Heny Sison's Culinary School
 
Lifestyle Courses
October 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
October 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
October 1, 2014
2:30 pm – 5 pm

* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies

Demonstration class only.

P2,240
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CAKE DECORATING COURSE I
by: Heny Sison
  HAMON AT PANDESAL
by: Chef Vicki Villanueva
October 2 - 3, 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
October 2 2014
8 am – 3 pm

Learn how to cure, package, cook and market your own ham and learn how to make pandesal. Recipes: Whole Wheat Pandesal, Special Eggyolk Pandesal and Sydney’s Pandesal; Chinese Style Ham, Chicken Ham, Sweet Ham and Moms Special X’mas Ham. Reservation is Requested!

P4,500
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LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
  DELI IN A BOTTLE (Let’s Bottle Up 2 !)
by: Chef Juan Carlo Estagle
October 3, 2014
9 am – 1:30 pm

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 to bottle 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. Demonstration class only.

P2,240
October 3, 2014
2:30 pm – 6 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. Demonstration class only.

P2,240
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! BETTER BY THE DOZEN: Cookies for Everyone
by: Chef Patricia Loanzon
October 4, 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
October 6, 2014
9 am – 3 pm

*Biscotti for the Chocoholic: Cashew and Pumpkin Seed with White Chocolate, Chocolate Orange Biscotti; Cookies for the Gluten Sensitive: Madeleines, Flourless Chocolate Cookies; Cookies for the Regular Snacker: Girl Scout Cookies, Bite Size Brownies. Demonstration class only.

P2,240.00
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CUPCAKE WORKSHOP
by: Carrie Madrid
  BEGINNERS FONDANT CAKE
by: Aggy Villabona
October 7, 2014
9 am – 3 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.

P2,800
October 8, 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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MEAT PROCESSING I
by: Chef Vicki Villanueva
  SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
October 9, 2014
8 am – 2 pm

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. Demonstration class only. Reservation is Requested!

P3,136
October 9 2014
9 am – 2 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, And Triple Chocolate Cake. Demonstration class only.

P2,240
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SMALL CAKES FOR RESTAURATEURS AND CATERERS II
by: Chef Juan Carlo Estagle
  ASIAN GRILL / ROASTING
by: Chef Katherine Sion
October 9 2014
3 pm – 8 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. Demonstration class only.

P2,240
October 10, 2014
10 am – :4 pm

*Roast Suckling Pig, Grilled Whole Chicken, Grilled Prawns, Grilled Beef Shortribs, Grilled Whole Lapu-Lapu, Grilled Vegetables Salad and Bagoong Fried Rice

Demonstration class only. Please bring food container.

P3,920
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
October 10, 2014
8 am - 2 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
October 10, 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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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
October 11, 2014
3 pm – 9 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
October 13 2014
9 am – 3 pm

There is no ice cream better than homemade. Serve it to family or create a cool business with it. Take a basic flavores and learn to turn it into a variety of frozen delights like Chocolate Tiramisu, Banana Cream Pie, Mint Chocolate Chip ice Cream Cookies, Black Forest Bonbons and Frozen Profiteroles plus bonus sauce recipes.

Please bring your apron. Demonstration with student participation.

P2,800
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
October 14, 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
October 15, 2014
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.

Hands-on class. Please bring your gum paste 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.

P3,360
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CUPCAKE DELIGHT WORKSHOP
by: Chef Carrie Madrid
  PLAYING WITH FROZEN BRAZOS
by: Chef Juan Carlo Estagle
October 16, 2014
8 am – 2 pm

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

P2,800
October 20, 2014
9 am – 3 pm

Get cool and chill people out with these delightfully sweet original creations. Learn how to make Classic Frozen Brazo, 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. Demonstration class only.

P2,240
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo
October 21, 2014
9 am – 1 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
October 21, 2014
1 pm – 5 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
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LOAF CAKES & POUND CAKES
by: Carrie Madrid
  DIMSUM I WORKSHOP
by: Chef Katherine Sion
October 21, 2014
10 pm – 4 pm

* Banana Chocolate Chip, Butter Pecan Loaf Cake, Nut-Crusted Orange Pound Cake, Lemon Cream Cheese Loaf Cake, Chocolate Pound Cake, Chocolate Marble Pound cake.

P2,800.00
October 22, 2014
10 am – 4 pm

* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.

Please bring apron, towel & food container.

P2,800
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CAKE ROLLS
by: Aggy Villabona
  THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
October 22, 2014
10 am – 5 pm

* Yema Roll, Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Roll and Brazo de Mercedes Roll with bonus recipe Brazo de Mercedes Cupcake.

P2,240
October 22, 2014
9 pm – 3 pm

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
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
October 23, 2014
9 pm – 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
October 23, 2014
10 am – 4 pm

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 apron and hand towels.

P3,360
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CHRISTMAS NOCHE BUENA CLASS
by: Chef Katherine Sion
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
October 24, 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
October 25, 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
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MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  NEW CLASS! ASIAN STYLE POTLUCK
by:
October 27, 2014
9 am – 3 pm

If you’re a cheesecake addict, you’ll certainly have to learn how to make these cheesecakes that are changing the cheesecake map. In this class, you’ll learn how to make Japanese Cheesecake, Tarte au Fromage Blanc (French Cheesecake), Caramel-Marble Cheesecake, Austrian Cheesecake, and Italian Ricotta Cheesecake. As a bonus, we’ll also show you how to make your own Ricotta Cheese from scratch. Demonstration class only.

P2,688
October 28 2014
10 am – 4 pm

*

P
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CAKE POPS WORKSHOP
by: Carrie Madrid
  POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion

October 28, 2014
9 am – 3 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.

P2,800
October 28, 2014
10 am – 4 pm

* 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. Demonstration class only.

P2,576
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BEGINNERS 3 LAYER FONDANT CAKE
by: Chef Aggy Villabona
  FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
October 29, 2014
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

Pre-requisite: Beginners Fondant Cake (Kindly present your certificate upon enrolment)

P4,256
October 29, 2014
10 am – 4 pm

Learn the art of making sandwich from savory to dessert. We will also teach you how to prepare and pack it safely.

Filling: -Chicken/Egg/Tuna/Shrimp/Sausages/Pan Grilled Meats/Vegetarian/Cold Cuts

-Different Cheeses/ Spreads Combination

-Regular Clubhouse to Panini Style

Demonstration with student participation. Please bring apron

P2,800
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NEW CLASS! BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle
  NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina Jr.
October 30, 2014
8 am – 2 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
October 30, 2014
3 pm – 9 pm

Track down the secrets involved in recognizing and mastering all the components that make for a “perfect” espresso. This intensive barista training class includes a full day of espresso lab training that focuses on more advanced barista skills such as: Roasts and Blends, Overview of the Perfect Crema and Espresso Shot (Sensory Evaluation), Coffee Cupping & Education, Advanced Barista Techniques on Tamping, Dosing and Grinding, Barista Ergonomics and How To Think Like A Pro. The course also covers Introduction to Espresso Machines and Grinders
Course II – Outline
I. Roasts and Blends
II. Buying and Storing Coffee
A. Shelf Life Recommendations
III. Tasting and Evaluating Coffee
A. Acidity
B. Aroma
C. Body
A. Flavor
IV. General Flavor Characteristics
A. Desirable Characteristics
B. Undesirable Characteristics
V. Equipment Overview
A. Tools and Smallwares
B. The Coffee Grinder
C. The Espresso Machine
VI. Hands-On Sessions

P4,50.00
     
CUPCAKE WORKSHOP 2
by: Carrie Madrid
   
October 30, 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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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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