Heny Sison's Culinary School
 
Lifestyle Courses
May 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
May 1, 2015
9 am – 1 pm

There is no ice cream better than homemade. Serve it to family or create a cool business with it. Take a basic flavors 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
May 2, 2015
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.

P2,240
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
  NEW CLASS! BELOVED EUROPEAN CAKES (FRENCH & AUSTRO-HUNGARIAN)
by: Chef Juan Carlo Estagle
May 7 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
May 8 2015
10 am – 4 pm

Learn how to bake those cakes and prepare those desserts that moved kingdoms and defined cultures. In this session, we will be making Marie Antoinette’s Viennese Spanishe Windtorte, Swarzwalder Kirsch Torte, Hungary’s Dobosch Torte, the very famous French Gateau Saint Honore to Empres Josephine’s, Riz a L’Impeatrice

Demonstration class only. Please bring food container.

P3,340
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
May 9 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
May 14, 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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CUPCAKE WORKSHOP
by: Carrie Madrid
  SUSHI CLASS
by: Chef Koichi Kondo
May 15, 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
May 16, 2015
3 pm – 7 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
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PINOY SIZZLERS
by: Chef Katherine Sion
  FAST FABULOUS FISH PART 1 & 2
by: Chef Patricia Loanzon
May 28, 2015
10 am – 4 pm

* Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice. Demonstration class only.

P2,464
May 29, 2015
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.

P3,360
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
May 30, 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
May 30 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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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
BASIC BAKING WORKSHOP
by: Chef Patricia Loanzon
  NEW CLASS! JUNIOR CAFÉ WORKSHOP (Baking Class)
by: Chef Patricia Loanzon
2nd Batch
May 14 - 16, 2015
9 am – 3 pm

Ages: 13-up (3 day workshop)
Day 1: Scooter Pies, Madeleines, Fallen Fudge with Confetti Ice Cream Pie
Day 2: Orange and Black Sesame Seed Cake, Snow Peak Chocolate Cake, Tiramisu
Day 3: Piping and Decorating: Coffee-Walnut Meringue Kisses, Butter Cookies, Cupcake Flowers
Include apron and food container.

P9,600
1st Batch
May 4 - 6, 2015
9 am – 3 pm

2nd Batch
May 18 - 20, 2015
9 am – 3 pm

Ages: 13-up (3-day workshop)
Learn the basics and unleash your creativity. You will learn base recipes for chiffon cakes, gelato and cookie dough leading participants to create their own signature variant. It’s the fun way to learn.
Day 1- Cakes: Chocolate Chiffon, Coffee and Red Velvet
Day 2– Cookies: Plain Chewy, Oatmeal and Chocolate
Day 3- Gelato Bar
Include apron & food container.

P9,000
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NEW CLASS! JUNIOR BISTRO WORKSHOP (Cooking Class)
by: Chef Patricia Loanzon
   
1st Batch
May 7 - 9, 2015
9 am – 3 pm

2nd Batch
May 25 - 27, 2015
9 am – 3 pm

Ages: 13-up (3-day workshop)
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)
Include apron & food container.

P9,300
 
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS 2 (Cooking Workshop for Kids)
by: Chef Carrie Madrid
  LITTLE CHEFS (Baking Workshop for Kids)
by: Chef Carrie Madrid
May 11 - 13, 2015
9 am – 3 pm

Ages: 5 to 12 years old
DAY-1 BREAKFAST - Sausage Crepe, Blueberry / Strawberry Muffin, Cinnamon French Toast, Corned Beef Fritata;
DAY-2 SOUTHERN COMFORT – Southern Crispy Fried Chicken, Garlic mashed potatoes, Brown gravy, Corned Bread and Red Velvet Cupcakes;
DAY-3 LIVING ITALIAN – Rissotto, Mushroom Gnocchi, Brushchetta and Panna Cotta with chocolate sauce.
Include apron, towel & food container.

P9,600
2nd Batch
May 25 - 27, 2015
9 am – 3 pm

Ages: 5 to 12 years old. Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations. Include apron, towel & food container.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies, Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Triple Layer Brownies, Day 3 – Apple Pie, Blueberry Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

P9,600
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CUPCAKE WORKSHOP FOR KIDS
by:
  CAKE POPS FOR KIDS
by:
May 28, 2015
9 am – 3 pm

*

P
May 29, 2015
9 am – 3 pm

*

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