Heny Sison's Culinary School
 
Lifestyle Courses
December 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BEGINNERS 3-LAYER FONDANT WEDDING CAKE
by: Chef Aggy Villabona
 
December 1
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
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  CHRISTMAS BARS & COOKIES
by: Heny Sison
December 1
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
December 1
2:30 pm – 5 pm

Recipes: Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies.

Demonstration class only. Please bring food containers.

P2,240
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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
December 1
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 flavor 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, hand towel, food containers and cooler.

P2,800
December 2
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 only. Please bring food containers.

P2,800
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BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
  NEW CLASS! ESPRESSO 102 – “BEYOND THE CUP”
by: Mr. Ernesto Mesina, Jr.
December 2
8 am – 6 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.

3,360
December 3
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.

Course II – Outline

I. Roasts and Blends

II. Buying and Storing Coffee

 Shelf Life Recommendations

III. Tasting and Evaluating Coffee

 Acidity, Aroma, Body, Flavor IV. General Flavor Characteristics

 Desirable & Undesirable Characteristics

V. Equipment Overview

 Tools and Smallwares, The Coffee Grinder, The Espresso Machine

VI. Hands-on Sessions

P4,500
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  CUPCAKE WORKSHOP
by: Chef Carrie Madrid
December 5
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.

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

P2,800
December 6
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.

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
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CAKE ROLLS
by: Chef Aggy Villabona
  NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 3)
by: Heny Sison
December 7
10 am – 5 pm

Recipes: 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. Please bring food containers.

P2,240
December 8
10 am – 4 pm

Recipes: Bibingka, Palitaw, Tupig, Biko and Suman de Baler.

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

P3,000
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NEW CLASS! BOOZY ICE CREAM
by: Chef Patty Loanzon
  DELICIOUSLY CHURROS
by: Chef Juan Carlo Estagle
December 12
10 am – 4 pm

Recipes: Apples & Brandy Ice Cream, Coconut Rum & Roasted Macadamia Ice Cream, Mojito Sorbet, Coffee Kahlua Ice Cream, Pretty Woman (Strawberry & White Wine) and Irish Coffee & Coco Nibs.

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

P2,800
December 12
10 am – 4 pm

Learn how to make this popular and so loved classic spanish dessert. In this session, we will see how to make the classic Churros con chocolate, Chocolate Churros, Caramel filled Churros, Dulce de Leche Churros, Mango filled Churros.

Demonstration class only. Please bring food containers.

P2,500
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FRENCH MACARON WORKSHOP
by: Heny Sison
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
December 13
10 am – 2 pm

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

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

P3,050
December 13
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
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EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
  BAKING 101 for the oven Phobic Workshop 2
by: Chef Patricia Loanzon
December 13
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.

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

P2,800
December 14
10 am – 4 pm

Recipes: Red Velvet Cupcake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate

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

P2,800
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NEW CLASS! VERRINES AND BOTTLED PASTRIES
by: Chef Juan Carlo Estagle
  NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 1)
by: Heny Sison
December 14
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
December 15
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.

P2,800
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NEW CLASS! CREPE CAKE WORKSHOP
by: Chef Carrie Madrid
  NEW CLASS! ARTISINAL BREAD BAKING WORKSHOP
by: Chef Juan Carlo Estagle
December 15
9 am – 3 pm

Learn to make your own crepes and layer them with a very light pastry cream and flavored filling to make a luscious 20-layer crepe cake.

Recipes: Classic Mille Crepe Cake, Lemon Crepe Cake, Matcha Crepe Cake, Hazelnut Nutella Crepe Cake and Chocolate Coffee Crepe Cake.

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

P2,800

December 16 - 17
10 am – 3 pm

Learn the art baking bread the way an artisan baker makes bread. In this class, we will push the limits of the wheat by allowing the flavors to develop using the method of delayed fermentation. The dough will then be shaped into a Rustic Baguette, Pain à l’Ancienne , Focaccia, Bâtard, Couronne, Èpi, Fendu, Fougasse and Tabatière.

Hands-on class. Please bring aprons, hand towels and food containers.

P5,000
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NDEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
December 16
10 am – 4 pm

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

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

P2,800

December 17
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: 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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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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