Heny Sison's Culinary School
 
Lifestyle Courses
March 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
EXCLUSIVELY SYLVANNAS - A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
  POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
March 2, 2015
9 am – 3 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
March 3, 2015
10 am – 4 pm

These are the desserts we crave for in certain restaurants. Learn how to make them but this time, maybe tasting even better. In this class, we will learn how to make an Angel’s Apple pie, Lord’s Egg Tart, an Original Buco Pie, Mama’s key Lime Pie and the Blue Ribbon Mango Cream Pie. Demonstration class.

P2,800
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion
March 4 2015
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
March 5 2015
10 am – 4 pm

* Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Saute Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding. Demonstration class only.

P2,576
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  SOFT PRETZEL WORKSHOP WITH DIPPING SAUCES
by: Heny Sison
March 9, 2015
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
March 9, 2015
2:30 pm – 5 pm

* Cinnamon Sugar, Coarse Salt, Poppy Seed, Sesame Seed, Parmesan & Parsley & Parmesan & Poppy Seed with Caramel Sauce. Please bring apron and food container.

P2,800
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CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
  NEW CLASS! BREADS, DIPS & SPREAD WORKSHOP
by: Heny Sison
March 9, 2015
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
March 10, 2015
9 am – 5 pm

* Mushroom Pate, Quezo de Bola Spread, Spanish Artichoke Dip, Sourdough baguette, Crispy Flatbread and Pumpernickel Bread. Please bring apron and food container.

P4,144
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MEAT PROCESSING I
by: Chef Vicki Villanueva
  NEW CLASS ! SIMPLE VEGETARTIAN MEALS
Chef Katherine Sion
March 10, 2015
8 am – 2 pm

Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Achara and flavored rice, and lunch is included. Demonstration class only. Reservation is Requested!

P3,136
March 11, 2015
10 am – 4 pm

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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
March 11, 2015
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
March 12, 2015
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.

Demonstration with student participation. Please bring your apron, towel and cooler.

P2,800
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NEW CLASS! THE ULTIMATE PIE BAKING: WORKSHOP
by: Heny Sison
  CUPCAKE WORKSHOP
by: Carrie Madrid
March 12, 2015
10 am – :4 pm

* Salted Caramel Apple Pie, Bourbon Pear Crumble Pie and Caramel Nut Tart.

Each student will bring home 3 pies.

Limited to 20 students. Boxes are included. Please bring apron and hand towel.

P4,000
March 13, 2015
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, towel and cupcake container.

P2,800
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NEW CLASS! BOTTLING
Chef Juan Carlo Estagle
  NEW CLASS! JELLIES AND MARMALADES
Chef Juan Carlo Estagle
March 13, 2015
10 am – 4 pm

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March 13, 2015
10 am – 4 pm

Recipes: Guava Jelly, Pineapple Jelly, Santol Jelly, Mint Jelly and Orange Marmalade

Demonstration class. Please bring container.

P2,240
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  CAKE DECORATING COURSE I
by: Heny Sison
March 14, 2015
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
March 16 - 17, 2015
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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CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
  CAKE DECORATING COURSE II
by: Heny Sison
March 16, 2015
10 am – 4 pm

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.

Please register at least a day before class date. Bring apron and hand towels.

P3,360
March 18 - 19, 2015
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
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CAKE DECORATING COURSE III
by: Heny Sison
  GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
March 16, 2015
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
March 16 - 19, 2015
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
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GUMPASTE FLOWER MAKING
by: Heny Sison
  ADVANCED CAKE DECORATION
by: Heny Sison
March 16 - 20, 2015
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
March 16 - 20, 2015
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
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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
March 16 - 20, 2015
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
March 17, 2015
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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COOKIES FOR ALL OCCASIONS
by: Aggy Villabona
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
March 18, 2015
10 am – 5 pm

Rolled cookie cut-out to bake and decorate as giveaways. Birthday and Wedding cake cookies, Shower & Baptismal cookies, Hand Bags, Flip Flops and Stiletto cookies, Valentine & Christmas cookies. We will show you how to wrap and package your cookies too.

Recipes : Vanilla & Chocolate Rolled Cookies, Royal Icing Fondants & Gum Paste

Please bring apron and towel and food container.

P2,240
March 19, 2015
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
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CHOCOLATE INDULGENCE WORKSHOP
by: Carrie Madrid
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
March 20, 2015
9 am – 3 pm

*White Chocolate Cheesecake with Lemon Curd Topping, Chocolate Molten Cake, Chocolate Torte with Coffee Sauce, Triple layer Brownies and Chocolate Tiramisu

Please bring apron, towel and food container.

P2,800
March 21 2015
10 am – 4 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
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NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina Jr.
  NEW CLASS! BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle

March 21, 2015
3 pm – 9 pm

Track down the secrets involved in recognizing and mastering all the components that make for a “perfect” espresso. This intensive barista training class includes a full day of espresso lab training that focuses on more advanced barista skills such as: Roasts and Blends, Overview of the Perfect Crema and Espresso Shot (Sensory Evaluation), Coffee Cupping & Education, Advanced Barista Techniques on Tamping, Dosing and Grinding, Barista Ergonomics and How To Think Like A Pro. The course also covers Introduction to Espresso Machines and Grinders.
Please bring apron and towel.
Course II – Outline
I. Roasts and Blends
II. Buying and Storing Coffee
A. Shelf Life Recommendations
III. Tasting and Evaluating Coffee
A. Acidity
B. Aroma
C. Body
A. Flavor
IV. General Flavor Characteristics
A. Desirable Characteristics
B. Undesirable Characteristics
V. Equipment Overview
A. Tools and Smallwares
B. The Coffee Grinder
C. The Espresso Machine
VI. Hands-On Sessions

P4,500
March 23, 2015
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

Demonstration class only. Please bring food container.

P3,340
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STENCILING ON FONDANT CAKE
by: Heny Sison
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
March 23, 2015
9 am – 4 pm

Learn how to use new range of pre-cut stencils on rolled fondant cakes.

Recipes include: Royal Icing for Stenciling, Marshmallow Fondant, Gum Paste and Pound Cake. Each student will make 2-tiered cake. Please bring your own apron.

P5,040
March 24, 2015
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
     
FOOD COSTING 101 for Baking
by: Chef Vicki Villanueva
  NEW CLASS! CHOCOLATE DESSERTS CLASS: Satisfy Your Chocolate Craving
Chef Patricia Loanzon
March 24, 2015
8 am – 3 pm

Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu. This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc. Step-by-step food production. Please bring notebook, calculator and pen.

P3,200
March 25, 2015
9 am – 3 pm

*Sachertorte, Chocolate Nut Biscotti, Chocolate Strawberry Mouse Cake, Chocolate Stratciatella Ice Cream, Turtle Pie, Chocolate Flourless Madeleines; Bonus Recipe: Chocolate Martini

Demonstration class only. Please bring food container.

P2,240
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TOPSY TURVY FONDANT CAKE
by: Aggy Villabona
  SUSHI CLASS
by: Chef Koichi Kondo
March 25, 2015
10 am – 5 pm

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

Pre-requisite: Beginners Fondant Cake. Please bring your own apron and certificate.

P3,360
March 26, 2015
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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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
March 26, 2015
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
March 26, 2015
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
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HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
  SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
March 27, 2015
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
March 27, 2015
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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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
March 27, 2015
10 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
March 28, 2015
10 am – 4 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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THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
  NEW CLASS! THE ART OF NOUGAT WORKSHOP
by: Heny Sison
March 30, 2015
9 am – 3 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
March 30, 2015
10 am – 4 pm

Learn how to make rice paper wafer, glazed fruits & nuts nougat, Pistachio Torrone & Cashew Nougat. Please bring apron and food container.

P3,920
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MUFFIN WORKSHOP
by: Jacqueline H. Alleje
  MY FAVORITE SEAFOOD RECIPES
by: Chef Katherine Sion
March 31, 2015
1 pm – 4 pm

Recipes: Banana Yogurt Muffin, Chocolate-Ricotta Muffin, Spicy Raisin Muffin, Cocoa-Nut-Oatmeal Muffin, Sweet Potato-Walnut Muffin, Parmesan-Tomato Muffin, Chocolate-Cinnamon Muffin, and Low Fat Muffins: Herbed Brown Rice, Carrot-Orange and Raisin Bran Muffin.

Students may assist in the preparation of the muffins. Please bring apron.

P3,000
March 31, 2015
10 am – 4 pm

If you love seafood, you’ll definitely want to learn preparing these fabulous recipes most restaurants and Chefs consider to be their well-kept secret. Recipes: Chicken and Prawn Salad, Baked Crabs with Flavored Oil, Fried Fish Fillet with Chili Mango Sauce, Baked Maine Lobster with Peso Sauce, Sizzling Prawns with Chili Sauce, Fried Rice with Shrimp and Salted Fish.

Lunch is included. Minimum of 8 students. Demonstration class only.

P3,000
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NEW CLASS! HOW TO MAKE A BETTER BURGER
by: Chef Jacqueline H. Alleje
   
March 31, 2015
9 am – 12 pm

Discover and learn a new way of enjoying burgers. They are different, tasty and healthy.

Recipes: Green Chilli Chicken Burger with orange-chilli and 3-pepper cheddar cheese curd;

Apple and Curry Chicken Burger; Tuna Burger with Sweet Ginger Sauce, Tofu Burger with chilli-eggplant jam and home-made ketchup; Pork Burgers stuffed with cheddar cheese curd.

P2,800
 
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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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