CACS Manila’s Recreational Classes

Our one to three day recreational and business programs provide focused theme lessons for hobbyists and restaurateur - caterers who wish to gain additional knowledge from our pool of over 400 select lessons on international cooking and baking as taught by competent local consultants and foreign chefs.

Premier Recreational Classes & Workshops

January - February 2012

Great After-Work Courses for you and your loved one!

January 30 MON – Simple Indoor Barbeque Treats Workshop: Learn a new array of simple indoor barbeque treats for your next party from Chef Toto Erfe. Five Spice Pork Ribs, Provolone Beef Burgers with Bloody Mary Sauce, Lemon Grass and Kaffir Porkchops with Lime Sauce, Curried Chicken Barbeque with Tamarind Glaze, Blackened Fish Fillet with Red Onion and Pepper Salsa, Stuffed Sausage Kebabs. Fee: P 2,000 from 6pm – 9pm.

February 1 – 2 WED-THU: Cheese Making Workshop 1- Soft Cheeses: Make your own cheeses from scratch with this exciting and one of a kind workshop with Chef Elena Rivera. Learn how to make your own delicious soft cheeses at home in this 2-day workshop. Learn: Neufchatel, Cottage Cheese, Ricotta Cheese, Mascarpone, Chevre, Cream Cheese, Buffalo Mozzarella, Feta Cheese and Camembert. An introductory cheese making kit will be given to each student. Fee: P 8500 for 2 days from 6pm – 9pm. New class!

February 8 WED: Easy To-Do Appetizers Workshop 1 by Chef Gene Gonzalez: Surprise your loved ones with a great spread of appetizers. Chef Gene will be teaching you: Easy Caldereta de Cabrito, Gambas al Ajillo, Marinated Mushrooms, Salmon Carpaccio, Buffalo Chicken Wings with Bleu Cheese Sauce, Baked Clams, Calamares. Fee: P 2600 from 6pm – 9pm.

February 10 FRI: Easy To-Do Appetizers Workshop 2 by Chef Gene Gonzalez: Surprise your loved ones with a great spread of appetizers. Chef Gene will be teaching you: Kinilaw na Bariles Davao Style, Baked Mussels, Baked Clams Casino, Ceviche, Sambal Squid, Drunken Shrimps, Fresh Garlic Mushrooms. Fee: P 2600 from 6pm – 9pm.

February 16 THU: Cooking for Two 1 Workshop by Chef Gino Gonzalez: Surprise your special someone, family members and friends with Chef Gino Gonzalez’s modern but easy gourmet fare in this hands-on workshop. Learn: Duet of Pumpkin and Spinach Soup, Prosciutto and Olive Pasta, Salmon Fillet with Dill Cream Reduction, Ribeye Steak with Onion Demiglace and Garlic Mashed Potatoes, and Mango Fritters with Chocolate Ginger Sauce. Have a different kind of date this year! Fee: P 2,600 from 6pm – 9pm. SPECIAL RATE FOR TWO’S: Pay only P4,200 when you enroll in two’s! Only applicable for this class.

February 17 FRI: Butter Cake Workshop by Chef Junjun de Guzman: Learn to make butter cake and its different variations from Chef Junjun de Guzman. This workshop will teach you how to make: Pound Cake, Red Velvet Cake, Chocolate Cake, Crumb Coffee Cake and Lime-Lemon Pound Cake. Fee: P 2500 from 6pm – 9pm. New class!

February 25 SAT: Chiffon Cake Workshop by Chef Junjun de Guzman: Moist, soft and delicious! Chef Junjun's Chiffon cake recipes will surely delight everyone! This workshop will teach you how to make chiffon cake variations and different icings including: Taisan, Special Butter Mamon, Strawberry Shortcake and Pandan Chiffon Cake. Fee: P 2500 from 6pm – 9pm. New class!

February 29 WED: Savory & Sweet Muffins Workshop by Chef Junjun de Guzman: Muffins are great to eat for any meal of the day, light and moist with a lot of good flavors and texture. This is a hands-on workshop where you learn Chef JunJun’s recipes for sweet, savory and great tasting muffins: Blueberry Crumb, Banana-Chocolate, Citrus and Apple-Raisin and Savouries like Ham & Cheese, White Cheese & Olives, Onions and Gruyere with Sage, Sundried Tomatoes and Feta. Fee: P 2500 from 6pm – 9pm.

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February 20-24, 2012 – Intensive Bread Making Program by Chef Jill Sandique

One of the Philippines best pastry chefs, Chef Jill Sandique has created a truly one-of-a-kind intensive bread workshop suited for everyone who would like to learn the art and science of baking breads! Chef Jill will be teaching you how to make an huge array of quickbreads, flatbreads, specialty bakeshop breads, classical European breadsto the new and modern “Asian breads”.

Fee: P28,000.00 inclusive of ingredients, starter materials, a uniform and 2 aprons.

Early bird rate: get P 1,500 off when you pay in full before February 10, 2012 for this program! 9am - 4pm

COURSE OUTLINE

Day 1: Lecture: Art and Science of Bread Baking/Introduction. Quick Breads vs. Yeast Breads. Demo by Chef: Muffin Method (1 muffin and 1quick pan bread). Hands-on by Students: Quick breads and yeast breads. Recipes: Fruit Scones, Cheese Biscuits, Ham and Pepper Scones, Banana Bread, Zucchini Bread, Morning Glory Muffins, Olive Rosemary Muffins, Cornmeal Cranberry Muffins, Anadama Bread and Soft Dinner Rolls and other bonus recipes!

Day 2: Lecture, Demo and Hands-on: Yeast Breads. Straight vs. Sponge Method, Lean vs. Rich Dough. Continuation of Day 1 activity. Recipes: Ensaimada, Brioche, Pullman, Butter Rolls, Pide, Carrot Bread, Walnut Bread, Ciabatta, Pannetone and Stollen, and other bonus recipes!

Day 3: Lecture, Demo and Hands-on: Classic European Breads (French, Italian and German)

Continuation of Day 2 activity. Recipes: Classic Baguette, Fougasse Provencal, Rye Beer Bread, Italian Loaf, Different kinds of Pizza, Pain de Campagne, Focaccia, Stromboli, Grissini and other bonus recipes!

Day 4: Lecture, Demo and Hands-on: Contemporary Breads (American and Filipino) Continuation of Day 3 activity. Recipes: Swedish Tea Ring, Cypriot Buns, Jewish Challah, 3 kinds Of Cinnamon Rolls, Pecan Sticky Buns, Pan de Sal, Pan de Coco, Spanish Bread and other “Panaderia” specialties

Day 5: Lecture, Demo and Hands-on: Asian Breads Workshop. Graduation. Recipes: Meat Floss Buns, Hotdog Rolls, Vegetable Braid, Coffee Buns, Mixed Fruit Bread, Peanut Twist, Bacon Bread and other bonus recipes!

Enrollment Ongoing for our FASTEST Certificate Program in Cooking & Baking Skills 3x a Week Opening on Fabruary 17, 2012 (Mondays, Wednesdays and Fridays).

Enrollment Ongoing for our Professional Culinary & Pastry Arts Program Opening in March 2012.

LIMITED SLOTS AVAILABLE. ENROLL NOW.

Please reserve your slot at least two days before the recreational class.

We require a minimum of 7 students for a class to push through, otherwise, the said class shall be dissolved. Schedules may change without prior notice.

Call us to inquire about schedule changes. See you in class!

Call 726-9326 / 725-5089 and look for Michelle or Dang to make reservations.

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