Lifestyle Courses
June 2012
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC |
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison |
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BROWNIES & BARS
by: Heny Sison |
June 1, 2012
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
P2,000 |
June 1, 2012
2:30 pm – 5 pm
* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars
P2,000 |
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FAST FABULOUS FISH PART 1 & 2
by: Chef Patty Loanzon |
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo |
June 1, 2012
9 am – 3 pm
Impressive but quick preparing seafood dishes to impress family and friends. Salmon steaks in dill cream, Fish Fillet with brown butter and capers, Fresh Crab Cakes and Garlic Lemon Mayo & Shrimp Garlic Pasta, Gindara, Shrimp Burger, Fish in Salt Crust, Asian Fish Fillet in paper, Fish Salad with homemade mayonnaise & Seafood Paella
P3,000 |
June 2, 2012
10 am – 4 pm
* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice
P2,500 |
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle |
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MEAT PROCESSING I
by: Chef Vicki Villanueva |
June 4, 2012
10 am – 4 pm
Learn how to make delicious small cakes and delight your diners and clients not just with the way they taste, but also with the way they are plated and presented. Recipes include Strawberries & Cream Cake, Mangoes & Cream Cake, Gateau La Pinay (Pineapple and coconut Layer Cake), Yellow Layer Cake with Chocolate Buttercream, Rum Raisin Cake, Chocolate & Cream Cake, Triple Chocolate Cake.
P1,950 |
June 5, 2012
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. Reservation is Requested!
P2,800 |
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BEGINNERS 3 LAYER FONDANT CAKE
by: Aggy Villabona |
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TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva |
June 6, 2012
10 am – 5 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
P3,800 |
June 7, 2012
8 am – 2 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.
P2,850 |
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SMALL CAKES FOR RESTAURATEURS AND CATERERS II
by: Chef Juan Carlo Estagle |
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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona |
June 7, 2012
3 pm – 8 pm
Be the delicious choice of your diners and clients with these small sweet finales. Learn how to bake, prepare and plate the Black & White(French Meringue Layers with Chocolate Cream), Lemony Snow White, Fresh Fruits Pavlova, Strawberry Walnut Torte, Mango Crisp, Double Chocolate Torte and Cashew Dacquoise.
P1,950 |
June 7, 2012
10 am- 5 pm
Have fun decorating Jungle, Under The Sea, Baptismal, Debut & Wedding Cakes using figurines, toys, candies & ready made cake toppers. Learn to do Air Brushing techniques as a bonus. Students will get to decorate cakes so bring your aprons.
Recipes: Chocolate Cake, Butter Cake, Chiffon Cake, Fudge Icing, Boiling Icing & Buttercream. Please bring your own apron.
P2,500 |
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MAMON GALORE WORKSHOP
by: Heny Sison |
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SANSRIVAL GALORE!
by: Heny Sison |
June 8, 2012
9 am- 1:30 pm
* Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon
Please bring your own apron.
P2,500 |
June 8 2012
2:30 pm - 5 pm
* Almond Sansrival, Cashew Sansrival, Macadamia Sansrival, Pistachio Sansrival, Toffee Sansrival & Mocha Sansrival
P2,000 |
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FILLED BREAD WORKSHOP
by: Chef Patricia Loanzon |
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CUPCAKE WORKSHOP
by: Carrie Madrid |
June 8, 2012
9 am – 3 pm
* Coffee Buns, Raisin Cinnamon Swirl, Stuffed Bread Sticks, Japanese Milk Bread, Braided Meat Bread
Please bring your apron.
P2,500 |
June 9, 2012
10 am – 4 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.
P2,500 |
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ITALIAN PIZZA WORKSHOP
by: Chef Giorgio Bucciarelli |
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COOKIES FOR ALL OCCASIONS
by: Aggy Villabona |
June 11, 2012
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.
P2,500 |
June 13 2012
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
P2,000 |
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BEGINNERS FONDANT CAKE
by: Aggy Villabona |
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SECRETS NO MORE!
by: Heny Sison |
June 14, 2012
10 am – 5 pm
Learn how to bake, cover and decorate a simple fondant cake.
Recipes: Butter Pound Cake, Buttercream, Fondant, Royal Icing & Gum Paste
Pls. bring your own apron. Full participation.
P2,800 |
June 15, 2012
9 am – 5 pm
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake
P3,000 |
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SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle |
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon |
June 15, 2012
10 am – 4 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, Fudgy Chocolate Brownies.
P2,000 |
June 16, 2012
9 am – 3 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.
P2,500 |
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CAKE DECORATING COURSE I
by: Heny Sison |
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CAKE DECORATING COURSE II
by: Heny Sison |
June 18-19, 2012
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.
P6,000 |
June 20-21, 2012
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.
P6,000 |
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CAKE DECORATING COURSE III
by: Heny Sison |
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GUMPASTE FLOWER MAKING
by: Heny Sison |
June 18-22, 2012
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.
P15,000 |
June 18-22, 2012
9 am- 12 noon
*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.
P7,000 |
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ADVANCED CAKE DECORATION
by: Heny Sison |
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NEW CLASS! GUM PASTE DOLL MAKING
by: Heny Sison |
June 18-22, 2012
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.
P15,000 |
June 18-20, 2012
9 am – 4 pm
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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison |
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THEME CUPCAKES
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Aggy Villabona |
June 18-22, 2012
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
P15,000 |
June 21, 2012
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.
Hans-on class. Please bring your gumpaste 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.
P3,000 |
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CAKE POPS WORKSHOP
by: Carrie Madrid |
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon |
June 22, 2012
10 am – 4 pm
If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.
Please bring apron and towel.
P2,500 |
June 23, 2012
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.
P2,500 |
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli |
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COMMERCIAL BREAD
by: Chef Vicki Villanueva |
June 25, 2012
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.
P2,200 |
June 26, 2012
8 am – 2 pm
Recipes include: Ensaymada, Pandesal, Spanish Bread, Doughnut, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti
Hands-on class. Please bring apron, ballpen, notebook and calculator.
P2,650 |
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POPULAR CHINESE DISHES CATERING II
by: Chef Katherine Sion |
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June 27, 2012
10 am – 4 pm
* Beancurd with Eight Treasure Soup, Fried Chicken with Oyster Sauce, Fried Assorted Meats in a Bag, Grilled Beef Fillet with Special Sauce, Steamed Fish Fillet in Soy Sauce, Yang Chow Fried Rice and Mango with Sago.
P2,300 |
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC |
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC |
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Lifestyle Classes In Taguig
GE Monogram Experience Center, 2nd Level Serendra, Bonifacio High St., Bonifacio Global City, Taguig City |
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LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle |
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CLASSICAL CAKES AND DESSERTS 2
by: Chef Juan Carlo Estagle |
June 2, 2012
1 pm – 6 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.
P1,800 |
June 5, 2012
1 pm – 7 pm
Learn how to bake and prepare those cakes that defined nations and even started revolutions. In this class, we will be making Vienna’s Linzer Torte, Hazelnut Torte, Rehrucken, to France’s Queen of Sheba and Italy’s Opera.
P2,500 |
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison |
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VARIATIONS ON THE BRAZOS DE MERCEDES
by: Chef Juan Carlo Estagle |
June 6, 2012
1 pm – 7 pm
* French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake.
P2,500 |
June 9, 2012
1 pm – 7 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, Brazos de Pandan with Ube, Brazos de Calamansi, Brazos de Mangga, Crispy Classic Brazos, Brazos de Tsokolate, Sugar-free Brazos de Mercedes.
P1,950 |
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle |
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MY FAVORITE CAKES
by: Heny Sison |
June 13, 2012
1 pm – 6 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
P2,000 |
June 16, 2012
9 am – 1 pm
*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes
P2,000 |
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BROWNIE COLLECTION
by: Heny Sison |
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THE JOY OF BOTTLING 3!
by: Chef Juan Carlo Estagle |
June 16, 2012
2 pm – 6 pm
* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies
P2,000 |
June 19, 2012
1 pm – 6 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.
P2,000 |
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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 |
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THE BASICS OF FLOWER ARRANGING FOR WEDDINGS AND PACKAGING YOUR GIFTS & GIVE AWAYS
by: Glenn Remorca |
June 23, 2012
1 pm – 7 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
P3,000 |
June 27, 2012
1 pm – 7 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.
P3,000 |
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 |
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