Lifestyle Courses
July 2013
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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 |
July 1, 2013
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.
P2,000 |
July 3, 2013
2:30 am – 5 pm
* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars
Demonstration class only.
P2,000 |
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FAST FABULOUS FISH PART 1 & 2
by: Chef Patty Loanzon |
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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona |
July 2, 2013
10 am – 4 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.
Demonstration class only.
P3,000 |
July 3, 2013
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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SECRETS NO MORE!
by: Heny Sison |
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MEAT PROCESSING I
by: Chef Vicki Villanueva |
July 4, 2013
9 am – 5 pm
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake.
Demonstration class only.
P3,000 |
July 4, 2013
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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DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison |
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NEW CLASS! FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion |
July 5, 2013
9 am – 4 pm
Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada
Please bring apron.
P2,500 |
July 5, 2013
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
P2,500 |
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo |
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CUPCAKE WORKSHOP
by: Carrie Madrid |
July 6, 2013
10 am – 4 pm
* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice.
Demonstration class only.
P2,500 |
July 8, 2013
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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COOKIE WORKSHOP
by: Chef Vicki Villanueva |
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BEGINNERS FONDANT CAKE
by: Aggy Villabona |
July 9, 2013
8 am – 2 pm
* The Best Chocolate Crinkles, The Ultimate Fudgy Brownie, Chocolate Chip Cookie, Butterscotch and Food for the Gods, Dulce de Leche Bars.
Reservation is requested! Please bring your own apron.
P2,500 |
July 10, 2013
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 |
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CAKE DECORATING COURSE I
by: Heny Sison |
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CAKE DECORATING COURSE II
by: Heny Sison |
July 15-16, 2013
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 |
July 17-18, 2013
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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NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison |
July 15-19, 2013
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 |
July 15-18, 2013
9 am – 4 pm
*Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male. Full participation. Please bring apron.
P10,000 |
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GUMPASTE FLOWER MAKING
by: Heny Sison |
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ADVANCED CAKE DECORATION
by: Heny Sison |
July 15-19, 2013
9 am – 12 pm
*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 |
July 15-19, 2013
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 |
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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison |
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli |
July 15-19, 2013
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 |
July 15, 2013
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.
P2,500 |
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva |
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TOPSY TURVY FONDANT CAKE
by: Aggy Villabona |
July 16, 2013
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, notebook and calculator.
P2,950 |
July 17, 2013
10 am – 5 pm
Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild! Bring your apron and camera. Recipes: Fondant, Gum Paste, Royal Icing, Pound Cake & Wilton Buttercream. Pre-requisite Beginners Fondant Cake. Please bring your own apron and certificate.
P3,000 |
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TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva |
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CUPCAKE WORKSHOP 2
by: Carrie Madrid |
July 18, 2013
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 |
July 19, 2013
10 am – 4 pm
*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake. Please bring apron.
P2,500 |
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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon |
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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 |
July 20, 2013
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 |
July 20, 2013
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
Demonstration class only.
P3,000 |
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PANCIT PANG PANCITERIA
by: Chef Katherine Sion |
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FRENCH MACARON WORKSHOP
by: Heny Sison |
July 25, 2013
10 am - 4 pm
* Birthday Noodles, Bihon Spicy, Cripsy Noodles with assorted meats, Mike Guisado, Sotanghon with Sliced Beef and Lomi Soup and Lemon Grass Jelly Tea.
Demonstration class only.
P2,000 |
July 26, 2013
9 am - 1:30 pm
* Chocolate Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango
Please bring your own apron.
P2,700 |
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison |
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COOKING IN THE OVEN
by: Chef Patty Loanzon |
July 26, 2013
2:30 pm - 7 pm
* Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake.
Demonstration class only.
P2,000 |
July 27, 2013
9 am - 3 pm
*Salmon En Croute, Rack of lamb, Beef Pot Roast, Mediterranean Baked Whole Fish, Potato Gratin, Chicken Confit and Shortcut Napoleons.
Demonstration only.
P2,000 |
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo |
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THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle |
July 27, 2013
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.
P2,000 |
July 29, 2013
10 am - 4 pm
Learn to make cream puffs and even eclairs, and profiteroles and fill them with pastry cream in various flavors. This is a hands on workshop wherein each participant will be mixing, piping, baking and filling their own puffs. Please bring aprons and side towels.
P2,500 |
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli |
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NEW CLASS! ASIAN GRILL/ROASTING
by: Chef Katherine Sion |
July 29, 2013
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.
P2,500 |
July 30, 2013
10 am - 4 pm
*Roast Suckling Pig, Grilled Whole Chicken, Grilled Prawns, Grilled Beef Shortribs, Grilled Whole Lapu-Lapu, Grilled Vegetables Salad and Bagoong Fried Rice
Demonstration class only.
P3,500 |
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THEME CUPCAKES
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Aggy Villabona |
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle |
July 31, 2013
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 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.
P3,000 |
July 31, 2013
3 pm - 8 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.
P2,000 |
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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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Lifestyle Classes In Taguig
GE Monogram Experience Center, 2nd Level Serendra, Bonifacio High St., Bonifacio Global City, Taguig City |
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 |
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