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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Baking Boot Camp for Young Chefs (Day 1)
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Baking Boot Camp for Young Chefs (Day 2)
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NEW CLASS! Baking Simplified (Day 1)

NEW CLASS! Baking Simplified (Day 1)

May 15, 2017, Monday

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

Open to all ages. A fun and simplified approach to encourage students to explore their baking interest. A series of half day classes with lectures and hands on activities.  Students will learn to measure, set the oven, mix doughs and batters to make basic recipes that can be applicable to a myriad of other recipes in cookbooks. They will rely on teamwork to accomplish the exercises and can discuss results with the class to further the learning experience. Aprons and ingredients will be provided and equipment and assistance will be made available to allow for focus and attention. Closed shoes and long pants required for safety.

Day I: Mise en Place and Sanitation

  1. Proper hygiene- washing hands and grooming inside the kitchen,
  2. How to measure dry and wet ingredients, scaling
  3. Breakfast (Muffin and Straight Method): Pumpkin Pie Chocolate Chip Muffins, Pancakes and Zucchini Bread

Day II: Basic Methods: Creaming and Foams

  1. Parts of the mixer
  2. Steps for creaming method ( equipment and speeds)
  3. Different stages of foams
  4. Recipes: Lemon-Blueberry Cupcakes with Whipped Cream Frosting, Sour Cream  Loaf Cake and Mango Chiffon with Buttercream Icing

Day III:  Cookies and Meringues

  1. Review of creaming
  2. Review of foams
  3. Finalizing cookies with creaming and meringue
  4. Recipes: Ginger Cookies, Oatmeal Raisin and Chocolate Coffee Meringue Bites (Sylvannas)

Day IV: Cutting Method: Pies and Other Pastries

  1. Way of cutting fat into flour
  2. Understanding that size (of fat) matters
  3. Recipes: Chocolate Mint Cookies, Apple Pie and Quiche Lorraine

Day V:  Basic Bread

  1. Mastering the steps to bread making
  2. Learning to knead by hand
  3. Shaping and fermenting
  4. Recipes: Pan de Sal, Spanish Bread and Bread Rolls

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

P7,700

16
NEW CLASS! Baking Simplified (Day 2)

NEW CLASS! Baking Simplified (Day 2)

May 16, 2017, Tuesday

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

Open to all ages. A fun and simplified approach to encourage students to explore their baking interest. A series of half day classes with lectures and hands on activities.  Students will learn to measure, set the oven, mix doughs and batters to make basic recipes that can be applicable to a myriad of other recipes in cookbooks. They will rely on teamwork to accomplish the exercises and can discuss results with the class to further the learning experience. Aprons and ingredients will be provided and equipment and assistance will be made available to allow for focus and attention. Closed shoes and long pants required for safety.

Day I: Mise en Place and Sanitation

  1. Proper hygiene- washing hands and grooming inside the kitchen,
  2. How to measure dry and wet ingredients, scaling
  3. Breakfast (Muffin and Straight Method): Pumpkin Pie Chocolate Chip Muffins, Pancakes and Zucchini Bread

Day II: Basic Methods: Creaming and Foams

  1. Parts of the mixer
  2. Steps for creaming method ( equipment and speeds)
  3. Different stages of foams
  4. Recipes: Lemon-Blueberry Cupcakes with Whipped Cream Frosting, Sour Cream  Loaf Cake and Mango Chiffon with Buttercream Icing

Day III:  Cookies and Meringues

  1. Review of creaming
  2. Review of foams
  3. Finalizing cookies with creaming and meringue
  4. Recipes: Ginger Cookies, Oatmeal Raisin and Chocolate Coffee Meringue Bites (Sylvannas)

Day IV: Cutting Method: Pies and Other Pastries

  1. Way of cutting fat into flour
  2. Understanding that size (of fat) matters
  3. Recipes: Chocolate Mint Cookies, Apple Pie and Quiche Lorraine

Day V:  Basic Bread

  1. Mastering the steps to bread making
  2. Learning to knead by hand
  3. Shaping and fermenting
  4. Recipes: Pan de Sal, Spanish Bread and Bread Rolls

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

P7,700

17
NEW CLASS! Baking Simplified (Day 3)

NEW CLASS! Baking Simplified (Day 3)

May 17, 2017, Wednesday

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

Open to all ages. A fun and simplified approach to encourage students to explore their baking interest. A series of half day classes with lectures and hands on activities.  Students will learn to measure, set the oven, mix doughs and batters to make basic recipes that can be applicable to a myriad of other recipes in cookbooks. They will rely on teamwork to accomplish the exercises and can discuss results with the class to further the learning experience. Aprons and ingredients will be provided and equipment and assistance will be made available to allow for focus and attention. Closed shoes and long pants required for safety.

Day I: Mise en Place and Sanitation

  1. Proper hygiene- washing hands and grooming inside the kitchen,
  2. How to measure dry and wet ingredients, scaling
  3. Breakfast (Muffin and Straight Method): Pumpkin Pie Chocolate Chip Muffins, Pancakes and Zucchini Bread

Day II: Basic Methods: Creaming and Foams

  1. Parts of the mixer
  2. Steps for creaming method ( equipment and speeds)
  3. Different stages of foams
  4. Recipes: Lemon-Blueberry Cupcakes with Whipped Cream Frosting, Sour Cream  Loaf Cake and Mango Chiffon with Buttercream Icing

Day III:  Cookies and Meringues

  1. Review of creaming
  2. Review of foams
  3. Finalizing cookies with creaming and meringue
  4. Recipes: Ginger Cookies, Oatmeal Raisin and Chocolate Coffee Meringue Bites (Sylvannas)

Day IV: Cutting Method: Pies and Other Pastries

  1. Way of cutting fat into flour
  1. Understanding that size ( of fat) matter
  2. Recipes: Chocolate Mint Cookies, Apple Pie and Quiche Lorraine

Day V:  Basic Bread

  1. Mastering the steps to bread making
  2. Learning to knead by hand
  3. Shaping and fermenting
  4. Recipes: Pan de Sal, Spanish Bread and Bread Rolls

 

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

P7,700

18
NEW CLASS! Baking Simplified (Day 4)

NEW CLASS! Baking Simplified (Day 4)

May 19, 2017, Thursday

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

Open to all ages. A fun and simplified approach to encourage students to explore their baking interest. A series of half day classes with lectures and hands on activities.  Students will learn to measure, set the oven, mix doughs and batters to make basic recipes that can be applicable to a myriad of other recipes in cookbooks. They will rely on teamwork to accomplish the exercises and can discuss results with the class to further the learning experience. Aprons and ingredients will be provided and equipment and assistance will be made available to allow for focus and attention. Closed shoes and long pants required for safety.

Day I: Mise en Place and Sanitation

  1. Proper hygiene- washing hands and grooming inside the kitchen,
  2. How to measure dry and wet ingredients, scaling
  3. Breakfast (Muffin and Straight Method): Pumpkin Pie Chocolate Chip Muffins, Pancakes and Zucchini Bread

Day II: Basic Methods: Creaming and Foams

  1. Parts of the mixer
  2. Steps for creaming method ( equipment and speeds)
  3. Different stages of foams
  4. Recipes: Lemon-Blueberry Cupcakes with Whipped Cream Frosting, Sour Cream  Loaf Cake and Mango Chiffon with Buttercream Icing

Day III: Cookies and Meringues

  1. Review of creaming
  2. Review of foams
  3. Finalizing cookies with creaming and meringue
  4. Recipes: Ginger Cookies, Oatmeal Raisin and Chocolate Coffee Meringue Bites (Sylvannas)

Day IV: Cutting Method: Pies and Other Pastries

  1. Way of cutting fat into flour
  2. Understanding that size (of fat) matters
  3. Recipes: Chocolate Mint Cookies, Apple Pie and Quiche Lorraine

Day V: Basic Bread

  1. Mastering the steps to bread making
  2. Learning to knead by hand
  3. Shaping and fermenting
  4. Recipes: Pan de Sal, Spanish Bread and Bread Rolls

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

P7,700

19
NEW CLASS! Baking Simplified (Day 5)

NEW CLASS! Baking Simplified (Day 5)

May 19, 2017, Friday

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

Open to all ages. A fun and simplified approach to encourage students to explore their baking interest. A series of half day classes with lectures and hands on activities.  Students will learn to measure, set the oven, mix doughs and batters to make basic recipes that can be applicable to a myriad of other recipes in cookbooks. They will rely on teamwork to accomplish the exercises and can discuss results with the class to further the learning experience. Aprons and ingredients will be provided and equipment and assistance will be made available to allow for focus and attention. Closed shoes and long pants required for safety.

Day I: Mise en Place and Sanitation

  1. Proper hygiene- washing hands and grooming inside the kitchen,
  2. How to measure dry and wet ingredients, scaling
  3. Breakfast (Muffin and Straight Method): Pumpkin Pie Chocolate Chip Muffins, Pancakes and Zucchini Bread

Day II: Basic Methods: Creaming and Foams

  1. Parts of the mixer
  2. Steps for creaming method ( equipment and speeds)
  3. Different stages of foams
  4. Recipes: Lemon-Blueberry Cupcakes with Whipped Cream Frosting, Sour Cream  Loaf Cake and Mango Chiffon with Buttercream Icing

Day III:  Cookies and Meringues

  1. Review of creaming
  2. Review of foams
  3. Finalizing cookies with creaming and meringue
  4. Recipes: Ginger Cookies, Oatmeal Raisin and Chocolate Coffee Meringue Bites (Sylvannas)

Day IV: Cutting Method: Pies and Other Pastries

  1. Way of cutting fat into flour
  2. Understanding that size (of fat) matters
  3. Recipes: Chocolate Mint Cookies, Apple Pie and Quiche Lorraine

Day V:  Basic Bread

  1. Mastering the steps to bread making
  2. Learning to knead by hand
  3. Shaping and fermenting
  4. Recipes: Pan de Sal, Spanish Bread and Bread Rolls

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

P7,700

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Showing 1–10 of 771 results

    May

    30
    Sugar-free Yet Decadent Chocolate Desserts (To be Rescheduled)

    May 30, 2017, Tuesday

    1:30 p.m.-6:00 p.m.

    Learn how to make sugar-free still deliciously decadent chocolate desserts and respond to a growing need of the health conscious sweet-loving foodies and diabetics.  In this class we will prepare an astonishing array of sugar-free chocolate enchantment like Black Truffle Cake, Mississippi Mud Pie, Chocolate Truffles, Viennese Hot Chocolate, Chocolate Decadence Cookies, Chocolate Panna Cotta, and Fudgy Chocolate Brownies.

    Demonstration class only. Please bring food containers.


    2,300.00

    May

    30
    Sugar-free Chunky Bars and Cookies (To be Rescheduled)

    May 30, 2017, Tuesday

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

    These desserts may look sinfully chunky, yet they’re sugar-free and guilt-free. Learn how to make these delicious and sugar-free sweet sweets and respond to a growing market of health-conscious dessert addicts. In this class, we’ll make Strawberry Streusel Squares, Chunky Chocolate Brownies, Chocolate & Fruit Thumbprints, Black Forest Bars, Very Chewy Chocolate Chip Cookies, Cranberry Blondies, Blueberry Bars, and Butter Twists

    Demonstration class only. Please bring food containers.


    2,300.00

    May

    30
    Summer Fun: Cooking Workshop for Teens (Day 2)

    May 30, 2017, Tuesday

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

    Ages: 13 – 21 years old.
    Summer cooking will never be as fun. Learn how to cook and meet new friends as you spend time with Chef Patty in the kitchen. Cooking workshop is full hands on with recipes of your favorite Japanese dishes like sushi and Kamameshi Rice and more. Impress with Mediterranean cuisine like authentic Spanish Paella and Garlic Chicken. Learn to make the light and delectable Chiffon Cheesecake for dessert, Prawn Gratin, Roast Chicken with Gravy and Baby Back Ribs and so much more.
    Day 1: Japanese (Chicken Kamameshi Rice, Sushi, Japanese Gyoza with Black Vinegar Dipping Sauce, Tonjiru (Pork Soup), Asparagus and Bacon, Shrimp and Bean Sprouts)
    Day 2: Mediterranean (Garlic Chicken, Paella, Chicken Chasseur, Ceasar’s Salad, and Salpicao)
    Day 3: Dishes to Impress (Herb Roast Chicken, Baked BBQ Ribs, Bean and Salsa Rice Salad, and Light and Airy Chiffon Cheesecake)

    Limited to 20 slots to benefit the students, based on first come first basis.  Early reservation recommended. Hands-on class. Includes apron, hand towel and food containers.


    9,600.00

    May

    31
    Summer Fun: Cooking Workshop for Teens (Day 3)

    May 31, 2017, Wednesday

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

    Ages: 13 – 21 years old.
    Summer cooking will never be as fun. Learn how to cook and meet new friends as you spend time with Chef Patty in the kitchen. Cooking workshop is full hands on with recipes of your favorite Japanese dishes like sushi and Kamameshi Rice and more. Impress with Mediterranean cuisine like authentic Spanish Paella and Garlic Chicken. Learn to make the light and delectable Chiffon Cheesecake for dessert, Prawn Gratin, Roast Chicken with Gravy and Baby Back Ribs and so much more.
    Day 1: Japanese (Chicken Kamameshi Rice, Sushi, Japanese Gyoza with Black Vinegar Dipping Sauce, Tonjiru (Pork Soup), Asparagus and Bacon, Shrimp and Bean Sprouts)
    Day 2: Mediterranean (Garlic Chicken, Paella, Chicken Chasseur, Ceasar’s Salad, and Salpicao)
    Day 3: Dishes to Impress (Herb Roast Chicken, Baked BBQ Ribs, Bean and Salsa Rice Salad, and Light and Airy Chiffon Cheesecake)

    Limited to 20 slots to benefit the students, based on first come first basis.  Early reservation recommended. Hands-on class. Includes apron, hand towel and food containers.


    9,600.00

    May

    31
    Boiled Icing and Airbrushing ( To be Rescheduled )

    May 31, 2017, Wednesday

    10:00 a.m.-5:00 p.m.

    Learn to make, ice and decorate cakes and cupcakes with boiled icing. Learn how to use airbrush to add depth and colors to your cake and cupcakes.
    Recipes: Chiffon Cake, Butter Cake, Chocolate Cake and Boiled icing.

    Hands-on class. Apron included. Please bring hand towel.


    3,000.00

    Jun

    01
    Cafè Hits I: Featuring Pasta

    June 1, 2017, Thursday

    8:00 a.m.-3:00 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 includes: 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 included. Please bring hand towel and food containers.

    P3,600


    3,600.00

    Jun

    01
    Basic Cakes and Icings for Beginners

    June 1, 2017, Thursday

    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

    Jun

    01
    Mamon Galore Workshop

    June 1, 2017, Thursday

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

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

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


    3,000.00