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 Classes
Professional 1: Japanese cuisine and sushi rolls
We teach from Japanese ingredients and stocks to understand what the taste of Japanese cuisine is based on, and how to make miso soup, and how to cook steamed white rice. How to maintain and sharpen the knives is also taught in the first week.
In first 2 weeks, we teach basic Japanese cooking techniques which are important for sushi chefs.
These fundamental knowledge also help you to create new recipes and sushi rolls. That is why we do not skip this important information for your sushi chef life.
The time of you got used your finger/hand for cooking, it's ready to study how to handle sushi rice.
We teach not only traditional Japanese sushi roll, but also modern (California/American) style sushi which is getting very popular all over the world.
Professional 2: Nigiri, fish & clam preparation, and the important knowledge
If you have been sharpening your knives since you learned how to do it in Professional 1, the knives should have exposed enough edge and are ready to cut raw fish.
We teach proper technique to make beautiful form nigiri.
We teach other kinds of sushi such as box, chirachi etc... There are many kinds of sushi other than roll and nigiri.
We also teach how to calculate the food cost, talk about sushi chef hygiene, and opening restaurant and catering business.
Culture and history of Japanese cooking
Stock and soup
Sauces and dressings mixology
Sharpen and maintain Japanese knives
Grill, simmer, steam and deep-fry
Fish and shellfish preparation
Marinating fish and shellfish
Nigiri sushi (Edomae sushi)
Visually effective decoration and garnish
Practice roll making (from 2nd 2-week)
Sushi rice preparation
Traditional roll making
Special and fusion roll making
Other kinds of sushi
Hako sushi, tsutsumi sushi, chirashi etc...
Set up sushi-bar and simulate the service
Food cost calculation
Health department regulation
Roll and nigiri making (from 2nd, 3rd 2-week)
||Schedule and Hour
- 8:00am to 1:00pm (5 hours a day)
- Monday through Friday
- Total 40 days (200 hours)
|Professional 1 Class||US$100||US$2,250||US$600||US$2,950|
|Professional 2 Class||US$100||US$2,250||US$600||US$2,950|
|No TAX is charged for course fee. |