Our professional class builds on the fundaments acquired in our Sushi Chef Basic Class. Students learn basic fish preparation, dish composition, sushi bar set up and other skills required by an Assistant Sushi Chef. The Chef Basic class is a prerequisite to enrollment.

Who needs this class?

Students who intend to pursue a career as a sushi chef.

Goals:

To gain the skill and understanding equivalent to those of an Assistant Sushi Chef

Features:

• History and culture of sushi
• Sushi rice preparation
• Preparation of Roll-sushi, and its modern variations
• Preparation of Nigiri-sushi, essence of sushi skills
• Traditional Edomae-sushi and Hako-sushi
• Set up sushi-bar and serve hand rolls
• Preparing and marinating fish
• Visually effective sushi decoration and garnish
• Visually affective sashimi decoration and sauces
• California Fusion Dishes

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:

• 20 days (4 weeks), Monday through Friday
• 8:00 AM to 1:00 PM (5 hours a day)

2004 Annual schedule:

• February 2/2 - 2/27
• April 4/5 - 4/30
• June 5/31 - 6/25
• September 8/30 - 9/24
• November 10/25 - 11/19

2005 Annual schedule:

• February 1/31 - 2/26
• April 4/4 - 4/30
• June 5/30 - 6/25
• September 8/29 - 9/24
• November 10/24 - 11/19