Our Advanced professional class offers a deeper level of training in all areas: more techniques, including the handling of live fish and clams. Fusion dishes, sauces, decoration and many other subjects. Also covered are the fundamentals of sushi restaurant management. Students must have successfully completed Sushi Chef Professional 102 and have at least one year experience as a chef.

Who needs this class?

Professional sushi chef who seek to improve their skills and develop their understanding of restaurant management.

Goals:

To gain a wider knowledge of sushi preparation and restaurant management.

Features:

• Live fish and clam preparation
• Fusion dish sauces and decoration
• Omakase dishes and decoration
• New styles of Special rolls
• Sushi bar operation
• Food cost and restaurant management

Requirements to Pass:

• Attendance at least 75 % of scheduled classes (15 days)
• Skill test grade, A or B
• Final test score, 80 or more

Class schedule:

• 15 days (3 weeks), Monday through Friday
• 8:00 AM to 1:00 PM (5 hours a day)

2004 Annual schedule:

• July 7/6 - 7/24
• December 11/29 - 12/17

2005 Annual schedule:

• July
• December

Please contact us for the detail schedule