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, email address, landline and mobile number).

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Jun

23


Paella Class

June 23, 2017, Friday

9:00 a.m.-1:00 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

Jul

03


Basic Cakes and Icings for Beginners

July 3, 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

Jul

03


NEW CLASS! Buko Pie Workshop

July 3, 2017, Monday

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

In this workshop, students will learn how to make buko pie, an all-time favorite Filipino pastry, filled with creamy coconut filling. Good for a start-up business and pasalubong.

Hands-on class. Apron, pie plate and box are included. Please bring a hand towel.


2,800.00

Jul

04


Basic Bread Baking Workshop I

July 4, 2017, Tuesday

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 included. Please bring hand towel and food containers.


3,500.00

Jul

06


Cake Decorating Course I (Day 1)

July 6, 2017, 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 & booties. Each student will bake & decorate a character birthday cake.

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


7,000.00

Jul

07


Cake Decorating Course I (Day 2)

July 7, 2017, Friday

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 & booties. Each student will bake & decorate a character birthday cake.

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


7,000.00

Jul

11


Deep-fried Empanada Workshop

July 11, 2017, 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

Jul

17


Brownies and Bars

July 17, 2017, Monday

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

Recipes: Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars

Demonstration class only. Please bring food container.


2,300.00

Jul

17


French Macaron Workshop

July 17, 2017, Monday

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. Includes apron. Please bring hand towel and food containers.


3,300.00

Jul

24


NEW CLASS! Buttercream Flowers and Caramel Cake Workshop (Day 1)

July 24, 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. Includes apron. Please bring a hand towel.


12,200.00

Jul

25


NEW CLASS! Buttercream Flowers and Caramel Cake Workshop (Day 2)

July 25, 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. Includes apron. Please bring a hand towel.


12,200.00

Jul

26


NEW CLASS! Buttercream Flowers and Caramel Cake Workshop (Day 3)

July 26, 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. Includes apron. Please bring a hand towel.


12,200.00

Jul

31


Cake Workshop

July 31, 2017, Monday

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

Aug

01


Brownie Collection

August 1, 2017, Tuesday

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

Aug

01


Basic Cakes and Icings for Beginners

August 1, 2017, Tuesday

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

Aug

04


Native Kakanin Workshop (Part I)

August 4, 2017, Friday

10:00 a.m.-4:00 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 containers.


3,200.00

Aug

07


Cake Decorating Course I (Day 1)

August 7, 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 & booties. Each student will bake & decorate a character birthday cake.

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


7,000.00

Aug

07


Cake Decorating Course III (Day 1)

August 7, 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

Aug

07


Gum Paste/Fondant Doll Making (Day 1)

August 7, 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

Aug

07


Gum Paste Flower Making (Day 1)

August 7, 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

Aug

07


Advanced Cake Decoration (Day 1)

August 7, 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 & cut-outs.

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


17,000.00

Aug

07


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

August 7, 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

Aug

08


Cake Decorating Course I (Day 2)

August 8, 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 & booties. Each student will bake & decorate a character birthday cake.

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


7,000.00

Aug

08


Cake Decorating Course III (Day 2)

August 8, 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

Aug

08


Gum Paste/Fondant Doll Making (Day 2)

August 8, 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

Aug

08


Gum Paste Flower Making (Day 2)

August 8,  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

Aug

08


Advanced Cake Decoration (Day 2)

August 8, 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 & cut-outs.

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


17,000.00

Aug

08


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

August 8, 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

Aug

09


Gum Paste Flower Making (Day 3)

August 9, 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

Aug

09


Cake Decorating Course II (Day 1)

August 9, 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

Aug

09


Cake Decorating Course III (Day 3)

August 9, 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

Aug

09


Gum Paste/Fondant Doll Making (Day 3)

August 9, 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

Aug

09


Advanced Cake Decoration (Day 3)

August 9, 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 & cut-outs.

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


17,000.00

Aug

09


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

August 9, 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

Aug

10


Cake Decorating Course II (Day 2)

August 10, 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 included. Please bring hand towel.


7,000.00

Aug

10


Cake Decorating Course III (Day 4)

August 10, 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

Aug

10


Gum Paste/Fondant Doll Making (Day 4)

August 10, 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

Aug

10


Gum Paste Flower Making (Day 4)

August 10, 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

Aug

10


Advanced Cake Decoration (Day 4)

August 10, 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 & cut-outs.

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


17,000.00

Aug

10


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

August 10, 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

Aug

11


Cake Decorating Course III (Day 5)

August 11, 2017, 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

Aug

11


Gum Paste Flower Making (Day 5)

August 11, 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

Aug

11


Advanced Cake Decoration (Day 5)

August 11, 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 & cut-outs.

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


17,000.00

Aug

11


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

August 11, 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

Aug

18


NEW CLASS! Buko Pie Workshop

August 18, 2017, Friday

8:00 a.m.-2:00 p.m.

In this workshop, students will learn how to make buko pie, an all-time favorite Filipino pastry, filled with creamy coconut filling. Good for a start-up business and pasalubong.

Hands-on class. Apron, pie plate and box are included. Please bring a hand towel.


2,800.00

Aug

21


NEW CLASS! Cooking Lessons for Household Help (Part I) (Day 1)

August 21, 2017, Monday

10:00 a.m. -4:00 p.m

In this 5-day hands-on class, the participant will learn food safety and sanitation, basic knife skills, and popular dishes served for breakfast, lunch, merienda, and dinner.

Day I: Food Safety and Sanitation, Knife Skills, Egg Cookery (Soft Boiled, Medium Boiled, Hard Boiled, Scrambled, Sunny side up, Over Easy and Poached Eggs and the proper way of cooking rice.

Day II: Breakfast Cookery. In the menu: Mushroom, Tomato, Potato and Ham Omelet, Garlic Fried Rice, Daing ng Bangus, Hamonadong Longanisa, Waffle and Pancake with Maple Syrup and Fried Bacon , Fresh Fruits, Coffee and Tea. Breakfast table setting and food presentation.

Day III: Lunch Cookery. In the menu: Aligue Rice, Ensaladang Pako, Sinigang na Ulo ng Salmon, Embutido, Tortang Talong, Leche Flan, and Calamansi Shake. Table setting and food presentation.

Day IV: Merienda Cookery. In the menu: Saba Turon with Langka, Suman, Leche Flan, Cheese Pimiento Sandwich, Bilo-Bilo and Salabat. Table setting and food presentation.

Day V: Dinner Cookery. In the menu: Chicken Macaroni Sopas, Rellenong Bangus, Chicken Inasal, Paella Negra, Lengua, Buko-Pandan and Iced Tea. Table setting with basic flower arrangement and food presentation. Graduation.

Hands-on class. Apron, recipes and ingredients are included. Please bring hand towel and food containers.


15,000.00

Aug

22


NEW CLASS! Cooking Lessons for Household Help (Part I) (Day 2)

August 22, 2017, Tuesday

10:00 a.m. -4:00 p.m.

In this 5-day hands-on class, the participant will learn food safety and sanitation, basic knife skills, and popular dishes served for breakfast, lunch, merienda, and dinner.

Day I: Food Safety and Sanitation, Knife Skills, Egg Cookery (Soft Boiled, Medium Boiled, Hard Boiled, Scrambled, Sunny side up, Over Easy and Poached Eggs and the proper way of cooking rice.

Day II: Breakfast Cookery. In the menu: Mushroom, Tomato, Potato and Ham Omelet, Garlic Fried Rice, Daing ng Bangus, Hamonadong Longanisa, Waffle and Pancake with Maple Syrup and Fried Bacon , Fresh Fruits, Coffee and Tea. Breakfast table setting and food presentation.

Day III: Lunch Cookery. In the menu: Aligue Rice, Ensaladang Pako, Sinigang na Ulo ng Salmon, Embutido, Tortang Talong, Leche Flan, and Calamansi Shake. Table setting and food presentation.

Day IV: Merienda Cookery. In the menu: Saba Turon with Langka, Suman, Leche Flan, Cheese Pimiento Sandwich, Bilo-Bilo and Salabat. Table setting and food presentation.

Day V: Dinner Cookery. In the menu: Chicken Macaroni Sopas, Rellenong Bangus, Chicken Inasal, Paella Negra, Lengua, Buko-Pandan and Iced Tea. Table setting with basic flower arrangement and food presentation. Graduation.

Hands-on class. Apron, recipes and ingredients are included. Please bring hand towel and food containers.


15,000.00

Aug

23


NEW CLASS! Cooking Lessons for Household Help (Part I) (Day 3)

August 23, 2017, Wednesday

10:00 a.m. -4:00 p.m.

In this 5-day hands-on class, the participant will learn food safety and sanitation, basic knife skills, and popular dishes served for breakfast, lunch, merienda, and dinner.

Day I: Food Safety and Sanitation, Knife Skills, Egg Cookery (Soft Boiled, Medium Boiled, Hard Boiled, Scrambled, Sunny side up, Over Easy and Poached Eggs and the proper way of cooking rice.

Day II: Breakfast Cookery. In the menu: Mushroom, Tomato, Potato and Ham Omelet, Garlic Fried Rice, Daing ng Bangus, Hamonadong Longanisa, Waffle and Pancake with Maple Syrup and Fried Bacon , Fresh Fruits, Coffee and Tea. Breakfast table setting and food presentation.

Day III: Lunch Cookery. In the menu: Aligue Rice, Ensaladang Pako, Sinigang na Ulo ng Salmon, Embutido, Tortang Talong, Leche Flan, and Calamansi Shake. Table setting and food presentation.

Day IV: Merienda Cookery. In the menu: Saba Turon with Langka, Suman, Leche Flan, Cheese Pimiento Sandwich, Bilo-Bilo and Salabat. Table setting and food presentation.

Day V: Dinner Cookery. In the menu: Chicken Macaroni Sopas, Rellenong Bangus, Chicken Inasal, Paella Negra, Lengua, Buko-Pandan and Iced Tea. Table setting with basic flower arrangement and food presentation. Graduation.

Hands-on class. Apron, recipes and ingredients are included. Please bring hand towel and food containers.


15,000.00

Aug

24


NEW CLASS! Cooking Lessons for Household Help (Part I) (Day 4)

August 24, 2017, Thursday

10:00 a.m. -4:00 p.m.

In this 5-day hands-on class, the participant will learn food safety and sanitation, basic knife skills, and popular dishes served for breakfast, lunch, merienda, and dinner.

Day I: Food Safety and Sanitation, Knife Skills, Egg Cookery (Soft Boiled, Medium Boiled, Hard Boiled, Scrambled, Sunny side up, Over Easy and Poached Eggs and the proper way of cooking rice.

Day II: Breakfast Cookery. In the menu: Mushroom, Tomato, Potato and Ham Omelet, Garlic Fried Rice, Daing ng Bangus, Hamonadong Longanisa, Waffle and Pancake with Maple Syrup and Fried Bacon , Fresh Fruits, Coffee and Tea. Breakfast table setting and food presentation.

Day III: Lunch Cookery. In the menu: Aligue Rice, Ensaladang Pako, Sinigang na Ulo ng Salmon, Embutido, Tortang Talong, Leche Flan, and Calamansi Shake. Table setting and food presentation.

Day IV: Merienda Cookery. In the menu: Saba Turon with Langka, Suman, Leche Flan, Cheese Pimiento Sandwich, Bilo-Bilo and Salabat. Table setting and food presentation.

Day V: Dinner Cookery. In the menu: Chicken Macaroni Sopas, Rellenong Bangus, Chicken Inasal, Paella Negra, Lengua, Buko-Pandan and Iced Tea. Table setting with basic flower arrangement and food presentation. Graduation.

Hands-on class. Apron, recipes and ingredients are included. Please bring hand towel and food containers.


15,000.00

Aug

25


NEW CLASS! Cooking Lessons for Household Help (Part I) (Day 5)

August 25, 2017, Friday

10:00 a.m. -4:00 p.m.

In this 5-day hands-on class, the participant will learn food safety and sanitation, basic knife skills, and popular dishes served for breakfast, lunch, merienda, and dinner.

Day I: Food Safety and Sanitation, Knife Skills, Egg Cookery (Soft Boiled, Medium Boiled, Hard Boiled, Scrambled, Sunny side up, Over Easy and Poached Eggs and the proper way of cooking rice.

Day II: Breakfast Cookery. In the menu: Mushroom, Tomato, Potato and Ham Omelet, Garlic Fried Rice, Daing ng Bangus, Hamonadong Longanisa, Waffle and Pancake with Maple Syrup and Fried Bacon , Fresh Fruits, Coffee and Tea. Breakfast table setting and food presentation.

Day III: Lunch Cookery. In the menu: Aligue Rice, Ensaladang Pako, Sinigang na Ulo ng Salmon, Embutido, Tortang Talong, Leche Flan, and Calamansi Shake. Table setting and food presentation.

Day IV: Merienda Cookery. In the menu: Saba Turon with Langka, Suman, Leche Flan, Cheese Pimiento Sandwich, Bilo-Bilo and Salabat. Table setting and food presentation.

Day V: Dinner Cookery. In the menu: Chicken Macaroni Sopas, Rellenong Bangus, Chicken Inasal, Paella Negra, Lengua, Buko-Pandan and Iced Tea. Table setting with basic flower arrangement and food presentation. Graduation.

Hands-on class. Apron, recipes and ingredients are included. Please bring hand towel and food containers.


15,000.00