Heny Sison's Culinary School
 
Lifestyle Courses
July 2014
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  CUPCAKE WORKSHOP
by: Carrie Madrid
July 1, 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
July 1, 2014
3 pm – 9 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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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
  BROWNIES & BARS
by: Heny Sison
July 2, 2014
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.

P2,800
July 3, 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.

P2,240
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva
July 3 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
July 3, 2014
8 am – 2 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
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NEW CLASS! SANDWICHES 2
by: Chef Katherine Sion
  FRENCH MACARON WORKSHOP
by: Heny Sison
July 4, 2014
3 pm – 9 pm

Breakfast Sandwich: Longganisa, Beef Tapa, Ham & Cheese Omelet;

Lunch: Banh Mi Roast Chicken, Pork BBQ, Crabstick with Mango Sandwich, Shrimp with Lemon Garlic Mayo Sandwich, Smoked Salmon Sandwich;

Drinks: Sago & Grass Jelly, Buko Pandan Shake, Strawberry Ice Cream Shake and Mango Shake.

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

P3,360
July 4 2014
9 am – 1:30 pm

* Chocolate Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango

Limited to 25 students only. Please bring your own apron, towel & food container.

P3,024
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  NEW CLASS ! FAVORITE CHINESE SNACKS
by: Chef Katherine Sion
July 4, 2014
2:30 pm – 7 pm

* 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
July 4, 2014
8 am – 2 pm

Recipes: Fried / Steamed Handmade Dumpling (Pork, Seafood, Vegetarian), Mike Guisado with Shrimp & Pork / Lomi Soup, Fried Shrimp with Bacon on Toast, Chinese Pork Asado, Empanada Kaliskis, Iced Tea.

Demonstration with student participation. Please bring apron and food container. Light lunch included.

P3,360
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SECRETS NO MORE!
by: Heny Sison
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
July 5, 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
July 7, 2014
9 am – 3 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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SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
by: Chef Vicki Villanueva
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
July 8, 2014
8 am – 2 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.

Reservation is requested. Please bring notebook, ballpen and calculator.

Demonstration class only.

P3,360
July 9, 2014
3 pm – 9 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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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
July 9, 2014
10 am – 4 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
July 10, 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
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
  CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
July 10, 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.

P2,800
July 11, 2014
8 am – 2 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
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THE ART OF RAMEN
by: Chef Koichi Kondo
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
July 11, 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
July 11, 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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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  ADVANCED CAKE DECORATION
by: Heny Sison
July 12, 2014
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: 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
July 14-18, 2014
1 am – 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
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CAKE DECORATING COURSE III
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
July 14-18, 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
July 14-15, 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
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
July 16-17, 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
July 14-18, 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
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
July 14-17, 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
July 14-18, 2014
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.

P7,840
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NEW CLASS ! FILIPINO CATERING DISHES
by: Chef Vicki Villanueva
  CUPCAKE WORKSHOP
by: Carrie Madrid
July 17, 2014
8 am – 2 pm

Recipes: Rellenong Manok, Kare-Kare, Pancit Molo, Salad Buffet of Mix Greens and Assorted Vegetables with Honey Calamansi and Patis Vinaigrette, Bagoong Balayan Vinaigrette and Soy Vinaigrette, Paella Filipina, Prawns in Lemon Grass and Gata, Pork BBQ, Empanada Arroz la Cubana, and Sago’t Gulaman. Demonstration class only.

P3,650
July 18, 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
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DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli

July 19, 2014
9 am – 2 pm

Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada

Please bring apron, towel & food container.

P2,800
July 19, 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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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
July 21, 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
July 21, 2014
3 pm – 9 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
     
HOUSE OF MERINGUE
by: Chef Vicki Villanueva
  3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
July 22, 2014
8 am – 2 pm

Recipes: Frozen Brazo de Mercedes, Sans Rival, Concorde, Canonigo, Mango Walnut Torte & Macaron. Please bring apron and food container. Reservation is requested!

P3,360
July 23, 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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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
  SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
July 23, 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
July 23, 2014
3 pm – 8 pm

Learn how to make sugar-free still deliciously decadent chocolate desserts and respond to a growing need of the health conscious sweet-loving foodies and diabetics. In this class we will prepare an astonishing array of sugar-free chocolate enchantment like Black Truffle Cake, Mississippi Mud Pie, Chocolate Truffles, Viennese Hot Chocolate, Chocolate Decadence Cookies, Chocolate Panna Cotta, and Fudgy Chocolate Brownies.

Demonstration class only.

P2,240
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NEW CLASS ! ASIAN NOODLES WORKSHOP
by: Chef Katherine Sion
  DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
July 24, 2014
10 am – 4 pm

Recipes: Pancit Malabon, Phad Thai, Beef Pho, Szechuan Noodles, Pan Fried Bihon Tostado with assorted Meats, Malaysian (Laksa, Mee Goreng), Green Tea Ice Shake with Red Monggo(sweetened) & Halo-Halo

Lunch included. Please bring apron and food container.

P3,360
July 28, 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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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
July 28, 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
July 28, 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
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ASIAN GRILL / ROASTING
by: Chef Katherine Sion
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
July 29, 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
July 29, 2014
9 am – 5 pm

*Learn the variety of breads using basic sweet dough.

Recipes: Pan de Sal, Cinnamon Roll, Adobo Roll, Cheese Roll & Dinner Roll & Dulce de Leche Ensaymada. Please bring your own apron.

P3,360
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SUSHI CLASS
by: Chef Koichi Kondo
  NEW CLASS! 3D CUPCAKETOPPERS 2
by: Chef Aggy Villabona
July 30, 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
July 30, 2014
10 am – 6 pm

Princesses, a Fairy and a Mermaid

Recipes: Lemon pound Cupcakes ,Marshmallow Fondant and Royal Icing

Hands-on class. Please bring the following: Cutting mat (NB), X-Acto knife (NB), pizza cutter, ruler, slim scissors, fine pointed paintbrush, small gumpaste tool set(for miniatures),small rolling pin,flower round formers, apron and hand towel.

Pre-requisite: 3-D Cupcake Toppers 1 (Theme Cupcakes)

P3,360
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
July 30, 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
July 31, 2014
10 am – 4 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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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
  HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
July 31, 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
July 31, 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
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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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