Heny Sison's Culinary School
 
Lifestyle Courses
February 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
PLAYING WITH FROZEN BRAZOS
by: Chef Juan Carlo Estagle
  CHINESE NEW YEAR’S EVE
by: Chef Katherine Sion
February 1, 2016
10 am - 4 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. Please bring food containers.

P2,300
February 2, 2016
10 am – 4 pm
Recipes: Fried Crispy Chicken served 3 ways with Mandarin Pancake, Braised Shrimp with Sotanghon, Baked Pork Spareribs with Special Sauce, Baby Abalone with Chinese Mushroom & Black Hair Moss in Oyster Sauce, Steamed Crab with 8 Treasures, Festive Buchi.

Demonstration class only. Please bring food containers.

P3,300
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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  SAUSAGE WORKSHOP 3 – FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
February 3, 2016
10 am – 5 pm

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

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Marshmallow Fondant, Royal Icing and Gum Paste.

Please bring rolling pin, pizza cutter, cake smoother, hand towel and apron. Full participation.

P3,920
February 4, 2016
8 am – 3 pm

Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC’s of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business.

Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macao Longanisa, Lucban Longanisa, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese.

Lunch is included. This is a hands-on class. Please bring apron, hand towel and food containers.

P3,200
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BASIC BAKING WORKSHOP
by: Chef Patty Loanzon
  CUPCAKE WORKSHOP
by: Chef Carrie Madrid
February 4, 2016
10 am - 4 pm

Recipes: Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange & Black Sesame Seed Cake, and Coffee Walnut Meringue.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
February 5 2016
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.

Recipes: Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake

Hands-on class. Please bring apron, hand towel and cupcake container.

P2,800
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIES & BARS
by: Heny Sison
February 5 2016
9 am – 1:30 pm

Recipes: 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. Please bring food containers.

P2,240
February 5, 2016
2:30 pm – 5 pm

Recipes: Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center and Butterscotch Bars.

Demonstration class only. Please bring food containers.

P2,240
THE ART OF RAMEN
by: Chef Koichi Kondo
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business.
February 6, 2016
10 am - 4 pm

Recipes: Basic Tonkotsu (Pork Bone Soup Stock), Dashi Stock, Teriyaki Sauce, Miso Mix, Chashu (Rolled Pork Belly); Ramen: Miso Ramen, Shoyu Ramen, Tonkotsu Ramen, Hiyashi Chuka Ramen

Demonstration class only. Please bring food containers.

P2,800
February 6, 2016
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, Café 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.

Demonstration class only.

P3,360
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NEW CLASS! DELICIOUSLY CHURROS
by: Chef Juan Carlo Estagle
  CUPCAKE WORKSHOP 2
by: Chef Carrie Madrid
February 8, 2016
10 am - 4 pm

Learn how to make this popular and so loved classic spanish dessert. In this session, we will see how to make the classic Churros con chocolate, Chocolate Churros, Caramel filled Churros, Dulce de Leche Churros, Mango filled Churros.

Demonstration class only. Please bring food containers.

P2,500
February 9, 2016
9 am – 3 pm

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

Please bring apron, hand towel and food containers.

P2,800
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TOPSY TURVY FONDANT CAKE
by: Chef Aggy Villabona
  SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
by: Chef Vicki Villanueva
February 10, 2016
10 am - 5 pm

Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild! Recipes: Cream Cheese Pound Cake, Marshmallow Fondant, Gum Paste, Royal Icing, and Wilton Buttercream.

Pre-requisite: Beginners Fondant Cake. Please bring apron, hand towel and certificate.

P4,480
February 11, 2016
8 am - 3 pm

Learn the different cuts of meat marinate accompaniments and sauce including recipe cost. Porterhouse & T-Bone, Flank Steak, Burger Steak, Sirloin Steak, Pork Steak, Bangus Steak and Chicken Steak. Recipes: Java Rice, Potato Rosemary Wedges, Fettuccini Alfredo, Kalamansi & Garlic Butter, House Gravy, Mushroom Sauce, Barbecue Sauce, Roasted Garlic Sauce, Soy Singer Sauce, White Cream Sauce and Tomato Chunky Sauce.

Demonstration class only. Please bring notebook, ballpen, calculator and food.

P3,400
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Chef Jacqueline Haessig Alleje
February11, 2016
10 am – 4 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.

Hands-on class. Please bring apron, hand towel and food containers. Limited to 20 students only.

P2,800
February 12, 2016
9 am – 12 pm

This class is suitable for all people who want to be able to cook healthy dishes, lose weight considerably and people with health concerns such as diabetes, high blood pressure and other dietary restrictions. The class will guide you through the principles of healthy nutrition, South Beach Diet phase 1 “Swiss Pinoy Style”, which uses locally available ingredients.

Recipes: Seared Tuna Arugula Salad, Tomato-Basil-Tarragon Soup, Chicken and Eggplant Casserole, Baguio Lemon Zest Ricotta Crème, and Almond Jello.

Complete menu plan and recipes for 14 days of Phase 1.10% discount on rates for students who signed up for two classes. Demonstration class only. Demonstration class only. Please bring food containers.

P2,240
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HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Chef Jacqueline Alleje
  POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion
February 12, 2016
1 pm - 4 pm

plus P700 per recipe booklet

This class is suitable for all people who want to learn how to cook healthy dishes, deepen their knowledge of nutrition and weight control, as well as people with health concerns, such as diabetes, high blood pressure, and other dietary restrictions. This class teaches wholesome recipes which reintroduce carbohydrates.

Recipes: Wholesome Oat Muffins, Pita Bread Sandwich, Mustard Dressing, Bell Pepper Sauce (Coulis), Japanese Inspired Dressing, Zucchini Torte and Orange Quark Mousse.

Complete recipe booklets for phase 2 and 3 of the South Beach Diet. 10% discount on rates for students who signed up for two classes. Demonstration class only. Please bring food containers.

P2,240
February 12, 2016
10 am – 4 pm

Recipes: Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Sauté Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding.

Demonstration class only. Please bring food containers.

P2,900
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  JAPANESE HOME COOKING
by: Chef Koichi Kondo
February 13, 2016
10 am – 4 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: Pizza Margherita, Pizza alla Napoletana, Pizza Picantina, Pizza Agli Asparagi, Pizza ai Quattro Formaggi, Pizza Quattro Stagioni, Pizza Vegetariana, La Gibiana Pizza, Pizza Gorgonzola Cipolle, Pizza Calzone Farcito & Pizza ai Frutti de Mare.

Demonstration with student participation. Please bring apron, hand towel & food containers.

P2,800
February 13, 2016
3 pm – 9 pm

Recipes: Kani Salad, Takigomi Gohan, Kamameshi, Curry Rice, Tori Ponzu, Yaki Niku, Chawan Mushi, Okonomi Yaki.

Demonstration class only. Please bring food containers.

P2,800
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CAKE DECORATING COURSE I
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
February 15 - 16, 2016
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. Please bring apron and hand towel.

P6,720
February 15 - 19, 2016
9 am - 4 pm

The course covers: the intricate over piping borders on royal icing and fondant covered cakes. Students decorate cake using combination of over piped borders and tiny flowers.

Prerequisite: Advanced Cake Decoration Course. Full Participation. Please bring apron and hand towel.

P16,800
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CAKE DECORATING COURSE III
by: Heny Sison
  GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
February 15 - 19, 2016
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. Full participation. Please bring apron and hand towel.

P16,800
February 15 - 18, 2016
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 and hand towel.

P11,200
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GUM PASTE FLOWER MAKING
by: Heny Sison
  ADVANCED CAKE DECORATION
by: Heny Sison
February 15 - 19, 2016
9 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. Please bring apron and hand towel.

P7,840
February 15 - 19, 2016
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. Please bring apron and hand towel.

P16,800
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CAKE DECORATING COURSE II
by: Heny Sison
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
February 17 - 18, 2016
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 basket weave cake filled with cascading flowers.

Full participation. Please bring apron and hand towel.

P6,720
February 18, 2016
8 am – 3 pm

Recipes : Ensaymada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

Hands-on class. Please bring apron, hand towel and food containers.

P3,310
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
February 19, 2016
10 am - 4 pm

Recipes: Pork Asado Pao, Bola-Bola Pao, Chicken Teriyaki Pao, Special Jumbo Siopao, and Beef Mami.

Maximum to 20 students only. Hands-on class. Please bring your apron, hand towel & food containers.

P2,700
February 20, 2016
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, and fettuccine: green & black, stuffing’s for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Carbonara, Boscaiola, Arrabiata, Primavera, Bolognese, Puttanesca, Aglio & Olio, Pesto – Tigullio, Pomodoro, Vesuviana, Alfredo, and Frutti di Mare.

Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,800
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NEW CLASS! HOW TO MAKE ITALIAN CHEESE AT HOME (BASIC COURSE)
By: Chef Luigi Nasuti
  FRENCH MACARON WORKSHOP
by: Heny Sison
February 20, 2016
3 pm – 9 pm

&

February 25, 2016
3 pm – 9 pm

This 2-part course will teach you the basic procedures of Artisanal home-made cheese making. This can give you the knowledge to create your own cheese: the ingredients of cheese, the tools of cheese making, history and tradition of Italian cheese. During the practical part of the course, we will make together different kinds of Italian cheeses.

Recipes: Ricotta (Cottage Cheese), Primo Sale, Caciotta (depending on the quality of the milk), Stacciatella (Mozzarella Cream Cheese), Aromatized Cheese

P7,000 for 2 days
February 22, 2016
9 am – 1:30 pm

Recipes: Chocolate Macarons, Banana Macarons, Lemon Macarons, Mocha Macarons, Raspberry Macarons & Mango Macarons.

Limited to 25 students only. Hands-on class. Please bring apron, hand towel and food containers.

P3,050
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
February 22, 2016
2:30 pm – 7 pm

Recipes: 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
February 23, 2016
8 am – 3 pm

Join us for a cooking workshop as we set up a professional kitchen for your cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and its complementary sauces. Recipes includes: Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna.

Please bring your apron, towel and food containers.

P3,360
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TECHNIQUES OF FINE COOKING 3 - FEATURING BBQ, GRILLING AND BROILING
by: Chef Vicki Villanueva
  CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
February 25, 2016
8 am – 3 pm

In this extensive introduction to BBQ, grill and broiling, you will learn to identify the various cuts of seafood and meat, ingredients, tools, make a chocolate mousse and pie, bake bread, sauces and dips, make a salad and prepare tempting variety of international recipes and great tips. Recipes: Baby Back Ribs with BBQ Sauce and Coleslaw, Grilled Tuna Belly in Soy Marinade, Tuna Steak Sandwich BLT, Pnoy Pork BBQ, Grilled Spicy Squid and Tomato Salad in Calamansi Vinaigrette, Beef Kebab with Tzatziki Dip and Pita Bread, Grilled Double Cut Pork Chops, Grilled Chicken Breast with Linguine Soy Peanut Sauce and Mississippi Mud Pie.

Demonstration class only. Lunch is included. Please bring food containers.

P3,400
February 29, 2016
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 required.

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

P3,360
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SECRETS NO MORE!
by: Heny Sison
   
February 29, 2016
9 am – 5 pm

Recipes: Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sans Rival, Strawberry Shortcake & Ube Cake.

Demonstration class only. Please bring food containers.

P3,360
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
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HENY SISON DESSERTERIE @ VICTORINO’S RESTAURANT
# 106 Scout Rallos corner 11th Jamboree Sts, Brgy. Sacred Heart, Quezon City
NEW CLASS! THAI BARBECUE CLASS
by: Chef Chariya Thaikupt
  NEW CLASS! SPANISH COOKING CLASS
by: Heny Sison
February 13, 2016
1 pm – 6 pm

Learn from our Thai guest chef, Chariya Thaikupt, a variety of Thai Barbecues.

Recipes include: GAI-YANG(Chicken Barbecue with Chili Sauce), PLA DUK YANG (Grilled Catfish with Toasted Rice Sauce), SI –KHRONG MOO YANG (Grilled Pork Spareribs with Peanut Sauce, MOO SAM-CHAN YANG (Grilled Pork Belly with Tamarind Sauce). Bonus recipes: SOM THAM (Papaya Salad) and Pomelo Salad.

Demonstration class only. Please bring food containers.

P2,500
February 14, 2016
1 pm – 6 pm

Surprise and treat your special someone to a Spanish cooking class. Let Chef Heny teach you how to prepare and cook recipes that you and your companion can enjoy. In the menu: Sopa de Ajo (Garlic Soup), Adobados, Croquettas, Ensalada Mixta, Paella Negra, Cuchinillo, Sangria and Chocolaté con Churros.

Demonstration class only. Please bring food containers.

P 3,500 per participant
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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