Schedule of Classes: January - March 2015 Jan 21 Wed CAKES & ICINGS 101 WORKSHOP: Butter Cake w/ Butter Icing, Orange Chiffon Cake w/ Boiled Icing, Mocha Cake w/ Swiss Buttercream Icing, Moist Chocolate Cake w/ Chocolate Ganache, French Sponge Cake w/ Whipped Cream Icing – P1,200, 1-5pm. Classroom B. (ALMOST FULL) Jan 22 Thu BASIC CHOCOLATE ARTISTRY: Get ready for Valentine’s Day! A one-day crash course on chocolate artistry. Learn to make the following chocolate confections: Clusters & Variations, Rice Crunch, Cookies & Cream, Quick Chocolate Fudge, Peanut Butter Cubes, Mint Squares, Chocolate Lollipops, Molded Chocolates, Chocolate Roses. Plus learn tips & ideas on packaging. Perfect business opportunity for the day of hearts. P1,600 including lunch & snacks, 10am-5pm. Classroom B. (ALMOST FULL) Jan 23 Fri VALENTINES’ SPECIAL: Make brownies, cupcakes, cookies, cake pops & mini cakes decorated w/ heart/valentine designs. This class will complement the chocolate artistry class. Another perfect business opportunity for Valentines’ Day! Packaging ideas included. P1,600 including lunch & snacks, 10am-5pm. Classroom B. Jan 26 Mon RED VELVET CRAZE: Super Moist Red Velvet Cake w/ White Chocolate Cream Cheese Frosting, Red Velvet Cheesecake Bars, Red Velvet Cake Pops, Red Velvet Cookies, Red Velvet Whoopie Pies – P1,200, 1-5pm, Classroom B. Jan 27 Tue DEEP DARK CHOCOLATE CAKES: One basic chocolate cake recipe with four deep, dark, delicious variations plus delightful decorating ideas w/ chocolate (Classic, Ganache, Caramel and Rocky Road). P1,200, 1-5pm. Classroom B. Jan 28 Wed SIGNATURE CUPCAKES: Tres Leches Cupcakes, Tiramisu Cupcakes, Brazo Cupcakes, Yema Cupcakes, S’mores Cupcakes, Sans Rival Cupcakes – P1,200, 1-5pm. Classroom B. Jan 31 Sat ICE CREAM MAKING: Learn to make “dirty” or “street” ice cream and start a home business – P1,200, 1-5pm. Classroom B. Feb 2 Mon VALENTINES’ SPECIAL: Make brownies, cupcakes, cookies, cake pops & mini cakes decorated w/ heart/valentine designs. This class will complement the chocolate artistry class. Another perfect business opportunity for Valentines’ Day! Packaging ideas included. P1,600 including lunch & snacks, 10am-5pm. Classroom B. Feb 3 Tue BASIC BALLOONS w/ Ms. Lillian Go of Mini Mart: Learn from the expert the secrets & techniques of blowing, printing and storing flying and non-flying balloons. Know the different types of balloons. Listen to a lecture on how to start a balloon business. P1,200, 2-5pm. Classroom A. Feb 4 Wed BALLOON ART I w/ Ms. Lillian Go of Mini Mart: This US certified balloon artist will show you how to make decorations using balloons. Learn to make the arch, column, chandelier design plus centerpieces for different occasions. All techniques revealed. P1,200, 2-5pm. Classroom A. Feb 6 Fri NEW! VALENTINE’S DAY DESSERT BUFFET w/ Chef Ena Marie Tan: Cookie Bouquet (Sugar Cookies), Chocolate Strawberry Cake, Pink Velvet Trifle, Molded Chocolate Pralines, Mini Croquembouche (Cream Puffs w/ Chocolate Chantilly & Strawberry Cream Fillings). P1,200, 1-5pm. Classroom B. Feb 7 Sat NEW! VALENTINE’S DAY DESSERT BUFFET II W/ Chef Ena Marie Tan: Chocolate Frangelico Tart, Chocolate Tiramisu, Chocolate Cupcake + Tequila Rose Frosting, Chocolate Strawberry Trifle, Decadent Chocolate Brownies. P1,200, 1-5pm. Classroom B. Feb 16 Mon SIOMAI: Pork & Shrimp Siomai, Quail Eggs Siomai, Mushroom Siomai, Crab Siomai, Chicken Siomai, Fish Siomai, Chili Sauce – P1,200, 1-5pm. Classroom B. Feb 17 Tue CHINESE DESSERTS: Coconut Snowballs (Lo Mai Chi), Peanut Mochi, Sago & Fruit Gelatin, Buchi (Glutinous Rice Balls), Toffee Bananas, Purple Yam Balls, Coconut Tarts – P1,200, 1-5pm. Classroom B. Feb 18 Wed DIMSUM 1: Shao Mai, Shrimp Rolls, Pearl Balls, Chicken Bundle, Steamed Fried Rice, Chili Sauce, Ginger Sauce, Sweet & Sour Sauce – P1,200, 1-5pm. Classroom B. Feb 21 Sat DESSERT BUFFET II: Mango Panna Cotta, Coffee Jelly w/ Coffee Cream, Mini Cheesecakes, Banana Ganache Tarts, Coconut Tapioca Cream, Fruits in Spanish Cream, Lemon Bars, Profiteroles, Tiramisu Cups. P1,500 including lunch, 10am-5pm. Classroom B. Feb 23 to Feb 27 Mon to Fri BASIC CAKE DECORATING: Includes (a) 4 basic icing recipes - boiled, chocolate, butter & cream and (b) cake designs – basic round, basic rectangle, heart, rainbow, clown, doll, Disney, basket of flowers, debutante, wedding. Registration fee includes all ingredients & basic materials/tools. Culminating activity requires each student to decorate a birthday cake & a 2-layer wedding cake. Sugar flower making & Cake Baking NOT included in this course. P7,000 whole course, 1-5pm. Classroom B. Feb 28 Sat JAPANESE RICE TOPPINGS (DONBURI): Chukadon (Vegetable Chopsuey Rice), Gyudon (Beef with Onions and Egg), Tendon (Tempura Rice), Chicken Teriyaki Don (Chicken w/ Teriyaki Sauce), Oyakudon (Chicken w/ Onions and Egg), Toridon (Chicken Cutlet and Egg) – P1,200, 1-5pm. Classroom B. Mar 3 Tue JAPANESE COOKING I: Japanese Beef Rice, Tempura, Chicken Teriyaki, Toriyaki, Agedashi Tofu, Tonkatsu, Torikatsu Teishoku – P1,200, 1-5pm. Classroom B. Mar 4 Wed KOREAN COOKING I: Beef Bulgogi, Gimbob (Korean Sushi), Chap Chae (Korean Noodles), Korean Fried Chicken Wings, Bee Bim Pap (Special Korean Rice), Korean Pork Barbecue, Kalbi Jim (Korean Beef Short Ribs) – P1,200, 1-5pm. Classroom B. Mar 5 Thu THAI COOKING I: Phad Thai, Chicken Galangal Coconut Soup, Baked Chicken Rice, Red Curry Chicken, Garlic Squid, Golden Pouch, Sticky Rice w/ Mangoes and Coconut Sauce – P1,200, 1-5pm. Classroom B. Mar 6 Fri SINGAPOREAN COOKING: Hainanese Chicken, Singaporean Noodles (Char Kway Teow), Pork Satay, Singaporean Five Spice Fried Spring Chickens, Fried Crispy Squid in Chili Sauce, Deep Fried Tofu w/ Peanut Sauce – P1,200, 1-5pm. Classroom B. Mar 9 to 13 Mon to Fri FUNDAMENTALS OF FONDANT CAKES: Includes ribbon insertion, lace work, ruffles, drapes, bows, embroidery, crimper work, appliques plus fresh flower arrangement for fondant cakes. Each student will be required to make four miniature dummy cakes, a 3-layer dummy miniature cake & a fondant-covered real cake at the end of the course – P8,000 whole course, includes ALL ingredients and basic tools/materials, 1-5pm. Classroom B. Mar 16 Mon FRENCH MACARONS: Ube, Mango, Strawberry, Pistachio, Mocha, Chocolate, Lemon, Nutella – P1,200, 1-5pm. Classroom B. Mar 17 Tue CAKE POPS: Learn a new trend. Cake pops is a fun, easy & innovative way to present cakes on a lollipop stick. – P1,200, 1-5pm. Classroom B. Mar 18 Wed ITALIAN BREADS: Calzones, Stromboli, Baked Beef Roll, Baked Chicken Roll, Pizza Balls w/ Garlic Tomato Sauce, Herbed Focaccia – P1,200. 1-5pm. Classroom B. Mar 19 Thu ITALIAN-STYLE PIZZAS: Pizza Margherita, Pizza ala Napoletana, Pizza Quattro Stagioni, Pizza Piccantina, Pizza Agli Asparagi, Pizza al Quattro Formaggi, Pizza Fruiti di Mare, Pizza Vegetarian – P1,200, 1-5pm, Classroom B. Mar 21 Sat ICE CREAM MAKING: Learn to make “dirty” or “street” ice cream and start a home business – P1,200, 1-5pm. Classroom B. Mar 24 Tue CUPCAKES I w/ Chef Ena Marie Tan: Vanilla Strawberry Cupcake, Lemon Cupcake, Apple Cupcake, Blueberry Cheesecake Cupcake, Rainbow Cupcake – P1,200, 1-5pm. Classroom B. Mar 25 Wed CUPCAKES II w/ Chef Ena Marie Tan: Red Velvet Cupcake, Chocolate Banana Cupcake w/ Nutella Cream Cheese Frosting, Chocolate Cupcake, Chocolate S’mores, Black Forest Cupcake – P1,200, 1-5pm. Classroom B. Mar 26 Thu CAKES w/ “FEELINGS” I w/ Chef Ena Marie Tan: Strawberry Mousseline Cake aka Fraizer, Mango Citrus Cake, Green Tea Cake w/ Strawberry Filling & Green Tea Cream Cheese Frosting, Black Forest Cake, Ganache Tart – P1,200, 1-5pm, Classroom B. Mar 27 Fri CAKES w/ “FEELINGS” II w/ Chef Ena Marie Tan: Rainbow Cake w/ Italian Meringue, Chocolate Cake w/ Dark Chocolate Ganache & Chocolate Buttercream Frosting, Apple Cake w/ Cinnamon Cream Cheese Frosting, Carrot Cake w/ Cream Cheese Frosting, Lemon Cake w/ Lemon Cream & Italian Meringue – P1,200, 1-5pm. Classroom B. Mar 28 Sat CLASSIC CAKES w/ Chef Ena Marie Tan: Red Velvet Cake, Chocolate Cake, Carrot Cake and Rainbow Cake – P1,200, 1-5pm. Classroom B.
Posted on: Tue, 20 Jan 2015 11:03:35 +0000
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