors. P3,000 ]]> June2011.html#M6D21 June2011.html#M6D21?74 Class Schedule Tue, 21 Jun 2011 15:00:32 GMT by: 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 ]]> June2011.html#M6D22 June2011.html#M6D22?75 Class Schedule Wed, 22 Jun 2011 10:00:32 GMT by: Chef Katherine Sion * Lengua Estofado, Chicken Gallentina, Fish Roll with Pineapple Sauce, Shrimp Salad, Roast Pig with Rice & Nuts & Fruit salad P2,850 ]]> June2011.html#M6D23 June2011.html#M6D23?76 Class Schedule Thu, 23 Jun 2011 10:00:32 GMT by: 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 ]]> June2011.html#M6D23 June2011.html#M6D23?77 Class Schedule Thu, 23 Jun 2011 10:00:32 GMT by: 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 ]]> June2011.html#M6D24 June2011.html#M6D24?78 Class Schedule Fri, 24 Jun 2011 09:00:32 GMT 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 ]]> June2011.html#M6D24 June2011.html#M6D24?79 Class Schedule Fri, 24 Jun 2011 13:30:32 GMT by: 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 ]]> June2011.html#M6D25 June2011.html#M6D25?80 Class Schedule Sat, 25 Jun 2011 15:00:32 GMT by: 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 P1,800 ]]> June2011.html#M6D27 June2011.html#M6D27?81 Class Schedule Mon, 27 Jun 2011 09:00:32 GMT by: Chef Katherine Sion * Siroin Tips, Grilled Pork Chop with Special Sauce, Shrimp with Garlic, Grilled Chicken with Garlic Mushroom Sauce, Bangus Sisig and Pandan Buko Jelly Ice Cream P2,200 ]]> June2011.html#M6D27 June2011.html#M6D27?82 Class Schedule Mon, 27 Jun 2011 11:00:32 GMT by: Heny Sison * To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies P1,800 ]]> June2011.html#M6D27 June2011.html#M6D27?83 Class Schedule Mon, 27 Jun 2011 14:30:32 GMT by: 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. P12,500 ]]> June2011.html#M6D28 June2011.html#M6D28?84 Class Schedule Tue, 28 Jun 2011 09:00:32 GMT by: 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. P5,000 ]]> June2011.html#M6D28 June2011.html#M6D28?85 Class Schedule Tue, 28 Jun 2011 09:00:32 GMT (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 P12,500 ]]> June2011.html#M6D28 June2011.html#M6D28?86 Class Schedule Tue, 28 Jun 2011 09:00:32 GMT by: 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. P6,500 ]]> June2011.html#M6D28 June2011.html#M6D28?87 Class Schedule Tue, 28 Jun 2011 09:00:32 GMT by: 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. P12,500 ]]> June2011.html#M6D28 June2011.html#M6D28?88 Class Schedule Tue, 28 Jun 2011 13:00:32 GMT by: 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. P12,500 ]]> June2011.html#M6D29 June2011.html#M6D29?89 Class Schedule Wed, 29 Jun 2011 09:00:32 GMT by: 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. P5,000 ]]> June2011.html#M6D29 June2011.html#M6D29?90 Class Schedule Wed, 29 Jun 2011 09:00:32 GMT (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 P12,500 ]]> June2011.html#M6D29 June2011.html#M6D29?91 Class Schedule Wed, 29 Jun 2011 09:00:32 GMT by: 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. P6,500 ]]> June2011.html#M6D29 June2011.html#M6D29?92 Class Schedule Wed, 29 Jun 2011 09:00:32 GMT by: 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 ]]> June2011.html#M6D29 June2011.html#M6D29?93 Class Schedule Wed, 29 Jun 2011 11:00:32 GMT by: 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. P12,500 ]]> June2011.html#M6D29 June2011.html#M6D29?94 Class Schedule Wed, 29 Jun 2011 13:00:32 GMT by: 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. P12,500 ]]> June2011.html#M6D30 June2011.html#M6D30?95 Class Schedule Thu, 30 Jun 2011 09:00:32 GMT by: 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. P5,000 ]]> June2011.html#M6D30 June2011.html#M6D30?96 Class Schedule Thu, 30 Jun 2011 09:00:32 GMT (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 P12,500 ]]> June2011.html#M6D30 June2011.html#M6D30?97 Class Schedule Thu, 30 Jun 2011 09:00:32 GMT by: 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. P6,500 ]]> June2011.html#M6D30 June2011.html#M6D30?98 Class Schedule Thu, 30 Jun 2011 09:00:32 GMT Figure 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. Recipe: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste. Hans-on class. Please bring your gumpaste tool kit, apron & towel. P2,800 ]]> June2011.html#M6D30 June2011.html#M6D30?99 Class Schedule Thu, 30 Jun 2011 10:00:32 GMT by: 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. P12,500 ]]> June2011.html#M6D30 June2011.html#M6D30?100 Class Schedule Thu, 30 Jun 2011 13:00:32 GMT by: 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. P12,500 ]]> July2011.html#M7D1 July2011.html#M7D1?101 Class Schedule Fri, 1 Jul 2011 09:00:32 GMT by: 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. P5,000 ]]> July2011.html#M7D1 July2011.html#M7D1?102 Class Schedule Fri, 1 Jul 2011 09:00:32 GMT (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 P12,500 ]]> July2011.html#M7D1 July2011.html#M7D1?103 Class Schedule Fri, 1 Jul 2011 09:00:32 GMT by: 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. P6,500 ]]> July2011.html#M7D1 July2011.html#M7D1?104 Class Schedule Fri, 1 Jul 2011 09:00:32 GMT by: 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. P12,500 ]]> July2011.html#M7D1 July2011.html#M7D1?105 Class Schedule Fri, 1 Jul 2011 13:00:32 GMT by: 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. P12,500 ]]> July2011.html#M7D2 July2011.html#M7D2?106 Class Schedule Sat, 2 Jul 2011 09:00:32 GMT (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 P12,500 ]]> July2011.html#M7D2 July2011.html#M7D2?107 Class Schedule Sat, 2 Jul 2011 09:00:32 GMT by: 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. P6,500 ]]> July2011.html#M7D2 July2011.html#M7D2?108 Class Schedule Sat, 2 Jul 2011 09:00:32 GMT by: 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. P12,500 ]]> July2011.html#M7D2 July2011.html#M7D2?109 Class Schedule Sat, 2 Jul 2011 13:00:32 GMT