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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Jul

27


Commercial Bread Baking Workshop

July 27, 2017, Thursday

8:00 a.m.-5:00 p.m.

Recipes: Ensaimada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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


3,600.00

Aug

03


House of Ensaimada

August 3, 2017, Thursday

8:00 a.m.-5:00 p.m.

Recipes:  Almond Praline Ensaimada, Ube Ensaimada, Special Ensaimada, Cheese Roll, Chinese Ham Ensaimada and Mongo Ensaimada.

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


3,900.00

Aug

07


NEW CLASS! Catering II: Featuring Dessert Buffet (Day 1)

August 7, 2017, Monday

8:00 a.m.-5:00 p.m.

An interactive and hands-on workshop on setting up a Dessert Buffet. Includes Menu planning, proposal, table buffet set up, and menu pricing.

Day 1: Showstopper and Spectacular Desserts and Centerpieces
Recipes: Croquembouche /Cream Puff Crowns; Crepe Bar: Mango, Banana and Nutella, Crepe Samurai, Mille Feuille Crepe Cake; Chocolate Ice Cream Sandwich; Cream Cheese and Guava Jam Ice Cream; Panna Cotta; Donut Bar, Donut Centerpiece / Donut Tower; Crème Brulée in Chinese Spoons; Hand Rolled Truffles; One chocolate cookie dough / Mocha Cookies, Black Forest Cookies and Cocoa Crisp

Day 2: From Whole Cakes, Cupcakes, Bars, Shot Glasses and Jars
Recipes: Red Velvet Cake; Chocolate Black out Cake. Salted Caramel Macadamia Sauce; Pineapple Upside-down Cake; Canonigo with Crème Anglaise; No-bake Blueberry Cheesecake; Strawberry Shortcake; Carrot Cake with Cream Cheese Frosting; Yema Cake

Day 3:
Recipes: On-site Bibingka Galapong Station; Salabat, Tsokolate Eh!; Frozen Fruit Salad Pops; Banana Wantons with Langka Butterscotch Sauce; Lemon Granita; Brazo de Mercedes Bars; Mini Vaccherin; Meringue Cigarettes; Chocolate Mousse; White Chocolate; Toffee-Chocolate Pecan; Apple Crisp

Hands-on class. Apron included. Kindly bring a calculator and a pen.


12,200.00

Aug

08


NEW CLASS! Catering II: Featuring Dessert Buffet (Day 2)

August 8, 2017, Tuesday

8:00 a.m.-5:00 p.m.

An interactive and hands-on workshop on setting up a Dessert Buffet. Includes Menu planning, proposal, table buffet set up, and menu pricing.

Day 1: Showstopper and Spectacular Desserts and Centerpieces
Recipes: Croquembouche /Cream Puff Crowns; Crepe Bar: Mango, Banana and Nutella, Crepe Samurai, Mille Feuille Crepe Cake; Chocolate Ice Cream Sandwich; Cream Cheese and Guava Jam Ice Cream; Panna Cotta; Donut Bar, Donut Centerpiece / Donut Tower; Crème Brulée in Chinese Spoons; Hand Rolled Truffles; One chocolate cookie dough / Mocha Cookies, Black Forest Cookies and Cocoa Crisp

Day 2: From Whole Cakes, Cupcakes, Bars, Shot Glasses and Jars
Recipes: Red Velvet Cake; Chocolate Black out Cake. Salted Caramel Macadamia Sauce; Pineapple Upside-down Cake; Canonigo with Crème Anglaise; No-bake Blueberry Cheesecake; Strawberry Shortcake; Carrot Cake with Cream Cheese Frosting; Yema Cake

Day 3:
Recipes: On-site Bibingka Galapong Station; Salabat, Tsokolate Eh!; Frozen Fruit Salad Pops; Banana Wantons with Langka Butterscotch Sauce; Lemon Granita; Brazo de Mercedes Bars; Mini Vaccherin; Meringue Cigarettes; Chocolate Mousse; White Chocolate; Toffee-Chocolate Pecan; Apple Crisp

Hands-on class. Apron included. Kindly bring a calculator and a pen.


12,200.00

Aug

09


NEW CLASS! Catering II: Featuring Dessert Buffet (Day 3)

August 9, 2017, Wednesday

8:00 a.m.-5:00 p.m.

An interactive and hands-on workshop on setting up a Dessert Buffet. Includes Menu planning, proposal, table buffet set up, and menu pricing.

Day 1: Showstopper and Spectacular Desserts and Centerpieces
Recipes: Croquembouche /Cream Puff Crowns; Crepe Bar: Mango, Banana and Nutella, Crepe Samurai, Mille Feuille Crepe Cake; Chocolate Ice Cream Sandwich; Cream Cheese and Guava Jam Ice Cream; Panna Cotta; Donut Bar, Donut Centerpiece / Donut Tower; Crème Brulée in Chinese Spoons; Hand Rolled Truffles; One chocolate cookie dough / Mocha Cookies, Black Forest Cookies and Cocoa Crisp

Day 2: From Whole Cakes, Cupcakes, Bars, Shot Glasses and Jars
Recipes: Red Velvet Cake; Chocolate Black out Cake. Salted Caramel Macadamia Sauce; Pineapple Upside-down Cake; Canonigo with Crème Anglaise; No-bake Blueberry Cheesecake; Strawberry Shortcake; Carrot Cake with Cream Cheese Frosting; Yema Cake

Day 3:
Recipes: On-site Bibingka Galapong Station; Salabat, Tsokolate Eh!; Frozen Fruit Salad Pops; Banana Wantons with Langka Butterscotch Sauce; Lemon Granita; Brazo de Mercedes Bars; Mini Vaccherin; Meringue Cigarettes; Chocolate Mousse; White Chocolate; Toffee-Chocolate Pecan; Apple Crisp

Hands-on class. Apron included. Kindly bring a calculator and a pen.


12,200.00

Aug

17


Mga Pancit na Nasa Bilao

August 17, 2017, Thursday

8:00 a.m.-4:00 p.m.

Learn the ABC’s of cooking pancit from single serving to 40 servings.

Recipes:  Pancit Malabon, Pancit Canton, Crispy Canton, Pancit Puti, Pancit Hab-Hab, Pancit Bihon Guisado, Sotanghon.

Demonstration class only. Please bring food containers.


3,500.00

Aug

19


NEW CLASS! Culinary Business Featuring Fried Chicken (Copy)

August 19, 2017, Saturday

8:00 a.m.-5:00 p.m.

Recipes: Southern Fried Chicken with Waffles and Maple Syrup, Chicken Katsu with Cabbage Salad, Spanish Style Chicken Croquettes, Chinese Style Fried Chicken, Chicken Parmigianino with Spaghetti in Marinara Sauce, Thai Style Pandan Chicken, Chicken Bagnet, Classic Chicken Wings, and Double Fried Chicken.

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


3,500.00

Aug

22


Cafè Hits I: Featuring Pasta

August 22, 2017, Tuesday

8:00 a.m.-4:00 p.m.

Join us for a cooking workshop as we set up a professional kitchen for your cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and its complementary sauces.

Recipes include Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna.

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


3,600.00

Aug

28


Commercial Bread Baking Workshop

August 28, 2017, Monday

9:00 a.m.-6:00 p.m.

Recipes: Ensaimada, Pan de Sal, Spanish Bread, Dinner Roll, White Loaf Bread, Burger Bun, Hotdog Bun and Kopi Roti

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


3,600.00

Sep

04


Catering Series (Day 1)

September 4, 2017, Monday

8:00 a.m.-5:00 p.m.

Catering for 25, 50, 75, 100, 500 and more

Day 1: Food Costing: Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu.  This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc.  Step-by-step food production. Please bring notebook, calculator, and pen.
Day 2: Interactive BBQ Station featuring set up, dishes like Baby Back Ribs, Blue Marlin Steak with Citrus Butter Sauce, Cebu’s Liempo, Kebabs, Chicken Inasal; side dish like Potato Salad.
Day 3: Main Entrees: Slow Roast Angus Beef Belly, Seafood Pastel, Chicken with 40 Garlic cloves, Callos and Lengua Sevillana.

For 1st day, please bring notebook, calculator, and pen. For 2nd and 3rd day, demonstration class only and bring food containers.


12,000.00

Sep

05


Catering Series (Day 2)

September 5, 2017, Tuesday

8:00 a.m.-5:00 p.m.

Catering for 25, 50, 75, 100, 500 and more

Day 1: Food Costing: Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu.  This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc.  Step-by-step food production. Please bring notebook, calculator, and pen.
Day 2: Interactive BBQ Station featuring set up, dishes like Baby Back Ribs, Blue Marlin Steak with Citrus Butter Sauce, Cebu’s Liempo, Kebabs, Chicken Inasal; side dish like Potato Salad.
Day 3: Main Entrees: Slow Roast Angus Beef Belly, Seafood Pastel, Chicken with 40 Garlic cloves, Callos and Lengua Sevillana.

For 1st day, please bring notebook, calculator, and pen. For 2nd and 3rd day, demonstration class only and bring food containers.


12,000.00

Sep

06


Catering Series (Day 3)

September 6, 2017, Wednesday

8:00 a.m.-5:00 p.m.

Catering for 25, 50, 75, 100, 500 and more

Day 1: Food Costing: Whether you are preparing a family meal or running a food service business, an understanding of basic math is a must to arrive at an accurate cost or price of a menu.  This course will assist you to analyze and determine a standard recipe, recipe costing, correct portion control, increase or decrease your recipes, computing food quality, basic pricing method, etc.  Step-by-step food production. Please bring notebook, calculator, and pen.
Day 2: Interactive BBQ Station featuring set up, dishes like Baby Back Ribs, Blue Marlin Steak with Citrus Butter Sauce, Cebu’s Liempo, Kebabs, Chicken Inasal; side dish like Potato Salad.
Day 3: Main Entrees: Slow Roast Angus Beef Belly, Seafood Pastel, Chicken with 40 Garlic cloves, Callos and Lengua Sevillana.

For 1st day, please bring notebook, calculator, and pen. For 2nd and 3rd day, demonstration class only and bring food containers.


12,000.00

Sep

14


Meat Processing I

September 14, 2017, Thursday

8:00 a.m.-4:00 p.m.

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 Iced Tea, Atchara and flavored rice.

Demonstration class only. Lunch is included. Reservation is required! Please bring food containers.


3,200.00