Sushi Course

The Do It Better Sushi Professional Training Course includes the teaching of professional practices inherent to the role of Sushimen, enabling trainees of knowledge in the field of hygiene and food safety standards, planning, direction of kitchen work, as well as preparation and making of Sushi

The Sushi Course is aimed at all those interested in the area of ​​Japanese Cuisine and intend to acquire or consolidate knowledge

Requirements:Minimum Age: 18 years (if the trainee is a minor, authorization from the Parent is required) | School Qualification: 9th grade or equivalent.

Be a professional of excellence with Do It Better!

Programmatic Contents(42h)

Module 1 | 8H – Sushi Professional

Module 2 |Sushi Making Techniques

Module 3 | 10H-Japanese Dishes

This course aims to equip trainees to acquire skills in addition to basic techniques, behavioral and organizational domains so that in the future professionals can develop their work in a responsible and ethical manner in accordance with the rules of hygiene and food safety and with current sushi-making practices.

Goals:

• To make known the Japanese culture, the roots and origins of Sushi;

• Know the different types of sushi;

• Know the different utensils used in making and plating sushi;

• Making the different types of sushi;

• Knife handling techniques;

• How to prepare vegetables, fish and seafood;

• Teach how to plate and serve sushi;

• Teach how to build a Menu.

Professional Output

• Sushiman

Successful completion of the course gives the trainee the right to receive a Professional Training Certificate, issued by the Educational and Training Offer Information and Management System (SIGO) platform.