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California Sushi Academy

Contact: Phil Yi
1500 Main St.
Los Angeles, CA 90291
USA
Ph: 310-581-0213
Fax: 310-581-5272

Culinary School Profile
Year Established n/a
Accreditation n/a
Admission Months n/a
Total Enrollment 36
Courses Japanese restaurant dishes, sushi history & artistry, utensil use, sauces, seasonal & special occasion dishes, basic fish knowledge & management skills
Student/Teacher Ratio 10:1
Tuition $1,925 plus $75 registration fee per course.
Admission Requirements No experience required.
Scholarships? Yes
Loans? No
Culinary Curriculum? Yes
Intern/Externships n/a
Months in Session All
Facilities n/a
U.S. Locations Venice, California
Location Description Venice, California
Program Description

126-hr (3-mo) Basic Course meets 3 hrs daily MWF; 144-hr (3-mo) Professional Course meets 4 hrs on Tue, Thu, Sat. AM, PM, & evening sessions. 1- & 2-week custom intensives for experienced chefs.



School Description

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

    Faculty

    n/a

    Tuition Range

    $500 - $500

    Enrollees Per Period
    % Accepted n/a%
    % Financial Aid n/a%
    % Part Time 100%
    % Employed n/a %

            




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