Heny Sison's Culinary School
 
Lifestyle Courses
June 2014
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
HOUSE OF PANDESAL
by: Chef Vicki Villanueva
  HOUSE OF ENSAYMADA
by: Chef Vicki Villanueva
June 2, 2014
8 am – 3 pm

Recipes: Baliwag Pandesal, My Moms Special Pandesal, Egg Pandesal, Whole Wheat Pandesal, Cheese Pandesal, Adobo Pandesal, Pizza Pandesal, Ham Cheese Pandenini.

Please bring apron and food container. Reservation is requested!

P3,360
June 3, 2014
8 am – 3 pm

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

Please bring apron and food container. Reservation is requested!

P3,640
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  PINOY SIZZLERS
by: Chef Katherine Sion
June 4, 2014
10 am – 5 pm

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

Recipes: Butter Pound Cake, Buttercream, Fondant, Marshmallow Icing, Royal Icing & Gum Paste

Pls. bring your own apron. Full participation.

P3,920
June 5, 2014
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
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MERINGUE & FOAMS BAKING WORKSHOP
by: Chef Patricia Loanzon
  NEW CLASS! BURGER CLASS
by: Jacqueline H. Alleje
June 5, 2014
9 am – 3 pm

* Filipino Broas, Frozen Brazo, Strawberry Swiss Roll, Chocolate Genoise with Mocha Buttercream and Angel Cake with Mango Coulis

Demonstration with student participation.

P2,800
June 6, 2014
9 am – 12 pm

*

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MUFFIN WORKSHOP
by: Jacqueline H. Alleje
  CROISSANT WORKSHOP
by: Chef Juan Carlo Estagle
June 6, 2014
1 pm – 4 pm

Recipes: Banana Yogurt Muffin, Chocolate-Ricotta Muffin, Spicy Raisin Muffin, Cocoa-Nut-Oatmeal Muffin, Sweet Potato-Walnut Muffin, Parmesan-Tomato Muffin, Chocolate-Cinnamon Muffin, and Low Fat Muffins: Herbed Brown Rice, Carrot-Orange and Raisin Bran Muffin.

Students may assist in the preparation of the muffins. Please bring apron.

P2,800
June 6, 2014
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.

Please register at least a day before class date. Bring apron and hand towels.

P3,360
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  SUSHI CLASS
by: Chef Koichi Kondo
June 7, 2014
10 am – 4 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
June 7, 2014
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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CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
  SAUSAGE CLASS
by: Chef Vicki Villanueva
June 9, 2014
8 am – 2 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 it's 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 container.

P3,360
June 10, 2014
8 am – 2 pm

*Learn the ABC’s of sausage making. Recipes included are Chorizo, Chili & Cheese Sausage, Italian Sausage, Breakfast Sausage, Lamb Sausage, Hungarian Sausage, Mushroom Catsup, Mustard Sauce and Potato Salad.

Reservation is requested! Please bring food container.

P3,304
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3-D CUPCAKE TOPPERS 1
by: Chef Aggy Villabona
  MEAT PROCESSING I
by: Chef Vicki Villanueva
June 11, 2014
10 am – :6 pm

Popular themed toppers -Under the Sea, Purses and Bags, Baptismal Baby, Teddy Bear, Farm Animals, Jungle Animals, Christmas Tree and Golf.

Recipes: Banana Chocochip Cupcake, Marshmallow Fondant, Special Gumpaste and Royal Icing

Hands-on class. Please bring the following: Cutting mat (NB), X-Acto knife (NB), pizza cutter, ruler, slim Nail scissors, fine pointed paint brush, Quilting or tracing tool (NB), gumpaste tool set (for miniatures), small rolling pin, Gumpaste cutters (hearts, stars and circles) and flower round formers, apron and hand towel.

P3,360
June 12, 2014
8 am - 2 pm

Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Achara and flavored rice, and lunch is included. Demonstration class only. Reservation is Requested!

P3,136
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
June 12, 2014
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.

P2,240
June 12, 2014
2:30 pm – 5 pm

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

Demonstration class only.

P2,240
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
  BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
June 13, 2014
10 am – 4 pm

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

P2,800
June 13, 2014
9 am – 3 pm

* Red Velvet Cake with Cream Cheese Buttercream, Apple Walnut Loaf, Midnight Bars, Butterscotch Bars, Pressed Butter Cookies, Coffee and White Chocolate

Please bring apron. Limited to 20 students.

P2,800
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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
June 14, 2014
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
June 14, 2014
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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SMALL CAKES FOR RESTAURATEURS AND CATERERS II
by: Chef Juan Carlo Estagle
  SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
June 16, 2014
3 pm – 8 pm

Be the delicious choice of your diners and clients with these small sweet finales. Learn how to bake, prepare and plate the Black & White(French Meringue Layers with Chocolate Cream), Lemony Snow White, Fresh Fruits Pavlova, Strawberry Walnut Torte, Mango Crisp, Double Chocolate Torte and Cashew Dacquoise. Demonstration class only.

P2,240
June 16, 2014
9 am – 2 pm

Learn how to make delicious small cakes and delight your diners and clients not just with the way they taste, but also with the way they are plated and presented. Recipes include Strawberries & Cream Cake, Mangoes & Cream Cake, Gateau La Pinay (Pineapple and coconut Layer Cake), Yellow Layer Cake with Chocolate Buttercream, Rum Raisin Cake, Chocolate & Cream Cake, And Triple Chocolate Cake. Demonstration class only.

P2,240
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HOW TO BE THE BEST HOMEBAKER FEATURING COOKIES
by: Chef Vicki Villanueva
  NEW CLASS! 3-D CUPCAKE TOPPERS 2
by: Aggy Villabona
June 17, 2014
8 am – 2 pm

Recipes: Caramel Popcorn Cookie, Red Velvet Cookie, Candy Jar Cookie, Specolous Cookie, Choconut Cookie, Maple Bacon & Walnut Cookie, Choco Chip Ice Cream Sandwich.

Reservation is requested! Please bring your own apron.

P2,800
June 18, 2014
10 am – 6 pm

Princesses, a Fairy and a Mermaid

Recipes: Lemon pound Cupcakes ,Marshmallow Fondant and Royal Icing

Hands-on class. Please bring the following: Cutting mat (NB), X-Acto knife (NB), pizza cutter, ruler, slim scissors, fine pointed paintbrush, small gumpaste tool set(for miniatures),small rolling pin,flower round formers, apron and hand towel.

Pre-requisite: 3-D Cupcake Toppers 1 (Theme Cupcakes)

P3,360
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GUMPASTE FLOWER MAKING
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
June 23- 27, 2014
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.

P7,840
June 23 - 24, 2014
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
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CAKE DECORATING COURSE II
by: Heny Sison
  GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
June 25 - 26, 2014
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
June 23 - 26, 2014
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
     
LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
  ADVANCED CAKE DECORATION
by: Heny Sison
June 23 - 27, 2014
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
June 29 - 27, 2014
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
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ARTISANAL BREAD BAKING
by: Jacqueline H. Alleje
  NEW CLASS! SANDWICHES 2 CLASS
by: Chef Katherine Sion
June 26, 2014
9 am – 5 pm

* Nothing equals the satisfaction of home baked breads. In this class you will learn how to bake savory and sweet quick breads. This class is a must for all who wants to complete their skill of healthy cooking. This class will teach you how to prepare the most delicious healthy breads. And, if you want to turn it into a small business, we teach you how to. Recipes: Whole Wheat Sandwich Bread, Yogurt Graham, Herb-Onion-Bacon Bread, Yogurt Graham Bread, Bread Sticks, Focaccia, Whole Wheat Swiss Quark, Raisin Bread and Mango Tea Bread.

P2,800
June 27, 2014
10 am – 4 pm

Breakfast Sandwich: Longganisa, Beef Tapa, Ham & Cheese Omelet;
Lunch: Banh Mi Roast Chicken, Pork BBQ, Crabstick with Mango Sandwich, Shrimp with Lemon Garlic Mayo Sandwich, Smoked Salmon Sandwich;

Drinks: Sago & Grass Jelly, Buko Pandan Shake, Strawberry Ice Cream Shake and Mango Shake.

Demonstration with student participation. Please bring apron & food container.

Lunch is provided.

P3,360
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CUPCAKE WORKSHOP
by: Carrie Madrid
  HONGKONG BREAD WORKSHOP
by: Heny Sison
June 28, 2014
10 am – 4 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, towel and cupcake container or box.

P2,800
June 28, 2014
9 am – 4 pm

* Coco Custard Bun, Cheese Sticks Bun, Manda Bun, Mexican and Coffee Roti and Garlic Butter Pork Bun. Please bring an apron & towel.

P2,800
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CUPCAKE WORKSHOP 2
by: Carrie Madrid
   
June 30, 2014
10 am – 4 pm

*Grasshopper Cupcake, Red Velvet Cupcake, Mississippi Mud Cupcake, Strawberry Shortcake, Lemon Coconut Snowballs and Pistachio Cupcake. Please bring apron and cupcake container or box.

P2,800
 
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
     
   
     
Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
   

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