Heny Sison's Culinary School
 
Lifestyle Courses
November 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
FAST FABULOUS FISH PART 1 & 2
by: Chef Patricia Loanzon
  NEW CLASS! EXCLUSIVELY SYLVANNAS - A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
November 3, 2014
9 am – 3 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, Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella

Demonstration class only.

P3,360
November 3, 2014
10 am – 4 pm

Discover and explore the wonderful possibilities with Sylvannas. From classics to other flavors and new tastes. In this class, we will learn how to make Classic Vanilla Sylvannas, Strawberry Sylvannas, Mango Sylvannas, Chocolate Sylvannas, Ube Sylvannas; plus tips on creating your own original flavor. Please bring your apron, towel and food container.

P2,800
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HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
  CUPCAKE WORKSHOP
by: Carrie Madrid
November 4, 2014
8 am – 3 pm

Recipes: Almond Praline Ensaymada, Ube Ensaymada, Special Ensaymada, Cheese Roll, Chinese Ham Ensaymada, & Mongo Ensaymada.

Please bring apron and food container. Reservation is requested!

P3,640
November 4 2014
10 am – 4 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
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
November 5, 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
November 5, 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
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CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
November 6, 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
November 6, 2014
3 pm – 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.

P2,800
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CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
  NEW CLASS! JAMS, PRESERVES AND CHUTNEYS
by: Chef Juan Carlo Estagle
November 6, 2014
8 am – 2 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 it's 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 container.

P3,360
November 7, 2014
3 pm – 8 pm

Recipes: Mango Jam, Pineapple Jam, Strawberry Jam and Tamarind Chutney

Demonstration class only. Please bring food container.

P2,240
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
  NEW CLASS! NEW YEARS POTLUCK
by: Chef Katherine Sion
November 7, 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
November 7 2014
10 am – 4 pm

*Grilled Squid with garlic and fresh greens, Baked Crab Thanh Long style, Seafood Kebab, Baked Stuff Chicken Roll (instead of i, Roast Pork Belly and Pineapple Fried Rice.

Demonstration class only. Please bring food container.

P3,360
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  ASIAN NOODLES WORKSHOP
by: Chef Katherine Sion
November 8 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
November 10, 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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DECORATED HOLIDAY COOKIES
by: Chef Juan Carlo Estagle
  BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
November 10 2014
9 am – 3 pm

Usher in the season, with goodies that not only taste of Christmas but even look and smell Christmas. These cookies will even be wonderful as packed gifts. In this class, we will make Stained Glass Cookies, Fig Pinwheels, Snowflake Cookies, Fruit & Nut Cookies, Spicy Stars, Cherry Almond Biscotti, and Lemon Bows. Demonstration class only.

P2,464
November 11, 2014
10 am – :4 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
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TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva
  3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
November 11, 2014
8 am - 3 pm

Hands-on preparation and cooking of chicken. Each student shall be assigned whole chicken to butcher and debone. Learn how to grill, roast, stew, fry, sauté, steam and make sauces.

Recipes include: Chicken Gallantina, Chicken Cordon Bleu, Chicken Sate, Classic Roasted Herb Chicken, Chicken Caesar Salad, Chicken Fricasse and Chicken Teriyaki.

Reservation is Requested! Please bring apron.

P2,850
November 12, 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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LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
  DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
November 12, 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
November 12, 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. Please bring food container.

P2,240
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COOKING IN THE OVEN
by: Chef Patty Loanzon
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
November 13, 2014
9 am – 3 pm

*Salmon En Croute, Rack of Lamb, Beef Pot Roast, Mediterranean Baked Whole Fish, Potato Gratin, Chicken Confit and Shortcut Napoleons.

Minimum of 7 students. Demonstration class only. Please bring food container.

P3,360
November 13, 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
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THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
  CHRISTMAS POTLUCK
by: Chef Katherine Sion
November 14, 2014
9 am – 6 pm

Learn how to make dramatically flaky and deliciously fruity pies. In this class, each student will be making and bringing home four pies. We will be cutting and rolling dough for Double Crust Pineapple Pie, Lettice-Top Apple Pie, Sabanana Streusel Pie, and Open-faced Strawberry Fruit tart. Maximum of 12 students only. Please bring hand towel, apron and food container.

P4,424
November 14, 2014
10 am – 4 pm

With any of these recipes, you’ll surely be invited to all those potluck parties. These holiday-worthy dishes are guaranteed to make you the star of those Christmas gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Shrimp, Beef Kaldereta with Pie Crust, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, Fried Chicken Wings with Chili Sauce and Christmas Cathedral Windows.

Demonstration class only. Please bring food container.

P2,800
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
November 15, 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
November 17, 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. Please bring food container.

P2,240
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BROWNIES & BARS
by: Heny Sison
  THE ART OF RAMEN
by: Chef Koichi Kondo
November 17, 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. Please bring food container.

P2,240
November 17, 2014
10 am – 4 pm

* 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 container.

P2,800
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HAMON AT PANDESAL
by: Chef Vicki Villanueva
  CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
November 18, 2014
8 pm – 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!

Please bring apron and food containers. Demonstration with student participation.

P4,500
November 18, 2014
9 am – 1:30 pm

*Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar. Demonstration class only. Please bring food container.

P2,240
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CHRISTMAS BARS & COOKIES
by: Heny Sison
  NEW CLASS! BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle
November 18, 2014
2:30 pm – 5 pm

* Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies. Demonstration class only. Please bring food container.

P2,240
November 19, 2014
10 am – 4 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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THANKSGIVING DINNER
by: Heny Sison
  CHRISTMAS NOCHE BUENA CLASS
by: Chef Katherine Sion
November 19, 2014
9 am – 5 pm

* Pumpkin Soup, Salad greens with candied walnuts, parmesan crisp with balsamic vinaigrette, Roast Turkey with Chestnut & Bread Stuffing, Dinner Roll, Pecan Pie, Chicken Liver Pate & Lavosh

Demonstration class only. Please bring food container.

P3,920
November 20 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. Please bring food container.

P3,136
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
November 20, 2014
9 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.

Demonstration class only. Please bring food container.

P2,800
November 21, 2014
10 am – 4 pm

Bake luscious filled cupcakes in your own home.

*Hummingbird Cupcake with Cream Cheese Frosting, Chocolate Cookie Dough Cupcake, Funfetti Cupcake, Blueberry Cheesecake Cupcake, Salted Caramel Covered Cupcake.

Please bring apron.

P2,800
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo

November 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
November 21, 2014
1:30 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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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  GUMPASTE FLOWER MAKING
by: Heny Sison
November 22, 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
November 24 - 28, 2014
9 am – 12pm

*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
     
ADVANCED CAKE DECORATION
by: Heny Sison
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
November 24 - 28, 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
November 24, 2014
10 am – 4 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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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
November 22 - 28, 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
November 24 - 25, 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
  CAKE DECORATING COURSE III
by: Heny Sison
November 26 - 27, 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
November 24 - 28, 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
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  ARTISANAL BREAD BAKING WORKSHOP
by: Jacqueline H. Alleje
November 24 - 27, 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
November 25, 2014
9 am – 5 pm

* Nothing equals the satisfaction of home baked breads. In this class you will learn how to bake savory and sweet quick breads. This class is a must for all who wants to complete their skill of healthy cooking. This class will teach you how to prepare the most delicious healthy breads. And, if you want to turn it into a small business, we teach you how to. Recipes: Whole Wheat Sandwich Bread, Yogurt Graham, Herb-Onion-Bacon Bread, Yogurt Graham Bread, Bread Sticks, Focaccia, Whole Wheat Swiss Quark, Raisin Bread and Mango Tea Bread.

Demonstration with student participation. Please bring apron and food container.

P2,800
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CAKE ROLLS
by: Aggy Villabona
  NEW CLASS! NEW YEAR’S FEAST
by: Chef Katherine Sion
November 26, 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.

Demonstration class only.

P2,240
November 27, 2014
10 am – 4 pm

Recipes: Molo’s Soup, Baked Pork Liempo, Stuffed Salmon Parcels with Ham & Cheese in White Sauce, Beef Morcon, Grilled Prawns with Fresh Greens & Buko Salad.

Demonstration class only.

P3,920
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HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
  HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
November 28, 2014
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 with 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.

P2,240
November 28, 2014
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. Complete menu plan and recipes for 14 days of Phase 1.

10% discount on rates for students who signed up for two classes.

P2,240
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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
   
November 29, 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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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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