Heny Sison's Culinary School
 
Lifestyle Courses
September 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIES & BARS
by: Heny Sison
September 1, 2014
9 am – 1:30 pm

*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

Demonstration class only.

P2,240
September 1, 2014
2:30 pm – 5 pm

* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars

Demonstration class only.

P2,240
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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
  FROM THE KITCHEN TO THE GIFT BOX
by: Chef Juan Carlo Estagle
September 3 2014
10 am – 5 pm

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.

P2,800
September 4, 2014
10 am – 4pm

Make their Christmas very merry sweet. In this class, we will learn how to make:

*Double Chocolate Peanut Barks, hand-rolled premium Chocolate Truffles, Deluxe Chocolate Nut Buttercups, Chocolate-covered Sponge Crumbles, Chocolate-Hazelnut Panforte, Chocolate-dipped Candied Orange Peels and Christmas Gingerbread boxes. Plus, see how these delicious gifts can be fabulously packaged.

P2,464
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
September 4, 2014
9 am – 3 pm

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.

P2,800
September 5, 2014
9 am – 3 pm

*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake.

Please bring apron and cupcake container or box.

P2,800
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THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
  FRENCH MACARON WORKSHOP
by: Heny Sison
September 5, 2014
10 am – 4pm

Learn to make cream puffs and even eclairs, and profiteroles and fill them with pastry cream in various flavors. This is a hands on workshop wherein each participant will be mixing, piping, baking and filling their own puffs. Please bring aprons and side towels. Please bring food container.

P2,800
September 6, 2014
9 am – 1:30 pm

* Chocolate Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango

Limited to 25 students only. Please bring your own apron, towel & food container.

P3,024
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
September 6, 2014
2:30 pm – 7 pm

* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake. Demonstration class only. Please bring food container.

P2,240
September 6, 2014
3 pm – 9 pm

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

P3,360
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
September 8 2014
10 am – 4 pm

* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami. Limited to 20 students only. Please bring your apron, towel & food container.

P2,632
September 9, 2014
9 am – :2 pm

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

Demonstration class only.

P2,240
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SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
  BEGINNERS FONDANT CAKE
by: Aggy Villabona
September 9, 2014
3 pm – :8 pm

Learn how to make sugar-free still deliciously decadent chocolate desserts and respond to a growing need of the health conscious sweet-loving foodies and diabetics. In this class we will prepare an astonishing array of sugar-free chocolate enchantment like Black Truffle Cake, Mississippi Mud Pie, Chocolate Truffles, Viennese Hot Chocolate, Chocolate Decadence Cookies, Chocolate Panna Cotta, and Fudgy Chocolate Brownies.

Demonstration class only.

P2,240
September 10, 2014
10 am – :5 pm

Learn how to bake, cover and decorate a simple fondant cake.

Recipes: Butter Pound Cake, Buttercream, Fondant, Marshmallow Icing, Royal Icing & Gum Paste

Pls. bring your own apron. Full participation.

P3,920
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  NEW CLASS! JELLIES AND MARMALADES
by: Chef Juan Carlo Estagle
September 11, 2014
9 am – 3 pm

* 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.

P2,800
September 11 2014
10 am – 4 pm

Recipes: Guava Jelly, Pineapple Jelly, Santol Jelly, Mint Jelly and Orange Marmalade

Demonstration class. Please bring container.

P2,240
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CHOCOLATE ARTISTRY
by: Heny Sison
  CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
September 12, 2014
9 am – 5 pm

Professional techniques for creating fabulous candies from molded treats to truffles. Learn how to temper, flavor & color chocolates, make chocolate lollipops, 3-D hollow molded chocolates, chocolate house & hand molded rose made out of chocolate plastic icing. Packaging ideas will be shown in the class. You’ll surprise your family by bringing home chocolate made in the class.

Hands-on. Pls. bring apron.

P2,800
September 13, 2014
9 am – 1:30 pm

*Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar

P2,240
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  CHRISTMAS BARS & COOKIES
by: Heny Sison
September 13, 2014
3 pm – 9 pm

* 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, towel & food container.

P2,800
September 13, 2014
2:30 pm – 5 pm

* Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies

P2,240
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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
  ADVANCED CAKE DECORATION
by: Heny Sison
September 15-19, 2014
9 am – 4 pm

*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 Advanced Cake Decoration Course are prerequisite to this course. Full Participation

P16,800
September 15-19, 2014
1 pm – 5 pm

*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.

P16,800
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CAKE DECORATING COURSE III
by: Heny Sison
  GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
September 15-19, 2014
9 am – 4 pm

*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.

P16,800
September 15-18, 2014
9 am – 4 pm

*Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron.

P11,200
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GUMPASTE FLOWER MAKING
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
September 15-19, 2014
10 am – 12 pm

*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.

P7,840
September 15-16, 2014
9 am – 4 pm

*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.

P6,720
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CAKE DECORATING COURSE II
by: Heny Sison
  NOCHE BUENA CLASS
by: Chef Katherine Sion
September 17, 2014
1 pm – 8 pm
September 18, 2014
9 am – 4 pm

*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.

P6,720
September 19, 2014
10 am – 4 pm

* Roast Beef with Garlic and Mashed Potato, Chicken Pastel Pie, Pork Hamonado served with Pita Bread and Fresh Green, Grilled Fish with Fresh Herbs, Creamy Sopas, Fruit Salad plus Bonus Recipe: Crispy Pata, Broccoli with Mushroom and Garlic. Demonstration class only.

P3,136
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  EDIBLE CHRISTMAS GIVEAWAY WITH PACKAGING WORKSHOP
by: Heny Sison
September 20, 2014
3 pm – 9 pm

* 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.

P2,800
September 22, 2014
2:30 pm – 7 pm

*Pastillas de Leche, Ube Pastillas, Yema Balls, Pinipig Polvoron, Kesong Puti and Quezo de Bola Bread . Please bring your own apron and food container.

P3,360
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SUSHI CLASS
by: Chef Koichi Kondo
  FAVORITE CAKES FOR CHRISTMAS
by: Heny Sison
September 22, 2014
3 pm – 7 pm

*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

Please bring food container.

P2,240
September 22, 2014
9 am – 1:30 pm

*Banana Cake, Rum Cake, Butterscotch Pudding, White Chocolate Mango Torte and Red Velvet Cake. Demonstration class only. Please bring food container.

P3,136
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POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
  BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle
September 23, 2014
8 am – 2 pm

These are the desserts we crave for in certain restaurants. Learn how to make them but this time, maybe tasting even better. In this class, we will learn how to make an Angel’s Apple pie, Lord’s Egg Tart, an Original Buco Pie, Mama’s key Lime Pie and the Blue Ribbon Mango Cream Pie. Demonstration class.

P2,800
September 23, 2014
3 pm – 9 pm

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 Dobosch Torte, the very famous French Gateau Saint Honore to Empres Josephine’s, Riz a L’Impeatrice.

P3,340
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CAKE BAGS
by: Aggy Villabona
  SECRETS NO MORE!
by: Heny Sison
September 24, 2014
10 am – 5 pm

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).

P3,920
September 25, 2014
9 am – 5 pm

*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake.

Demonstration class only.

P3,360
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  CUPCAKE DELIGHT WORKSHOP
by: Chef Carrie Madrid
September 25 2014
8 am – 3 pm

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 and food container.

P3,304
September 26, 2014
9 am – 3 pm

* Choconut Cupcake, Ubelicious Cupcake, Sansrival Cupcake, Brazo de Mercedes Cupcake and Pandan Crunch Cupcake. Please bring apron and towel & cupcake container.

P2,800
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CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
September 26, 2014
10 am – 4 pm

Learn how to make chocolate truffles the way the French do. In this hands-on class, students will learn how to temper chocolates, and form them into truffles. We will be doing hand-rolled truffles and making truffles in various shapes, forms and flavors like, Orange Truffles, Mint Truffles, Raspberry Truffles, Cherry Truffles, Coffee Truffles, Butterscotch Truffles, and even White Chocolate Truffles. Early Registration is requested so we'll know how much chocolates we'll prepare.

Please bring hand towels, aprons and instant-read thermometers.

P3,360
September 27, 2014
3 pm – 7 pm

* 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)

Demonstration class only.

P2,240
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MAMON GALORE WORKSHOP
by: Heny Sison
  SANS RIVAL GALORE!
by: Heny Sison
September 29, 2014
9 am – 1:30 pm

* Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon

Please bring your own apron and food container.

P2,800
September 29, 2014
2:30 pm – 5 pm

* Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival. Demonstration class only.

P2,240
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ASIAN NOODLES WORKSHOP
by: Chef Katherine Sion
   
September 30, 2014
10 am – 4 pm

Recipes: Pancit Malabon, Phad Thai, Beef Pho, Malaysian Laksa, Chapchae, Udon with assorted meats in sate sauce, Chilled Seafood Ramen Salad, Mango Shake & Strawberry Shake. Demonstration with student participation.

P3,360
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
     
Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
   

"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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