Lifestyle Courses
August 2012 |
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC |
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SANS RIVAL GALORE!
by: Heny Sison |
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EASY WAY TO DECORATE PARTY THEME CAKES
by: Ms. Aggy Villabona |
August 1, 2012
9 am – 1 pm
*Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival & Mocha Sans Rival
P2,000 |
August 2, 2012
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.
P2,500 |
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BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison |
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BROWNIES & BARS
by: Heny Sison |
August 2, 2012
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
P2,000 |
August 2, 2012
2:30 pm – 5 pm
* Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars
P2,000 |
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PIES FOR BEGINNERS
by: Chef Patricia Loanzon |
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NEW CLASS! MY FAVORITE SEAFOOD RECIPES
By: Chef Kathy Sion |
August 3, 2012
9 am – 3 pm
* Chocolate Pecan Pie, Mississippi Mud Pie, White Chocolate Macadamia, Fruit Pie, Key Lime Pie and Apple Crumble Pie
P1,800 |
August 3, 2012
10 am – 4 pm
If you love seafood, you’ll definitely want to learn preparing these fabulous recipes most restaurants and Chefs consider to be their wee-kept secret. *Chicken and Prawn Salad, Baked Crabs with Parsley and Garlic Sauce, Fried Lapu-lapu with Chili-Mango Salad, Rice Noodles with assorted Seafoods, Fried Stuffed Squid with Oyster Sauce and Mango with Sago
P2,500 |
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JAPANESE RICE TOPPINGS
by: Chef Koichi Kondo |
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SUSHI CLASS
by: Chef Koichi Kondo |
August 4, 2012
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)
P1,800 |
August 4, 2012
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
P1,800 |
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CHRISTMAS BARS & COOKIES
by: Heny Sison |
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CHRISTMAS HOLIDAY RECIPES
by: Heny Sison |
August 8, 2012
2:30 pm- 5 pm
* Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies
P2,000 |
August 8 2012
9 am - 1:30 pm
*Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar & Prune Bar
P2,000 |
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NEW CLASS!STENCILING ON FONDANT CAKE
By: Heny Sison |
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CUPCAKE WORKSHOP
by: Carrie Madrid |
August 9, 2012
9 am – 4 pm
Learn how to use new range of pre-cut stencils on rolled fondant cakes. Recipes include: royal icing for stenciling,marshmallow fondant, gum paste and pound cake. Each student will make 2-tiered cake. Please bring your own apron
P4,000 |
August 9, 2012
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.
P2,500 |
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NEW CLASS! ESPRESSO 101 – “BEYOND THE CUP” (COURSE II)
by: Mr. Ernesto Mesina Jr. |
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CUPCAKE WORKSHOP (RE-RUN)
by: Carrie Madrid |
August 11, 2012
3 pm – 9 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.
P3,000 |
August 11, 2012
3 pm – 9 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.
P2,500 |
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BASIC BAKING WORKSHOP PART 1
by: Chef Patricia Loanzon |
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CAKE DECORATING COURSE I
by: Heny Sison |
August 11, 2012
8 am – 2 pm
*Scooter Pies, Chocolate Malt Cookies, Madeleines and Fallen Fudge with Confettie Ice Cream Pie
Please bring your own apron.
P2,500 |
August 13-14, 2012
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.
P6,000 |
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NEW CLASS! GUM PASTE / FONDANT DOLL FIGURES
by: Heny Sison |
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GUMPASTE FLOWER MAKING
by: Heny Sison |
August 13-16 2012
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.
P10,000 |
August 13-17, 2012
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.
P7,000 |
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CAKE DECORATING COURSE III
by: Heny Sison |
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ADVANCED CAKE DECORATION
by: Heny Sison |
August 13-17, 2012
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.
P15,000 |
August 13-17, 2012
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.
P15,000 |
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LAMBETH CONTINENTAL COURSE
(The Ultimate in Cake Decorating)
by: Heny Sison |
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CAKE DECORATING COURSE II
by: Heny Sison |
August 13-17, 2012
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
P15,000 |
August 15-16 2012
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.
P6,000 |
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TOPSY TURVY FONDANT CAKE
by: Aggy Villabona |
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BAKING 101 for the Oven Phobic Workshop
by: Chef Patricia Loanzon |
August 16, 2012
10 am – 5 pm
Learn how to bake, make fondant, and decorate a 2-layered crooked crazy cake. Let your imagination run wild! Bring your apron and camera. Recipes: Fondant, Gum Paste, Royal Icing, Pound Cake & Wilton Buttercream. Please bring your own apron.
P3,000 |
August 17, 2012
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. Pls. bring apron. Limited to 20 students only.
P2,500 |
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DEEP-FRIED EMPANADA WORKSHOP
by: Heny Sison |
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BASIC BAKING WORKSHOP PART 2
by: Chef Patricia Loanzon |
August 18, 2012
9 am – 4 pm
Recipes: Chicken, Beef, Pork, Tuna & Vigan Empanada
Please bring apron.
P2,500 |
August 18, 2012
3 pm – 9 pm
*Orange and Black Sesame Seed Cake, Retro Chocolate Beehive Cupcakes and Tiramisu
Please bring your own apron.
P2,500 |
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BROWNIE COLLECTION
by: Heny Sison |
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MY FAVORITE CAKES
by: Heny Sison |
August 20, 2012
2 pm – 5 pm
* To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies, Carmela’s Chocolate Strawberry Brownies
P2,000 |
August 20, 2012
9 am – 1 pm
*Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes
P2,000 |
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BAKING 102 FOAMING METHOD FROM THE BASIC BAKING SERIES
by: Chef Patricia Loanzon |
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MEAT PROCESSING I
by: Chef Vicki Villanueva |
August 21, 2012
3 pm – 9 pm
* Filipino Broas, Frozen Brazo, Strawberry Swiss Roll, Chocolate Genoise with Mocha Buttercream and Angel Cake with Mango Coulis
Demonstration with student participation.
P2,500 |
August 21, 2012
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. Reservation is Requested!
P2,800 |
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BEGINNERS FONDANT CAKE
by: Aggy Villabona |
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NEW CLASS! SAUSAGE WORKSHOP 3
FEATURING HOUSE OF LONGANISA
by: Chef Vicki Villanueva |
August 23, 2012
10 am – 5 pm
Learn how to bake, cover and decorate a simple fondant cake.
Recipes: Butter Pound Cake, Buttercream, Fondant, Royal Icing & Gum Paste
Pls. bring your own apron. Full participation.
P2,800 |
August 23, 2012
8 am- 2 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, Taco, Longanisa and Cheese Burrito, Longsilog, Ampalaya Atchara and Spaghetti with Vigan Bolognese, Cheese and Longanisa Dip with Tortilla Chips and Burger Longanisa. Lunch is included. This is a hands-on class. Please bring an apron. Reservation is requested.
P2,850 |
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PARADE OF PIES, TARTS & CHEESECAKES
by: Heny Sison |
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BASIC BAKING WORKSHOP PART 3
by: Chef Patricia Loanzon |
August 24, 2012
9 am – 4 pm
* French Apple Pie with Streusel Topping and Crème Anglaise Sauce, Turtle Pie, Banana Cream Pie with Whipped Cream and Caramel Topping, Mango Tart, Peach Walnut Pie, Blueberry Cheesecake and White Chocolate Cheesecake.
P2,500 |
August 25, 2012
3 pm – 9 pm
*Coffee-Walnut Meringue, Butter Cookies, Spritz Cookies, Chocolate Paris Brest and Ice Box Pinwheel Cookies
Please bring your own apron.
P2,500 |
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INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo |
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FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli |
August 25, 2012
10 am – 4 pm
* Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice
P2,500 |
August 27, 2012
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.
P2,500 |
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CROISSANTS & DANISH TALK
by: Chef Juan Carlo Estagle |
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NEW CLASS! CHRISTMAS POTLUCK
By: Chef Kathy Sion |
August 28, 2012
10 am – 4 pm
Very few can make delicious Croissants and Danish pastries because these breads and desserts need the right technique to perfect. Learn to make these wonderful baked products not just for prestige but also for money. In this class,
We will make Butter Croissants, Chocolate Croissants, Caramelized Apple Danish, Vol-Au-Vents, Rosettes, Pinwheels, Patty Shells, Bear Claws and Sticky Buns. Plus Puff Pastry Dough.
P2,000 |
August 29, 2012
10 am – 4 pm
With any of these recipes, you’ll surely be invited to all those potluck parties. These holiday-worthy dishes are guaranteed to make you the star of those Christmas gatherings. In this class, we’ll learn how to cook Fresh Lumpiang Ubod, Relyenong Shrimp, Beef Kaldereta with Pie Crust, Baked Macaroni with Chicken and Mushroom in Cheese Sauce, Barbeque Spareribs, Fried Chicken Wings woth Chili Sauce and Christmas Cathedral Windows.
P2,500 |
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COMMERCIAL BREAD BAKING WORKSHOP
by: Chef Vicki Villanueva |
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BEGINNERS 3 LAYER FONDANT CAKE
by: Aggy Villabona |
August 30, 2012
8 am – 2 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, notebook and calculator.
P2,950 |
August 30, 2012
10 am – 5 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
P3,800 |
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HEALTHY GOURMET - SOUTH BEACH DIET PHASE 1
plus P700 recipe booklet for Phase 1
by: Jacqueline Haessig Alleje |
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KOREAN COOKING I
by: Chef Cecil Park |
August 31, 2012
9 am – 12 noon
* This class is suitable for all people who want to be able to cook healthy dishes, lose weight considerably and people with health concerns such as diabetes, high blood pressure and other dietary restrictions. The class will guide you through the principles of healthy nutrition, South Beach Diet phase 1 “Swiss Pinoy Style”, which uses locally available ingredients. Complete menu plan and recipes for 14 days of Phase 1.
10% discount on rates for students who signed up for two classes.
P1,800 |
August 31, 2012
3 pm – 9 pm
*Beef Bulgogi (Tenderloin & ordinary), Chicken Bulgogi, Pork Bulgogi, Chap Chae, Mi Yuk Guk (Soups: Seaweeds, Beef or Tahong), Bibimbap & Kalbi Jim
P2,500 |
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HEALTHY GOURMET – SOUTH BEACH DIET COMBO CLASS PHASE 2 and 3
by: Jacqueline Haessig Alleje |
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August 31, 2012
1 pm – 4 pm
plus P700 per recipe booklet
* This class is suitable for all people who want to learn how to cook healthy dishes, deepen their knowledge of nutrition and weight control, as well as people with health concerns, such as diabetes, high blood pressure, and other dietary restrictions. This class teaches wholesome recipes which reintroduce carbohydrates with complete recipe booklets for phase 2 and 3 of the South Beach Diet. 10% discount on rates for students who signed up for two classes.
P1,800 |
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC |
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Lifestyle Classes In Taguig
GE Monogram Experience Center, 2nd Level Serendra, Bonifacio High St., Bonifacio Global City, Taguig City |
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CLASSICAL CAKES, DECADENT DESSERTS AND TEMPTING TORTES PART 1
by: Chef Juan Carlo Estagle |
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CAKE ROLLS
by: Aggy Villabona |
August 4, 2012
1 pm – 7 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 Spanishe Windtorte, Swarzwalder Kirsch Torte, Hungary’s Dobo’s Torte, the very famous French Gateau St., Honore to Empres Josephine’s Riz Impeatrice
P2,500 |
August 29, 2012
10 am – 5 pm
* Mocha Casuy Roll, Dulce de Leche Roll, Ube Macapuno Roll, Chocolate Fudge Roll, Mango Yummy Lemon Cream Roll and Brazo de Mercedes
P1,800 |
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THE BASICS OF FLOWER ARRANGING FOR YOUR WEDDING FLOWER, BOUQUET AND CENTERPIECE
by: Glenn Remora |
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August 30, 2012
1 pm – 7 pm
Learn the basics of flowers arranging in a one day hands on workshop that culminates with you making floral pieces for a wedding entourage. Full participation. Flowers and materials to be provided. Please bring apron and pair of scissors.
P3,000 |
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 |
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