Heny Sison's Culinary School
 
Lifestyle Courses
January 2015
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
  BROWNIES & BARS
by: Heny Sison
January 5, 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
January 5, 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
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ICE CREAM: BASICS 1
by: Chef Patricia Loanzon
  CHOCOLATE ARTISTRY
by: Heny Sison
January 5 2015
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 flavores 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, towel, dry ice or blue ice, and cooler.

P2,800
January 6 2015
9 am – 4 pm

Professional techniques for creating fabulous candies from molded treats to truffles. Learn how to temper, flavor & color chocolates, make chocolate lollipops, 3-D hollow molded chocolates, chocolate house & hand molded rose made out of chocolate plastic icing. Packaging ideas will be shown in the class. You’ll surprise your family by bringing home chocolate made in the class.

Hands-on. Pls. bring apron, towel & food container.

P2,800
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NEW CLASS! EXCLUSIVELY SYLVANNAS - A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
  BASIC BREAD BAKING WORKSHOP I
by: Heny Sison
January 6, 2015
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 container.

P2,800
January 7 2015
9 am – 5 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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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona
  SECRETS NO MORE!
by: Heny Sison
January 7, 2015
10 am – 5 pm

Have fun decorating Jungle, Under The Sea, Baptismal, Debut & Wedding Cakes using figurines, toys, candies & ready made cake toppers. Learn to do Air Brushing techniques as a bonus. Students will get to decorate cakes so bring your aprons.

Recipes: Chocolate Cake, Butter Cake, Chiffon Cake, Fudge Icing, Boiling Icing & Buttercream. Please bring your own apron.

P2,800
January 8, 2015
9 am – 5 pm

*Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sanzrival, Strawberry Shortcake & Ube Cake. Demonstration class only.

P3,360
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SIOPAO & MAMI WORKSHOP
by: Chef Katherine Sion
  FRENCH MACARON WORKSHOP
by: Heny Sison
January 8, 2015
10 am – 4 pm

* Chicken Bola-Bola, Asado Pao, Bola-bola Pao, Jumbo Siopao with Chinese Sausage, Chicken Wanton Mami & Beef Mami.

Limited to 20 students only. Please bring your apron, towel & food container.

P2,632
January 9, 2015
9 am – 1:30 pm

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

Limited to 25 students only. Please bring your own apron, towel & food container.

P3,024
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NEW CLASS! THE ULTIMATE PIE BAKING: WORKSHOP
by: Heny Sison
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
January 9, 2015
2:30 pm – 5 pm

* 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.

Please bring apron and hand towel.

P4,000
January 9 2015
9 am – 1:30 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.

P2,240
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DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
  BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon
January 9, 2015
2:30 pm – :6 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.

P2,240
January 10, 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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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  CAKE DECORATING COURSE I
by: Heny Sison
January 10, 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
January 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
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CAKE DECORATING COURSE II
by: Heny Sison
  CAKE DECORATING COURSE III
by: Heny Sison
January 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
January 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
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GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison
  GUMPASTE FLOWER MAKING
by: Heny Sison
January 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
January 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.

P7,840
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ADVANCED CAKE DECORATION
by: Heny Sison
  LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison
January 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
January 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
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SAUSAGE WORKSHOP 3 - FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva
  COOKIES FOR ALL OCCASIONS
by: Aggy Villabona
January 13, 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
January 14, 2015
10 am – 5 pm

Rolled cookie cut-out to bake and decorate as giveaways. Birthday and Wedding cake cookies, Shower & Baptismal cookies, Hand Bags, Flip Flops and Stiletto cookies, Valentine & Christmas cookies. We will show you how to wrap and package your cookies too.

Recipes : Vanilla & Chocolate Rolled Cookies, Royal Icing Fondants & Gum Paste

Please bring apron and towel and food container.

P2,240
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MOST POPULAR CHEESECAKES FROM AROUND THE WORLD
by: Chef Juan Carlo Estagle
  CUPCAKE WORKSHOP
by: Carrie Madrid
January 15, 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
January 16, 2015
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.

P2,800
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CAKE WORKSHOP
by: Heny Sison
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
January 17, 2015
8 am – 6 pm

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

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

Reservation is requested! Please bring your own apron. Maximum of 14 students only.

P5,600
January 17, 2015
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
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MY FAVORITE CAKES
by: Heny Sison
  SANS RIVAL GALORE!
by: Heny Sison
January 19, 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
January 19, 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
     
MEAT PROCESSING I
by: Chef Vicki Villanueva
  3-D CUPCAKE TOPPERS 1
Figure molding of animal, babies & etc. using fondant, gumpaste & royal icing
by: Chef Aggy Villabona
January 20 2015
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
January 21, 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
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LOAF CAKES & POUND CAKES WORKSHOP
by: Carrie Madrid
  PINOY SIZZLERS
by: Chef Katherine Sion
January 22, 2015
9 am – 3 pm

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

Please bring apron, towel and food container.

P2,800
January 22, 2015
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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SMALL CAKES FOR RESTAURATEURS AND CATERERS I
by: Chef Juan Carlo Estagle
  SMALL CAKES FOR RESTAURATEURS AND CATERERS II
by: Chef Juan Carlo Estagle
January 23, 2015
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
January 23, 2015
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
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THE ART OF RAMEN
by: Chef Koichi Kondo
  BAKING 101 for the oven Phobic Workshop Part 2
by: Chef Patricia Loanzon
January 23, 2015
10 am – 4 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
January 24, 2015
8 am – 2 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
January 24, 2015
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
January 24, 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, 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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DIMSUM I WORKSHOP
by: Chef Katherine Sion
  COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva
January 26, 2015
10 am – 4 pm

* Congee, Siomai, Dumpling, Chicken Feet, Fried Shrimp Ball and Buchi.
Please bring apron, towel & food container.

P2,800
January 27, 2015
8 am – 3 pm

Recipes include: Ensaymada, Pandesal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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

P3,304
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BEGINNERS FONDANT CAKE
by: Aggy Villabona
  BAKING 102 FOAMING METHOD: FROM THE BASIC BAKING SERIES
by: Chef Patricia Loanzon
January 28, 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
January 29, 2015
10 am – 4 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
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DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison
  MAMON GALORE WORKSHOP
by: Heny Sison
January 29, 2015
9 am – 2 pm

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

Please bring apron, towel & food container.

P2,800
January 29, 2015
3 pm – 7 pm

* Caramel Mamon, Cheese Mamon, Lemon Mamon, Orange Mamon and Chocolate Mamon

Please bring your own apron.

P2,800
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CUPCAKE WORKSHOP 2
by: Carrie Madrid
  KOREAN COOKING I
by: Chef Cecil Park
January 30, 2015
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
January 30, 2015
9 am – 3 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
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo
  SUSHI CLASS
by: Chef Koichi Kondo
January 31, 2015
9 am – 1 pm

* 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.

P2,240
January 31, 2015
1:30 pm – 5 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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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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