Heny Sison's Culinary School
 
Lifestyle Courses
November 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  CHRISTMAS HOLIDAY RECIPES
Heny Sison
November 3
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
November 3
2:30 – 5 pm

Recipes: Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar.

Demonstration class only. Please bring food containers.

P2,240
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MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  BAKING I
by: Heny Sison
November 3
10 am – 4 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. Please bring food containers.

P2,700
November 4
9 am – 4 pm

Recipes: Super Moist Chocolate Cake with Mocha Filling & Fudge Icing, Pecan Tassies, Lemon Pie, Macapuno Bars, Crispy Sylvanna, Cream Puff with Caramel Topping, Butterscotch Bars and Sables

Demonstration class only. Please bring food container.

P2,240
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SIOPAO & MAMI WORKSHOP
by : Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
November 4
10 am – 4 pm

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

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

P3,000
November 5
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: 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
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  NEW CLASS! VERRINES AND BOTTLED PASTRIES
by: Chef Juan Carlo Estagle
November 7
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.

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

P2,800
November 8
10 am – 4 pm

Bottled cakes and pastries are perfect giveaways for weddings and parties. They are also wonderfully delicious and beautiful for selling. Learn how to make bottled Strawberry Trifle Cakes, Triple Chocolate Mousse, Mango Cheesecake, Tiramisu, Frozen Rum Cake with Rum Soufflé, Baked Alaska, and Lemon Meringue Verrine.

Demonstration class only. Bottles are provided.

P2,800
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DECORATED COOKIES FOR ALL OCCASIONS
by: Chef Aggy Villabona
  NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 1)
By: Heny Sison
November 9
10 am – 5 pm

Learn how to bake and decorate rolled butter cookies for gift giving and selling. Learn how to do color-flow and different techniques in cookie decorating. We will decorate a cookie heart, baby, bride and groom, hand bag, stiletto shoes, Christmas tree, Hawaiian girl, fit-flop and a 2-dimensional princess dress standing cookies on a cookie plate.

Recipes: Butter and Chocolate Rolled Cookies, Royal Icing and Marshmallow Fondant.

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

P2,300
November 10
10 am – 4 pm

Recipes: Suman Malagkit, Puto with Cheese, Tamales, Maja Blanca with Corn Kernels & Latik and Cassava Bibingka

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

P3,000
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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 10
9 am – 1 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. Please bring food containers.

P2,240
November 10
1:30 – 5 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 containers.

P2,240
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CUPCAKE WORKSHOP
by: Carrie Madrid
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
November 11
8 am – 2 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
November 11
9 am – 4 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.

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

P3,360
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FLOWER ARRANGING FOR THE HOLIDAYS
by: Mr. Glenn Remorca
  THE ART OF RAMEN
by: Chef Koichi Kondo
November 11
3 pm – 9 pm

Spice up your holiday tables and your catering projects with inspiring table centerpieces for Christmas, weddings, parties and other occasions. Our in house florist/ instructor, Mr. Glenn Remorca will show you the many ways to decorate your settings and share with you the basic rules and designs on flower arranging.

Hands-on class. Please bring apron, hand towel and pair of scissors.

P3,360
November 12
3 pm – 9 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
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NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 2)
By: Heny Sison
  NEW CLASS! CHINESE CHRISTMAS FEAST
by: Chef Katherine Sion
November 14
10 am – 4 pm

Recipes: Suman sa Lihiya, Puto Bumbong, Pichi-Pichi, Espasol and Cuchinta.

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

P3,000
November 15
10 am – 4 pm

Recipes: Beggar’s Chicken, Chinese Suckling Pig, Fried Crab with Salt and Pepper, Minced Meat with Lettuce, Shrimp Salad and Tikoy

Demonstration class only. Please bring food containers.

P3,500
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BOILED ICING AND AIRBRUSHING
by: Chef Aggy Villabona
  MY FAVORITE CAKES
by: Heny Sison
November 16
10 am – 5 pm

Learn to make, ice and decorate cakes and cupcakes with boiled icing. Learn how to use airbrush to add depth and colors to your cake and cupcakes.

Recipes: Chiffon Cake, Butter Cake, Chocolate cake and Boiled icing.

Hands-on class. Please bring apron and hand towel.

P2,800
November 17
9 am – 1:30pm

Recipes: Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes.

Demonstration class only. Please bring food containers.

P2,240
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SANS RIVAL GALORE!
by: Heny Sison
  CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
November 17
2:30 pm – 5 pm

Recipes: Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival.

Demonstration class only. Please bring food containers.

P2,240
November 17
10 am – 4 pm by: Chef Juan Carlo Estagle

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.

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

P3,360
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CUPCAKE WORKSHOP 2
by: Chef Carrie Madrid
  CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
November 18
8 am – 2 pm

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

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

10 am – 4 pm
November 18
10 am – 4 pm

by: Chef Juan Carlo Estagle

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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ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business.
  CRONUT AND DOUGHNUT WORKSHOP
By: Heny Sison
November 18
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
November 19
9 am – 4 pm

In this class, students will learn how to make the fundamentals of doughnut and cronut making.

Doughnut Recipes: Classic Creamy Glaze, Chocolate Glaze and Caramel Glazed

Cronut Recipes: Cinnamon-Sugar, Chocolate Glaze , Sugar Glaze and Pistachio Topping and Pastry Cream

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

P4,200
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FROM THE KITCHEN TO THE GIFT BOX
by: Chef Juan Carlo Estagle
  DIMSUM WORKSHOP
by: Chef Catherine Sion
November 21
10 am – 4 pm

Make their Christmas very merry sweet. In this class, we will learn how to make Double Chocolate Peanut Barks, hand-rolled premium Chocolate Truffles, Deluxe Chocolate Nut Buttercups, Chocolate-covered Sponge Crumbles, Chocolate-Hazelnut Panforte, Chocolate-dipped Candied Orange Peels and Christmas Gingerbread boxes. Plus, see how these delicious gifts can be fabulously packaged.

Demonstration class only. Please bring food containers.

P2,500
November 22
10 am – 4 pm
Recipes: Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.

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

P2,800
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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  FRENCH MACARON WORKSHOP
by: Heny Sison
November 23
10 am – 5 pm

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

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

Hands-on class. Please bring long or short rolling pin, pizza cutter, cake smoother, hand towel and apron.

P3,920
November 24
9 am – 1:30 pm

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

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

P3,050
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EDIBLE CHRISTMAS GIVEAWAY WITH PACKAGING WORKSHOP
by: Heny Sison
  NEW CLASS! CUCINA ROMANA (ROMAN SPECIALTIES)
by: Chef Giorgio Bucciarelli
November 24
2:30 – 5 pm

Recipes: Pastillas de Leche, Ube Pastillas, Yema Balls, Pinipig Polvoron, Kesong Puti and Quezo de Bola Bread .

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

P3,360
November 24
10 am – 4 pm

Recipes: Bucatini alla Amatriciana (Bucatini Noodles in Red Sauce with Pancetta and Pecorino), Tagliatelle alla Carrettiera (Tagliatelle in Garlic Salt), Saltimbocca alla Romana (Sliced Beef Tenderloin in Butter with Parma Ham), Abbacchio (Baked Lamb Old Roman Style), Pollo con i Peperoni (Chicken with Capsicum Bell Peppers), Pizza in Teglia alla Romana (Roman Style Pizza in Tray) and Maritozzi con Panna (Typical Roman Dessert).

Hands-on class. Minimum of 8 students. Please bring apron, hand towel and food containers.

P3,360
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CAKE WORKSHOP
by: Heny Sison
  CHINESE NEW YEAR’S EVE
by: Chef Katherine Sion
November 25
8 am – 7 pm

Each student will make the following cake together with Chef Heny.

Recipes: Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Butter Cake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Hands-on class. Please bring apron and hand towel. Maximum of 14 students only.

P5,600
November 25
10 am – 4 pm

Recipes: Fried Chicken Served 3 Ways with Mandarin Pancakes, Braised Prawns with Sotanghon, Baked Pork Spareribs with Special Sauce, Baby Abalone with Chinese Mushroom and Sea Moss, Steamed Crab with 8 Treasures and Festive Buchi.

Demonstration class only. Please bring food container.

P3,500
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  CAKE DECORATING COURSE I
by: Heny Sison
November 26
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
November 28-29
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.

Hands-on class. Full participation. Please bring apron and hand towel.

P6,720
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TBEGINNERS 3-LAYER FONDANT WEDDING CAKE
by: Chef Aggy Villabona
  CHRISTMAS HOLIDAY RECIPES
Heny Sison
November 30
10 am – 6 pm

You will learn how to bake, ganache, cover, set-up and decorate a 3-tier fondant cake. Learn how to make edible LACE from scratch.

Recipes: Chocolate Mud Cake , Chocolate Ganache, Royal Icing, Marshmallow Fondant and Gum Paste

Hands-on class. Pre-requisite: Beginners Fondant Cake. Please bring apron, hand towel, rolling pin, pizza cutter and scissors.

P5,040
November 30
9 am - 1:30 pm

Recipes: Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar.

Demonstration class only. Please bring food containers.

P2,240
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BROWNIE COLLECTION
by: Heny Sison
  CHRISTMAS HOLIDAY RECIPES
Heny Sison
November 30
2:30pm - 5 pm

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

Demonstration class only. Please bring food containers.

P2,240
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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