12 WEEK INTENSIVE SUSHI CHEF COURSE

This course covers an in-depth study of the essentials of preparing, presenting, and serving roll and nigiri sushi and sashimi as well as the principles of wide range of Japanese dishes.

What to expect

“The topics besides sushi and sashimi making include but not limited to Japanese culinary history and culture, how to handle and maintain knives and utensils, how to make the best use of seasonal seafood and vegetables, Japanese basic sauces and stocks, kaiseki-dishes, popular Japanese home cooking dishes, and restaurant business management concepts.

The course also includes sake-tasting class and certification exam, HACCP (Hazard Analysis and Critical Control Point) lecture and certification exam, and macrobiotic cooking course as well as field trip to fish market and various factories, etc.

TOPICS
* How to make sushi rice
* How to use and maintain knives
* Japanese culinary history and culture, and seasonality in Japanese ingredients
* Japanese basic sauces and stocks
* How to handle each sushi fish and ingredient for sushi preparation
* How to make rolls and sushi
* How to prepare, slice, and present sashimi
* Kaiseki dishes (full course, traditionally prepared and presented Japanese meal)
* Popular contemporary Japanese dishes
* Discussion on the business management
* Presentation on the sushi chef performance at a sushi bar
* HACCP certification course and exam
* Sake tasting class and exam
* Field trip
* Internship at various classes and special events”