2008 Class Schedule!!     

Our Professional II class builds on the fundaments acquired in our Sushi Chef Professional I Class. Students learn basic fish preparation, dish composition, sushi bar set up and other skills required by an Assistant Sushi Chef. The Chef Professional I class is a prerequisite to enrollment.

Who needs this class?

Students who intend to pursue a career as a sushi chef.

Goals:

To gain the skill and understanding equivalent to those of an Assistant Sushi Chef

Features:

• History and culture of sushi
• Sushi rice preparation
• Preparation of Roll-sushi, and its modern variations
• Preparation of Nigiri-sushi, essence of sushi skills
• Traditional Edomae-sushi and Hako-sushi
• Tsutsumi-sushi, Chirashi-sushi and Temaki-sushi etc
• Set up sushi-bar and learn how to serve
• Preparing and marinating fish and clams
• Visually effective sushi decoration and garnish
• Visually affective sashimi decoration and sauces
• California Fusion Dishes New style sashimi dishes

Requirements to Pass:

• Attendance at least 75 % of scheduled classes (15 days)
• Skill test grade, A or B
• Final test score, 80 or more

Class schedule:

• 20 days (4 weeks), Monday through Friday
• 8:00 AM to 1:00 PM (5 hours a day)