Our philosophy of education is to cross borders, races and divisions of every kind in correctly teaching and having the American people feel closeness to the culture of food that exists in Japan. In the past it has been solely a Japanese right to become a sushi chef, but we would like to remove these limits and through the glory of Japanese food, create a deeper understanding of the background and history of this food for all people.
Our academy is the first registered vocational school for the specialty of training sushi chefs in the state of California. From handling a Japanese knife and creating dishes from a first rate Japanese restaurant menu to making delicious and beautiful plates of sushi, our broad range of courses encompasses all. We teach not only about the culture of food in Japan, but also about nutrition and proper sanitation procedures so that students may graduate and enter the work force with confidence. From a complete beginner to working chefs, everyone can learn from our varied curriculum.
Courses
The Basic Sushi Chef Course consists of 126 hours of instruction (3 hours/day, 3 days/week for approximately 3 months) in the fundamentals of Japanese foods including yakimono (grilling), teriyaki, sumomono (marinating in rice vinegar), and nimono (simmering) and introduction to sushi and sashimi.
The Professional Sushi Chef Course consists of 144 hours of instruction (4 hours/day, 3days/week for approximately 3 months) mainly in sushi and sashimi, presentation of plates and education in restaurant management.
Sponsor Description
Private school devoted to teaching sushi preparation
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