The Heny Sison Culinary School began by conducting Lifestyle Classes, which are mostly one-day-long workshops or lecture-demo classes on a number of select cooking and baking techniques. We repeat certain Lifestyle Classes every month or every other month, depending on the feedback from our students. Through time, we have continually added new and interesting Lifestyle Classes to stay abreast with food trends and developments. If you’re looking for a fun, informative way to master certain culinary methods, our Lifestyle Classes may be for you.

REGISTRATION:

All classes are on a first-come, first-serve basis. To register, give us a call at (02) 726-5316 or send us a message at info@henysison.com or on our Facebook page – Facebook.com/HenySisonCulinarySchool. When registering, please indicate the classes you intend to participate in and include your contact details (name, address, email address, landline and mobile number).

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Feb

21


Lambeth Continental Course (The Ultimate in Cake Decorating) (Day 3)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

The course covers the intricate over piping borders on royal icing and fondant covered cakes.  Students decorate a cake using the combination of over piped borders and tiny flowers.

Prerequisite:  Advanced Cake Decoration Course.  Full Participation. Apron is included. Please bring hand towel.


17,000.00

Feb

21


Advanced Cake Decoration (Day 3)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

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 and cut-outs.

Prerequisite: MASTER IN CAKE DECORATION.  Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

21


Cake Decorating Course III (Day 3)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

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 of the course III is an impressive wedding cake.  Full participation.

Prerequisite: Cake Decorating Course I and II.  This completes the Master Course in Cake Decorating. Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

21


NEW CLASS! Bride and Groom Wedding Cake Toppers and Miniature Flowers (Day 3)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

Learn how to make an edible doll and miniature flowers using gum paste and fondant. Each student will make a bride, groom, baby’s breath and climbing rose.

Full participation. Apron is included. Please bring hand towel.


12,000.00

Feb

21


Cake Decorating Course II (Day 1)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray and specialty flowers. As a final project, you will decorate a basket weave cake filled with cascading flowers.

Hands-on class. Full participation. Apron is included. Please bring hand towel.


8,000.00

Feb

21


NEW CLASS! Modern Gumpaste Flowers (Part I) (Day 3)

February 21, 2018, Wednesday

9:00 a.m. – 4:00 p.m.

Learn how to make quick and easy, smooth, elastic and easy to dry tylose gumpaste. Each student will make Magnolia, Cosmos, Jasmine and glazed leaves.

Full participation. Apron is included. Please bring hand towel.


9,000.00

Feb

21


Buttercream Flowers and Caramel Cake Workshop (Day 1)

February 21, 2018, Wednesday

9:00 a.m.-4:00 p.m.

In this 3-day workshop, you will learn how to color, air-dry and piped buttercream flowers, such as Ranunculus, 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. Apron is included. Please bring a hand towel.


12,200.00

Feb

22


Lambeth Continental Course (The Ultimate in Cake Decorating) (Day 4)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

The course covers the intricate over piping borders on royal icing and fondant covered cakes.  Students decorate a cake using the combination of over piped borders and tiny flowers.

Prerequisite:  Advanced Cake Decoration Course.  Full Participation. Apron is included. Please bring hand towel.


17,000.00

Feb

22


Advanced Cake Decoration (Day 4)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

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 and cut-outs.

Prerequisite: MASTER IN CAKE DECORATION.  Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

22


Cake Decorating Course III (Day 4)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

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 of the course III is an impressive wedding cake.  Full participation.

Prerequisite: Cake Decorating Course I and II.  This completes the Master Course in Cake Decorating. Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

22


NEW CLASS! Bride and Groom Wedding Cake Toppers and Miniature Flowers (Day 4)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

Learn how to make an edible doll and miniature flowers using gum paste and fondant. Each student will make a bride, groom, baby’s breath and climbing rose.

Full participation. Apron is included. Please bring hand towel.


12,000.00

Feb

22


Cake Decorating Course II (Day 2)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

Add amazing new skills to your cake decorating – the world of icing flowers, distinctive borders, flower spray and specialty flowers. As a final project, you will decorate a basket weave cake filled with cascading flowers.

Hands-on class. Full participation. Apron is included. Please bring hand towel.


8,000.00

Feb

22


Buttercream Flowers and Caramel Cake Workshop (Day 2)

February 22, 2018, Thursday

9:00 a.m.-4:00 p.m.

In this 3-day workshop, you will learn how to color, air-dry and piped buttercream flowers, such as Ranunculus, 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. Apron is included. Please bring a hand towel.


12,200.00

Feb

23


Lambeth Continental Course (The Ultimate in Cake Decorating) (Day 5)

February 23, 2018, Friday

9:00 a.m.-4:00 p.m.

The course covers the intricate over piping borders on royal icing and fondant covered cakes.  Students decorate a cake using the combination of over piped borders and tiny flowers.

Prerequisite:  Advanced Cake Decoration Course.  Full Participation. Apron is included. Please bring hand towel.


17,000.00

Feb

23


Advanced Cake Decoration (Day 5)

February 23, 2018, Friday

9:00 a.m.-4:00 p.m.

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 and cut-outs.

Prerequisite: MASTER IN CAKE DECORATION.  Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

23


Cake Decorating Course III (Day 5)

February 23, 2018, Friday

9:00 a.m.-4:00 p.m.

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 of the course III is an impressive wedding cake.  Full participation.

Prerequisite: Cake Decorating Course I and II.  This completes the Master Course in Cake Decorating. Full participation. Apron is included. Please bring hand towel.


17,000.00

Feb

23


Buttercream Flowers and Caramel Cake Workshop (Day 3)

February 23, 2018, Friday

9:00 a.m.-4:00 p.m.

In this 3-day workshop, you will learn how to color, air-dry and piped buttercream flowers, such as Ranunculus, 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. Apron is included. Please bring a hand towel.


12,200.00

Mar

05


Basic Cakes and Icings for Beginners

March 5, 2018, Monday

9:00 a.m.-1:30 p.m.

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 and Sponge Cake with Whipped Cream Icing.

Demonstration class only.  Please bring food containers.


2,300.00

Mar

05


Sans Rival Galore!

March 5, 2018, Monday

2:30 p.m.-5:00 p.m.

Recipes: Almond Sans Rival, Cashew Sans Rival, Macadamia Sans Rival, Pistachio Sans Rival, Toffee Sans Rival and Mocha Sans Rival.

Demonstration class only. Please bring food containers.


2,300.00

Mar

06


Deep-fried Empanada Workshop

March 6, 2018, Tuesday

9:00 a.m.-3:00 p.m.

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

Hands-on class. Apron included. Please bring hand towel & food containers.


3,000.00

Mar

07


Cake Decorating Course I (Day 1)

March 7, 2018, Wednesday

9:00 a.m.-4:00 p.m.

Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns and booties. Each student will bake and decorate a character birthday cake.

Hands-on class. Full participation. Apron is included. Please bring a hand towel.


8,000.00

Mar

07


NEW CLASS! Modern Elegant Gumpaste Flowers (Part II) ( Day 1)

March 7, 2018, Wedneday

9:00 a.m.-4:00 p.m.

Expand your knowledge of gumpaste flowers with this new 3-day workshop. You will learn realistically looking gumpaste flowers such as the English Rose, Peonies, Sweet Peas, Hydrangeas, Lilac and their leaves. Edible glitter and glaze will be taught in the class.

Full participation. Apron is included. Please bring hand towel.


10,000.00

Mar

08


Cake Decorating Course I (Day 2)

March 8, 2018, Thursday

9:00 a.m.-4:00 p.m.

Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns and booties. Each student will bake and decorate a character birthday cake.

Hands-on class. Full participation. Apron is included. Please bring a hand towel.


8,000.00

Mar

08


NEW CLASS! Modern Elegant Gumpaste Flowers (Part II) ( Day 2)

March 8, 2018, Thursday

9:00 a.m.-4:00 p.m.

Expand your knowledge of gumpaste flowers with this new 3-day workshop. You will learn realistically looking gumpaste flowers such as the English Rose, Peonies, Sweet Peas, Hydrangeas, Lilac and their leaves. Edible glitter and glaze will be taught in the class.

Full participation. Apron is included. Please bring hand towel.


10,000.00

Mar

09


NEW CLASS! Modern Elegant Gumpaste Flowers (Part II) ( Day 3)

March 9, 2018, Friday

9:00 a.m.-4:00 p.m.

Expand your knowledge of gumpaste flowers with this new 3-day workshop. You will learn realistically looking gumpaste flowers such as the English Rose, Peonies, Sweet Peas, Hydrangeas, Lilac and their leaves. Edible glitter and glaze will be taught in the class.

Full participation. Apron is included. Please bring hand towel.


10,000.00

Mar

16


All-Time Favorite Desserts

March 16, 2018, Friday

9:00 a.m.-3:00 p.m.

Recipes: Honey Crunch Cake, Mango Toffee Torte, Dulce de Leche Cake, Moist Carrot Cake and Opera Cake.

Demonstration class only.  Please bring food containers.


2,500.00

Mar

17


French Macaron Workshop

March 17, 2018, Saturday

9:00 a.m.-1:30 p.m.

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

Limited to 25 students only. Hands-on class. Apron is included. Please bring hand towel and food containers.


3,300.00

Mar

22


NEW CLASS! Oyster Class

March 22, 2018, Thursday

9:00 a.m.-3:00 p.m.


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Mar

23


Cake Workshop

March 23, 2018, Friday

8:00 a.m.-7:00 p.m.

Each student will make the following cake together with Chef Heny.
Recipes: Mocha Chiffon Cake with Mocha Icing, Chocolate Cake with Ganache Icing, Butter Cake with Whipped Cream Icing, Lemon Chiffon Cake with Boiled Icing

Hands-on class. Apron and boxes are included. Please bring a hand towel. Maximum of 14 students only.


5,800.00

Mar

26


Native Kakanin Workshop (Part I)

March 26, 2018, Monday

9:00 a.m.-3:00 p.m.

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

Hands-on class. Apron is included. Please bring hand towel and food container


3,200.00

Mar

27


Mamon Galore Workshop

March 27, 2018, Tuesday

9:00 a.m.-1:30 p.m.

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

Hands-on class. Apron is included. Please bring hand towel and food containers.


3,000.00

Mar

27


NEW CLASS! Choux Au Craquelin (Crispy Cookie Covered Cream Puffs)

March 27, 2018, Tuesday

2:30 p.m.-6:00 p.m.

Learn the art of making Choux Au Craquelin, crispy cream puffs topped with cookies and filled with flavored Crème Diplomat.

Recipes: Matcha, Chocolate, Caramel, and Raspberry.

Hands-on class. Apron is included. Please bring hand towel and food containers.


3,000.00