Prepare Sushi is a 5 days or 40 hours long training programme, upon completion of which, participants will have the basic knowledge and application skills on sushi preparation and be able to apply them to the workplace.
DurationPrepare Sushi is a 5 days or 40 hours long training programme, upon completion of which, participants will have the basic knowledge and application skills on sushi preparation and be able to apply them to the workplace.
Topics of study include:
preparing Sushi Rice, Maki Sushi, Nigiri Sushi, Gunkan Sushi, Temaki Sushi.
The education experience in At-Sunrice comprises of Cuisine, Culinary, Pastry & Bakery and Food & Beverage studies of East and West, Old and New, Herbs and Spices, Innovation and Technology augured by a rigorous Study and Work Pedagogy.
The faculty comprises of chefs from various countries. The At-Sunrice faculty is culinary chefs, pastry and bakery chefs, F&B professionals and qualified instructors with vast backgrounds ranging from award-winning food authors, Michelin Star experienced chefs, English majors, magna cum laude graduates, service excellence professionals and executive chefs.
Our staff are from many Asian and Western countries, supporting a global learning culture.
To provide learners with the skills and knowledge to Prepare Agemono dishes to the required standard for the workplace. The course trains the learners to prepare:
You are invited to choose a theme before the event: French, Japanese, Italian are always popular. We will provide the ingredients, from fresh meat to vegetables, sauces and oils, herbs and spices - everything you might need to whip up a delicious meal.
To prepare Donburi, there are several important steps to be observed to achieve quality. This course is aimed at preparing learners with knowledge and applications skills in preparing Donburi using traditional recipes.
Yuzu Rice with Prawns and Pickled Takana Vegetable (Japanese Mustard Green) / Seasoned Vegetables with Grated Egg Yolk Sauce/ Grilled Yellowtail and Daikon/ Steamed Coral Grouper with Nagaimo/ Lily Bulb Kinton and Matcha
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