1123 Van Ness Ave., Torrance, CA 90501, USA Tel: +1-310-782-8483
Fax: +1-310-218-0026
mail@sushischool.net Contact Us
FAQ
Do I need to be a working chef to attend this school?
No. If you are very interested in Japanese cooking or like Japanese food or sushi and are willing to apply, you can be a success here.
Will I be qualified as a Master Sushi Chef when I finish this school?
No. That qualification is achieved by very few, even in Japan, and then only after many years of experience. You would be qualified to start working toward that very special designation.
If I am already a working chef, why do I need to attend the Professional I Course?
Japanese ingredients and cooking techniques are different than Western cooking. In particular, Japanese knife techniques are quite different. In the Professional I Course, we teach fundamental concepts of Japanese cooking and culture, rather than just a selection of dishes. It is impossible to understand Japanese cooking without these concepts and techniques.
How big are the classes?
The maximum class size is no more than 15 students which Chef Andy has determined from experience as the optimal size.
Will I receive personal attention from Chef Andy during class?
Yes. In addition to watching and adjusting your Japanese cooking techniques during class, Chef Andy is available to answer any questions you may have. He is interested in teaching each student everything that each student can learn from him.
Do I have to take the Professional II Class immediately after finishing the Professional I Class?
Our experience has shown that it is very helpful to be able to continue into the Professional II Class immediately after completing The Professional I Class. The Professional II Class picks up where the Professional I Class ends, and a student can take advantage of the "momentum." On the other hand, should a student have to break between courses, he or she can easily catch up with a bit of extra effort.
Will I be able to find additional sources of information even though I don't speak or read Japanese?
There are many good books available in English about Japanese cooking. Chef Andy has chosen his favorites for the course textbooks, but many more are available by searching either in a bookstore or on-line.
Why do I need to buy a Japanese knife set if I already have a good set of Western knives?
Japanese knifes are completely different than Western knives. They are "handed," either right or left-handed, and have a single cutting edge. This is what allows the precise cuts typical of Japanese cuisine. The knife-makers come out of the tradition of Samurai sword makers. We do use Western knives, but only in specific situations.
Is there homework in this school?
If you consider practicing the things you learn in class "homework," then we do have homework. Different students have differing abilities to master physical and conceptual techniques. We would expect you to practice and study enough at home to be able to perform the required skills tests and to pass the knowledge tests at the end of each course. Only you will know how much time that will take to achieve.
Are the 100 hours of instruction in each course enough for me to learn everything I need to learn to earn my certificate?
We will cover everything in class that will be on the skills and knowledge tests. Whether you master the material is another question that only the student can answer.
Will I automatically earn a certificate just by attending class without fail?
Only by keeping your standards up will a Sushi Chef Institute's certificate be valuable to you. Simple class attendance, while important to your learning, will not be enough on its own to receive a certificate.
Are there knowledge tests in this school? If so, what are they?
There is a knowledge test about halfway through each course that allows us to gauge each student's grasp of concepts. The final knowledge exam consists of 100 questions that must be passed in order to receive a certificate.
Are there skills tests in this school? If so, what are they?
Your physical skills will be demonstrated to Chef Andy during each class. Every effort will be made to help each student bring his or her skills to an acceptable level. In order to receive a certificate, each student must pass a skills test encompassing 15 relevant areas.
Will I earn my health department certification by attending this school?
There is a recommended one-day Food Safety Management class that is offered separately that allows you to test for the health department certification.
Do you provide placement assistance to graduates?
Chef Andy has an extensive network of contacts all over the United States. He would not hesitate to recommend students who have demonstrated a good work ethic.
What types of sushi jobs are available after the graduation?
Students tend to think only of working behind a sushi bar as a job after graduation, but there are many others including catering, banquet work, and private chef among others.
When is tuition due?
All payment must be completed before your class starts. Registration and process fees are not refundable.
Can I get a refund on my tuition if I am not able to continue?
Tuition fee is not refundable after you have taken half of the scheduled classes. Otherwise, you can request in writing for a refund for the part that you will not attend. If the school agrees that the reason is appropriate, then SCI will refund you for the part you did not attend within 10 days after the class schedule completes.