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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Sep

21


All-Time Favorite Desserts

September 21, 2017, Thursday

2:30 p.m.-7:00 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.


2,300.00

Sep

21


French Macaron Workshop

September 21, 2017, Thursday

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

Sep

25


The Ultimate Pie Baking Workshop

September 25, 2017, Monday

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

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

Hands-on class. Apron and boxes are included. Each student will bring home 3 pies. Limited to 20 students.  Please bring hand towel.


4,200.00

Sep

28


Paella Class

September 28, 2017, Thursday

10:00 a.m.-2:00 p.m.

Recipes: Paella Catallana, Paella Mar y Montana (Lamb and Prawn), Paella Negra, Paella con Seta y Mejillones (Mussels and Mushrooms), and Paella alla Sevillana (Vegetable Paella)

Demonstration class only. Please bring food containers.

 


3,500.00

Oct

02


Christmas Bars and Cookies

October 2, 2017, Monday

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

Recipes: Food for the Gods, Carmela’s Bar, Oatmeal Lace Cookies, Macaroon Cups, Revel Bar and Macadamia Cookies.

Demonstration class only.  Please bring food containers.


2,300.00

Oct

02


Basic Cakes and Icings for Beginners

October 2, 2017, 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

Oct

03


Cronut and Doughnut Workshop

October 3, 2017, Tuesday

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

In this class, students will learn how to make the fundamentals of doughnut and cronut making.
Doughnut Recipes: Classic Creamy Glaze, Chocolat, Glaze and Caramel Glazed
Cronut Recipes: Cinnamon-Sugar, Chocolate Glaze, Sugar Glaze and Pistachio Topping and Pastry Cream

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


4,400.00

Oct

04


Brownie Collection

October 4, 2017, Wednesday

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

Recipes: To Die for Chocolate Brownie, Chocolate Amaretto Brownies, White Chocolate Macadamia Brownies, Denise’s Favorite Brownies and Carmela’s Chocolate Strawberry Brownies

Demonstration class only. Please bring food containers.


2,300.00

Oct

04


Christmas Holiday Recipes

October 4, 2017, Wednesday

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

Recipes: Dark Fruitcake, White Fruitcake, Walnut Torte, Rum-Raisin Walnut Cheesecake, Festive Cookie Bar and Prune Bar.

Demonstration class only.  Please bring food containers.


2,300.00

Oct

07


Basic Bread Baking Workshop I

October 7, 2017, Saturday

9:00 a.m.-6:00 p.m.

Learn the variety of breads using basic sweet dough.
Recipes: Pan de Sal, Cinnamon Roll, Adobo Roll, Cheese Roll, Dinner Roll and Dulce de Leche Ensaimada.

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


3,500.00

Oct

09


Lambeth Continental Course (The Ultimate in Cake Decorating) (Day 1)

October 9, 2017, Monday

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

Oct

09


Advanced Cake Decoration (Day 1)

October 9, 2017, Monday

1:00 p.m.-5:00 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

Oct

09


Gum Paste Flower Making (Day 1)

October 9, 2017, Monday

9:00 a.m.-12:00 p.m.

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 the airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

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


8,000.00

Oct

09


Gum Paste/Fondant Doll Making (Day 1)

October 9, 2017, Monday

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

Learn how to make an edible doll using gum paste and fondant. Includes toddler, child, woman, and male.

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


11,500.00

Oct

09


Cake Decorating Course III (Day 1)

October 9, 2017, Monday

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

Oct

09


Cake Decorating Course I (Day 1)

October 9, 2017, Monday

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.


7,000.00

Oct

09


Buttercream Flowers and Caramel Cake Workshop (Day 1)

October 9, 2017, Monday

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

Oct

10


Lambeth Continental Course (The Ultimate in Cake Decorating) (Day 2)

October 10, 2017, Tuesday

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

Oct

10


Advanced Cake Decoration (Day 2)

October 10, 2017, Tuesday

1:00 p.m.-5:00 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

Oct

10


Gum Paste Flower Making (Day 2)

October 10, 2017, Tuesday

9:00 a.m.-12:00 p.m.

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 the airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

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


8,000.00

Oct

10


Gum Paste/Fondant Doll Making (Day 2)

October 10, 2017, Tuesday

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

Learn how to make an edible doll using gum paste and fondant. Includes toddler, child, woman, and male.

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


11,500.00

Oct

10


Cake Decorating Course III (Day 2)

October 10, 2017, Tuesday

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

Oct

10


Cake Decorating Course I (Day 2)

October 10, 2017, Tuesday

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.


7,000.00

Oct

10


Buttercream Flowers and Caramel Cake Workshop (Day 2)

October 10, 2017, Tuesday

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

Oct

11


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

October 11, 2017, 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

Oct

11


Advanced Cake Decoration (Day 3)

October 11, 2017, Wednesday

1:00 p.m.-5:00 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

Oct

11


Gum Paste Flower Making (Day 3)

October 11, 2017, Wednesday

9:00 a.m.-12:00 p.m.

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 the airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

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


8,000.00

Oct

11


Gum Paste/Fondant Doll Making (Day 3)

October 11, 2017, Wednesday

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

Learn how to make an edible doll using gum paste and fondant. Includes toddler, child, woman, and male.

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


11,500.00

Oct

11


Cake Decorating Course III (Day 3)

October 11, 2017, 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

Oct

11


Cake Decorating Course II (Day 1)

October 11, 2017, 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.


7,000.00

Oct

11


Buttercream Flowers and Caramel Cake Workshop (Day 3)

October 11, 2017, 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

Oct

12


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

October 12, 2017, 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

Oct

12


Advanced Cake Decoration (Day 4)

October 12, 2017, Thursday

1:00 p.m.-5:00 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

Oct

12


Gum Paste Flower Making (Day 4)

October 12, 2017, Thursday

9:00 a.m.-12:00 p.m.

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 the airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

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


8,000.00

Oct

12


Gum Paste/Fondant Doll Making (Day 4)

October 12, 2017, Thursday

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

Learn how to make an edible doll using gum paste and fondant. Includes toddler, child, woman, and male.

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


11,500.00

Oct

12


Cake Decorating Course III (Day 4)

October 12, 2017, 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

Oct

12


Cake Decorating Course II (Day 2)

October 12, 2017, 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.


7,000.00

Oct

13


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

October 13, 2017, 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

Oct

13


Advanced Cake Decoration (Day 5)

October 13, 2017, Friday

1:00 p.m.-5:00 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

Oct

13


Gum Paste Flower Making (Day 5)

October 13, 2017, Friday

9:00 a.m.-12:00 p.m.

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 the airbrush and edible petal dust to color the flowers and bunch them into a bouquet.

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


8,000.00

Oct

13


Cake Decorating Course III (Day 5)

October 13, 2017, Saturday

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

Oct

14


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

October 14, 2017, Saturday

9:30 a.m.-2:00 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

Oct

19


Native Kakanin Workshop (Part II)

October 19, 2017, Thursday

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

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

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


3,200.00

Oct

21


Cake Workshop

October 21, 2017, Saturday

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

Oct

25


Edible Christmas Giveaway with Packaging Workshop

October 25, 2017, Wednesday

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

Recipes: Pastillas de Leche, Ube Pastillas, Yema Balls, Pinipig Polvoron, Kesong Puti and Queso de Bola Bread.

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


3,300.00

Oct

27


Secrets No More!

August 5, 2017, Saturday

9:00 a.m.-5:00 p.m.

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

Demonstration class only. Please bring food containers.


3,300.00

Oct

28


Ham Making Class

October 28, 2017, Saturday

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

Learn how to cure and smoke ham.  Each student will bring home a ham.

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


5,500.00

Oct

30


Sans Rival Galore!

October 30, 2017, 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

Oct

30


My Favorite Cakes

October 30, 2017, Monday

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

Recipes: Caramel Cake, Banana Nut Cake, Pandan – Macapuno Cake, Flourless Chocolate Cake, Peach Walnut Torte and Brazo de Mercedes.

Demonstration class only. Please bring food containers.


2,300.00