Lifestyle Courses
February 2012
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC |
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison |
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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona |
February 1, 2012
3 pm – 7:30 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
P2,000 |
February 2, 2012
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.
P2,500 |
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PINOY SIZZLERS
by: Chef Katherine Sion |
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FAST FABULOUS FISH
by: Chef Patty Loanzon |
February 3, 2012
10 am – 4 pm
* Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice
P2,200 |
February 4, 2012
5 pm – 9 pm
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 |
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BROWNIE COLLECTION
by: Heny Sison |
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CHINESE FASTFOOD
by: Chef Katherine Sion |
February 6, 2012
3 pm – 9 pm
* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies
P2,000 |
February 8, 2012
3 pm – 9 pm
* Quekiam, Oyster Cake, Chami, Fried Squid with Garlic, Fried Crispy Chicken and Fresh Lumpia
P1,950 |
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BEGINNERS FONDANT CAKE
by: Aggy Villabona |
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CUPCAKE WORKSHOP
by: Carrie Madrid |
February 9, 2012
10 am – 5 pm
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 |
February 10, 2012
8 am – 2 pm
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 |
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KOREAN COOKING I
by: Chef Cecil Park |
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo |
February 10, 2012
3 pm – 9 pm
*Beef Bulgogi (Tenderloin & ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim
P2,500 |
February 11, 2012
3 am – 9 pm
* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice
P2,500 |
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle |
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SIZZZLING RICE TOPPING
by: Chef Katherine Sion |
February 13, 2012
3 am- 9 pm
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 |
February 15, 2012
3 am- 9 pm
* Sirloin 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 |
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BEGINNERS 3 LAYER FONDANT CAKE
by: Ms. Aggy Villabona |
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DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle |
February 16 2012
10 am - 5 pm
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 |
February 17 2012
3 pm - 7 pm
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 |
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BEGINNERS FONDANT CAKE
by: Carrie Madrid |
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SUSHI CLASS
by: Chef Koichi Kondo |
February 17, 2012
8 am – 2 pm
*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake. Please bring apron.
P2,500 |
February 18, 2012
5 pm – 9 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
P1,800 |
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli |
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NEW CLASS ! PARTY ROASTS
by: Chef Vivian Syyap |
February 20 2012
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.
P2,200 |
February 21, 2012
3 pm – 9 pm
Recipes: Blackened Leg of Lamb with Mint-Chimichurri Sauce, Smoked Ham Carving, Beef Wellington with Mushroom Sauce, Roast Duck with Orange Sauce
P2,800 |
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon |
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THEME CUPCAKES
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Aggy Villabona |
February 22, 2012
3 am – 9 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.
P2,500 |
February 23, 2012
10 am – 6 pm
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 |
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DIMSUM II
by: Chef Katherine Sion |
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DIMSUM I
by: Chef Katherine Sion |
February 24, 2012
1:30 pm – 6 pm
* Steamed Pork Spareribs in Tausi Sauce, Chicken Siomai, Sharksfin Siomai, Two Colors Siomai, Wanton Mami and Egg Tart
P1,800 |
February 24, 2012
9 am – 1 pm
* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi
P1,800 |
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison |
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo |
February 24, 2012
10 am – 5 pm
* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake
P2,000 |
February 25, 2012
3 pm – 9 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)
P1,800 |
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli |
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CAKE POPS WORKSHOP
by: Carrie Madrid |
February 27, 2012
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.
P2,200 |
February 28, 2012
8 am – 2 pm
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 |
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon |
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February 29, 2012
8 am – 2 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.
P2,500 |
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Lifestyle Classes In Taguig
GE Monogram Experience Center, 2nd Level Serendra, Bonifacio High St., Bonifacio Global City, Taguig City |
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PLAYING WITH FROZEN BRAZOS
by: Chef Juan Carlo Estagle |
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BROWNIES & BARS
by: Heny Sison |
February 1, 2012
10 am – 4 pm
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 |
February 2, 2012
10 am – 2 pm
* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars
P2,000 |
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SANSRIVAL GALORE!
by: Heny Sison |
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison |
February 3, 2012
10 am – 3 pm
* Almond Sansrival, Cashew Sansrival, Macadamia Sansrival, Pistachio Sansrival, Toffee Sansrival & Mocha Sansrival
P2,000 |
February 4, 2012
10 am – 5 pm
* French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake.
P2,500 |
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BAKING I
by: Heny Sison |
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CHEESECAKE GALLERY
by: Heny Sison |
February 8, 2012
10 am – 4 pm
* 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 |
February 9, 2012
10 am – 5 pm
*Cappuccino Cheesecake, New York Cheesecake, Pastillas de Leche Cheesecake, Caramel Cheesecake, White Chocolate Chunk Macadamia Nut Cheesecake and Piña Colada Cheesecake
P2,000 |
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CHOCOLATE ARTISTRY
by: Heny Sison |
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SECRETS NO MORE!
by: Heny Sison |
February 10, 2012
10 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.
P2,500 |
February 11, 2012
9 am – 4 pm
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake
P3,000 |
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CAKE ROLLS
by: Aggy Villabona |
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MY FAVORITE CAKES
by: Heny Sison |
February 15, 2012
10 am – 5 pm
* Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Yummy Lemon Cream Roll and Brazo de Mercedes
P1,800 |
February 16, 2012
10 am – 4 pm
*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes
P2,000 |
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison |
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SMALL CAKES FOR RESTAURATEURS AND CATERERS II
by: Chef Juan Carlo Estagle |
February 17, 2012
10 am – 3 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
P2,000 |
February 18, 2012
10 am – 4 pm
Be the delicious choice of your diners and clients with these small sweet finales. Learn how to bake, prepare and plate the Black & White(French Meringue Layers with Chocolate Cream), Lemony Snow White, Fresh Fruits Pavlova, Strawberry Walnut Torte, Mango Crisp, Double Chocolate Torte and Cashew Dacquoise.
P1,950 |
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VARIATIONS ON THE BRAZOS DE MERCEDES
by: Chef Juan Carlo Estagle |
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ESPRESSO 101
by Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business |
February 23, 2012
10 am – 4 pm
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 |
February 25, 2012
10 am – 5 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
P3,000 |
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 |
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