Heny Sison's Culinary School
 
Lifestyle Courses
October 2015
Page 1, 2, 3
Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIES & BARS
by: Heny Sison
October 1, 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
October 1, 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
Click here to reserve Click here to reserve
HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
  CUPCAKE DELIGHT WORKSHOP
by: Chef Carrie Madrid
October 1 2015
8 am – 3 pm

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

Please bring apron and food container. Reservation is requested!

P3,640
October 2 2015
9 am – 3 pm

* Choconut Cupcake, Ubelicious Cupcake, Sansrival Cupcake, Brazo de Mercedes Cupcake and Pandan Crunch Cupcake. Please bring apron and towel & cupcake container.

P2,800
Click here to reserve Click here to reserve
SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
October 2, 2015
10 am – 4 pm

*Pork Asado Pao, Bola-Bola Pao, Chicken Teriyaki Pao, Special Jumbo Siopao, and Beef Mami. Limited to 20 students only. Please bring your apron, towel & food container.

P2,700
October 3, 2015
3 pm – 9 pm

* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice. Demonstration class only.

P2,800
Click here to reserve Click here to reserve
KOREAN COOKING I
by: Chef Cecil Park
  BASIC BAKING WORKSHOP
By: Chef Patty Loanzon
October 5, 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
October 8, 2015
10 am - 4 pm

*Chocolate Nut Biscotti, Madeleines, Tiramisu, Fallen Fudge Confetti Ice Cream Pie, Orange and Black Sesame Seed Cake, and Coffee Walnut Meringue. Demonstration with student participation. Please bring apron, hand towel and containers.

P2,800
Click here to reserve Click here to reserve
HAMON AT PANDESAL
by: Chef Vicki Villanueva
  JAPANESE MAIN DISHES
by: Chef Koichi Kondo
October 8, 2015
8 am - 3 pm

Learn how to cure, package, cook and market your own ham and learn how to make pandesal. Recipes: Whole Wheat Pandesal, Special Eggyolk Pandesal and Sydney’s Pandesal; Chicken Ham, Sweet Ham and Moms Special X’mas Ham. Reservation is Requested!

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

P4,500
October 9, 2015
10 am - 4 pm

* Gindara Teriyaki, Lapu-Lapu Nimono, Ebi Fry (Boiled Shrimp w/ Soy Sauce), Ebini (Boiled Shrimp), Toyi Karaage (Japanese Style Fried Chicken), Gyumaki Fry (Crusted Beef Roulade), Okonomiyaki (Japanese Pancake), Kushihirekatsu (Pork Deep Fried). Demonstration class only.

P2,800
Click here to reserve   Click here to reserve
EASY PINOY PAMBAHAY I
by: Chef Katherine Sion, restaurateur (Ding Hao & Fat Kat restaurant), caterer and an expert in Chinese cuisine.
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
October 9, 2015
10 am - 4 pm

This class will expose a beginner to basic cooking techniques which can be used for home cooking or even to start up a food business.

* Sinigang na Isda sa Miso, Fried Chicken Tagalog Style, Beef Kenchi with Spicy Sauce, Pork Igado, Laing and Buko Pandan. Reservation is required. Inclusive of lunch. Please bring food containers.

P3,000
October 10, 2015
9 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
Click here to reserve Click here to reserve
ADVANCED CAKE DECORATION
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
October 12 - 16, 2015
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.

P16,800
October 12 - 13, 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
Click here to reserve   Click here to reserve
CAKE DECORATING COURSE III
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
October 12 - 16, 2015
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.

P16,800
October 12 - 16, 2015
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

P16,800
Click here to reserve   Click here to reserve
GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
October 12 - 15, 2015
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.

P11,200
October 12 - 16, 2015
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.

P7,900
Click here to reserve   Click here to reserve
CAKE DECORATING COURSE II
by: Heny Sison
  NEW CLASS! COOKIES TO GIVE – A WORKSHOP CLASS
by: Carrie Madrid
October 14 - 15, 2015
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.

P6,720
October 15, 2015
9 am - 3 pm

Assorted cookies that can be shared even after holiday season with creative packaging ideas.

* Peanut Butter Swirl Chocolate Chip Cookies, Alfajores de Dulce de Leche Cookies, Molasses Cookies, Macadamia Nut Milk Chocolate Chip Cookies, and Dark Chocolate Hazelnut Biscotti. Please bring your own apron.

P2,800
Click here to reserve   Click here to reserve
NEW CLASS! SAVORY PIES
By: Chef Katherine Sion
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
October 16, 2015
10 am - 4 pm

*

P
October 17, 2015
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.

P2,800
Click here to reserve   Click here to reserve
A TASTE OF LIFE RECIPES: PART II
by: Heny Sison
  CHRISTMAS NOCHE BUENA CLASS
by: Chef Katherine Sion
October 19, 2015
9 am - 4 pm

* Sapin-Sapin, Mocha Sansrival, Brazo de Mercedes, Cassava Cake and Pitchi-Pitchi.

Demonstration class only.

P2,240
October 20, 2015
10 am - 4 pm

* Roast Beef with Garlic and Mashed Potato, Chicken Pastel Pie, Pork Hamonado served with Pita Bread and Fresh Green, Grilled Fish with Fresh Herbs, Creamy Sopas, and Fruit Salad. Demonstration class only. Please bring food containers.

P3,200
Click here to reserve   Click here to reserve
BOILED ICING AND AIRBRUSHING
(formerly Easy Way to Decorate Party Theme Cakes)
by: Ms. Aggy Villabona
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
October 21, 2015
10 am - 5 pm

Learn to make, ice and decorate cakes and cupcakes with boiled icing. Learn how to use airbrush to add depth and colors to your cake and cupcakes.

Recipes: Chiffon cake, Butter cake, Chocolate cake and Boiled icing. Please bring your own apron.

P2,800
October 22, 2015
9 am - 4 pm

*Learn the variety of breads using basic sweet dough.

Recipes: Pan de Sal, Cinnamon Roll, Adobo Roll, Cheese Roll & Dinner Roll & Dulce de Leche Ensaymada. Please bring your own apron, towel and food container.

P3,360
Click here to reserve   Click here to reserve
FROM THE KITCHEN TO THE GIFT BOX
by: Chef Juan Carlo Estagle
  BEGINNERS FONDANT CAKE
by: Aggy Villabona
October 26, 2015
10 am - 6 pm

Make their Christmas very merry sweet. In this class, we will learn how to make:

*Double Chocolate Peanut Barks, hand-rolled premium Chocolate Truffles, Deluxe Chocolate Nut Buttercups, Chocolate-covered Sponge Crumbles, Chocolate-Hazelnut Panforte, Chocolate-dipped Candied Orange Peels and Christmas Gingerbread boxes. Plus, see how these delicious gifts can be fabulously packaged. Demonstration class only.

P2,500
October 28, 2015
10 am - 5 pm

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

Recipes: Butter Pound Cake, Chocolate Ganache, Rolled Fondant, Marshmallow Fondant, Royal Icing & Gum Paste. Pls. bring your own apron. Full participation

P3,920
Click here to reserve   Click here to reserve
ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
  GUILT-FREE SWEET TEMPTATIONS
by: Chef Juan Carlo Estagle
October 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, Café 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.

P3,360
October 29, 2015
10 am - 4 pm

Let Carlo show the tricks of giving in to those tempting sweets yet avoiding the fat and the carbs. Recipes include various kinds of Yoghurt Cheesecake with Fat-free crust, Fat-free Vodka Cake, Apple-Banana Bread Pudding, and Fat-free Carrot Cake. He will also show you how to whip up a totally fat-free, sugar free whipping topping from scratch. Demonstration class only.

P2,240
Click here to reserve   Click here to reserve
CHRISTMAS HOLIDAY RECIPES
by: Heny Sison
  CHRISTMAS BARS & COOKIES
by: Heny Sison
October 29, 2015
9 am - 1:30 pm

*Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar. Demonstration class only. Please bring food container.

P2,240
October 29, 2015
2:30 pm - 5 pm

* Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies. Demonstration class only. Please bring food container.

P2,240
Click here to reserve   Click here to reserve
MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
  PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison
October 29, 2015
10 am – 4 pm

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

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

P2,800
October 30, 2015
9 am - 4 pm

* 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 container.

P2,800
Click here to reserve   Click here to reserve
CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
 
October 30, 2015
10 am - 4 pm

Learn how to make chocolate truffles the way the French do. In this hands-on class, students will learn how to temper chocolates, and form them into truffles. We will be doing hand-rolled truffles and making truffles in various shapes, forms and flavors like, Orange Truffles, Mint Truffles, Raspberry Truffles, Cherry Truffles, Coffee Truffles, Butterscotch Truffles, and even White Chocolate Truffles. Early Registration is requested so we’ll know how much chocolates we’ll prepare.

Please bring hand towels, aprons and instant-read thermometers.

P3,360
 
Click here to reserve    
Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
Click here to reserve   Click here to reserve
Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
Click here to reserve   Click here to reserve

"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
Page 1, 2, 3