Heny Sison's Culinary School
 
Lifestyle Courses
October 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
CUPCAKE WORKSHOP
by: Chef Carrie Madrid
  SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
October 3
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.

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
October 3
9 am – 1 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. Please bring food containers.

P2,240
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SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
October 3
1:30 pm – 6 pm

Learn how to make sugar-free still deliciously decadent chocolate desserts and respond to a growing need of the health conscious sweet-loving foodies and diabetics. In this class we will prepare an astonishing array of sugar-free chocolate enchantment like Black Truffle Cake, Mississippi Mud Pie, Chocolate Truffles, Viennese Hot Chocolate, Chocolate Decadence Cookies, Chocolate Panna Cotta, and Fudgy Chocolate Brownies.

Demonstration class only. Please bring food containers.

P2,240
October 4
10 am – 4 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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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
October 4
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 and Cold Cuts

-Different Cheeses, Spreads Combination

-Regular Clubhouse to Panini Style

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

P2,800
October 5
10 am – 4 pm

Learn to make cream puffs and even éclairs, 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.

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

P2,800
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NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 1)
by: Heny Sison
 
October 5
10 am – 4 pm

Recipes: Suman Malagkit, Puto with Cheese, Tamales, Maja Blanca with Corn Kernels & Latik and Cassava Bibingka

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

P3,000
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FAST FABULOUS FISH
by: Chef Patricia Loanzon
  CAFE HITS – FEATURING PASTA
by: Chef Vicki Villanueva
October 5
10 am – 4 pm

Impressive but quick preparing seafood dishes to impress family and friends.

Recipes : Salmon Steaks in Dill Cream, Fish Fillet with Brown Butter and Capers, Fresh Crab Cakes with Garlic Mayo Dip, Shrimp Garlic Pasta, Gindara, Shrimp Burgers, Fish in Salted Crust, Asian Fish Fillet in Paper, Fish Salad with Homemade Mayonnaise & Seafood Paella.

Demonstration class only. Please bring food containers.

P4,000
October 6
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 its 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 containers.

P3,360
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CHOCOLATE INDULGENCE WORKSHOP
by: Chef Carrie Madrid
  EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
October 6
9 am – 3 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
October 7
10 am – 4 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 containers.

P2,800
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CHINESE PANCITERIA NOODLES WORKSHOP
by: Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
October 7
10 am – 4 pm

Learn how to cook Chinese the way real Chinese do. Let Chef Katherine Sion show you how to prepare Basic Soup Stock, Lechon Macao, Pancit Canton with Mixed Seafoods, Egg Noodles, Sotanghon with Chicken and Rice Noodles with Chopsuey.

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

P2,800
October 8
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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POPULAR PIES AND TARTS MADE EVEN BETTER
by: Chef Juan Carlo Estagle
  MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
October 10
10 am – 4 pm

These are the desserts we crave for in certain restaurants. Learn how to make them but this time, maybe tasting even better. In this class, we will learn how to make an Angel’s Apple Pie, Lord’s Egg Tart, an Original Buco Pie, Mama’s Key Lime Pie and the Blue Ribbon Mango Cream Pie.

Demonstration class only. Please bring food containers.

P2,800
October 10
10 am – 4 pm

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

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

P2,800
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20 BEST COOKIES – A WORKSHOP CLASS
by: Chef Vicki Villanueva
  CROWD PLEASING POTLUCK DISHES
by: Chef Katherine Sion
October 11
8 am – 3 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
October 11
10 am – 4 pm

With any of these recipes, you’ll surely be invited again and again to all those potluck parties. These award-worthy dishes are guaranteed to make you the star of those gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Hipon, Beef Caldereta with Pot Pie, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, and Fried Chicken Wings with Chili Sauce. Plus an elegant dessert - Cathedral Windows.

Demonstration class only. Please bring food containers.

P3,000
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  MAMON GALORE WORKSHOP
by: Heny Sison
October 12
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
October 12
2:30 pm – 6 pm

Recipes: Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon

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

P2,800
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NEW CLASS! CUCINA ROMANA (ROMAN SPECIALTIES)
by: Chef Giorgio Bucciarelli
  HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
October 12
10 am – 4 pm

Recipes: Bucatini alla Amatriciana (Bucatini Noodles in Red Sauce with Pancetta and Pecorino), Tagliatelle alla Carrettiera (Tagliatelle in Garlic Salt), Saltimbocca alla Romana (Sliced Beef Tenderloin in Butter with Parma Ham), Abbacchio (Baked Lamb Old Roman Style), Pollo con i Peperoni (Chicken with Capsicum Bell Peppers), Pizza in Teglia alla Romana (Roman Style Pizza in Tray) and Maritozzi con Panna (Typical Roman Dessert).

Hands-on class. Minimum of 8 students. Please bring apron, hand towel and food containers.

P3,360
October 13
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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NEW CLASS! NATIVE KAKANIN WORKSHOP (Part 2)
by: Heny Sison
  FRENCH MACARON WORKSHOP
by: Heny Sison
October 13
10 am – 4 pm

Recipes: Suman sa Lihiya, Puto Bumbong, Pichi-Pichi, Espasol and Cuchinta.

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

P3,000
October 14
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
  YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
October 14
2:30 pm – 7 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.

P2,240
October 14
9 am – 3 pm

Bake luscious filled cupcakes in your own home.

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

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

P2,800
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JAPANESE NOODLE CLASS
by: Chef Koichi Kondo
  SPANISH COOKING CLASS
by: Heny Sison
October 15
3 pm – 9 pm

Recipes: Soba Hot, Cha Soba, Yaki Soba, Yaki Udon, Udon Hot and Udon Cold.

Demonstration class only. Please bring food containers

P2,800
October 17
10 am – 5 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 food containers.

P3,500
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NEW CLASS! ARTISAN BREAD WORKSHOP
by: Chef Juan Carlo Estagle
  NEW CLASS! ESPRESSO 102 – “BEYOND THE CUP”
by: Mr. Ernesto Mesina, Jr.
October 18
10 am – 4 pm



October 18
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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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  SECRETS NO MORE!
by: Heny Sison
October 19
3 pm – 9 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
October 20
9 am – 5 pm

Recipes: Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sans Rival, Strawberry Shortcake & Ube Cake.

Demonstration class only. Please bring food containers.

P3,360
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CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
  CHRISTMAS BARS & COOKIES
by: Heny Sison
October 21
9 am – 1:30 pm

Recipes: Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar.

Demonstration class only. Please bring food containers.

P2,240
October 21
2:30 – 5 pm

Recipes: Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies.

Demonstration class only. Please bring food containers.

P2,240
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NEW CLASS! ASIAN EMPANADA FESTIVAL
by: Chef Katherine Sion
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
October 21
10 am – 4 pm

5 Kinds of Empanada Dough with Asian Filling

Recipes: Shrimp Chili Empanada, Spicy Beef Empanada, Flaky Chicken Curry Empanada, Vegetarian Treats Empanada, Pork with Chinese Chives Empanada, Fruity Iced Tea and Buco Pinipig & Sago Shake.

P3,000
October 22
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, 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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CAKE DECORATING COURSE I
by: Heny Sison
  CAKE DECORATING COURSE II
by: Heny Sison
October 24
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.

Hands-on class. Full participation. Please bring apron and hand towel.

P6,720
October 26
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.

Hands-on class. 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
October 24
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. Hands-on class. Full participation. Please bring apron and hand towel.

P16,800
October 24
9 am – 4 pm

Learn how to make edible doll using gum paste and fondant. Includes toddler, child, woman and male.

Hands-on class. 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
October 24
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.

Hands-on class. Full participation. Please bring apron and hand towel.

P7,840
October 24
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. Hands-on class. Full participation. Please bring apron and hand towel.

P16,800
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LAMBETH CONTINENTAL COURSE
by: Heny Sison
  ADVANCED CAKE DECORATNEW CLASS! CREPE CLASSION
by: Chef Carrie Madrid
October 24
9 am – 4 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. Hands-on class. Full Participation. Please bring apron and hand towel.

P7,840
October 25
3 pm – 9 pm



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NEW CLASS! CUCINA MILANESE (MILAN SPECIALTIES
by: Chef Giorgio Bucciarelli
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
October 26
3 pm – 9 pm

Recipes: Minestrone alla Milanese (Vegetable Soup Milan Style), Ossobuco con Risotto (Beef Shank with Saffron Risotto), Cotoletta alla Milanese (Breaded Beef or Chicken Slices), Asparagi con Uova (Asparagus with Eggs), Busecca alla Milanese (Beef Tripe with Tomato and Beans), Crostini di Polenta con Gorgonzola (Baked Polenta with Gorgonzola Cheese), and “I Turtei” typical Milan dessert.

Hands-on class. Minimum of 8 students. Please bring apron, hand towel and food containers.

P3,360
October 27
3 pm – 9 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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NEW CLASS! SAVORY PIES
by: Chef Katherine Sion
  JAPANESE HOME COOKING
by: Chef Koichi Kondo
October 28
10 am – 4 pm

Recipes: Shepherd’s Pie, Almond Pie, Chicken Pot Pie, Beef Bourguignon Pot Pie, Grilled Vegetables and Mushroom Pie, Shrimp Pie and Fresh Fruit Tart.

Demonstration class only. Please bring food containers.

P3,360
October 29
3 pm – 9 pm

Recipes: Kani Salad, Takigomi Gohan / Kamameshi, Curry Rice, Tori Ponzu, Yaki Niku, Chawan Mushi, Okonomi Yaki (“As You Like It” Pancake).

Demonstration class only. Please bring food containers.

P2,800
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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