Heny Sison's Culinary School
 
Lifestyle Courses
June 2016
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
JUNIOR BISTRO WORKSHOP (COOKING CLASS)
by: Chef Patricia Loanzon
  NEW CLASS! LAYERS OF CROISSANTS, DANISH AND PUFF PASTRIES
by: Chef Juan Carlo Estagle
May 30, 31, 2016 - June 1, 2016
8 am - 2 pm

Ages: 13 years old & up

Day 1 – Tapas and Small Plates: Roasted Pork Belly Bites, Gambas al Ajillo, Ham Croquettas, Garlic Parmesan Wings, Dynamite Roll
Day 2 – Soups & Sandwiches: Hot Shrimp Sandwich, Kofta Gyro, Beef with French Dip, Shrimp Bisque, Mushroom Soup
Day 3 – Pasta: Fresh Pasta, Fresh Gnocchi, Seafood Pasta, Charlie Chan Sauce, Mushrooms and Ham in White Sauce

Hands-on class. Includes apron, hand towel & food containers.

P9,300
May 30, 31, 2016 - June 1, 2016
8 am - 2 pm

In this three-day course, students will learn how to professionally create layered laminated doughs like Puff Pastries, Croissant dough and Danish pastries. You will discover the secrets in making light and crispy puff pastry. Each student will prepare, roll and bake their own Croissants, Pain au Chocolat, Bear Claws, Vol-Au-Vents, Sticky Buns, Napoleones, Argellanas, and Elephant’s Ears; under the close supervision of our chef instructor.

No basic baking knowledge required. Maximum of 16 students only. Hands-on class. Please bring apron, hand towel & food containers.

P12,000
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
June 2, 2016
9 am – 1:30 pm

Recipes: 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 containers.

P2,240
  June 2, 2016
2:30 pm – 5 pm

Recipes: To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies and Carmela’s Chocolate Strawberry Brownies

Demonstration class only. Please bring food containers.

P2,240
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LEARN, BAKE, DECORATE AND SHARE SERIES I (Featuring Donut)
by : Chef Vicki Villanueva
  FRENCH MACARON WORKSHOP
by: Heny Sison
June 2, 2016
8 am – 3 pm

A demonstration on the process of making donuts. Each student will make the different donuts one to enjoy and take home and the other for donation to the street children.

Recipes: Chocolate Cake Donut, Classic Donut, Donut Sticks, Donut Holes, Beignet, Donut Sundae with various toppings like Speculoos, Boston Cream, Cream Cheese, Cookies and Cream, Nutella, Chocolate Sprinkles and Peanut Butter.

Hands-on class. Please bring apron, hand towel and boxes.

P3,000
June 3, 2016
9 am - 1:30 pm

Recipes: Chocolate Macarons, Banana Macarons, Lemon Macarons, Mocha Macarons, Raspberry Macarons & Mango Macarons.

Limited to 25 students only. Hands-on class. Please bring apron, hand towel and food containers.

P3,050
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ALL-TIME FAVORITE DESSERTS
by: Heny Sison
  BETTER BAKING BASICS
by: Chef Juan Carlo Estagle
June 3, 2016
2:30 pm - 5 pm

Recipes: Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake.

Demonstration class only. Please bring food container.

P6,720
  June 3, 2016
10 am – 4 pm

This introductory course will show you the different flour-based sweets you can produce in the kitchen. Learn how to make a Yeast-Raised Raisin Bread, Banana Nut (Quick Bread) Loaf, Oatmeal (Drop) Cookies, Black Forest Brownies and a romantic Strawberry Chocolate Cake.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
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PINOY SIZZLERS
by: Chef Katherine Sion
  PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
June 3, 2016
10 am – 4 pm

Recipes: Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice.

Demonstration class only. Please bring food containers.

P2,800
  June 4, 2016
9 am – 4 pm

Recipes: 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.

Demonstration class only. Please bring food containers.

P2,800
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CUPCAKE WORKSHOP
by: Carrie Madrid
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
June 4, 2016
8 am – 2 pm

Delicious cupcakes dressed in an assortment of colors, flavors and style. Treats that are fast becoming best sellers among all ages.

Recipes: Tiramisu Cupcake, Boston Cream, Devil’s Food Cupcake, Smore’s Cupcake, Chocolate Espresso Fudge Cupcake, Vanilla Bean Cupcake, Tres Leches Cupcake and Beehive Cupcake

Hands-on class. Please bring apron, hand towel and cupcake container.

P2,800
  June 4, 2016
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: Pizza Margherita, Pizza alla Napoletana, Pizza Picantina, Pizza Agli Asparagi, Pizza ai Quattro Formaggi, Pizza Quattro Stagioni, Pizza Vegetariana, La Gibiana Pizza, Pizza Gorgonzola Cipolle, Pizza Calzone Farcito & Pizza ai Frutti de Mare.

Demonstration with student participation. Please bring apron, hand towel & food containers.

P2,800
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NEW CLASS! TECHNIQUES IN COOKING: INTRODUCTION TO TEXTURE AND FLAVOR
by: Chef Patty Loanzon
  NEW CLASS! 20 BEST COOKIES – A WORKSHOP CLASS
by: Chef Vicki Villanueva
June 6-7, 2016
8 am – 2 pm

Cooking Techniques will share good practical tips in food preparation to help you add flavor and achieve textures for delicious and appetizing dishes. The techniques in class are easily adaptable to other recipes and are explained with simple science that helps you understand how to use them. It’s a cooking class for the beginner or the experienced home cook who wants to raise the bar. Forget instant noodles and cook real food. Stay healthy cook real food, let me teach you how.

Day 1: Flavor – Home-style Chicken Stock, Whole Roast Chicken, Stir-Fried Beef with Snap Peas and Red Pepper, Beef Stew, & Roasted Red Pepper Soup with Smoked Paprika and Cilantro Cream.

Day 2: Texture – Beef or Lamb Ragout, Bacon Cheese Burger, Grilled Pork Chop, Blue Cheese Roast Beef Tenderloin, & Shrimp Tempura.

Demonstration with class participation. Please bring apron, hand towel and food containers.

P7,000.00
  June 7, 2016
3 pm – 9 pm

Recipes: Butter Cookie Base – Snickerdoodles, Sable Bretons, Rainbow Cookies, Cashew Butter Cookies, Cranberries and Milk Cookies; No Bake – Butterscotch Pretzel Bars, Peanut Butter Cups, Chocolate-Glaze Cereal Bars, Nutty Marshmallow Bars; Chocochip – Chocochip Pizza Cookies, Red Velvet Chocochip Cookies, Skillet White Chocochip Macadamia Cookies, , Chocolate Chip Cookie Dough Truffles; Egg White Base – Lengua de Gato, Almond Tuille, Salted Caramel Macaroon; Brownies – Brookies, Smores Brownies, Turtle Brownies; Tassies – Butterscotch Marshmallow Tassies.

Hands-on class. Please bring apron, hand towel and food containers.

P3,250
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DECORATED COOKIES FOR ALL OCCASIONS
by: Chef Aggy Villabona
  LOAF CAKES & POUND CAKES WORKSHOP
by: Chef Carrie Madrid
June 8, 2016
10 am – 4 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, Marshmallow Fondant & Gum Paste

Hands-on class. Please bring apron, hand towel and food containers.

P2,240
  June 8, 2016
3 pm – 9 pm

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

Hands-on class. Please bring apron, hand towel and food container.

P2,800
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SUSHI CLASS
by: Chef Koichi Kondo
  CATERING SERIES CLASS
by: Chef Vicki Villanueva
June 9, 2016
1 pm – 5 pm

Recipes: Temaki Zushi (Do-It Yourself Sushi Rolls), Barazushi (Scattered Sushi), Inarizushi (Sushi Pockets), Futomaki Zushi (Thick-Rolled Sushi), Tekka-Maki (Hand-rolled Tuna Sushi), Kappa-Maki (Sea Cucumber Sushi) and California Maki

Demonstration class only. Please bring food containers.

P2,240
  June 9-11, 2016
8 am – 3 pm

Catering for 25, 50, 75, 100, 500 and more.

Day 1: Food Costing: Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu. This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc. Step-by-step food production. Please bring notebook, calculator and pen.
Day 2: Interactive BBQ Station featuring set up, dishes like Baby Back Ribs, Spiced Rub Chicken with Oriental Glaze, Blue Marlin Steak with Citrus Butter Sauce, Kebab, Cebu’s Liempo, Chicken Inasal and Creamy Potato Salad.
Day 3: Main Entrees: Slow Roast Angus Beef Belly, Seafood Pastel, Chicken with 40 Garlic Cloves, Callos and Lengua Sevillana.

Demonstration class only (Day 2 & 3). Please bring food containers.

P11,200
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  BAKING 101 FOR THE OVEN PHOBIC WORKSHOP
by: Chef Patricia Loanzon
June 9, 2016
9 am – 1 pm

Recipes: Oyako-Don (Chicken & Egg on Rice), Gyudon (Beef Bowl), Tendon (Tempura Bowl), Katsu-Don (Pork Cutlet Bowl), Soboro-Don (Minced Chicken & Egg Bowl), and Tori Teriyaki-Don (Chicken Teriyaki)

Demonstration class only. Please bring food containers.

P2,240
  June 10, 2016
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.

Hands-on class. Please bring apron, hand towel and food containers. Limited to 20 students only.

P2,800
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NEW CLASS! HOW TO MAKE ITALIAN CHEESE AT HOME (BASIC COURSE)
By: Chef Luigi Nasuti
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
June 11 & 15, 2016
3 pm – 9 pm

This 2-part course will teach you the basic procedures of Artisanal home-made cheese making. This can give you the knowledge to create your own cheese: the ingredients of cheese, the tools of cheese making, history and tradition of Italian cheese. During the practical part of the course, we will make together different kinds of Italian cheeses.

Recipes: Ricotta (Cottage Cheese), Primo Sale, Caciotta (depending on the quality of the milk), Stacciatella (Mozzarella Cream Cheese), Aromatized Cheese

Hands-on class. Please bring apron, hand towel and food containers.

P7,000
June 13 -17, 2016
8 am - 3 pm

The course covers: the intricate over piping borders on royal icing and fondant covered cakes. Students decorate cake using combination of over piped borders and tiny flowers.

Prerequisite: Advanced Cake Decoration Course. Full Participation. Please bring apron and hand towel.

P16,800
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CAKE DECORATING COURSE I
by: Heny Sison
  CAKE DECORATING COURSE II
by: Heny Sison
June 13 - 14, 2016
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. Please bring apron and hand towel.

P6,720
  June 15 - 16, 2016
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 basket weave cake filled with cascading flowers.

Full participation. Please bring apron and hand towel.

P6,720
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CAKE DECORATING COURSE III
by: Heny Sison
  GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
June 13 - 17, 2016
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. Full participation. Please bring apron and hand towel.

P16,800
  June 13 - 16, 2016
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 and hand towel.

P11,200
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GUM PASTE FLOWER MAKING
by: Heny Sison
  ADVANCED CAKE DECORATION
by: Heny Sison
June 13 -17, 2016
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. Please bring apron and hand towel.

P7,840
June 13, 2016
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. Please bring apron and hand towel.

P16,800
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MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  CHOCOLATE INDULGENCE WORKSHOP
by: Chef Carrie Madrid
June 13, 2016
3 pm – 9 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. Please bring food containers.

P2,700
  June 14, 2016
3 pm - 9 pm

Recipes: White Chocolate Cheesecake with Lemon Curd Topping, Chocolate Molten Cake, Chocolate Torte with Coffee Sauce, Triple layer Brownies and Chocolate Tiramisu

Hands-on class. Please bring apron, towel and food containers.

P2,800
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NPLAYING WITH FROZEN BRAZOS
by: Chef Juan Carlo Estagle
  NEW CLASS! SPANISH COOKING CLASS
by: Heny Sison
June 20, 2016
3 am – 9 pm

Get cool and chill people out with these delightfully sweet original creations. Learn how to make Classic Frozen Brazo, Brazos de Pinky (Strawberry), Brazos de Engga (Rum), Brazos de Sansrival, Brazos de Violeta y Coco (Ube-Macapuno), Brazos de Limona ( Lemon), Brazos de Café, Brazos de Pina.

Demonstration class only. Please bring food containers.

P2,300
June 20, 2016
9 am - 4 pm

Surprise and treat your special someone to a Spanish cooking class. Let Chef Heny teach you how to prepare and cook recipes that you and your companion can enjoy. In the menu: Sopa de Ajo (Garlic Soup), Adobados, Croquettas, Ensalada Mixta, Paella Negra, Cuchinillo, Sangria and Chocolaté con Churros.

Demonstration with class participation. Please bring apron, hand towel and food containers.

P3,950
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BASIC BAKING WORKSHOP
by: Chef Patty Loanzon
  BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
June 21, 2016
3 pm – 9 pm

Recipes: Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange and Black Sesame Seed Cake, and Coffee Walnut Meringue.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
June 22, 2016
10 am – 5 pm

Learn how to bake, ganache, cover and decorate a cake with fondant.

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Marshmallow Fondant, Royal Icing and Gum Paste.

Please bring rolling pin, pizza cutter, cake smoother, hand towel and apron. Full participation.

P3,920
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THE ULTIMATE PIE BAKING: WORKSHOP
by: Heny Sison
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
June 23, 2016
9 am – 4 pm

Recipes: 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
June 23, 2016
8 am – 3 pm

Recipes : Ensaymada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

Hands-on class. Please bring apron, hand towel and food containers.

P3,310
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HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje
plus P700 per recipe booklet
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
June 24, 2016
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.

Recipes: Wholesome Oat Muffins, Pita Bread Sandwich, Mustard Dressing, Bell Pepper Sauce (Coulis), Japanese Inspired Dressing, Zucchini Torte and Orange Quark Mousse.

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. Demonstration class only. Please bring food containers.

P2,240
  June 24, 2016
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 flavor 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, hand towel, food containers and cooler.

P2,800
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HEALTHY GOURMET – SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Chef Jacqueline Haessig Alleje
  NEW CLASS! ITALIAN SEAFOOD & FISH
by: Chef Luigi Nasuti
June 24, 2016
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.

Recipes: Seared Tuna Arugula Salad, Tomato-Basil-Tarragon Soup, Chicken and Eggplant Casserole, Baguio Lemon Zest Ricotta Crème, and Almond Jello.

Complete menu plan and recipes for 14 days of Phase 1.10% discount on rates for students who signed up for two classes. Demonstration class only. Demonstration class only. Please bring food containers.

P2,240
  June 25, 2016
3 pm – 9 pm

During this course, we will prepare a complete Italian Mediterranean style. Recipes: Antipasto di Mare (Seafood Appetizer), Cacciucco con Crostini di Pane (Seafood Soup with Tomato Sauce), hand-made Red Ravioli filled with Salmon, Squid and Shrimps, Linguine Seafood, Salmon au Gratin in Oven, Sea Bass al Cartoccio (Sea Bass in Aluminum Foil) and Seared Peppercorn Tuna.

Demonstration class only. Please bring food containers.

P3,500
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CUPTAIL CLASS WORKSHOP
by: Chef Carrie Madrid
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
June 25, 2016
8 am – 2 pm

Discover NEW and EXCITING looks and flavors for cupcakes. A delicious twist for a favorite treat. Recipes: Chocolate Kahlua Mudslide Cupcake, Piña Colada, Margarita Key Lime, Amaretto Dream, Eggnog, and Strawberry Daiquiri.

Hands-on class. Please bring apron, hand towel and food containers.

P2,800
  June 25, 2016
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, and fettuccine: green & black, stuffing’s for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Carbonara, Boscaiola, Arrabiata, Primavera, Bolognese, Puttanesca, Aglio & Olio, Pesto – Tigullio, Pomodoro, Vesuviana, Alfredo, and Frutti di Mare.

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

P2,800
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KOREAN COOKING I
by: Chef Cecil Park
  NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina, Jr.
June 27, 2016
3 pm – 9 pm

Recipes: 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 containers.


P2,800
  June 28, 2016
3 pm – 9 pm

Track down the secrets involved in recognizing and mastering all the components that make for a “perfect” espresso. This intensive barista training class includes a full day of espresso lab training that focuses on more advanced barista skills such as: Roasts and Blends, Overview of the Perfect Crema and Espresso Shot (Sensory Evaluation), Coffee Cupping & Education, Advanced Barista Techniques on Tamping, Dosing and Grinding, Barista Ergonomics and How To Think Like A Pro. The course also covers Introduction to Espresso Machines and Grinders.

Course II – Outline
I. Roasts and Blends
II. Buying and Storing Coffee
 Shelf Life Recommendations
III. Tasting and Evaluating Coffee
 Acidity, Aroma, Body, Flavor IV. General Flavor Characteristics
 Desirable & Undesirable Characteristics
V. Equipment Overview
 Tools and Smallwares, The Coffee Grinder, The Espresso Machine
VI. Hands-on Sessions

P4,500
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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  NEW CLASS! CRONUT AND DOUGHNUT WORKSHOP
by: Heny Sison
June 29, 2016
10 am – 6 pm

The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Wedding, Birthday, Valentine, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much more.

Recipes: Banana Chocolate Chip Cupcake, Fondant, Royal Icing, Buttercream Icing and Gum Paste.

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
  June 30, 2016
9 am – 4 pm

In this class, students will learn how to make the fundamentals of doughnut and cronut making.

Doughnut Recipes: Classic Creamy Glaze, Chocolate Glaze and Caramel Glazed

Cronut Recipes: Cinnamon-Sugar, Chocolate Glaze , Sugar Glaze and Pistachio Topping and Pastry Cream

Hands-on class. Please bring apron, hand towel and food containers.

P4,200
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HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
   
June 30, 2016
8 am – 3 pm

Recipes: Almond Praline Ensaymada, Ube Ensaymada, Special Ensaymada, Cheese Roll, Chinese Ham Ensaymada, & Mongo Ensaymada.

Hands-on class. Please bring apron and food container.

P3,640
   
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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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HENY SISON DESSERTERIE @ VICTORINO’S RESTAURANT
# 106 Scout Rallos corner 11th Jamboree Sts, Brgy. Sacred Heart, Quezon City
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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