 | AUGUST- SEPTEMBER 2009 SCHEDULE | Feb 13, 2009 |
SCHEDULE OF CLASSES
AUGUST – SEPTEMBER 2009
August 1 (Sat) 9am-12nn
SIOMAI WORKSHOP: HANDS ON P480
by: Jesuit Nugas
Recipes: Pork and Shrimp Siomai, Quail Egg Siomai, Mushroom Siomai, Seafood Siomai. Bring your own apron.
August 1 (Sat) 3pm-7pm
EASY PAMBAON RECIPES P650
by Genie Rosales
Chicken Teriyaki, Beef Stew, Korean Spareribs, Pork Adobo with Mango Balls, Salisbury Steak
August 2 (Sunday)
10am-3pm
FLAVORS OF CHINA: The Best of Chinese Cuisine P750
by: Chef Sidney Salenga
Recipes: Sweet and Sour Pork, Crunchy Lemon Chicken, Yang Chow Fried Rice, Sauteed Mushroom with Bok Choy in Oyster Sauce, Mango and Sago
August 8-9
Saturday (2-6pm)
Sunday (8am-1pm)
WHIMSICAL AND CROOKED FONDANT CAKES P2,200
by Jesuit Nugas
Expand your fondant creations with crooked cakes. Let your imagination run wild on this class. Each student will learn how to bake a pound cake and decorate it with royal icing, fondant and gumpaste. Class project will be a 2 layered crooked cake (1 real cake and 1 styro dummy) . Bring your own apron. This is a hands-on class
August 9 (Sunday)
3pm-6pm
PINOY DESSERTS WITH A TWIST P550
by Genie Rosales
Recipes: Buko Pandan Pie, Royal Bibingka, Halo halo Icebox Cake, Pineapple Flan, Langka Yema
August 11 (Tuesday)
4pm-7pm
COOKIES GALORE! : A WORKSHOP ON DELIGHTFUL COOKIES P630
by Angie Parina
Recipes: Gingersnaps, Peanut Butter Cookies, Chocolate Biscotti, Jam Thumbprint Cookies, Chocolate Fudge Cookies, Classic sugar cookies
August 15-16
Saturday 2-6pm
Sunday 9am-12pm
CAKE DECORATING I P2,300
by: Jesuit Nugas
Discover your love for cake decorating with our first installment of our cake decorating class. Learn how the principles of cake decorating, as well as piping techniques such as shell borders, floral accents, leaves, the Wilton Rose, and stars. At the end of the course, each student will take home 2 decorated cakes. (Wilton Tips and Accessories are available at the shop).
August 15 (Sat)
9am-1pm
THE BEST OF MERINGUE DESSERTS P650
by: Angie Parina
Recipes: Pavlova, Lemon Meringue tart. Brazo de Mercedes, Concorde, Choco Sans Rival, Mocha Sylvannas
August 16 (Sunday)
1pm-5pm
CHICKEN LOVERS P700
by Chef Sidney Salenga
This class will surely put the chicken lover to cloud nine with these easy and tasty chicken recipes. Recipes: Chicken Cordon Bleu, Chicken Elizabeth, Cajun Chicken, Chicken Satay, Chicken Canneloni. (Demonstration with Student Participation)
August 17 (Monday)
1pm-5pm
BREAKFAST AND BRUNCHES P630
by Genie Rosales
Crabmeat and Shrimp Omelet, Leek and Bacon Quiche, Sweet Sausage Patties, Beaten Biscuits, French Toast with Bananas and Walnuts
August 19 (Wed)
4pm-7pm
BAKING 101: BASICS OF BAKING P550
by: Jesuit Nugas
Let this class introduce you to the sweet and fun world of baking. Basic terms and procedures will be discussed and shared to you by Jesuit Nugas. Recipes include Pineapple Upside Down Cake, Banana Bread, Chocolate Cherry Muffin, Caramel Bars and White Chocolate Macadamia Nut Cookies.
August 22 (Sat)
2pm-6pm
COFFEESHOP FAVORITES P650
by Angie Parina
Recipes: PASTRIES: Lemon Poppy Seed Cake with Lemon Glaze, Rocky Road Brownies, Chocolate Walnut Biscotti DRINKS: Caramel Froccino, Chocolate Strawberry Chill, Cappucino Jello Froccino.
August 23 (Sunday)
1pm-5pm
FLAVORS OF ITALY: The Best of Italian Cuisine P750
by Chef Sidney Salenga
Join Chef Sidney Salenga as he reveal the secrets and techniques of Italian Cooking. Recipes: Fresh Homemade Pasta, Fresh Pizza Dough, Lasagna, Pasta and Sauce Variations, Pizza with variety of toppings, Gnocchi.
August 25 (Tuesday)
10am-4pm
FIESTA DISHES P680
by Genie Rosales
Embutido, Chicken Roll, Beef Estofado, Bam-i, Leche Flan
August 26 (Wed)
4pm-7pm
CHRISTMAS BAKESALE P600
by Jesuit Nugas
Carrot Walnut Cake, Blueberry Swirl Cake, Jelly Roll, Banana Crunch Cake, Honey Crunch Cake
August 27(Thursday)
4pm-7pm
MY FAVORITE CREPES: HANDS ON/WORKSHOP P600
by Jesuit Nugas
Basic Dessert Crepe, Basic Savory Crepe, Basic All Purpose Crepe, Chicken Mushroom Crepe, Strawberries and Cream Crepe, Banana Nutella Crepe, Mango Pandan Crepe and Crepe ala Mode.
August 28 (Friday)
4pm-7pm
WAYS WITH RICE P600
by Chef Sidney Salenga
Recipes: Yang Chow Fried Rice, Oriental Fried Rice, Pork and Mushroom Risotto, Khao Kluk Kapi, Rice Jambalaya
August 29 (Saturday)
9am- 1pm
CHOCOLATE ARTISTRY: Hands on Chocolate Molding P650
by Jesuit Nugas
Learn how to create classic chocolate treats such as truffles and molded chocolates. Concepts relevant to chocolate molding will be discussed such as tempering, flavoring and coloring chocolates. Each student brings home an assortment of chocolate items such as chocolate house, molded chocolates and truffles.
August 29 (Saturday)
2pm-6pm
KIDS FAVORITE! P590
by Genie Rosales
Baked Macaroni and Cheese, Pancakes, Chicken Lollipop, Fudge Brownies, and Pannacotta
August 30 (Sunday)
10am-3pm
PARTY FOOD AND COCKTAILS P 750
by Mabel Nugas and Chef Sidney Salenga
Livin' up your party with this class! Learn how to set up your own bar at home, liquors, and how to mix them into elegant drinks to be paired with food. Students will mix classic drinks and some cocktail food to go with such as Cheese Squares, Spicy Chicken Wings, and Mini Quiche.
September 2 (Wed)
4pm-7pm
HOMESTYLE DESSERTS FOR ENTERTAINING P580
by Jesuit Nugas
Recipes: Brazo de Mercedes, Black Forest Cake I, Chocolate Strawberry Pannacotta, Chocolate Roll, Cashew Petits
September 5 (Sat)
9am-1pm
NATIVE KAKANIN WORKSHOP P570
by Jesuit Nugas
Puto, Ube Maja, Kutsinta, Cassava Cake, Palitaw. Bring your own apron
September 5 (Sat)
3pm-7pm
YUMMY BARS & SQUARES P600
by: Angie Parina
Lemon Bars, Food For the Gods, Butterscotch, Cream Cheese Brownies & Fudgy
Brownies
September 6 (Sunday)
10am-4pm
EASY FONDANT CAKES P1,200
Learn the easy way to decorate cakes with rolled fondant. Recipes: Pound Cake and its variations, Royal Icing, Rolled Fondant, and Gumpaste. Bring your own apron. This is a hands-on full participation class
September 9 (Wed)
3pm-7pm
BAKING WITH FRUIT P630
by Angie Parina
Pineapple UpsideDown Cake, Prune Cake, Apple pie, Banana bread, Blueberry Struesel Coffee Cake with Crumbled Topping, Peach Cobbler
September 12-13
Saturday 2pm-6pm
Sunday 9am-1pm
CAKE DECORATING II P2,000
Level up your knowledge and skills in cake decorating with the second installment of our intensive cake decorating course. You will learn how to create decorative rosettes, rope borders, and pipe the most fascinating flowers such as apple blossoms, pansies, daffodils, violets, primroses, daisies and mums. As a final project, each student will be required to decorate a basket weaved cake with floral accents.
September 12 (Sat)
9am-12nn
QUICK DESSERTS P600
by Angie Parina
Bread Pudding with Custard Sauce, Mango Crepe Samurai, Quick fruit & Nut Trifle, Rum Balls, Choco Banana Icebox Cake
September 13 (Sun)
1pm-5pm
ALL TIME FAVORITE RICE TOPPINGS P650
by: Jesuit Nugas and Genie Rosales
Chicken Teriyaki, Katsudon, Baby Back Ribs, Kung Pao Chicken Rice, Beef Bulgogi (Korean Barbeque)
September 16
10am-3pm
EASY NO BAKE CHEESECAKES P750
by Jesuit Nugas
Recipes: Blueberry Cheesecake, Mango Delight Cheesecake, Cookies and Cream Cheesecake, Orange Brownie Cheesecake, Rocky Road Cheesecake
September 18 (Friday)
1-5pm
PERFECT WITH COFFEE: A CLASS OF BISCOTTI P600
by Angie Parina
Recipes: Almond Biscotti, Chocolate Walnut Biscotti, Cappuccino Biscotti, Lemon-Ginger Biscotti, Double Chocolate Biscotti, Cinammon Hazelnut Biscotti.
September 19
(Saturday)
1-5pm
FILIPINO ALL-TIME FAVORITE DESSERTS P580
by Angie Parina
Recipes: Brazo de Mercedes, Churros, Sans Rival, Buko Pie, Egg Tarts
September 20
1pm-5pm
FLAVORS OF PAMPANGA: The Best of Filipino Cooking P700
by Chef Sidney Salenga
Lumpiang Kapampangan, Sisig, Adobong Sugpo with Aligue, Kare-kare, Tibok-tibok
TUITION FEE INCLUDES INGREDIENTS, RECIPE HANDOUTS AND CERTIFICATE.
For inquiries and reservations, pls call 341-2769 and look for Nydia or Joy.
We also sell baking ingredients and supplies.
AUGUST – SEPTEMBER 2009
August 1 (Sat) 9am-12nn
SIOMAI WORKSHOP: HANDS ON P480
by: Jesuit Nugas
Recipes: Pork and Shrimp Siomai, Quail Egg Siomai, Mushroom Siomai, Seafood Siomai. Bring your own apron.
August 1 (Sat) 3pm-7pm
EASY PAMBAON RECIPES P650
by Genie Rosales
Chicken Teriyaki, Beef Stew, Korean Spareribs, Pork Adobo with Mango Balls, Salisbury Steak
August 2 (Sunday)
10am-3pm
FLAVORS OF CHINA: The Best of Chinese Cuisine P750
by: Chef Sidney Salenga
Recipes: Sweet and Sour Pork, Crunchy Lemon Chicken, Yang Chow Fried Rice, Sauteed Mushroom with Bok Choy in Oyster Sauce, Mango and Sago
August 8-9
Saturday (2-6pm)
Sunday (8am-1pm)
WHIMSICAL AND CROOKED FONDANT CAKES P2,200
by Jesuit Nugas
Expand your fondant creations with crooked cakes. Let your imagination run wild on this class. Each student will learn how to bake a pound cake and decorate it with royal icing, fondant and gumpaste. Class project will be a 2 layered crooked cake (1 real cake and 1 styro dummy) . Bring your own apron. This is a hands-on class
August 9 (Sunday)
3pm-6pm
PINOY DESSERTS WITH A TWIST P550
by Genie Rosales
Recipes: Buko Pandan Pie, Royal Bibingka, Halo halo Icebox Cake, Pineapple Flan, Langka Yema
August 11 (Tuesday)
4pm-7pm
COOKIES GALORE! : A WORKSHOP ON DELIGHTFUL COOKIES P630
by Angie Parina
Recipes: Gingersnaps, Peanut Butter Cookies, Chocolate Biscotti, Jam Thumbprint Cookies, Chocolate Fudge Cookies, Classic sugar cookies
August 15-16
Saturday 2-6pm
Sunday 9am-12pm
CAKE DECORATING I P2,300
by: Jesuit Nugas
Discover your love for cake decorating with our first installment of our cake decorating class. Learn how the principles of cake decorating, as well as piping techniques such as shell borders, floral accents, leaves, the Wilton Rose, and stars. At the end of the course, each student will take home 2 decorated cakes. (Wilton Tips and Accessories are available at the shop).
August 15 (Sat)
9am-1pm
THE BEST OF MERINGUE DESSERTS P650
by: Angie Parina
Recipes: Pavlova, Lemon Meringue tart. Brazo de Mercedes, Concorde, Choco Sans Rival, Mocha Sylvannas
August 16 (Sunday)
1pm-5pm
CHICKEN LOVERS P700
by Chef Sidney Salenga
This class will surely put the chicken lover to cloud nine with these easy and tasty chicken recipes. Recipes: Chicken Cordon Bleu, Chicken Elizabeth, Cajun Chicken, Chicken Satay, Chicken Canneloni. (Demonstration with Student Participation)
August 17 (Monday)
1pm-5pm
BREAKFAST AND BRUNCHES P630
by Genie Rosales
Crabmeat and Shrimp Omelet, Leek and Bacon Quiche, Sweet Sausage Patties, Beaten Biscuits, French Toast with Bananas and Walnuts
August 19 (Wed)
4pm-7pm
BAKING 101: BASICS OF BAKING P550
by: Jesuit Nugas
Let this class introduce you to the sweet and fun world of baking. Basic terms and procedures will be discussed and shared to you by Jesuit Nugas. Recipes include Pineapple Upside Down Cake, Banana Bread, Chocolate Cherry Muffin, Caramel Bars and White Chocolate Macadamia Nut Cookies.
August 22 (Sat)
2pm-6pm
COFFEESHOP FAVORITES P650
by Angie Parina
Recipes: PASTRIES: Lemon Poppy Seed Cake with Lemon Glaze, Rocky Road Brownies, Chocolate Walnut Biscotti DRINKS: Caramel Froccino, Chocolate Strawberry Chill, Cappucino Jello Froccino.
August 23 (Sunday)
1pm-5pm
FLAVORS OF ITALY: The Best of Italian Cuisine P750
by Chef Sidney Salenga
Join Chef Sidney Salenga as he reveal the secrets and techniques of Italian Cooking. Recipes: Fresh Homemade Pasta, Fresh Pizza Dough, Lasagna, Pasta and Sauce Variations, Pizza with variety of toppings, Gnocchi.
August 25 (Tuesday)
10am-4pm
FIESTA DISHES P680
by Genie Rosales
Embutido, Chicken Roll, Beef Estofado, Bam-i, Leche Flan
August 26 (Wed)
4pm-7pm
CHRISTMAS BAKESALE P600
by Jesuit Nugas
Carrot Walnut Cake, Blueberry Swirl Cake, Jelly Roll, Banana Crunch Cake, Honey Crunch Cake
August 27(Thursday)
4pm-7pm
MY FAVORITE CREPES: HANDS ON/WORKSHOP P600
by Jesuit Nugas
Basic Dessert Crepe, Basic Savory Crepe, Basic All Purpose Crepe, Chicken Mushroom Crepe, Strawberries and Cream Crepe, Banana Nutella Crepe, Mango Pandan Crepe and Crepe ala Mode.
August 28 (Friday)
4pm-7pm
WAYS WITH RICE P600
by Chef Sidney Salenga
Recipes: Yang Chow Fried Rice, Oriental Fried Rice, Pork and Mushroom Risotto, Khao Kluk Kapi, Rice Jambalaya
August 29 (Saturday)
9am- 1pm
CHOCOLATE ARTISTRY: Hands on Chocolate Molding P650
by Jesuit Nugas
Learn how to create classic chocolate treats such as truffles and molded chocolates. Concepts relevant to chocolate molding will be discussed such as tempering, flavoring and coloring chocolates. Each student brings home an assortment of chocolate items such as chocolate house, molded chocolates and truffles.
August 29 (Saturday)
2pm-6pm
KIDS FAVORITE! P590
by Genie Rosales
Baked Macaroni and Cheese, Pancakes, Chicken Lollipop, Fudge Brownies, and Pannacotta
August 30 (Sunday)
10am-3pm
PARTY FOOD AND COCKTAILS P 750
by Mabel Nugas and Chef Sidney Salenga
Livin' up your party with this class! Learn how to set up your own bar at home, liquors, and how to mix them into elegant drinks to be paired with food. Students will mix classic drinks and some cocktail food to go with such as Cheese Squares, Spicy Chicken Wings, and Mini Quiche.
September 2 (Wed)
4pm-7pm
HOMESTYLE DESSERTS FOR ENTERTAINING P580
by Jesuit Nugas
Recipes: Brazo de Mercedes, Black Forest Cake I, Chocolate Strawberry Pannacotta, Chocolate Roll, Cashew Petits
September 5 (Sat)
9am-1pm
NATIVE KAKANIN WORKSHOP P570
by Jesuit Nugas
Puto, Ube Maja, Kutsinta, Cassava Cake, Palitaw. Bring your own apron
September 5 (Sat)
3pm-7pm
YUMMY BARS & SQUARES P600
by: Angie Parina
Lemon Bars, Food For the Gods, Butterscotch, Cream Cheese Brownies & Fudgy
Brownies
September 6 (Sunday)
10am-4pm
EASY FONDANT CAKES P1,200
Learn the easy way to decorate cakes with rolled fondant. Recipes: Pound Cake and its variations, Royal Icing, Rolled Fondant, and Gumpaste. Bring your own apron. This is a hands-on full participation class
September 9 (Wed)
3pm-7pm
BAKING WITH FRUIT P630
by Angie Parina
Pineapple UpsideDown Cake, Prune Cake, Apple pie, Banana bread, Blueberry Struesel Coffee Cake with Crumbled Topping, Peach Cobbler
September 12-13
Saturday 2pm-6pm
Sunday 9am-1pm
CAKE DECORATING II P2,000
Level up your knowledge and skills in cake decorating with the second installment of our intensive cake decorating course. You will learn how to create decorative rosettes, rope borders, and pipe the most fascinating flowers such as apple blossoms, pansies, daffodils, violets, primroses, daisies and mums. As a final project, each student will be required to decorate a basket weaved cake with floral accents.
September 12 (Sat)
9am-12nn
QUICK DESSERTS P600
by Angie Parina
Bread Pudding with Custard Sauce, Mango Crepe Samurai, Quick fruit & Nut Trifle, Rum Balls, Choco Banana Icebox Cake
September 13 (Sun)
1pm-5pm
ALL TIME FAVORITE RICE TOPPINGS P650
by: Jesuit Nugas and Genie Rosales
Chicken Teriyaki, Katsudon, Baby Back Ribs, Kung Pao Chicken Rice, Beef Bulgogi (Korean Barbeque)
September 16
10am-3pm
EASY NO BAKE CHEESECAKES P750
by Jesuit Nugas
Recipes: Blueberry Cheesecake, Mango Delight Cheesecake, Cookies and Cream Cheesecake, Orange Brownie Cheesecake, Rocky Road Cheesecake
September 18 (Friday)
1-5pm
PERFECT WITH COFFEE: A CLASS OF BISCOTTI P600
by Angie Parina
Recipes: Almond Biscotti, Chocolate Walnut Biscotti, Cappuccino Biscotti, Lemon-Ginger Biscotti, Double Chocolate Biscotti, Cinammon Hazelnut Biscotti.
September 19
(Saturday)
1-5pm
FILIPINO ALL-TIME FAVORITE DESSERTS P580
by Angie Parina
Recipes: Brazo de Mercedes, Churros, Sans Rival, Buko Pie, Egg Tarts
September 20
1pm-5pm
FLAVORS OF PAMPANGA: The Best of Filipino Cooking P700
by Chef Sidney Salenga
Lumpiang Kapampangan, Sisig, Adobong Sugpo with Aligue, Kare-kare, Tibok-tibok
TUITION FEE INCLUDES INGREDIENTS, RECIPE HANDOUTS AND CERTIFICATE.
For inquiries and reservations, pls call 341-2769 and look for Nydia or Joy.
We also sell baking ingredients and supplies.
 | Gallery | Jul 12, 2009 |
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 | About Us | Mar 1, 2009 |
Sugar n' Spice Culinary Arts Studio Policies
Class Types: 1. Demonstration Class 2. Demonstration with Student Participation 3. Workshop 4. Full Participation Class Policies: 1. Students are requested to stay in the... morePrevious blog entries: | ||
| Feb 13 | - | OUR INSTRUCTORS |
 | Recipes | Feb 14, 2009 |
Mango Pecan Bars
I get very excited everytime I smell sweet mangoes. Undoubtedly, Philippine Mangoes are the best in world. They are enjoyed as is or is used to flavor desserts. One pastry that I like to prepare with mangoes is the Mango Pecan Bars. Yes, this recipe... more
tearsnlaughters wrote on Aug 3, '11 san po location ng classes?my sked po b kau for 2011? |
jamieren wrote on Nov 21, '10 tacloban leyte ni?..taga ormoc kc ako ..u still got a sked for special cakes?..pls send me a sked for dis month until dec..jaryle_jam@yahoo.com |
danielasthrift wrote on Nov 3, '10 asa man inyo location and contact address interesado kaayo ko pero di man kumpleto ang profile |
danielasthrift wrote on Nov 3, '10 pinky tan lasam |
biyok1808 wrote on Sep 21, '10 helo asan location niu?tacloban ba?am interested kasi |
naughtyjonery wrote on May 20, '10 next schedule pls..my wife and i are interested in attending you culinary classes..hain kamu ha tacloban?landline number pls.. |
jaedagirl wrote on Feb 19, '10 hi when is ur next sched? |
mylesjj wrote on Jan 19, '10 when is your next sched?.. |
sixty1sixty wrote on Jul 18, '09 sayang..ang layo ng location nyo =( |
chandrakant12 wrote on Jun 23, '09 The Art Institutes consists of programs in four categories program in design, culinary art, media art, and fashion. This institute has wide range of programs for each category. There are programs for designing such as advertising, graphic design, interior design, industrial design, programs for media arts like animation, web designing etc http://www.culinaryschoolsprograms.com/learncooking/The-Art-Institute/index.html |
pinkchronicles16 wrote on Jun 3, '09 goodneess!! unta nakit an q an iu advertisment daun para atleast naman wa q masayang an aqn summer, wwwoooh!! nice workshops anyway gudluck!! =') |
gingersbeadworks wrote on Apr 30, '09, edited on Apr 30, '09 hi there, thanks for the visit...i hope you will consider buying the MAKIN'S CLAY TOOLS! the Clay Tools can be used in Baking too...in fact my largest clientele are mostly baker nationwide...the Clay Tools are made of non toxic material so it is really safe with food, user friendly too so it is easy to clean it...if you find what you want already SOLD OUT, don't worry, new stocks are restock every 3-4 months :-)...the next schedule is June 2009...hope to do business with you po....thanks, jocelyn 0920904732 |
sugarnspicetacloban wrote on Mar 5, '09 thanks siboy..=) hope u can visit my shop..Ill be happy to see you..=) |
rexsiboy wrote on Mar 5, '09 and beri nice choice of kolors! galing! |
rexsiboy wrote on Mar 5, '09 Congratulations Sir Jesuit! Opening na nimo tomorrow! I wish you the best of luck! |
sugarnspicetacloban wrote on Feb 18, '09 Sugar n' Spice Tacloban opens on March 6. |
sugarnspicetacloban wrote on Feb 15, '09 Thank You Isi! |
sevenspice wrote on Feb 15, '09 yay! congrats! and thanks for making me part of your shop :) |