Heny Sison's Culinary School
 
Lifestyle Courses
May 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIES & BARS
by: Heny Sison
May 1, 2014
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.

P2,240
May 1, 2014
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.

P2,240
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NEW CLASS! ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
May 2, 2014
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. Please bring your apron.

Demonstration with student participation.

P2,800
May 3, 2014
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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NEW CLASS! CREATE NEW MEMORIES
by: Chef Vicki Villanueva
  NEW CLASS! PANCAKE, WAFFLES AND CREPES
by: Chef Vicki Villanueva
May 5 - 6, 2014
9 am – 3 pm

Come along to the kitchen and spend some quality time where we teach you both some new tricks. Not limited to parents, Lola, Aunt and Uncle or older sibling.. Kids: 5 to 18 years old.

Day 1- Pasghetti Spaghetti Meatballs, Lasagna, Pesto with Grilled Chicken, baked Penne with Italian Sausage and Linguinne Carbonara

Day 2- (Build Your Own Pizza) Sausage Pesto Pizza, Pepperoni, Pizza Bianca, Quattro Formaggi, Margherita, Tutta Carne, Mushroom Overload, Seafood Lovers, Nutella Pizza and Pizza Roll

Reservation is Requested!

P7,999
May 7, 2014
9 am – 3 pm

Kids: 5 to 12 years old.

Featuring breakfast & snacks: pancake, Belgian Waffle, Corn Dogs, French Toast, Crepes, Omelet with various fillings, ham, cheese, sausage, bacon, tuna, strawberry, blueberry, chocolate, specolous and nutella & more plus Vanilla Ice Cream. Lunch is provided for.

Reservation is Requested!

P3,696
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CUPCAKE WORKSHOP
by: Carrie Madrid
  NEW CLASS! LEARN, BAKE, DECORATE AND SHARE SERIES I (Featuring Donut)
by: Chef Vicki Villanueva
May 6, 2014
3 pm – 9 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.

P2,800
May 8, 2014
9 am – 3 pm

A demonstration on the process of making donuts. Each student will make the different donuts one to enjoy and take home and the other for donation to the street children. Let us know the age of your child when booking.

Recipes: Chocolate Cake Donut, Classic Donut, Donut Sticks, Donut Holes, Beignet, Donut Sundae with various toppings like Specolous, Boston Cream, New York Cheesecake, Cookies and Cream, Nutella, Chocolate Sprinkles, Peanut butter and Salted Caramel.

Apron & boxes are included. Reservation is Requested!

P3,640
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BACK-TO-SCHOOL BAON
by: Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
May 9, 2014
10 am – 4 pm

Learn how to combine different meals to make your school baon more exciting & healthy.

Recipes: Roast Chicken, Chicken Cordon Bleu, Grilled Pork Liempo, Pork Chop Steak, Lumpia Shanghai, Boneless Bangus Belly with Salt, Garlic & Pepper, Fish Fillet with Cheese & Bacon, Bulgogi Beef, Salisbury Steak, Buttered Vegetables, Fresh Salad Greens, Potato Salad

P3,136
May 10, 2014
3 am – 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: 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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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  MGA PANCIT NA NASA BILAO
by: Chef Vicki Villanueva
May 15, 2014
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
May 16, 2014
8 am – :2 pm

Learn the ABC’s of cooking pancit from single serving to 40 servings.

Recipes: Pancit Malabon, Pancit Canton, Crispy Canton, Pancit Puti, Pancit Hab-Hab, Pacit Bihon Guisado, Sotanghon. Reservation is Requested!

Demonstration class only.

P3,400
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HOUSE OF LUMPIA
by: Chef Vicki Villanueva
  SAUSAGE WORKSHOP 3 - FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
May 16, 2014
3 pm – :9 pm

Recipes: Chinese Lumpia with Garlic Sauce, Lumpia Ubod with Crepe Wrapper and Peanut Sauce, Lumpiang Shanghai with Sweet and Sour Sauce, Lumpiang Isda, Lumpiang Gulay, Vietnamese Spring Rolls Chili Dipping Sauce and Cheese With Chili Lumpia. Reservation is Requested!

P2,900
May 22, 2014
8 am – 2 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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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
May 23, 2014
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
May 24, 2014
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. Pls. bring apron. Limited to 20 students only.

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
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
May 24, 2014
3 am – 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, 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
May 24, 2014
3 pm – 7 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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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
May 29, 2014
9 am – 3 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
May 29, 2014
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
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POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
  COOKING IN THE OVEN
by: Chef Patty Loanzon
May 30, 2014
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.

P2,800
May 30, 2014
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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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
 
May 31, 2014
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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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
SUMMER FUN - BAKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
  SUMMER FUN - COOKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
May 15-17, 2014
10 am – 4 pm

Ages: 13-up

Enjoy the summer with friends and Chef Patty as you learn how to bake simple but yummy desserts. 3-days of baking fun from cookies and bars to cakes and frozen desserts. Come early reservations are required for an enjoyable experience.

Includes apron.

Day 1- Cookies & Bars: Double Chocolate Chip Cookies, Mexican Cookies, Chocolate Malt Cookies, Food for the Gods, Brownie Nut Bar Velvet Crinkles;

Day 2- Piece of Cake: Molten Chocolate, Carrot Cupcake with Cream Cheese icing, Orange Seed Cake, Scooter Pies;

Day 3- Special Desserts: Piped Butter Cookies, Turtle Pie, Summer Panna Cotta, Strawberry Shortcake, Old Fashioned Ice Cream Sandwiches

P9,600
May 26-28, 2014
10 am – 4 pm

Ages: 13-up.

Summer Cooking will never be as fun. Learn how to cook and meet new friends as you spend time with Chef Patty in the kitchen. Cooking workshop 1 is full hands on with recipes of your favorite Japanese dishes like sushi and Kamameshi Rice and more. Impress with Mediterranean cuisine like authentic Spanish Paella and garlic chicken. Learn to make the light and delectable chiffon cheesecake for dessert, prawn gratin, roast chicken with gravy and baby back ribs and so much more. Reservations are required. Don’t be the last, we have limited seats for a better learning experience. Includes apron.

Day 1 - Japanese: Chicken Kamameshi Rice, Sushi, Japane Gyoza with Black Vinegar Dipping Sauce, Tonjiru (Pork Soup), Asparagus and Bacon, & Shrimp and Bean Sprouts

Day 2- Mediterranean: Garlic Chicken, Paella, Chicken Chasseur, Ceasar’s Salad, and Salpicao

Day 3 – Dishes to Impress: Herb Roast Chicken, Baked BBQ Ribs, Bean and Salsa Rice Salad, and Light and Airy Chiffon Cheesecake.

P9,600
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SUMMER FUN - COOKING WORKSHOP FOR TEENS 2
by: Chef Patricia Loanzon
  BAKING BOOT CAMP FOR YOUNG CHEFS
by: Chef Patricia Loanzon
May 12-14, 2014
10 am – 4 pm

Ages: 13-up

A 3-day workshop. Open your mind to endless possibilities. Learn about pasta, potatoes and use of puff pastry. Maximum of 15 students per class. Open to the young and feeling young ages 13 and above. Cooking workshop 2 is a step above for those wanting to learn the finer points of cooking. Upgrade your pasta to freshly made and learn to prepare different recipes making use of both fresh and dried pasta. Serve Southern Fried Chicken with yummy potatoes cooked in a number of ways, baked with cheese and bacon, filled with ham or creamy and rich baked gratin. Puff pastry is a good addition to any dish transforming anything to impressive plates. Get to know it and learn how to use it for those special days you just want to impress.

Limited seats for this summer package.

Day 1 –Pasta Making: Vegetarian Lasagna, Fettuccini Carbonara, Pasta Salad, Fresh Crab Tagliatelle;

Day 2 -Playing with Potatoes: Potato Chips, Baked Potatoes with Cheese Sauce, Chives & Bacon bits, Dauphinoise Potatoes, Filled Potato Croquettes, Southern Fried Chicken;

Day 3-Poof Pastry: Chicken Pot Pie, Mushroom & Spinach Turnover, Lengua Pastel in vel-ou-vent.

P9,600
May 19-23, 2014
10 am – 4 pm

5-day baking boot camp
Ages: 13-up

Start baking and equip yourself with the fundamental techniques this summer. 5 days hands-on workshop for teens (ages 13 and up). The course covers basic baking skills covering cookies and bars, yeast breads and quick breads, pies and tarts, cakes and cheesecakes, puddings and custards, layered and filled desserts.

Day 1- Cookies, Brownies and Bars: White Chocolate Cookies, Lime Refrigerator Cookies, Raisin Bars, Apple Crumble Bars, Chocolate Walnut Brownies, Choco Chip Oatmeal Cookies;

Day 2- Yeast Doughs and Quick Breads: Pizza, Pandesal, English Style Scones, Parmesan Cream Biscuits, Lemon Crumble Coffee Cake, Honey Glazed Corn Bread, Cheese and Bacon Muffins;

Day 3- Pies and Tarts: Quiche San Jose, Tart of Smoked Salmon and Leeks, Apple Crumble Pie, Lemon Tart, Mango Cream Tart, Pumpkin Pie, Coconut Custard Pie;

Day 4- Cakes, Cheesecakes, Puddings and Custards: Leche Flan, Ginger Snap Cheesecake, Chocolate Bread Pudding, Cream Cheese Pound Cake, Banana Bread;

Day 5- Layered and Filled Desserts: Chocolate Layer Cake, Pate a Choux, Chocolate Souffle, Pavlova Nests with Vanilla Diplomate Cream and Fresh Fruits, Strawberry Swiss Roll, Mango Cream Cake.

Limited slots to benefit the students, based on first come first basis. Early reservation recommended.

P16,800
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS (Cooking Workshop for Kids)
by: Carrie Madrid
  LITTLE CHEFS (Baking Workshop for Kids)
by: Carrie Madrid
May 1-3, 2014
9 am – 3 pm

Ages: 5 to 12 years old.

Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and cooking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of cooking methods as they create delicious meals together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Include apron & towel.

Day 1- Minced Chicken in Lettuce Cups, Chicken with Lemongrass Sticks, Vietnamese Pork Chop (Suong Nuong), Coconut Sticky Rice with Mangoes; Day 2– Corn Dog Bites, Crispy Fried Shrimp, Bacon Cheesy Fries, Charboiled Ribs;

Day 3- Chicken Vesuvio, Beef Stroganoff, Lemon Meringue Icebox Pie, & Creamy Baked Salmon with Spinach

P9,600
May 8-10, 2014
9 am – 3 pm

Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Include apron & towel.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies, Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Double Chocolate Brownies, Day 3 – Apple Pie, Raspberry Buttermilk Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

P9,600
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Special Themed Workshops for Young Chefs
33 Bonny Serrano, Crame, QC
NEW CLASS! CREATE NEW MEMORIES!
by: Chef Vicki Villanueva
  NEW CLASS! PANCAKE, WAFFLES AND CREPES
by: Chef Vicki Villanueva
May 5-6, 2014
9 am – :3 pm

Ages: 5 to 18 years old.

Come along to the kitchen and spend some quality time where we teach you both some new tricks. Not limited to parents, Lola, Aunt and Uncle or older sibling.

Day 1- Pasghetti Spaghetti Meatballs, Lasagna, Pesto with Grilled Chicken, baked Penne with Italian Sausage and Linguinne Carbonara

Day 2- (Build Your Own Pizza) Sausage Pesto Pizza, Pepperoni, Pizza Bianca, Quattro Formaggi, Margherita, Tutta Carne, Mushroom Overload, Seafood Lovers, Nutella Pizza and Pizza Roll

Reservation is Requested! Limited slots only.

P7,999
May 7, 2014
9 am – :3 pm

Ages: 5 to 12 years old.

Featuring breakfast & snacks: pancake, Belgian Waffle, Corn Dogs, French Toast, Crepes, Omelet with various fillings, ham, cheese, sausage, bacon, tuna, strawberry, blueberry, chocolate, specolous and nutella & more plus Vanilla Ice Cream. Lunch is provided for.

Reservation is Requested!

P3,696
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NEW CLASS! LEARN, BAKE, DECORATE AND SHARE SERIES I (Featuring Donut)
by: Chef Vicki Villanueva
   
May 8, 2014
9 am – :3 pm

A demonstration on the process of making donuts. Each student will make the different donuts one to enjoy and take home and the other for donation to the street children.

Let us know the age of your child when booking.

Recipes: Chocolate Cake Donut, Classic Donut, Donut Sticks, Donut Holes, Beignet, Donut Sundae with various toppings like Specolous, Boston Cream, New York Cheesecake, Cookies and Cream, Nutella, Chocolate Sprinkles, Peanut butter and Salted Caramel.

Apron & boxes are included. Reservation is Requested!

P3,640
 
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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