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The Essentials of Baking and Pastry Arts Series

March 4, 2024 - April 20, 2024 (Mondays, Tuesdays, Wednesdays) May 7, 2024 - June 29, 2024 (Tuesdays, Wednesdays, Thursdays) June 1, 2024 - November 23, 2024 (Saturdays) July 16, 2024 - September 7, 2024 (Tuesdays, Wednesdays, Thursdays) October 1, 2024 - November 23, 2024 (Tuesdays, Wednesdays, Thursdays)

About the Class

Date
Time
March 4, 2024 - April 20, 2024
Mondays, Tuesdays, Wednesdays
9:00 AM-3:00 PM
May 7, 2024 - June 29, 2024
Tuesdays, Wednesdays, Thursdays
9:00 AM-3:00 PM
June 1, 2024 - November 23, 2024
Saturdays
9:00 AM-3:00 PM
July 16, 2024 - September 7, 2024
Tuesdays, Wednesdays, Thursdays
9:00 AM-3:00 PM
October 1, 2024 - November 23, 2024
Tuesdays, Wednesdays, Thursdays
9:00 AM-3:00 PM
Instructors
Fee
Juan Carlo Estagle
Heny Sison
Patty Loanzon
150000.00 PHP
ENROLL NOW
 

DESCRIPTION


 

This 23-day fully guided hands-on course allows you to master the techniques of making a variety of pastries and desserts. Learn how to make pies, croissants, breads, cookies, and ice cream; successfully work with mousses, custards, and buttercream; and learn how to make beautiful cakes with our cake decorating classes. This program is suited for those seeking an entry-level position in pastry shops in hotels, or restaurants or putting up their own bakeshops or food enterprise.

 

COURSE OUTLINE


 
Day Lesson
1 General Standard and Food Sanitation
2 Custard, Mousse, and Souffle
3 Basic Contemporary Cakes
4 Yeast Breads (Lean Dough)
5 Yeast Breads (Lean and Rich Dough)
6 Quick Breads, Crepes, and Waffles
7 Pies, Tarts and Cheesecakes
8 Ice Cream and Frozen Desserts
9 Cookies and Petit Fours
10 Deep Fried Desserts
11 Basic Cake Decorating
12 Pate a Choux
13 Advanced Cake Decorating
14 Advanced Cake Decorating
15 Chocolate Artistry
16 Laminated Doughs: Puff Pastry
17 Laminated Doughs: Croissants and Danish
18 Meringues and Buttercreams
19 Genoise, Mousse and Ganache
20 Plated Desserts
21-22 Graduation Preparation
23 Graduation
 

INCLUSIONS


 
  • Ingredients, Use of Tools and Equipment
  • Course Manual
  • Uniform: 2 sets of chef’s jackets, apron, and caps (kitchen shoes not included)
  • Chef’s Kit: measuring cups, measuring spoons, off-set spatula, rubber spatula, wire whisk, dough cutter, pastry brush, and cake tester
  • Graduation Fee 
  • Antigen Rapid Test 
 

REQUIREMENTS


 
  • Completed Enrollment Agreement Form
  • Proof of Covid-19 Vaccination with at least one booster shot (This must be presented upon entry.)
 

TUITION — PHP 150,000.00 (INCLUSIVE OF FEES AND TAX)


 

Full payments are entitled to a 5% discount.

An installment payment plan is available:

40%  Downpayment
20% On or before Day 7
20% On or before Day 14
20% On or before Day 21
 

For more details, email info@henysison.com or call +63-2-8726-5316.

 

The Essentials of Baking and Pastry Arts Series

March 4, 2024 - April 20, 2024

Mondays, Tuesdays, Wednesdays

9:00 AM-3:00 PM

Contact Us

May 7, 2024 - June 29, 2024

Tuesdays, Wednesdays, Thursdays

9:00 AM-3:00 PM

Contact Us

June 1, 2024 - November 23, 2024

Saturdays

9:00 AM-3:00 PM

Contact Us

July 16, 2024 - September 7, 2024

Tuesdays, Wednesdays, Thursdays

9:00 AM-3:00 PM

Contact Us

October 1, 2024 - November 23, 2024

Tuesdays, Wednesdays, Thursdays

9:00 AM-3:00 PM

Contact Us

Juan Carlo Estagle

Heny Sison

Patty Loanzon

150000.00 PHP

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About the Instructors

Juan Carlo Estagle

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Heny Sison

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Patty Loanzon

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