1123 Van Ness Ave., Torrance, CA 90501, USA Tel: +1-310-782-8483
Fax: +1-310-218-0026
mail@sushischool.net Contact Us
Professional Course
  Professional Course

      Professional Course consists of Professional 1 and Professional 2 Classes.
      Our Professional Course is high-leveled contents to become a sushi chef in 2 months.
      In fact, some students have opened their restaurant right after the graduation.

      Professional Course is the best for people who want to become a sushi chef at the earliest.

* Outline of Professional Course

This course covers Japanese ingredients and stocks, popular Japanese cuisine, preparation of sushi rice, how to make traditional and modern (California/American) style rolls, and sauce making for rolls.

In depth training of techniques on making and presenting nigiri, traditional style sushi (chirashi and box sushi, etc.) and sashimi, as well as preparing fish and shellfish are also covered in this course.

This course also includes how to maintain and sharpen Japanese knives, basics of Japanese cooking techniques of grilling, frying, steaming, simmering, garnishing, plating and decorating.

Sushi bar simulation is conducted while attending school; this gives our students an outlook of what is it like to take orders from a customer and in turn create and serve their dishes.

The importance of knowledge with food cost and estimation, hygiene management, catering operation and restaurant business management are other subjects covered in this course.

* Major Subjects
1st week
  • Japanese knife sharpening & Maintenance
  • Cutting technique & garnish
  • Basic rice preparation
  • Japanese ingredients
  • Stock & soup
  • Sauces & dressing mixology
  • Japanese cuisine
(chawanmushi, tonkatsu, beef tataki, donburi, teriyaki chicken)
2nd week
  • Sushi rice preparation
  • Traditional roll making
  • Tempura
  • Tamagoyaki (Japanese omelet)
  • Garnish
  • CA food safety
  • Quiz
3rd week
  • Special & fusion roll making
  • Salmon
  • Shrimp
  • Mackerel
  • Pompano
  • Quiz
  • Skill test
4th week
  • Nigiri sushi (edomae sushi)
  • Yellowtail
  • Squid
  • Sea bass
  • Mackerel
  • Signature roll making
  • Skill test
  • Midterm
  • Other
5th week
  • Tuna
  • Salmon
  • Snapper
  • Sea bream
  • Abalone
  • Mirugai (giant clam)
  • Scallop
  • Ikura (salmon roe)
  • Field trip to fish market
6th week
  • Yellowtail
  • Halibut
  • Sea eel
  • Eel sauce making
  • Shrimp
  • Traditional sashimi
  • Monkfish liver
  • Skill test
  • Other
7th week
  • Roll & nigiri making
  • Uni (sea urchin)
  • Other styles of sushi:
    - Hako sushi, tsutsumi sushi, chirashi...
  • New style sashimi
  • Sushi bar simulation
  • Haran (bamboo leaf) cutting
  • Appetizers
  • Job consultation
8th week
  • Roll & nigiri making
  • Halibut
  • Seasonal fish
  • Sushi bar simulation
  • Restaurant management
  • Food cost & estimation
  • Health department regulation
  • Fruit cutting & Japanese sweets
  • Signature roll making
  • Skill test
  • Final test
* Schedule and Hour
  • 8:00am to 1:00pm (5 hours a day)
  • Monday through Friday
  • Total 40 days (200 hours)

* Course Fee:
Class Registration Fee Tuition Fee Food Cost Total
Professional 1 ClassUS$100US$2,250US$600US$2,950
Professional 2 ClassUS$100US$2,250US$600US$2,950
No TAX is charged for course fee. 
Course schedule and status
Click Course Schedule for schedule calendar.