Heny Sison's Culinary School
 
Lifestyle Courses
February 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
EXCLUSIVELY SYLVANNAS - A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
  BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
February 2, 2015
9 am – 3 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. Please bring your apron, towel and food container.

P2,800
February 3, 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
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BROWNIES & BARS
by: Heny Sison
  EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
February 3 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
February 4 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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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  CAKE DECORATING COURSE I
by: Heny Sison
February 5, 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
February 5 - 6, 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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CUPCAKE WORKSHOP
by: Carrie Madrid
  SECRETS NO MORE!
by: Heny Sison
February 6, 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, towel and cupcake container.

P2,800
February 7, 2015
9 am – 5 pm

*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake. Demonstration class only.

P3,360
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
February 9, 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
February 10, 2015
9 am – 3 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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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
February 11, 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
February 12, 2015
9 am – 3 pm

*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake.

Please bring apron and cupcake container or box.

P2,800
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DIMSUM WORKSHOP Part 2
by: Chef Katherine Sion
  MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
February 12, 2015
10 am – :4 pm

* Steamed Pork Spareribs in Tausi Sauce, Chicken Siomai, Sharksfin Siomai, Two Colors Siomai, Wanton Mami and Egg Tart.

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

P2,800
February 13, 2015
9 am - 3 pm

If you’re a cheesecake addict, you’ll certainly have to learn how to make these cheesecakes that are changing the cheesecake map. In this class, you’ll learn how to make Japanese Cheesecake, Tarte au Fromage Blanc (French Cheesecake), Caramel-Marble Cheesecake, Austrian Cheesecake, and Italian Ricotta Cheesecake. As a bonus, we’ll also show you how to make your own Ricotta Cheese from scratch. Demonstration class only.

P2,688
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
February 13, 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
February 14, 2015
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, towel & food container.

P2,800
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
February 16, 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
February 17, 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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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
February 18, 2015
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.

Hands-on class. Please bring your gum paste 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.

P3,360
February 18, 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
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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  SAUSAGE WORKSHOP 3 - FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
February 19, 2015
9 am – 3 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.

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

P2,800
February 19, 2015
8 am – 3 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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KOREAN COOKING I
by: Chef Cecil Park
  LOAF CAKES & POUND CAKES WORKSHOP
by: Carrie Madrid
February 20, 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
February 20, 2015
9 am – 3 pm

* Banana Chocolate Chip, Butter Pecan Loaf Cake, Nut-Crusted Orange Pound Cake, Lemon Cream Cheese Loaf Cake, Chocolate Pound Cake, Chocolate Marble Pound cake.

Please bring apron, towel and food container.

P2,800
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SUSHI CLASS
by: Chef Koichi Kondo
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
February 21, 2015
1:30 pm – 5 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
February 21, 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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TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva
  POPULAR CHINESE DISHES CATERING I
by: Chef Katherine Sion
February 23, 2015
8 am – 3 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
February 24, 2015
10 am – 6 pm

* Sweet Corn Soup With Crabmeat, Fried Crispy Chicken, Braised Pata Tim with Vegetables, Saute Shrimp with Green Peas and Quail Eggs, Peking Noodles with Chopsuey, Fried Rice with Assorted Meats and Lychee Pudding. Demonstration class only.

P2,576
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CAKE ROLLS
by: Aggy Villabona
  SIZZLE YOUR WAY TO A MORE PROFITABLE BUSINESS
by: Chef Vicki Villanueva

February 25, 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
February 26 2015
8 am – 2 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.

P3,360
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
  SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
February 26, 2015
9 am – 2 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

Demonstration class only.

P2,240
February 26, 2015
3 pm – 8 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, And Triple Chocolate Cake. Demonstration class only.

P2,240
     
HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
  THE BASICS OF FLOWER ARRANGING FOR WEDDINGS AND PACKAGING YOUR GIFTS & GIVE AWAYS
by: Glenn Remorca
February 27, 2015
1 pm – 4 pm

plus P700 per recipe booklet

* 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
February 27, 2015
10 am – 6 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.

P3,360
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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
February 27, 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
February 28, 2015
3 pm – 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
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
   
February 28, 2015
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
     
   
     
Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
   

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