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| The Heny Sison Culinary School offers two certificate programs, Essential Baking and Pastry Arts and Essential Cooking Series. Our programs are designed both for students who wish to be productive immediately in a professional environment upon graduation and also those who wish to just learn and apply it to their personal lives. |
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| Essential Baking and Pastry Arts Series |
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A great introduction to the world of Baking and Pastry Arts, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home.
This program is a 22– day hands-on class and will cover the basics of pastry, desserts, bread baking as well as cake decorating. It is suitable for those seeking an entry-level position in pastry shop, hotel or restaurants.
(TESDA Certified)
Essential Baking and Pastry Series
New classes begin on May 27 - July 13, 2013, every Mon-Tue-Wed. 8AM to 2PM. and June 22 – December 14, 2013 every Saturday.
| Syllabus |
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| • General Standard / Food Sanitation |
• Genoise, Mousse & Ganache |
| • Custards, Puddings, Souffles |
• Meringue & Buttercream |
| • Pies / Cheesecakes |
• Advanced Cake Decoration |
| • Basic Cake Decoratings |
• Chocolate Artistry |
| • Pate A Choux |
• Yeast Breads (Lean Dough) |
| • Puff Pastry / Phyllo Pastry (Preparation of Dough) |
• Quick Breads/ Crepe/Pancakes/Waffles |
| • Puff Pastry / Phyllo Pastry (Application) |
• Cookies & Petit Fours |
| • Deep Fried Pastries |
• Plated Desserts |
| • Ice Cream & Frozen Desserts |
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| Essential Cooking Series |
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The Essential Cooking Series is deal for anyone wishing to pursue a culinary education and explore the career options available to them in the world of culinary arts. The program is broad and addresses the fundamental concepts, skills, and techniques involved in basic cookery. Students are grounded in the basics of culinary techniques, sanitation and safety, American and world cuisines.
This program is a 23-day hands-on class is our innovative way of teaching the basics of cooking & baking. This program is for anyone who wants to work towards becoming a professional chef.
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(TESDA Certified)
ESSENTIAL COOKING SERIES
New classes begin on May 27 - July 13, 2013, every Mon-Tue-Wed. 9AM to 3PM. and June 22 – December 14, 2013 every Saturday.
| Syllabus |
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| • General Standard & Sanitation |
• Pan–Fry & Deep Fry |
| • Custard, Mousse & Souffle |
• Steaming |
| • Basic Mise En Place & Stocks |
• Submersion |
| • Basic Cakes & Icings |
• Breads |
| • Sauces |
• Combination- Braising & Stewing |
| • Soups |
• Quick Breads |
| • Starch Cookery – Potatoes, pasta, grains, & Legumes etc. |
• Cookies, Bars & Tarts |
| • Grilling & Broiling |
• Eggs & Breakfast Cookery |
| • Roasting & Baking |
• Garde Manger |
| • Saute & Stir Fry |
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2011 |
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