34th Edition Professional Sushi Course (Málaga)

700,00

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.

It will take place in Malaga, with a duration of 24 hours distributed in 3 sessions of 8 hours on April 12, 17 and 18.

More information at info@chefcarlosnavarro.com

Training Kitchen "la Kocina".
Avda Tivoli, 17
CC Las Ventas, Local 16
Benalmádena - Málaga

     

Purchase your place now by PayPay, BIZUM or bank transfer, or consult other payment methods at info@chefcarlosnavarro.com or by WhatsApp at 608395275.

 

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

Session 1 - Wednesday, April 12, 2023 from 10:00 am to 2:00 pm and 3:00 pm to 7:00 pm

  • 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.
  • Preparation of soy sauce
  • Preparation of pickled ginger
  • Katsuramuki cutting technique
  • Preparation of vegetables for makis
  • Preparation of fillings
  • Sushi preparation station layout
  • Preparation of HosomakiPreparation of Futomaki
  • Elaboration of Chumaki
  • Uramakis with special toppings
  • Introduction to Japanese frying (agemono)Tempura Makis
  • Makis in Panko
  • Sauces for western sushi.

 

Session 2 - Monday, April 17, 2023, 10:00 am - 2:00 pm and 3:00 pm to 7:00 pm

  • Theory. Handling, preservation and cutting of fish.
  • Rice processing
  • Stone sharpening of knives
  • Salmon quartering
  • Tuna fish spawning
  • 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.

Session 3 - Tuesday, April 18, 2023, 10 a.m. - 2 p.m. and 3 p.m. to 7 p.m.

  • Theory. Safety, hygiene and regulations. Allergens.
  • Rice processing
  • Preparation of ornaments (tsuma/ken) sasagiri
  • Katsuramuki Daikon
  • Negi Cut
  • Japanese omelet - Tamago yaki
  • Preparation of Gunkan Sushi
  • Temaki Preparation
  • Kabanoki Roll
  • 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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