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【專業介紹】

本專業是我校日式料理專業中的拳頭產品，專業師傅遍嚐日本本土壽司，曆經十餘年不斷挖掘和研究新產品，秉承營養、衛生、快捷、方便、味美的精神，總結出一整套特別適合國人口味的精品壽司做成課程，全方位適應精品店麵、外帶、回轉壽司的需求，目前無論選材、技術、口味等方麵已經遙遙領先，受到學員和市場的高度認可和歡迎。

【Professional Introduction】

This program is a flagship offering within our Japanese cuisine department. Our professional chefs have extensively tasted sushi across Japan and, through over a decade of continuous exploration and research into new products, have adhered to the principles of nutrition, hygiene, speed, convenience, and delicious taste. They have developed a comprehensive set of premium sushi courses specifically tailored to Chinese palates, fully meeting the demands of high-end stores, takeaway services, and conveyor belt sushi establishments. Currently, we are far ahead in aspects such as ingredient selection, techniques, and flavor profiles, earning high recognition and popularity among trainees and the market.

【四大優勢】

產品很過硬—選用優質食材，綠色健康，擁有十餘年產品的反複曆練，款款經典地道。
運營超簡單—占地麵積小，操作流程化，工藝標準化，方便管理和運營。
投資較安全—設備工具簡單，裝修簡約大方，用工成本低廉，屬於小投入大收益的創業項目。
技術有保證—結交行業領域資深的師傅，成為日後經營的長期技術後盾。

【Four Major Advantages】

Superior Products – We use high-quality, green, and healthy ingredients, refined over more than ten years of product development. Each item is classic and authentic.
Extremely Simple Operation – Requires minimal space, with streamlined operating procedures and standardized techniques, making management and operation convenient.
Relatively Safe Investment – Simple equipment and tools, minimalist and stylish decoration, and low labor costs make this a low-investment, high-return entrepreneurial project.
Guaranteed Technical Support – Connect with experienced masters in the industry who will serve as a long-term technical backbone for your future business.

【課程內容】20課時/每節課2課時

1.壽司飯製作 壽司專用醋調製 壽司專用特製醬油
蔬菜細卷 照燒細卷 魚生細卷

2.中卷：
加州卷 彩虹卷 炸物卷

3.粗卷：
四海卷 花卉卷 卡通卷

4.手卷壽司：
快樂手卷壽司 經典手卷壽司 竹筒卷壽司

5.手握壽司：
魚生壽司 烤鮮蔬壽司 什錦飯團

6.軍艦壽司：
魚生軍艦壽司 水果軍艦壽司 稻和壽司

7.箱壓壽司：
蒲燒鰻魚壽司 公司三明治壽司 健康低脂壽司

8.散壽司：
五目壽司 繽紛壽司蛋糕 米漢堡壽司

9.特色壽司：
焗烤壽司 脆皮炸壽司 素食壽司

10.壽司常用配菜製作：
厚蛋燒 日式泡菜 芥末膏

【Course Content】

1. Sushi Rice Preparation, Sushi Vinegar Blending, Special Sushi Soy Sauce
Thin Vegetable Rolls, Teriyaki Thin Rolls, Sashimi Thin Rolls

2. Medium Rolls:
California Rolls, Rainbow Rolls, Fried Rolls

3. Thick Rolls:
Four Seas Rolls, Flower Pattern Rolls, Cartoon Rolls

4. Hand Rolls (Temaki):
Happy Hand Rolls, Classic Hand Rolls, Bamboo Tube Rolls

5. Nigiri Sushi:
Sashimi Nigiri, Grilled Vegetable Nigiri, Mixed Rice Balls

6. Gunkan-maki (Battleship Sushi):
Sashimi Gunkan, Fruit Gunkan, Inari Sushi

7. Oshizushi (Pressed Sushi):
Grilled Eel Pressed Sushi, Company Sandwich Sushi, Healthy Low-Fat Sushi

8. Chirashi Sushi (Scattered Sushi):
Gomoku Chirashi, Colorful Sushi Cake, Rice Burger Sushi

9. Specialty Sushi:
Baked Sushi, Crispy Fried Sushi, Vegetarian Sushi

10. Common Sushi Side Dishes:
Dashimaki Tamago (Japanese Rolled Omelette), Japanese Pickles, Wasabi Paste

【學期和上課方式】

學期20課時/每節課2課時
小班授課，老師手把手教學

【Duration and Class Format】

20 class hours
Small group classes with hands-on instruction from teachers