Heny Sison's Culinary School
 
Lifestyle Courses
July 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIE COLLECTION
by: Heny Sison
July 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
July 1, 2015
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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3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
July 1 2015
10 am – 6 pm

The art of cupcakes using fondant, royal icing, and buttercream. Baptismal, Weddings, Birthdays, Valentines, Halloween and Christmas themes will be taught. We will be molding and sculpting fondant to make bears, babies, animals and much much more.

Recipes: Banana Choco chip cupcake, fondant Royal Icing, Buttercream Icing and Gumpaste.

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
July 2 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
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COOKING IN THE OVEN
by: Chef Patty Loanzon
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
July 2, 2015
10 am – 4 pm

*Salmon En Croute, Rack of Lamb, Beef Pot Roast, Mediterranean Baked Whole Fish, Potato Gratin, Chicken Confit and Shortcut Napoleons. Minimum of 7 students. Demonstration only.

P3,360
July 3, 2015
9 am – 3 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. Pls. bring apron. Limited to 20 students only.

P2,800
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NEW CLASS! PANCIT SPECIAL
by: Chef Katherine Sion
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
July 3, 2015
10 am – 4 pm

* Crab with Sotanghon, Hofan with Slice Beef, Singaporean Chow Mien, Pancit Langlang with Lechon Kawali, Seafood Pancit Malabon Special , Yellow Mango Shake and Sago Gulaman. Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,500
July 4, 2015
3 am – 9 pm

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

P2,800
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FRENCH MACARON WORKSHOP
by: Heny Sison
  ALL-TIME FAVORITE DESSERTS
by: Heny Sison
July 6, 2015
9 am – 1:30 pm

* Chocolate Macarons, Banana Macarons, Lemon, Mocha, Raspberry & Mango

Limited to 25 students only. Please bring your own

P3,024
July 6, 2015
2 pm – 7 pm

* 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
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CHOCOLATE TRUFFLE WORKSHOP
by: Chef Juan Carlo Estagle
  SAUSAGE WORKSHOP 3 – FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
July 6, 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
July 7 2015
8 am - 3 pm

*Gone are the days when longanisa was just the breakfast favorite. There are many versions, flavors, size and shape as well as applications. It has gained a new status in Filipino Cuisine. Learn the ABC’s of longanisa making, techniques, recipes and cooking to replicate and savor longanisa you’ll enjoy at home or in business.

Recipes included are Vigan Longanisa, Skinless Longanisa, Pampangga Hamonado Longanisa, Baguio Longanisa, Cebu Longanisa, Macau Longanisa, Lucban Longanisa, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese, and Burger Longanisa. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested.

P3,192
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SECRETS NO MORE!
by: Heny Sison
  TECHNIQUES OF FINE COOKING I
(Featuring Chicken)
by: Chef Vicki Villanueva
July 7, 2015
9 am - 4 pm
*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake. Demonstration class only.

P3,360
July 8, 2015
8 am - 3 pm
Hands-on preparation and cooking of chicken. Each student shall be assigned whole chicken to butcher and debone. Learn how to grill, roast, stew, fry, sauté, steam and make sauces.

Recipes include: Chicken Gallantina, Chicken Cordon Bleu, Chicken Sate, Classic Roasted Herb Chicken, Chicken Caesar Salad, Chicken Fricasse and Chicken Teriyaki.

Reservation is Requested! Please bring apron.

P3,200
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  MY FAVORITE CAKES
by: Heny Sison
July 8, 2015
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
July 9, 2015
9 am - 1:30 pm

*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes. Demonstration class only.

P2,240
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SANS RIVAL GALORE!
by: Heny Sison
  CAKE DECORATING COURSE I
by: Heny Sison
July 9, 2015
2:30 pm - 5 pm

* Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival. Demonstration class only.

P2,240
July 13 - 14, 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
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CAKE DECORATING COURSE II
by: Heny Sison
  CAKE DECORATING COURSE III
by: Heny Sison
July 15 - 16, 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
July 13 - 17, 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
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
July 13 - 16,2015
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
July 13 - 172015
9 am - 4 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
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ADVANCED CAKE DECORATION
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
July 13 - 17, 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
July 13 - 17, 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
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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
July 16, 2015
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

P2,800
July 18, 2015
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
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THE ART OF RAMEN
by: Chef Koichi Kondo
  MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
July 18 2015
3 pm - 9 pm

* Basic Tonkotsu (Pork Bone Soup Stock), Dashi Stock, Teriyaki Sauce, Miso Mix, Chashu (Rolled Pork Belly); Ramen: Miso Ramen, Shoyu Ramen, Tonkotsu Ramen, Hiyashi Chuka Ramen

Demonstration class only. Please bring food container.

P2,800
July 20, 2015
10 am - 4 pm

If you’re a cheesecake addict, you’ll certainly have to learn how to make these cheesecakes that are changing the cheesecake map. In this class, you’ll learn how to make Japanese Cheesecake, Tarte au Fromage Blanc (French Cheesecake), Caramel-Marble Cheesecake, Austrian Cheesecake, and Italian Ricotta Cheesecake. As a bonus, we’ll also show you how to make your own Ricotta Cheese from scratch. Demonstration class only.

P2,688
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PANADERO AT PANADERIA
By: Chef Vicki Villanueva
  NEW CLASS! 3D CUPCAKETOPPERS 2
by: Chef Aggy Villabona
July 21 - 23, 2015
8 am - 1 pm

*

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July 23, 2015
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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BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
  NEW CLASS! PINOY KAKANIN AT IBA PA!
by: Chef Katherine Sion
July 24, 2015
9 am - 4 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
July 24, 2015
10 am - 4 pm

* Suman sa Lihia, Sinukmani, Putong-Puti, Kutsinta,Ginataang Bilo-Bilo and Puto-Cassava with Fresh Buko

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NEW CLASS! THE ART OF NOUGAT WORKSHOP
by: Heny Sison
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
July 25, 2015
9 am - 4 pm

Learn how to make rice paper wafer, glazed fruits & nuts nougat, Pistachio Torrone & Cashew Nougat. Please bring apron and food container.

P3,920
July 25, 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, 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
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ARTISANAL BREAD BAKING WORKSHOP
by: Jacqueline H. Alleje
  THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
July 27, 2015
9 am - 4 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.

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

P2,800
July 28, 2015
9 am - 4 pm

Learn how to make dramatically flaky and deliciously fruity pies. In this class, each student will be making and bringing home four pies. We will be cutting and rolling dough for Double Crust Pineapple Pie, Lettice-Top Apple Pie, Sabanana Streusel Pie, and Open-faced Strawberry Fruit tart. Maximum of 12 students only. Please bring hand towel, apron and food container.

P4,424
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BEGINNERS 3 LAYER FONDANT CAKE
by: Chef Aggy Villabona
  CUPCAKE WORKSHOP 2
by: Carrie Madrid
July 29, 2015
10 am - 6 pm

You will learn how to bake, cover, set-up and decorate a 3-tier fondant cake.

Recipes: Mudcake , Royal Icing, Fondant and Gum Paste

Please bring apron, towel, rolling pin, pizza cutter and scissors

Pre-requisite: Beginners Fondant Cake (Kindly present your certificate upon enrolment)

P5,040
July 30, 2015
9 am - 3 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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NEW CLASS! BEST SELLING CHINESE FOOD
by: Chef Katherine Sion
  REFRIGERATOR CAKE WORKSHOP
by: Carrie Madrid
July 30, 2015
10 am - 4 pm

* Lechon Macao, Crabmeat Fuyong, Shrimp Rebosado, Fried Chicken with Red Sauce, Fried Rice with Assorted Meats, and Buko Lychees Salad

P2,500
July 31, 2015
9 am - 3 pm

* Crema de Fruta, Mango Cream Refrigerator Cake, English Trifle, Espresso Mascarpone Ice Box, Lemon Meringue Ice Box Pie and Mexican Chocolate Ice Box Cake. Please bring your own apron and towel.

P2,800
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ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business
   
July 31, 2015
10 am - 4 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
     
   
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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