Heny Sison's Culinary School
 
Lifestyle Courses
April 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
April 1, 2014
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. Pls. bring apron. Limited to 20 students only.

P2,800
April 4, 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
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
April 5, 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
April 5, 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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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
April 5, 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
April 8, 2014
9 am – 4 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.

P2,800
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SECRETS NO MORE!
by: Heny Sison
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
April 9, 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
April 10, 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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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  CAKE DECORATING COURSE I
by: Heny Sison
April 10, 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
April 11-12, 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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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
April 11, 2014
10 am – 4 pm

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

P2,632
April 12, 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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BAKING I
by: Heny Sison
  NEW CLASS! CREATE NEW MEMORIES!
by: Chef Vicki Villanueva
April 14, 2014
9 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

Demonstration class only. Please bring food container.

P2,240
April 14-15, 2014
9 am – 3 pm

Come along to the kitchen and spend some quality time where we teach you both some new tricks. Not limited to parents, Lola, Aunt and Uncle or older sibling.

Ages: 5 to 18 years old.

Day 1- Pasghetti Spaghetti Meatballs, Lasagna, Pesto with Grilled Chicken, baked Penne with Italian Sausage and Linguinne Carbonara

Day 2- (Build Your Own Pizza) Sausage Pesto Pizza, Pepperoni, Pizza Bianca, Quattro Formaggi, Margherita, Tutta Carne, Mushroom Overload, Seafood Lovers, Nutella Pizza and Pizza Roll

Reservation is Requested! Limited slots only.

P7,999
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NEW CLASS! YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
  THE BASICS OF FLOWER ARRANGING FOR WEDDINGS AND PACKAGING YOUR GIFTS & GIVE AWAYS
by: Glenn Remorca
April 15, 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
April 15, 2014
10 am – :4 pm

Enjoy this one day workshop and demonstration of basic flowers for weddings in the morning and a hands on workshop on preparing materials to wrap and pack give aways and gifts using a variety of materials. All flowers will be provided and a showcase of finished products will be shown.

Bring an apron & a pair of scissors.

P3,360
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CAKE DECORATING COURSE II
by: Heny Sison
  THE ART OF RAMEN
by: Chef Koichi Kondo
April 24-25, 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. Pre-requisite Cake Decorating Course 1.

P6,720
April 26, 2014
3 pm – :9 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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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
SUMMER FUN - BAKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
  COOKING BOOT CAMP FOR YOUNG CHEFS
by: Chef Patricia Loanzon
April 2-4, 2014
10 am – :4 pm

Ages: 13-up

Enjoy the summer with friends and Chef Patty as you learn how to bake simple but yummy desserts. 3-days of baking fun from cookies and bars to cakes and frozen desserts. Come early reservations are required for an enjoyable experience.

Includes apron.

Day 1- Cookies & Bars: Double Chocolate Chip Cookies, Mexican Cookies, Chocolate Malt Cookies, Food for the Gods, Brownie Nut Bar Velvet Crinkles;

Day 2- Piece of Cake: Molten Chocolate, Carrot Cupcake with Cream Cheese icing, Orange Seed Cake, Scooter Pies;

Day 3- Special Desserts: Piped Butter Cookies, Turtle Pie, Summer Panna Cotta, Strawberry Shortcake, Old Fashioned Ice Cream Sandwiches

P9,600
April 7-11, 2014
10 am – :4 pm

(Best for 11-21 yrs. old) An in depth look on the basic techniques of wet and dry cooking.

A 5-day course specifically design for growing culinary passion.

Hands-on cooking series. Includes apron.

Day 1- Basic Culinary Preparations, Day 2-Saute, Day 3-Pan-Fry, Deep Fry, Stir Fry,

Day 4- Roasting, Broiling, Grilling & Baking, Day 5-Braising & Combination. Stewing & Poaching

P16,800
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SUMMER FUN - COOKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
   
April 24-26, 2014
10 am – :4 pm

Ages: 13-up.

Summer Cooking will never be as fun. Learn how to cook and meet new friends as you spend time with Chef Patty in the kitchen. Cooking workshop 1 is full hands on with recipes of your favorite Japanese dishes like sushi and Kamameshi Rice and more. Impress with Mediterranean cuisine like authentic Spanish Paella and garlic chicken. Learn to make the light and delectable chiffon cheesecake for dessert, prawn gratin, roast chicken with gravy and baby back ribs and so much more. Reservations are required. Don’t be the last, we have limited seats for a better learning experience. Includes apron.

Day 1 - Japanese: Chicken Kamameshi Rice, Sushi, Japane Gyoza with Black Vinegar Dipping Sauce, Tonjiru (Pork Soup), Asparagus and Bacon, & Shrimp and Bean Sprouts

Day 2- Mediterranean: Garlic Chicken, Paella, Chicken Chasseur, Ceasar’s Salad, and Salpicao

Day 3 – Dishes to Impress: Herb Roast Chicken, Baked BBQ Ribs, Bean and Salsa Rice Salad, and Light and Airy Chiffon Cheesecake.

P9,600
 
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS (Cooking Workshop for Kids)
by: Carrie Madrid
  LITTLE CHEFS (Baking Workshop for Kids)
by: Carrie Madrid
April 1-3, 2014
9 am – :3 pm

Ages: 5 to 12 years old.

Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and cooking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of cooking methods as they create delicious meals together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Include apron & towel.

Day 1- Minced Chicken in Lettuce Cups, Chicken with Lemongrass Sticks, Vietnamese Pork Chop (Suong Nuong), Coconut Sticky Rice with Mangoes; Day 2– Corn Dog Bites, Crispy Fried Shrimp, Bacon Cheesy Fries, Charboiled Ribs;

Day 3- Chicken Vesuvio, Beef Stroganoff, Lemon Meringue Icebox Pie, & Creamy Baked Salmon with Spinach

P9,600
April 7-9, 2014
9 am – :3 pm

Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Include apron & towel.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies, Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Double Chocolate Brownies, Day 3 – Apple Pie, Raspberry Buttermilk Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

P9,600
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LITTLE CHEFS 2 (Cooking Workshop for Kids)
by: Carrie Madrid
  NEW CLASS! LITTLE CHEFS 2 (Baking Workshop for Kids)
by: Carrie Madrid
April 21-23, 2014
9 am – :3 pm

Ages: 5 to 12 years old

DAY-1 BREAKFAST - Sausage Crepe, Blueberry / Strawberry Muffin, Cinnamon French Toast, Corned Beef Fritata; DAY-2 SOUTHERN COMFORT – Southern Crispy Fried Chicken, Garlic mashed potatoes, Brown gravy, Corned Bread and Red Velvet Cupcakes; DAY-3 LIVING ITALIAN – Rissotto, Mushroom Gnocchi, Brushchetta and Panna Cotta with chocolate sauce.

Include apron & towel.

P9,600
April 28-30, 2014
9 am – 3 pm

Ages: 5 to 12 years old

Day 1 – Hazelnut Biscotti, Alfajores, Chocolate Decadence Cookie & Peanut Butter Swirl

Day 2 – Orange Walnut bundt cake, Chocolate Chip Scones, Blueberry Muffin & Chocolate Pudding Day 3- Peach Apple Galette, Mixed Berry Pavlova, Cinnamon Rolls with Cream Cheese Frosting

Include apron & towel.

P9,600
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Special Themed Workshops for Young Chefs
33 Bonny Serrano, Crame, QC
NEW CLASS! CREATE NEW MEMORIES!
by: Chef Vicki Villanueva
   
April 14-15, 2014
9 am – :3 pm

Ages: 5 to 18 years old.

Come along to the kitchen and spend some quality time where we teach you both some new tricks. Not limited to parents, Lola, Aunt and Uncle or older sibling.

Day 1- Pasghetti Spaghetti Meatballs, Lasagna, Pesto with Grilled Chicken, baked Penne with Italian Sausage and Linguinne Carbonara

Day 2- (Build Your Own Pizza) Sausage Pesto Pizza, Pepperoni, Pizza Bianca, Quattro Formaggi, Margherita, Tutta Carne, Mushroom Overload, Seafood Lovers, Nutella Pizza and Pizza Roll

Reservation is Requested! Limited slots only.

P7,999
 
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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