Heny Sison's Culinary School
 
Lifestyle Courses
January 2017
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  MAMON GALORE WORKSHOP
by: Heny Sison
January 3
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
January 3
2:30 pm – 6 pm

Recipes: Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon

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

P2,800
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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
  NATIVE KAKANIN WORKSHOP (Part 1)
by: Heny Sison
January 3
10 am – 4 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. Please bring food containers.

P2,240
January 4
10 am – 4 pm

Recipes: Suman Malagkit, Puto with Cheese, Tamales, Maja Blanca with Corn Kernels & Latik and Cassava Bibingka

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

P3,000
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DECORATED COOKIES FOR ALL OCCASIONS
by: Chef Aggy Villabona
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
January 4
10 am – 5 pm

Learn how to bake and decorate rolled butter cookies for gift giving and selling. Learn how to do color-flow and different techniques in cookie decorating. We will decorate a cookie heart, baby, bride and groom, handbag, stiletto shoes, Christmas tree, Hawaiian girl, fit-flop and a 2-dimensional princess dress standing cookies on a cookie plate.

Recipes: Butter and Chocolate Rolled Cookies, Royal Icing and Marshmallow Fondant.

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

P2,300
January 5
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
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  CUPCAKE WORKSHOP 1
by: Carrie Madrid
January 5
10 am – 4 pm

Recipes: Pork Asado Pao, Bola-Bola Pao, Chicken Teriyaki Pao, Special Jumbo Siopao, and Beef Mami.

Maximum to 20 students only. Hands-on class. Please bring your apron, hand towel & food containers.

P3,000
January 6
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.

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
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VERRINES AND BOTTLED PASTRIES
by: Chef Juan Carlo Estagle
  FRENCH MACARON WORKSHOP
by: Heny Sison
January 6
10 am – 4 pm

Bottled cakes and pastries are perfect giveaways for weddings and parties. They are also wonderfully delicious and beautiful for selling. Learn how to make bottled Strawberry Trifle Cakes, Triple Chocolate Mousse, Mango Cheesecake, Tiramisu, Frozen Rum Cake with Rum Soufflé, Baked Alaska, and Lemon Meringue Verrine.

Demonstration class only. Bottles are provided.

P2,800
January 7
9 am – 1:30 pm

Recipes: Chocolate Macarons, Banana Macarons, Lemon Macarons, Mocha Macarons, Raspberry Macarons & Mango Macarons.

Limited to 25 students only. Hands-on class. Please bring apron, hand towel and food containers.

P3,050
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! HOW TO MAKE ITALIAN CHEESE AT HOME (BASIC COURSE)
by: Chef Luigi Nasuti
January 7
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, 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
January 7 & 14
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.

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

P7,000
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CHEESECAKE GALLERY
by: Heny Sison
  MERINGUE & FOAMS BAKING WORKSHOP (Foaming Method)
by: Chef Patricia Loanzon
January 9
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
January 9
10 am – 4 pm

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

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

P2,800
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LOAF CAKES & POUND CAKES WORKSHOP
by: Chef Carrie Madrid
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
January 10
9 am – 3 pm

Recipes: Banana Chocolate Chip, Butter Pecan Loaf Cake, Nut-Crusted Orange Pound Cake, Lemon Cream Cheese Loaf Cake, Chocolate Pound Cake, Chocolate Marble Pound Cake.

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

P2,800
January 10
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
  NEW CLASS! ASIAN EMPANADA FESTIVAL
by: Chef Katherine Sion
January 10
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
January 11
10 am – 4 pm

5 Kinds of Empanada Dough with Asian Filling

Recipes: Shrimp Chili Empanada, Spicy Beef Empanada, Flaky Chicken Curry Empanada, Vegetarian Treats Empanada, Pork with Chinese Chives Empanada, Fruity Iced Tea and Buco Pinipig & Sago Shake.

P3,000
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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  NEW CLASS! BOOZY ICE CREAM
by: Chef Patty Loanzon
January 11
10 am – 5 pm

Learn how to bake, prepare and ganache, cover and decorate a cake with marshmallow fondant.

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Gum Paste, Royal Icing and Marshmallow Fondant.

Hands-on class. Please bring long or short rolling pin, pizza cutter, cake smoother, hand towel and apron.

P3,920
January 12
10 am – 4 pm

Recipes: Apples & Brandy Ice Cream, Coconut Rum & Roasted Macadamia Ice Cream, Mojito Sorbet, Coffee Kahlua Ice Cream, Pretty Woman (Strawberry & White Wine) and Irish Coffee & Coco Nibs.

Demonstration with student participation. Please bring your apron, hand towel, food containers and cooler.

P2,800
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CAKE DECORATING COURSE I
by: Heny Sison
  SUGAR-FREE, CHUNKY BARS AND COOKIES
by: Chef Juan Carlo Estagle
January 12-13
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.

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

P6,720
January 13
9 am – 1 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
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SUGAR-FREE YET DECADENT CHOCOLATE DESSERTS
by: Chef Juan Carlo Estagle
  CUPCAKE DELIGHT WORKSHOP
by: Chef Carrie Madrid
January 13
1:30 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
January 14
8 am – 3 pm

Recipes: Choconut Cupcake, Ubelicious Cupcake, Sans Rival Cupcake, Brazo de Mercedes Cupcake and Pandan Crunch Cupcake.

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

P2,240
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo
January 14
9 am – 1 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), and Tori Teriyaki-Don (Chicken Teriyaki)

Demonstration class only. Please bring food containers.

P2,240
January 14
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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NATIVE KAKANIN WORKSHOP (Part 2)
by: Heny Sison
  COOKIES TO GIVE – A WORKSHOP CLASS
by: Chef Carrie Madrid
January 16
10 am – 4 pm

Recipes: Suman sa Lihiya, Puto Bumbong, Pichi-Pichi, Espasol and Kutsinta.

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

P3,000
January 17
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
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3-DIMENSIONAL CUPCAKE AND SMALL CAKE TOPPERS 1
by: Chef Aggy Villabona
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
January 18
10 am – 6 pm

Learn how to bake and decorate your cupcakes with cute little toppers without using molds. We will be making a Sea Shell, Starfish, Sleeping Baby, Hand Bag, Purse, Teddy Bear, Lion, Spot the Dog, Christmas Tree, Standing Boy in a Suit and a Standing Lady in a Gown.

Recipes: Banana Chocolate Chip Cupcakes, Marshmallow, Old-Fashioned Simple Buttercream, Royal Icing and Special Gum Paste.

Hands-on class. Please bring your gum paste tool set (big or small size), x-acto knife, cutting mat, nail scissors, small rolling pin, tracing wheel, small pizza cutter, ruler, star cutters , apron & hand towel.

P3,360
January 19
8 am – 3 pm

Recipes : Ensaimada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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

P3,310
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FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
  MY FAVORITE CAKES 2
by: Heny Sison
January 19
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 and 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
January 20
9 am – 4 pm

Recipes: Italian Orange Cake, Mango Bread Pudding with Caramel Sauce, Flourless Chocolate Tart, Pastel Tres Leches and Chocolate Azteca Cake

Demonstration class only. Please bring food containers.

P2,300
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ARTISANAL BREAD BAKING WORKSHOP
by: Chef Jacqueline H. Alleje
  MOCHI ICE CREAM BALLS WORKSHOP
by: Heny Sison
January 20
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.

P3,000
January 21
9 am – 4 pm

Recipes: Mango Mochi, Chocolate Mochi, Green Tea Mochi, Strawberry Mochi and Vanilla Mochi

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

P3,000
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  NEW CLASS! ITALIAN SAUSAGES
by: Chef Luigi Nasuti
January 21
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: 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
January 21
3 pm – 9 pm

Learn the different ways to process and marinate meat.

Sausages: Mezzana, Quintana, Punta di Coltello, Calabrese and Beef Parmigiano

Applications: Tagliatelle con Salsiccia in Crema di Zucca (Tagliatelle Pasta with Sausage Pumpkin Cream), Salsiccia alla Griglia (Grilled Sausage) and Salsiccia in Padella (Sausage in Skillet).

Demonstration with student participation.

P3,300
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THE ULTIMATE PIE BAKING: WORKSHOP
by: Heny Sison
  PINOY SIZZLERS
by: Chef Katherine Sion
January 23
9 am – 4 pm

Recipes: Salted Caramel Apple Pie, Bourbon Pear Crumble Pie and Caramel Nut Tart.

Each student will bring home 3 pies.

Limited to 20 students. Boxes are included. Hands-on class. Please bring apron and hand towel.

P4,000
January 24
10 am – 4 pm

Recipes: Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice.

Demonstration class only. Please bring food containers.

P3,000
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KOREAN COOKING I
by: Chef Cecil Park
  TEA TIME GRAVITY DEFYING CAKE
by: Chef Aggy Villabona
January 24
3 pm – 9 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
January 25
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
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NEW CLASS! FOCACCIA AND PIZZA IN TEGLIA
by: Chef Giorgio Bucciarelli
 
January 25
3 pm – 9 pm

Learn how to make Focaccia with different toppings and pans.

Recipes: Pizza in Teglia alla Romana (Roman Style Thick Crust Pizza), Pizza Fritta Panzerotto (Fried Pizza Dough) and Focaccia Bread.

Demonstration with student participation. Please bring apron, hand towel & food containers.

P2,800
January 26




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NEW CLASS! BUTTERCREAM FLOWERS AND CARAMEL CAKE WORKSHOP
by: Heny Sison
 
January 26 - 27
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, Wild Rose, African Violets, Hydrangeas, Narcissus and Lily of the Valley. On the 2nd day, you will bake a caramel 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
January 27




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  SECRETS NO MORE!
by : Heny Sison
January 27




January 30
9 am – 4 pm

Recipes: Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaimada, Almond Sans Rival, Strawberry Shortcake & Ube Cake.

Demonstration class only. Please bring food containers.

P3,360
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NEW CLASS! CREPE CAKE WORKSHOP
by : Chef Carrie Madrid
 
January 31
9 am – 3 pm

Learn to make your own crepes and layer them with a very light pastry cream and flavored filling to make a luscious 20-layer crepe cake.

Recipes: Classic Mille Crepe Cake, Lemon Crepe Cake, Matcha Crepe Cake, Hazelnut Nutella Crepe Cake and Chocolate Coffee Crepe Cake.

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

P2,800





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