Heny Sison's Culinary School
 
Lifestyle Courses
April 2015
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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
April 6, 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
April 6, 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.

P2,240
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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
April 7, 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
April 8 2015
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.

P2,800
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CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
  NEW CLASS! PANCIT SPECIAL
by: Chef Katherine Sion
April 9, 2015
8 am – 2 pm

Join us for a cooking workshop as we set up a professional kitchen for your cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and it's complementary sauces. Recipes includes: Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna. Please bring your apron, towel and food container.

P3,360
April 10, 2015
10 am – 4 pm

* Crab with Sotanghon, Hofan with Slice Beef, Singaporean Chow Mien, Pancit Langlang with Lechon Kawali, Seafood Pancit Malabon Special , Yellow Mango Shake and Sago Gulaman. Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,500
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
April 11, 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
April 16, 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.

P3,304
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DIMSUM I WORKSHOP
by: Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
April 17, 2015
10 am – 4 pm

* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.

Please bring apron, towel & food container.

P2,800
April 18, 2015
3 pm – :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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CAKE DECORATING COURSE I
by: Heny Sison
  CAKE ROLLS
by: Aggy Villabona
April 23 - 24, 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
April 23, 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
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THE ART OF RAMEN
by: Chef Koichi Kondo
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
April 24, 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
April 25, 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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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! CHOCOLATE DESSERTS CLASS: Satisfy Your Chocolate Craving
by: Chef Patricia Loanzon
April 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
April 27, 2015
9 am - 3 pm

*Sachertorte, Chocolate Nut Biscotti, Chocolate Strawberry Mouse Cake, Chocolate Stratciatella Ice Cream, Turtle Pie, Chocolate Flourless Madeleines; Bonus Recipe: Chocolate Martini

Demonstration class only. Please bring food container.

P2,240
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MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
  BAKING 101 for the Oven Phobic Workshop (Creaming Method)
by: Chef Patricia Loanzon
April 28, 2015
9 am – 3 pm

Meringue: Pavlova, Canonigo; Cakes: Taisan, Japanese Cheesecake; Foam: Orange Soufflé, Flourless Chocolate Cake

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

P2,800
April 29, 2015
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, towel and food container. Limited to 20 students only.

P2,800
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
   
April 30, 2015
10 am – 4 pm

* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami.

Limited to 20 students only. Please bring your apron, towel & food container.

P2,632
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
BASIC BAKING WORKSHOP
by: Chef Patricia Loanzon
  SUMMER FUN - COOKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
1st Batch
April 9 - 11, 2015
9 am – 3 pm

Ages: 13-up (3 day workshop)
Day 1: Scooter Pies, Madeleines, Fallen Fudge with Confetti Ice Cream Pie
Day 2: Orange and Black Sesame Seed Cake, Snow Peak Chocolate Cake, Tiramisu
Day 3: Piping and Decorating: Coffee-Walnut Meringue Kisses, Butter Cookies, Cupcake Flowers
Include apron and food container.

P9,600
April 16 - 18, 2015
9 am – 3 pm

Ages: 13-up. (3 day workshop)
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. Include apron & food container.
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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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS (Cooking Workshop for Kids)
by: Chef Carrie Madrid
  LITTLE CHEFS (Baking Workshop for Kids)
by: Chef Carrie Madrid
1st Batch
April 20 - 22, 2015
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 & food container.

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
1st Batch
April 13 - 15, 2015
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 & food container.

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 Triple Layer Brownies, Day 3 – Apple Pie, Blueberry Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

P9,600
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LITTLE CHEFS 2 (Baking Workshop for Kids)
by: Chef Carrie Madrid
   
April 30 - May 2, 2015
9 am – 3 pm

Ages: 5 to 12 years old
Day 1 – Chocolate dipped Almond Biscotti, Ajores de Dulce de leche, Chocolate Macadamia Cookie & Peanut Butter Swirl Bar
Day 2 – Orange Walnut bundt cake, Chocolate Chip Scones, Blueberry Muffin & Chocolate Pudding Day 3- Peach Apple Galette, Mixed Berry Pavlova, Cinnamon Rolls with Cream Cheese Frosting
Include apron, towel & food container.

P9,600

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