Sushi & Raw Preparations Program — Master Edition

This program trains students in the craft, precision, and discipline of sushi—from rice mastery to knife work, fish fabrication, maki, nigiri, sashimi, plating, and safety. It is designed to develop confident sushi cooks who understand rice science, knife precision, fish handling, and rolling techniques. The curriculum covers essential Japanese knife skills, the preparation of traditional condiments, and modern plating aesthetics, with specific safety adaptations for community outreach and large-scale service. Students will progress from foundational rice rituals to complex fish fabrication, culminating in a signature sushi capstone project.