 |
5-day Sample Curriculum |
|
| Class |
Hour |
Location |
Subjects |
| 1 | 1:30 - 5:30pm | SCI | 6 Main Japanese Ingredients, Knives, Utensils, and Stock & Sauces |
| 2 | 1:30 - 5:30pm | SCI | Sushi: Sushi Rice Preparation, Basic & Special Rolls |
| 3 | 1:30 - 5:30pm | SCI | Sashimi: Fish & Clam Preparation, Garnish |
| 4 | 1:30 - 5:30pm | SCI | Nigiri: Neta Cutting and Decoration |
| 5 | 1:30 - 5:30pm | SCI | New Style Sashimi, Chirashi & Box Sushi |
|
10-day Sample Curriculum |
|
| Class |
Hour |
Location |
Subjects |
| 1 | 1:30 - 5:30pm | SCI | 6 Main Japanese Ingredients, Knives and Utensils |
| 2 | 1:30 - 5:30pm | SCI | Basic Stock & Soup, Sauces, Rice Preparation, and Donburi |
| 3 | 1:30 - 5:30pm | SCI | Cooking Methods: Beef and Pork |
| 4 | 1:30 - 5:30pm | SCI | Roll Sushi 1: Steps and Basic Decoration |
| 5 | 1:30 - 5:30pm | SCI | Roll Sushi 2: Special & Fusion Rolls and Decoration |
| 6 | 1:30 - 5:30pm | SCI | Nigiri Sushi 1: Steps and Basic Decoration |
| 7 | 1:30 - 5:30pm | SCI | Nigiri Sushi 2: Preparation and Decoration |
| 8 | 1:30 - 5:30pm | SCI | Nigiri Sushi 3: Combination Plate and Other Kinds of Sushi |
| 9 | 1:30 - 5:30pm | SCI | Sashimi: Fish & Clam Preparation, Garnish |
| 10 | 1:30 - 5:30pm | SCI | A Lacalte and Appetizer Dishes: Other Kinds of Sushi, Calculation |
|
