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

August 2010

JULY 25 SUN – Chinese Meals Made Easy Workshop 6: Part 6 of this hands-on workshop. Chef Adrian will be teaching: Deep-fried Glutinous Dumplings w/ Assorted Meat, Boiled Garoupa Fillet Soup w/ Bean Curd & Tomato, Wok-fried Beef Fillet in Mandarin Sauce, Deep-fried Fish Fillet w/ Sweet & Sour Sauce, Stewed E-Fu Noodle w/ Dried Scallops & Fresh Shimeji Mushrooms, S.F. Kale w/ Minced Salted Fish. Fee: 2,000 10am – 3pm

JULY 27 TUE – Catering Creations 1: A perfect addition to your collection of recipes by Chef Lawrence Zafra that your guests will surely enjoy. Recipes: Chicken and Broccoli Casserole, 3 Roots Salad, Pork Leg and Bean Stew, Chicken Roulade with Mushroom Cream Sauce, Fish Parmigiana, Peach Layer Cake. Fee: 1,800 from 10am-3pm

JULY 29 THU – Catering Creations 2: A perfect addition to your collection of recipes by Chef Lawrence Zafra that your guests will surely enjoy. Recipes: Japanese Potato Salad, Braised Belly, Stir Fried Chicken and Mushroom, Thai Beef Red Curry, Sweet & Sour Fish Fillet with Lychee, Everlasting Meat loaf. Fee: 1,800 from 10am-3pm

AUGUST 6 FRI – A Dozen Bars: Learn Chef Rhea’s take on classic and new bars for everyone! Recipes: Peanut Butter and Jelly Brownies, Fudgy Brownies, Cranberry-Walnut Brownies, Lemon Cheesecake Bars, White Chocolate Macadamia Blondies, Rocky Road Blondies, Meringue Brownies, Chocolate Buttercream Brownies, Hello Dolly Bars, Chocolate Raspberry Bars, Cream Cheese Swirled Brownies and Brown Sugar Maple Squares. Fee: 2,100.00 at 10-2pm

AUGUST 8 SUN – Christmas ‘Round the Corner Series: The Bake Sale Start the season early by preparing these delectable desserts that you can sell or give as gift to you love ones as Chef Rhea creates the season’s favorites. Dark Chocolate Crinkles, Mini Chocolate Squares, Revel Bars, Mini Rum Cakes, Easy Chocolate Truffles, On the Fence Brownies, Food for the Gods, Mini Turtle Pies, Mini Banoffee Pies, Christmas Cookies plus decorative packaging ideas! Fee: Php 2,100.00 10-2pm

AUGUST 11 WED – All About Meringues Eggwhites Galore! Learn classic meringue desserts with Chef Rhea. Recipes: Floating Island with Crème Anglaise, Baked Alaska, Sansrival, Chocolate Sambos, Mango Cashew Canonigo , Chocolate Cake with Marshmallow Icing and the most demanded French Macarons! Fee: 2,000.00 at 6-9PM Fee: Php 1,800.00 10-2pm

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CACS PRESENTS: A NEW AND EXCITING HANDS-ON SHORT PROGRAM!

INTENSIVE BREAD MAKING WORKSHOP

Instructor: Chef Jill F. Sandique

Date: August 23 to 27, 2010 (10am to 5pm)

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 breads to the new and modern “Asian breads”.

Fee: P25,000.00 inclusive of ingredients, starter materials, a uniform and 2 aprons.

Early bird rate: get P 1,500 off when you pay in full before August 15, 2010 for this program!

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)

Hand-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!

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GET COOKING WITH OUR SKILLS PROGRAM!

Get your skills every Sunday opening on August 15, 2010.

Enrollment ongoing for our Professional Program opening on August 2010

See our news section for the 10th Anniversary Promo price of the Pro program

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 / 725-5097 and look for Michelle or Dang to make reservations.

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