Heny Sison's Culinary School
 
Lifestyle Courses
July 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
July 1, 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
July 1, 2015
2 pm – 4:30 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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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
July 1, 2015
1 pm – 6 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
July 2 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. Please bring your own apron, towel and food container.

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
  EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
July 2, 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
July 3, 2015
8 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
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THE BASICS OF FLOWER ARRANGING FOR WEDDINGS AND PACKAGING YOUR GIFTS & GIVE AWAYS
by: Glenn Remorca
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
July 3, 2015
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
July 4, 2015
3 pm – 9 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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FRENCH MACARON WORKSHOP
by: Heny Sison
  ALL-TIME FAVORITE DESSERTS
by: Heny Sison
July 6, 2015
9 am – 1:30 pm

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

Limited to 25 students only. Please bring your own

P3,024
July 6, 2015
2 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
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CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
  SAUSAGE WORKSHOP 3 – FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
July 6, 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
July 7 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, and Burger Longanisa. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested.

P3,192
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SECRETS NO MORE!
by: Heny Sison
  TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva
July 7, 2015
9 am - 4 pm
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake. Demonstration class only.

P3,360
July 8, 2015
8 am - 3 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.

P3,200
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  MY FAVORITE CAKES
by: Heny Sison
July 8, 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
July 9, 2015
9 am - 1:30 pm

*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes. Demonstration class only.

P2,240
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SANS RIVAL GALORE!
by: Heny Sison
  NEW CLASS! KITCHEN SURVIVIAL
By: Chef Patricia O. Loanzon
July 9, 2015
2:30 pm - 5 pm

* Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival. Demonstration class only.

P2,240
July 13 - 14, 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
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CAKE ROLLS
by: Aggy Villabona
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
July 15, 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
July 16, 2015
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 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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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
July 16, 2015
10 am - 4 pm

Learn the art of making sandwich from savory to dessert. We will also teach you how to prepare and pack it safely.

Filling: -Chicken/Egg/Tuna/Shrimp/Sausages/Pan Grilled Meats/Vegetarian/Cold Cuts

-Different Cheeses/ Spreads Combination

-Regular Clubhouse to Panini Style

Demonstration with student participation. Please bring apron

P2,800
July 17, 2015
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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SPECIAL TABLE AND HOME DECOR FLOWER ARRANGEMENT
by: Glenn Remorca
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
July 17, 2015
10 am - 6 pm

Floral Table Centerpieces w/ actual demonstration and table setting presentation. For your home, caterers & restaurant owners. Pro & non-Professional students are invited.

Lecture, demonstration and hands-on production. Bring a pair of scissors.

P3,360
July 17, 2015
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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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
July 18, 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
July 20, 2015
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.

P2,688
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PANADERO & PANADERIA
by: Chef Vicki Villanueva
  NEW CLASS! TEA TIME GRAVITY DEFYING CAKE
by: Chef Aggy Villabona
July 21 - 23, 2015
8 am - 3 pm

A hands-on approach on bread baking. Learn to work with yeast, different flours and create various dough.

Day 1 - Bread Basic Techniques and food costing P3,920*

Day 2 – Monggo Loaf, Pan de Mongo, Pan de Ube, Kabayan, Pan de Regla, Pan de Tsokolate , Malunggay Pandesal and Cheese Pandesal P3,360

Day 3 – Tasty, Pan de Coco, Pan de Siosa, Bitso-Bitso, Monay, Toasted Asado Pao, Bread Pudding P3,360

Please bring apron, ballpen, notebook and calculator. Reservation is required.

*Prerequisite: Day 1 (Bread Basics Technique and Food Costing)

5% discount on rates for students who signed up for 3 days.

P10,108 (3 days)
July 23, 2015
10 am - 6 pm

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

Pre-requisite: Beginners Fondant Cake.

P4,900
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NEW CLASS! PINOY KAKANIN AT IBA PA!
by: Chef Katherine Sion
  THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
July 24, 2015
10 am - 4 pm

* Suman sa Lihia, Sinukmani, Putong-Puti, Kutsinta,Ginataang Bilo-Bilo and Puto-Cassava with Fresh Buko. Demonstration class only.

P2,240
July 24, 2015
9 am - 4 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

P2,800
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THE ART OF RAMEN
by: Chef Koichi Kondo
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
July 25 2015
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 25, 2015
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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ARTISANAL BREAD BAKING WORKSHOP
by: Jacqueline H. Alleje
  REFRIGERATOR CAKE WORKSHOP
by: Carrie Madrid
July 27, 2015
9 am - 4 pm

* Nothing equals the satisfaction of home baked breads. In this class you will learn how to bake savory and sweet quick breads. This class is a must for all who wants to complete their skill of healthy cooking. This class will teach you how to prepare the most delicious healthy breads. And, if you want to turn it into a small business, we teach you how to. Recipes: Whole Wheat Sandwich Bread, Yogurt Graham, Herb-Onion-Bacon Bread, Yogurt Graham Bread, Bread Sticks, Focaccia, Whole Wheat Swiss Quark, Raisin Bread and Mango Tea Bread.

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

P2,800
July 28, 2015
9 am - 3 pm

* Crema de Fruta, Mango Cream Refrigerator Cake, English Trifle, Espresso Mascarpone Ice Box, Lemon Meringue Ice Box Pie and Mexican Chocolate Ice Box Cake. Please bring your own apron and towel.

P2,800
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BEGINNERS 3 LAYER FONDANT CAKE
by: Chef Aggy Villabona
  THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
July 29, 2015
10 am - 6 pm

You will learn how to bake, cover, set-up and decorate a 3-tier fondant cake.

Recipes: Mudcake , Royal Icing, Fondant and Gum Paste

Please bring apron, towel, rolling pin, pizza cutter and scissors

Pre-requisite: Beginners Fondant Cake (Kindly present your certificate upon enrolment)

P5,040
July 30, 2015
9 am - 4 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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NEW CLASS! BEST SELLING CHINESE FOOD
by: Chef Katherine Sion
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
July 30, 2015
10 am - 4 pm

* Lechon Macao, Crabmeat Fuyong, Shrimp Rebosado, Fried Chicken with Red Sauce, Fried Rice with Assorted Meats, and Buko Lychees Salad

P2,500
July 31, 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
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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
   
July 31, 2015
10 am - 4 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, Cafe 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

P3,360
 
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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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