Heny Sison's Culinary School
 
Lifestyle Courses
September 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
NEW CLASS! KITCHEN SURVIVIAL
By: Chef Patricia O. Loanzon
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
August 31 - September 1, 2015
8 am - 2 pm

Kitchen Survival: From the market and the grocery to the kitchen table. The student will learn to choose fresh produce and cook food with full flavor and little fuss. Ideal crash course for newlyweds and dorming students. Why settle for fast food?

DAY 1: Introduction, sanitation and choosing the right equipment

Market visit: FARMERS MARKET FOR FISH AND SEAFOOD, FRUITS AND VEGETABLES

1. How to buy fresh fish and seafood: fish, clams, shrimps and crabs.

2. How to clean and fillet fresh fish, cleaning squid and what to do with shrimp and crab shells

3. Recipes: Enpapillote, whole fish ensal and steamed clams, baby squid in garlic and olive oil : testing doneness; Vegetable side dishes: French beans, sautéed mixed vegetables, Japanese eggplant with miso and wasabi paste, baked sweet squash

4. Boiled rice

DAY 2: Grocery visit: how to select fresh chicken, beef and port cuts.

Meat, soups and starch.

1. Cutting meat and carving chicken

2. Fresh vegetables ( broccoli), cream soups, honey baked sweet and salty squash

3. Oven baked fried chicken, sautéed pork chops with mustard cream sauce, quick beef stroganoff, pork adobo (for Kiampung)

4. Kiampung (Chinese pilaf), Potato Duchess Appareil ( the many uses of mashed potatoes)

P6,000
September 1, 2015
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. Bonus Recipe: French Baguette.

Please bring apron, hand towel and food containers.

P3,360
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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  CUPCAKE WORKSHOP
by: Carrie Madrid
September 2, 2015
10 am – 5 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
September 2, 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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BROWNIES & BARS
by: Heny Sison
  SAUSAGE WORKSHOP 3 – FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
September 3, 2015
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
September 3 2015
8 am – 3 pm

*Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC’s of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business.

Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macau Longanisa, Lucban Longanisa, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested.

P3,200
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  CHRISTMAS BARS & COOKIES
by: Heny Sison
September 3, 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
September 4, 2015
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
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LOAF CAKES & POUND CAKES WORKSHOP
by: Carrie Madrid
  CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
September 4, 2015
9 am – 3 pm

* Banana Chocolate Chip, Butter Pecan Loaf Cake, Nut-Crusted Orange Pound Cake, Lemon Cream Cheese Loaf Cake, Chocolate Pound Cake, Chocolate Marble Pound cake.

Please bring apron, towel and food container.

P2,800
September 4, 2015
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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SUSHI CLASS
by: Chef Koichi Kondo
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
September 5, 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
September 5, 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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CAKE DECORATING COURSE I
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
September 7 - 8, 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
September 7 - 11, 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
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CAKE DECORATING COURSE II
by: Heny Sison
  CAKE DECORATING COURSE III
by: Heny Sison
September 9 - 10, 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
September 7 - 11, 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
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
September 7 - 10, 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
September 7 - 11, 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
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ADVANCED CAKE DECORATION
by: Heny Sison
  NEW CLASS! CAFÉ HITS 2 – FEATURING 5-STAR BREAKFAST WORKSHOP
by: Chef Vicki Villanueva
September 7 - 11, 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
September 10, 2015
8 am - 3 pm

Learn the secret to making a perfect pancake, crepe, waffle, cinnamon bun, tapa and breakfast sausage.

Recipes: Country Breakfast – Sunny Side-Up, Breakfast Sausage and Gravy, Waffles with Caramelized Bananas and Dulce de Leche, Tapa with Kimchi Rice and Scrambled Eggs, Fluffy Pancakes with Maple Butter and Rich Ganache, Crepes with Fruits and Sweet Cream, Ham, Emmental and Mushrooms, Pecan Cinnamon Buns, Tsokolate Eh!

Please bring apron, hand towel and food containers.

P3,300
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SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
  SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
September 11, 2015
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
September 11, 2015
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
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JAPANESE HOME COOKING
by: Chef Koichi Kondo
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
September 12, 2015
3 pm - 9 pm

* Kani Salad, Takigomi Gohan, Kamameshi, Curry Rice, Tori Ponzu, Yaki Niku, Chawan Mushi, Okonomi Yaki. Demonstration class only.

P2,800
September 12, 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
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EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
September 14, 2015
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
September 15, 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 flavors 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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CAKE ROLLS
by: Aggy Villabona
  COOKING IN THE OVEN
by: Chef Patty Loanzon
September 16, 2015
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
September 17, 2015
10 am - 4 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 only.

P3,360
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  NEW CLASS ! JELLIES AND MARMALADES
by: Chef Juan Carlo Estagle
September 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.

P3,310
September 18 2015
1:30 pm - 6 pm

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

Demonstration class. Please bring container.

P2,240
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CAKE WORKSHOP
by: Heny Sison
  THE JOY OF BOTTLING 3!
by: Chef Juan Carlo Estagle
September 18, 2015
8 am - 6 pm

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

* Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Buttercake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Reservation is requested! Please bring your own apron. Maximum of 14 students only.

P5,600
September 18, 2015
9 am - 1 pm

This is the third in the Bottled Sauces series. In this session, Chef Carlo will teach you not just how to make new gourmet sauces to be bottled, but he will also show you the thinking process how these original recipes were conceptualized and came so you can have the tasteful technique to come up with your own originals. Recipes: Daing Aglio Olio, Puttanesca Mestiza, Ragul Exotica, Salsa Al Quesong Puti, Ragu Alla China, Gourmet Tuyo Salsa and Bagoong Pasta Sauce. Demonstration class only.

P2,240
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FRESH PASTA WORKSHOP
bby: Chef Giorgio Bucciarelli
  BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle
September 19, 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
September 21, 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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NEW CLASS! HOLIDAY BAKING - FEATURING FRUITCAKES
By: Chef Vicki Villanueva
  BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
September 22, 2015
8 am - 3 pm

Recipes: Graham Cracker Fruitcake, My Mom’s Special Fruitcake, Cream Cheese Fruitcake, Prune and Walnut Cake, Sticky Toffee Date Cake, Fruit Slice Bar

Demonstration class only. Please bring food containers.

P3,000
September 23, 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
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  NEW CLASS! CATERING FEATURING FOOD-TO-GO
By: Chef Vicki Villanueva
September 24, 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
September 24, 2015
8 am - 3 pm

Beef with Potato Gratin, Paella a la Valenciana, Timballo Pasta, Salt Crusted Whole Norwegian Salmon, Roast Turkey with Italian Sausage, Apple & Cranberry Stuffing with Giblet Gravy.

Demonstration class only. Please bring food containers.

P4,500
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CUPCAKE WORKSHOP 2
by: Carrie Madrid
  VARIATIONS ON THE BRAZOS DE MERCEDES
by: Chef Juan Carlo Estagle
September 25, 2015
9 am - 3 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
September 25, 2015
10 am - 4 pm

If you like brazos de Mercedes, you’ll surely love this class where you’ll learn how to make

* Brazos de Ube with Coconut Cream, Brazos de Pandan with Ube Filling, Brazos de Calamansi, Brazos de Mangga, Crispy Classic Brazos, Brazos de Tsokolate, Sugar-free Brazos de Mercedes.

Demonstration class only.

P2,300
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THE ART OF RAMEN
by: Chef Koichi Kondo
  A TASTE OF LIFE RECIPES: PART 1
by: Heny Sison
September 26, 2015
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
September 28, 2015
2:30 pm - 5 pm

* Barquillos, Pulvoron, Pastillas de Leche, Pastillas de Ube and Special Buko Pie. Demonstration class only. Please bring food container.

P2,240
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SPECIAL COURSE ON COOKIES
by: Heny Sison
  MOST POPULAR KOREAN CUISINE
By: Chef Cecil Park
September 28, 2015
9 am - 1:30 pm

* Chocolate Chip Cookies, Jam Thumbprint, Peanut Butter Cookies, Lemon Bars, Chocolate Cups, Oatmeal and Chocolate Crinkles. Demonstration class only. Please bring food container.

P2,240
September 29, 2015
10 am - 4 pm

*Miyuck Guk (Seaweed Soup), Chap Chae (Korean Sotanghon), Beef Bulgogi, Bulgogi Sauce, Baechu Kimchi (Baguio Pechay Kimchi), and Bibimbap. Demonstration class only.

P3,000
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NEW CLASS! TEA TIME GRAVITY DEFYING CAKE
by: Chef Aggy Villabona
   
September 30, 2015
10 am - 5 pm

*Learn how to make a gravity defying cake and basic edible hand painting.

Tools needed: Artist brush round #00, Artist brush round#4, Artist brush flat #2, Fondant Embosser, Gum Paste Flower Cutter Set, Food Color Gel (Peotraco or any brand).

Pre-requisite: Beginners Fondant Cake.

P4,900
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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