Our Professional Course consists of two parts, Professional 1 & Professional 2

Our professional course is intensive and has high-level content that will make you a Sushi chef in 2 months. Many of our former students have opened their own restaurants right after graduating.

This professional course is the best opportunity for people who want to move forward professionally in a short amount of time.

Professional Course Outline

  • This course covers Japanese ingredients and stocks, popular Japanese cuisine, preparation of sushi rice, how to make traditional and modern (California/American) style rolls, and sauce making for rolls.
  • In depth training of techniques on making and presenting nigiri, traditional style sushi (chirashi and box sushi, etc.) and sashimi. Fish and shellfish preparing is also covered in this course.
  • This course also includes how to maintain and sharpen Japanese knives, basics of Japanese cooking techniques of grilling, frying, steaming, simmering, garnishing, plating and decorating.

Sushi bar simulation is conducted while attending school; this gives our students an outlook of what is it like to take orders from a customer and in turn create and serve their dishes.

The importance of knowledge with food cost and estimation, hygiene management, catering operation and restaurant business management are other subjects covered in this course.

1st Week

  • Japanese knife sharpening & Maintenance
  • Cutting technique & garnish
  • Basic rice preparation
  • Japanese ingredients
  • Stock & soup
  • Sauces & dressing mixology
  • Japanese cuisine (chawanmushi, tonkatsu, beef tataki, donburi, teriyaki chicken)

2nd Week

  • Sushi rice preparation
  • Traditional roll making
  • Tempura
  • Tamagoyaki (Japanese omelet)
  • Garnish
  • CA food safety
  • Quiz

3rd Week

  • Special & fusion roll making
  • Salmon
  • Shrimp
  • Mackerel
  • Pompano
  • Quiz
  • Skill test

4th Week

  • Nigiri sushi (edomae sushi)
  • Yellowtail
  • Squid
  • Sea bass
  • Mackerel
  • Signature roll making
  • Skill test
  • Midterm
  • Other

5th Week

  • Tuna
  • Salmon
  • Snapper
  • Sea bream
  • Abalone
  • Mirugai (giant clam)
  • Scallop
  • Ikura (salmon roe)
  • Field trip to fish market

6th Week

  • Yellowtail
  • Halibut
  • Sea eel
  • Eel sauce making
  • Shrimp
  • Traditional sashimi
  • Monkfish liver
  • Skill test
  • Other

7th Week

  • Roll & nigiri making
  • Uni (sea urchin)
  • Other styles of sushi: Hako sushi, tsutsumi sushi, chirashi…
  • New style sashimi
  • Sushi bar simulation
  • Haran (bamboo leaf) cutting
  • Appetizers
  • Job consultation

8th Week

  • Roll & nigiri making
  • Halibut
  • Seasonal fish
  • Sushi bar simulation
  • Restaurant management
  • Food cost & estimation
  • Health department regulation
  • Fruit cutting & Japanese sweets
  • Signature roll making
  • Skill test
  • Final test

Professional Course Schedule

8:00am to 1:00pm (5 hours a day)
Monday through Friday
40 days total (200 hours)

SCI Class Schedule

The total price for our classes is $5,900 (Knives not included).
We offer a 2-parts payment plan. You must submit your payment the first day of each class.

You must pay for the registration fee in advance to save your spot for the class.

Professional 1 Class

USD$2,950

Registration Fee
(Non-refundable)
USD$100

Tuition Fee
USD$2,250

Food Cost
USD$600

Professional 2 Class

USD$2,950

Registration Fee
(Non-refundable)
USD$100

Tuition Fee
USD$2,250

Food Cost
USD$600

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*If you are an international student residing outside of the US and without a VISA please fill out this application.