Heny Sison's Culinary School
 
Lifestyle Courses
August 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  BASIC HOME COOKING
By: Mr. Glenn Remorca
August 1, 2015
10 am – 4 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
August 1, 2015
3 pm – 9 pm

The class is designed for the new home maker, newly wed couples & urban condo living individual. Recipes yield is good for a small family who is just starting out and leads a very hectic & active schedule. Guaranteed that you don’t miss your mom’s home cooked meals! You may even take it with you to work.

Learn the Basic Kitchen Sanitation, Basic Knife Skills, Food Preparation

*Menudo, Chicken Tinola / Chicken Curry, Pork Sinigang, Minced Pork in Bell Pepper Cups, Ginataang Tuna with Pork Liempo, Pork & Chicken Adobo, and Garlic Fried Rice. Demonstration class only.

P3,500
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NEW CLASS! BASIC BAKING WORKSHOP
By: Chef Patty Loanzon
  CAKE POPS WORKSHOP
by: Chef Carrie Madrid
August 3, 2015
9 am – 3 pm

*Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange and Black Sesame Seed Cake, Tiramisu, and Coffee Walnut Meringue. Demonstration with student participation. Please bring apron, hand towel and containers.

P2,800
August 4 2015
9 am – 3 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.

P2,800
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BOILED ICING AND AIRBRUSHING
(formerly Easy Way to Decorate Party Theme Cakes)
by: Ms. Aggy Villabona
  CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
August 5, 2015
10 am – 5 pm

Learn to make, ice and decorate cakes and cupcakes with boiled icing. Learn how to use airbrush to add depth and colors to your cake and cupcakes.

Recipes: Chiffon cake, Butter cake, Chocolate cake and Boiled icing. Please bring your own apron.

P2,800
August 6, 2015
8 am – 3 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
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  CUPCAKE WORKSHOP
by: Carrie Madrid
August 6, 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. Limited to 20 students only.

P2,800
August 7, 2015
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.

* 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
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CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
August 7, 2015
10 am – 4 pm

Learn how to make your own croissants in this hands-on-class. Students will mix, roll out, shape and bake their own croissant dough. They will make various croissants from traditional croissants, sweet filled croissants like; Pain au Chocolat, Almond Croissants and Apple Croissants to savory or filled croissants like; Ham and Cheese croissants.

Please register at least a day before class date. Bring apron and hand towels.

P3,360
August 8, 2015
9 am – 1 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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SUSHI CLASS
by: Chef Koichi Kondo
  KOREAN COOKING I
by: Chef Cecil Park
August 8, 2015
1:30 pm – 4 pm

*Temaki-Zushi (Do-It Yourself Sushi Rolls), Bara-Zushi (Scattered Sushi), Inari-Zushi (Sushi Pockets), Futo-Maki Zushi (Thick-Rolled Sushi), Teka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki

Please bring food container.

P2,240
August 10 2015
10 am - 4 pm

*Beef Bulgogi (Tenderloin & ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim.

Demonstration class only. Please bring food container.

P2,800
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SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
by: Chef Vicki Villanueva
  COOKIES FOR ALL OCCASIONS
by: Aggy Villabona
August 11, 2015
8 am - 3 pm

Learn the different cuts of meat, marinate accompaniments and sauce including recipe cost. Porterhouse & T-Bone, Flank Steak, Burger Steak, Sirloin Steak, Pork Steak, Bangus Steak and Chicken Steak. Recipes: Java Rice, Potato Rosemary Wedges, Fettuccini Alfredo, Kalamansi & Garlic Butter, House Gravy, Mushroom Sauce, Barbecue Sauce, Roasted Garlic Sauce, Soy Singer Sauce, White Cream Sauce and Tomato Chunky Sauce.

Reservation is requested. Please bring notebook, ballpen and calculator.

Demonstration class only.

P3,400
August 12, 2015
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

Please bring apron and towel and food container.

P2,240
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NEW CLASS! Culinary business featuring Fried Chicken
By: Chef Vicki Villanueva
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
August 13, 2015
8 am - 3 pm

*Southern Fried Chicken with Waffles and Maple Syrup, Chicken Katsu with Cabbage Salad, Spanish Style Chicken Croquettes, Chinese Style Fried Chicken, Chicken Parmigianino with Spaghetti in Marinara Sauce, Thai Style Pandan Chicken, Classic Wings with Chili Sauce, Parmesan and Garlic Rub, Louisiana Rub, Teriyaki Glaze

P3,300
August 13, 2015
9 am - 1 pm

Bake luscious filled cupcakes in your own home.

*Hummingbird Cupcake with Cream Cheese Frosting, Chocolate Cookie Dough Cupcake, Funfetti Cupcake, Blueberry Cheesecake Cupcake, Salted Caramel Covered Cupcake.

Please bring apron.

P2,800
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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
  HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
plus P700 per recipe booklet
August 14, 2015
9 am - 12 pm

* This class is suitable for all people who want to be able to cook healthy dishes, lose weight considerably and people with health concerns such as diabetes, high blood pressure and other dietary restrictions. The class will guide you through the principles of healthy nutrition, South Beach Diet phase 1 “Swiss Pinoy Style”, which uses locally available ingredients. Complete menu plan and recipes for 14 days of Phase 1.10% discount on rates for students who signed up for two classes.

P2,240
August 14, 2015
1 pm - 4 pm

* This class is suitable for all people who want to learn how to cook healthy dishes, deepen their knowledge of nutrition and weight control, as well as people with health concerns, such as diabetes, high blood pressure, and other dietary restrictions. This class teaches wholesome recipes which reintroduce carbohydrates with complete recipe booklets for phase 2 and 3 of the South Beach Diet. 10% discount on rates for students who signed up for two classes.

P2,240
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NEW CLASS! SOUPS, SALAD AND SANDWICHES
By: Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
August 14, 2015
10 am - 4 pm

*Mushroom Soup, Hearty Chicken Soup with Barley, BBQ Chicken Chopped Salad, Fresh Greens with Apple, Candied Walnut, Blue Cheese with Balsamic Vinaigrette, Vegetarian Sandwich and Roast Beef Sandwich. Demonstration class only.

P3,360
August 15, 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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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  SOFT PRETZEL WORKSHOP WITH DIPPING SAUCES
by: Heny Sison
August 17, 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
August 17, 2015
2:30 pm - 5 pm

* Cinnamon Sugar, Coarse Salt, Poppy Seed, Sesame Seed, Parmesan & Parsley & Parmesan & Poppy Seed with Caramel Sauce. Please bring apron and food container.

P2,500
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NEW CLASS! PANCIT SPECIAL
by: Chef Katherine Sion
  BEGINNERS FONDANT CAKE
by: Aggy Villabona
August 18, 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
August 19, 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
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  CAKE DECORATING COURSE I
by: Heny Sison
August 20, 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
August 20 - 21, 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
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CAKE DECORATING COURSE II
by: Heny Sison
  NEW CLASS! KAKANIN
By: Chef Katherine Sion
August 20 - 21, 2015
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.

P6,720
August 21, 2015
10 am - 4 pm

*Pichi-Pichi, Sapin-Sapin, Puto Pao, Puto Ube, Mais Maja Blanca, Kamias Shake and Pandan Buko Juice. Demonstration class only.

P2,900
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! DELICIOUSLY CHURROS
By: Chef Juan Carlo Estagle
August 22, 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
August 24, 2015
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.

P2,500
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NEW CLASS!
By: Chef Cecil Park
  NEW CLASS! 3D CUPCAKETOPPERS 2
by: Chef Aggy Villabona
August 25 2015
10 am - 4 pm

*

P
August 26, 2015
10 am - 6 pm

Princesses, a Fairy and a Mermaid

Recipes: Lemon pound Cupcakes ,Marshmallow Fondant and Royal Icing

Hands-on class. Please bring the following: Cutting mat (NB), X-Acto knife (NB), pizza cutter, ruler, slim scissors, fine pointed paintbrush, small gumpaste tool set(for miniatures),small rolling pin,flower round formers, apron and hand towel.

Pre-requisite: 3-D Cupcake Toppers 1 (Theme Cupcakes)

P3,360
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  THE ULTIMATE PIE BAKING: WORKSHOP
by: Heny Sison
August 27, 2015
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
August 31, 2015
9 am - 4 pm

* Salted Caramel Apple Pie, Bourbon Pear Crumble Pie and Caramel Nut Tart.

Each student will bring home 3 pies.

Limited to 20 students. Boxes are included. Please bring apron and hand towel.

P4,000
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NEW CLASS! KITCHEN SURVIVIAL
By: Chef Patricia O. Loanzon
   
August 31 - September 1, 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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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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