Edición 39 Curso Sushi Profesional (Málaga) [sushipro39]

750,00

The course is aimed at professionals who want to acquire the necessary knowledge to start preparing sushi in restaurants, sushi corners, hotel buffets, catering, take away, etc.

Although the course is oriented to cooks and cooking students to start their way in sushi or to consolidate the knowledge already acquired for those who have been making sushi for some time, it is not strictly necessary to have a degree or to have worked in the kitchen, although it is recommended.

Tendrá lugar en Málaga, con una duración de 24 horas distribuidos en 3 sesiones de 8 horas los dias 6, 7 y 8 de mayo de 2024

More information at info@chefcarlosnavarro.com

Cocina de Formación «la Kocina»
Avda Tivoli, 17
CC Las Ventas, Local 16
Benalmádena – Málaga

 

Adquiere ya tu plaza mediante PayPay, BIZUM o transferencia bancaria, o consulta otras formas de pago en info@chefcarlosnavarro.com o en por WhatsApp en el 622 95 91 54

 

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It will take place in Malaga, with a duration of 24 hours distributed in the following days and contents:

Sesión 1 – Lunes 6 de mayo de 2024 de 9.00 a 14.00 y de 15.00 a 18.00

  • Sushi introduction theory, history, types, utensils and ingredients
  • Washing and cooking rice.
  • Preparation of sushi-zu (sushi vinegar)
  • Preparation of traditional and instant dashi broth.
  • Preparación de salsa de soja para sushi
  • Preparation of pickled ginger
  • Katsuramuki cutting technique
  • Preparation of vegetables for makis
  • Preparation of fillings
  • Sushi preparation station layout
  • Elaboration of Hosomaki
  • Futomaki processing
  • Elaboration of Chumaki
  • Preparation of Gunkan Sushi
  • Temaki Preparation

Sesión 2 – Martes 7 mayo de 2024, 9.00 a 14.00 y de 15.00 a 18.00

  • Teoría. Seguridad, higiene y normativa. Alérgenos
  • Uramakis with special toppings
  • Introduction to Japanese frying (agemono)
  • Makis in tempura
  • Makis in Panko
  • Sauces for western sushi.
  • Preparation of ornaments (tsuma/ken) sasagiri
  • Katsuramuki Daikon
  • Negi Cut
  • Japanese omelet - Tamago yaki

 

Sesión 3  – Miércoles 8 de mayo 2024, 9.00 a 14.00 y de 15.00 a 18.00

  • Theory. Handling, preservation and cutting of fish.
  • Rice processing
  • Stone sharpening of knives
  • Salmon quartering
  • Tuna cutting
  • San-mai-oroshi cutting technique (sea bass/gilt-head seabass)
  • Edomae sushi (nigiris)
  • Preparation of nettas (topping nigiris)
  • Nigiri grading
  • Elaboration of nigiris.
  • Preparation of Temari sushi.
  • Theoretical and practical exam for final evaluation
    Delivery of certificates

The course includes:

  • Bamboo Mat
  • All raw materials
  • Fish for practice
  • Equipment in use regime
  • theoretical material in digital format
  • Theoretical Examination
  • Practical Examination
  • Certificate.

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