Heny Sison's Culinary School
 
Lifestyle Courses
March 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
March 1, 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
March 1, 2016
2:30 pm – 7 pm

Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada

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

P2,800
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CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
March 1, 2016
10 am – 4 pm

Learn how to make your own croissants in this hands-on-class. Students will mix, roll out, shape and bake their own croissant dough. They will make various croissants from traditional croissants, sweet filled croissants like; Pain au Chocolat, Almond Croissants and Apple Croissants to savory or filled croissants like; Ham and Cheese Croissants.

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

P3,360
March 2, 2016
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.

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

P3,360
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BOILED ICING AND AIRBRUSHING
by: Chef Aggy Villabona
  CAKE DECORATING COURSE I
by: Heny Sison
March 2, 2016
10 am - 4 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.

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

P2,800
March 3 - 4, 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
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CUPCAKE WORKSHOP
by: Carrie Madrid
  ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business.
March 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
March 4, 2016
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
NEW CLASS! ITALIAN SAUSAGES
by: Chef Luigi Nasuti
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
March 5, 2016
10 am - 4 pm

*

P
March 5, 2016
3 pm – 9 pm

Recipes: Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice.

Demonstration class only. Please bring food containers.

P2,800
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NEW CLASS! BUTTERCREAM TECHNIQUES
by: Heny Sison
  EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
March 7 - 9, 2016
9 am - 4 pm

In this 3-day workshop, you will learn how to color, air-dry and piped buttercream flowers, such as: Rananculus, Rose, Sunflower, Wild Rose, African Violets, Hydrangeas, Narcissus and Lily of the Valley. On the 2nd day, you will bake a Butter Cake and learn how to pipe borders. 3rd day will be the finishing of the decoration of the cake.

Full participation. Please bring apron and hand towel.

P12,000
March 7, 2016
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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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
  BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
March 8, 2016
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
March 9, 2016
10 am - 4 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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CAKE WORKSHOP
by: Heny Sison
  NEW CLASS! SAVORY PIES
By: Chef Katherine Sion
March 10, 2016
10 am – 4 pm

Each student will make the following cake together with Chef Heny.

Recipes: Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Buttercake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Full Participation. Please bring apron and hand towel. Maximum of 14 students only.

P5,600
March 11, 2016
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
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SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
  SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
March 12, 2016
9 am - 1:30 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
March 11, 2016
2 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
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo
March 12, 2016
9 am – 3 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), Tori Teriyaki-Don (Chicken Teriyaki)

Demonstration class only. Please bring food containers.

P2,240
March 12, 2016
1:30 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
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  CHEESECAKE GALLERY
by: Heny Sison
March 12, 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
March 14, 2016
9 am - 4 pm

Recipes: Cappuccino Cheesecake, New York Cheesecake, Pastillas de Leche Cheesecake, Caramel Cheesecake, White Chocolate Chunk Macadamia Nut Cheesecake and Piña Colada Cheesecake

Demonstration class only. Please bring food containers.

P2,300
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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
March 16, 2016
8 am - 3 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
March 17, 2016
10 am – 4 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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PANCAKES & CREPES
by: Chef Jacqueline Alleje
  HEALTHY SMOOTHIES, SHAKES AND VEGETABLE JUICES
by: Chef Jacqueline Alleje
March 18, 2016
9 am - 12 pm

Pancakes and crepes are some of the most wonderful foods you can find. The American pancake with syrup, the French crepe, which is French for pancake, but in a delicate thin, crisp form. They all have one thing in common: they come in savory and sweet version can be enjoyed as full meals or snacks, and most recently, even as sophisticated cocktails. Learn the techniques of batter preparation, folding, filling and presentation of crepes, pancakes. Recipes: Whole Wheat Pancakes, Banana Pancakes with Home-Made Muscovado Syrup, Ricotta Pancake with Avocado Salsa, Spinach Crepes, Asparagus and Ham Crepes, Delicate Orange Crepes.

Student may participate in the preparation of the recipes. 10% discount on rated for students who signed up for two classes.

P2,240
March 18, 2016
1 pm - 4 pm

Complement and improve your healthy lifestyle diet with delicious tasting fruit smoothies, shakes and vegetable juices. This class includes recipes for adults and special concoctions for children. After a short lecture on the essential health benefits of fresh fruit and vegetable juices. The drinks will be prepared with participation of the class. Recipes: Alcohol-Free Piña Colada, Banana Shake, Banana-Peanut Fitness Shake, Mint Lassi, Mango Lassi, Virgin Coconut Oil Pineapple-Papaya Smoothie, Fruity Immune Booster Smoothie, Mango-Pineapple-Banana Fruity Smoothie, Pineapple Ginger Ale, Gingered Watermelon Juice, Pineapple-Ginger-Kiwi Digestive Helper, Tomato Carrot Juice, and “Ve-Fru” Immune Power Juice.

Student may participate in the preparation of the recipes. 10% discount on rates for students who signed up for two classes.

P2,240
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COOKIES TO GIVE – A WORKSHOP CLASS
by: Chef Carrie Madrid
  NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina Jr.
March 18, 2016
9 am - 3 pm

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

Recipes: 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 apron, hand towel and food containers.

P2,800
March 19, 2016
10 am – 4 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
A. Shelf Life Recommendations
III. Tasting and Evaluating Coffee
A. Acidity
B. Aroma
C. Body
A. Flavor
IV. General Flavor Characteristics
A. Desirable Characteristics
B. Undesirable Characteristics
V. Equipment Overview
A. Tools and Smallwares
B. The Coffee Grinder
C. The Espresso Machine
VI. Hands-On Sessions

Hands-on class. Please bring apron and towel.

P4,500
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  THE PATE CHOUX (CREAM PUFF) WORKSHOP
by: Chef Juan Carlo Estagle
March 19, 2016
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
March 21, 2016
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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KOREAN COOKING I
by: Chef Cecil Park
  FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
March 21, 2016
10 am – 4 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
March 22, 2016
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, hand towel and food containers.

P2,800
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FAST FABULOUS FISH
by: Chef Patricia Loanzon
  CAKE ROLLS
by: Chef Aggy Villabona
March 22, 2016
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 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. Please bring food containers.

P3,360
March 23, 2016
10 am – 5 pm

Recipes: Yema Roll, Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Roll and Brazo de Mercedes Roll with bonus recipe Brazo de Mercedes Cupcake.

Demonstration class only. Please bring food containers.

P2,240
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YUMMYLICIOUS FILLED CUPCAKES
by: Chef Carrie Madrid
  BELOVED EUROPEAN CAKES (FRENCH & AUSTRIA)
by: Chef Juan Carlo Estagle
March 23, 2016
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
March 28, 2016
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 Spanische Windtorte, Swarzwalder Kirschtorte, Hungary’s Dobos Torte, the very famous French Gateau Saint Honore to Empress Josephine’s, and Riz a L’Imperatrice.

Demonstration class only. Please bring food containers.

P3,340
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NEW CLASS! HOW TO MAKE ITALIAN CHEESE AT HOME (BASIC COURSE)
By: Chef Luigi Nasuti
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
March 28 – Part 1
3 pm – 9 pm

&

March 31 – Part 2
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 for 2 days
March 29, 2016
9 am – 1 pm

Putting up food for future enjoyment is a decidedly old-fashioned pursuit. Yet more and more cooks today are rediscovering it and even making a business out of it. In this course, you’ll learn everything you need to know to bottle and preserve food efficiently, safely, beautifully; and of course; with delicious results. The outcome is sure to be a rainbow of jars filled with Dalandan Marmalade, Ginger Marmalade, Bacalao Filipino, Tawilis Sardines, Tuyo Pasta Salsa, Tomato Pasta Salsa, and even pickled onions and quail eggs.

Demonstration class only. Please bring food containers.

P2,240
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DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
  DIMSUM I WORKSHOP
by: Chef Katherine Sion
March 29, 2016
1:30 pm – 5 pm

A follow up course on the Bottle Up Class. Here we will learn how to make the classic Dulong in Olive Oil, Fish Roe with Sundried Tomatoes, Pomodorro Salsa with Tinapa, Bangus Sardines in Tomato Sauce, Special Bagoong (from scratch) and a special Chocolate Vodka drink.

Demonstration class only. Please bring food containers.

P2,240
  March 29, 2016
3 pm – 9 pm

Recipes: Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.

Please bring apron, hand towel & food containers.

P2,800
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TEA TIME GRAVITY DEFYING CAKE
by: Chef Aggy Villabona
  CAKE POPS WORKSHOP
by: Chef Carrie Madrid
March 30, 2016
10 am – 5 pm

Learn how to make a gravity defying cake and basic edible hand painting.

Tools needed: artist brush round #00, artist brush round#4, artist brush flat #2, fondant embosser, gum paste flower cutter set, food color gel (Peotraco or any brand), hand towel and apron.

Pre-requisite: Beginners Fondant Cake. Full participation.

P4,900
  March 31, 2016
8 am – 2 pm

If you love cake, brownies and chocolate then you will love Cake Pops. These tasty miniature treats are a cross between a cake and a lollipop, cakes and brownies are molded onto a stick and then decorated to create a whole host of characters. Pops that you’ll love to dip, decorate and devour.

Please bring apron, hand towel and food containers.

P2,800
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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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