Job Ready Sushi/Omakase Training Program (20 Hours/ 5 Day )
About this Event
Job Ready Sushi/Omakase Training Program
Ready to roll?
- Guaranteed Job Placement Opportunity upon successful completion.*
- Hands-On Training with experienced professional chefs.
- Real Restaurant Kitchen Experience — learn in a working commercial kitchen.
- Industry-Recognized Certificate upon graduation.
- Small Class Size for personalized, one-on-one instruction.
- No Experience Required — beginners are welcome.
- Lunch included
Join our 20-hour, 5-day in-person training packed with hands-on experience! Learn the art of sushi and omakase from pros, sharpen your skills, and get job-ready in no time. Perfect for sushi lovers eager to dive deep into the craft. Don’t miss out on this tasty opportunity!
https://acai-edu.us/job-ready-sushi-omakase-training-program/
Agenda
🕑: 09:00 AM - 02:30 PM
7/27 Mon.Classroom Instruction/Basic
Info: • Welcome, orientation, and program expectations
• Food safety and food handler certification: ServSafe Food Handler prep, temperature control, cross-contamination, and HACCP basics
• kitchen hygiene standards & sanitation
• knife skills & equipment
• Hospitality standards
• Q&A session and Day 1 assessment quiz
🕑: 09:00 AM - 02:30 PM
7/28 Tue.Restaurant standard operation procedures (SOPs)
Info: • Review of all restaurant-specific Standard Operating Procedures (SOPs)
• Sushi rice preparation SOP: water ratios, cooking time, seasoning (rice vinegar, sugar, salt), and cooling protocol
• Fish handling SOP: receiving, inspection, storage temperatures, and thawing procedures
• Station setup and breakdown SOP
• Portioning and waste control standards
• Labeling, dating, and FIFO (First In, First Out) inventory rotation
• Sanitation and cleaning schedule review
🕑: 09:00 AM - 12:00 PM
7/29 Wed.Hands on Training-Part 1
Info: • History and cultural significance of sushi
• Types of sushi: nigiri, maki, temaki, uramaki, and sashimi
• Proper rice preparation: cooking, folding with seasoning, fanning and cooling technique
• Rice portioning for nigiri and maki
• Basic knife skills: slicing fish fillets for nigiri
• Nigiri construction: hand-pressing technique, fish placement, and wasabi application
• Simple hosomaki rolls: tuna roll and cucumber roll
• Presentation basics: plate arrangement and garnish
• Trainer evaluation and live feedback
🕑: 09:00 AM - 12:00 PM
7/30 Thur. Hands on Training- Part 2
Info: • Intermediate maki techniques: futomaki (thick rolls) and uramaki (inside-out rolls)
• California roll and spicy tuna roll construction
• Tempura roll assembly
• Fish slicing for sashimi: angle, thickness, and presentation cuts
• Sashimi plating: traditional fan and cascading arrangements
• Sauce preparation: eel sauce, spicy mayo, and ponzu
• Speed and consistency drills
• Trainer evaluation and live feedback
🕑: 09:00 AM - 01:30 PM
7/31 Fri. Hands on Training-Part 3 +Closing Ceremony
Info: • Advanced rolls: specialty and signature house rolls
• Full station management: simultaneous multi-order execution
• Speed, accuracy, and plating quality under simulated service conditions
• Final practical exam: trainees prepare a defined menu of items evaluated by the trainer
• Scoring rubric categories: technique, presentation, portioning accuracy, cleanliness, and speed
Closing Ceremony (1 Hour):
• Program recap and trainer remarks
• Individual trainee feedback and performance highlights
• Certificate of Completion presentation
• Team photo and celebration
Where is it happening?
Event Location & Nearby Stays:
USD 1000.00
