BEGINNER SUSHI & JAPANESE KITCHEN
From Training to Employment
Contact us
Program & practical details
We don’t just teach you sushi. We prepare you for the workplace.
Through practical training, professional kitchen routines, supervised workplace experience and industry connections, the programme gives participants the opportunity to develop the skills, confidence and workplace experience needed to take the next step towards employment.
Who is this for?
People who want to develop practical skills for employment in the Danish hospitality industry, including sushi restaurants, restaurants, hotels, catering, supermarkets and takeaway businesses.
No previous sushi or professional kitchen experience is required.
What you will build:
A practical foundation in professional sushi production and Japanese kitchen work, combining:
• Food safety and HACCP basics
• Professional kitchen routines
• Knife and preparation skills
• Sushi rice preparation
• Fish and vegetable preparation
• Sushi production
• Presentation and quality control
• Teamwork and communication
• Working under time pressure
• Real workplace experience
• Employment and integration support
The programme is designed to take participants from beginner level to entry-level sushi assistant.
What you leave with:
Participants will develop and demonstrate the ability to:
• Work safely in a commercial kitchen
• Follow food hygiene and HACCP procedures
• Maintain a clean and organised workstation
• Use knives safely and effectively
• Prepare vegetables and fish
• Prepare sushi rice independently
• Produce standard sushi rolls
• Prepare nigiri and gunkan
• Follow recipes and portion requirements
• Present and package sushi professionally
• Work efficiently as part of a kitchen team
• Follow instructions from senior kitchen staff
• Work under time pressure
• Understand professional workplace expectations
• Participate in real restaurant production under supervision
Assessment evidence: practical exercises, continuous observation, skills assessments, workplace performance and final practical examination.
Workshop program:
Week 1
Introduction & Food Safety
Knife Skills & Ingredient Preparation
Basic Sushi Production
Week 2
Nigiri, Gunkan & Presentation
Professional Restaurant Production
WORKPLACE EXPERIENCE
Contact us
Your course at a glance:
Format
2 weeks · Monday–Friday · Practical + theory
Dates
January 2027
Timetable
09:00–13:00
Teaching hours
60 hours
Price per participant
25000 +vat (accomodation at prefferetial price.)
Included
Raw materials, equipment.
Group size
Minimum 5 participants
Entry requirements
Beginners · No previous experience required
Funding
We help you apply for funding through your jobcenter or a-kasse. No funding route or list entry is confirmed yet.
BEGINNER SUSHI & JAPANESE KITCHEN
From Training to Employment
Contact us
Program & practical details
We don’t just teach you sushi. We prepare you for the workplace.
Through practical training, professional kitchen routines, supervised workplace experience and industry connections, the programme gives participants the opportunity to develop the skills, confidence and workplace experience needed to take the next step towards employment.
Who is this for?
People who want to develop practical skills for employment in the Danish hospitality industry, including sushi restaurants, restaurants, hotels, catering, supermarkets and takeaway businesses.
No previous sushi or professional kitchen experience is required.
What you will build:
A practical foundation in professional sushi production and Japanese kitchen work, combining:
• Food safety and HACCP basics
• Professional kitchen routines
• Knife and preparation skills
• Sushi rice preparation
• Fish and vegetable preparation
• Sushi production
• Presentation and quality control
• Teamwork and communication
• Working under time pressure
• Real workplace experience
• Employment and integration support
The programme is designed to take participants from beginner level to entry-level sushi assistant.
What you leave with:
Participants will develop and demonstrate the ability to:
• Work safely in a commercial kitchen
• Follow food hygiene and HACCP procedures
• Maintain a clean and organised workstation
• Use knives safely and effectively
• Prepare vegetables and fish
• Prepare sushi rice independently
• Produce standard sushi rolls
• Prepare nigiri and gunkan
• Follow recipes and portion requirements
• Present and package sushi professionally
• Work efficiently as part of a kitchen team
• Follow instructions from senior kitchen staff
• Work under time pressure
• Understand professional workplace expectations
• Participate in real restaurant production under supervision
Assessment evidence: practical exercises, continuous observation, skills assessments, workplace performance and final practical examination.
Workshop program:
Week 1
Introduction & Food Safety
Knife Skills & Ingredient Preparation
Basic Sushi Production
Week 2
Nigiri, Gunkan & Presentation
Professional Restaurant Production
WORKPLACE EXPERIENCE
Contact us
Your course at a glance:
Format
2 weeks · Monday–Friday · Practical + theory
Dates
January 2027
Timetable
09:00–13:00
Teaching hours
60 hours
Price per participant
25000 +vat (accomodation at prefferetial price.)
Included
Raw materials, equipment.
Group size
Minimum 5 participants
Entry requirements
Beginners · No previous experience required
Funding
We help you apply for funding through your jobcenter or a-kasse. No funding route or list entry is confirmed yet.
BEGINNER SUSHI & JAPANESE KITCHEN
From Training to Employment
Contact us
Program & practical details
We don’t just teach you sushi. We prepare you for the workplace.
Through practical training, professional kitchen routines, supervised workplace experience and industry connections, the programme gives participants the opportunity to develop the skills, confidence and workplace experience needed to take the next step towards employment.
Who is this for?
People who want to develop practical skills for employment in the Danish hospitality industry, including sushi restaurants, restaurants, hotels, catering, supermarkets and takeaway businesses.
No previous sushi or professional kitchen experience is required.
What you will build:
A practical foundation in professional sushi production and Japanese kitchen work, combining:
• Food safety and HACCP basics
• Professional kitchen routines
• Knife and preparation skills
• Sushi rice preparation
• Fish and vegetable preparation
• Sushi production
• Presentation and quality control
• Teamwork and communication
• Working under time pressure
• Real workplace experience
• Employment and integration support
The programme is designed to take participants from beginner level to entry-level sushi assistant.
What you leave with:
Participants will develop and demonstrate the ability to:
• Work safely in a commercial kitchen
• Follow food hygiene and HACCP procedures
• Maintain a clean and organised workstation
• Use knives safely and effectively
• Prepare vegetables and fish
• Prepare sushi rice independently
• Produce standard sushi rolls
• Prepare nigiri and gunkan
• Follow recipes and portion requirements
• Present and package sushi professionally
• Work efficiently as part of a kitchen team
• Follow instructions from senior kitchen staff
• Work under time pressure
• Understand professional workplace expectations
• Participate in real restaurant production under supervision
Assessment evidence: practical exercises, continuous observation, skills assessments, workplace performance and final practical examination.
Workshop program:
Week 1
Introduction & Food Safety
Knife Skills & Ingredient Preparation
Basic Sushi Production
Week 2
Nigiri, Gunkan & Presentation
Professional Restaurant Production
WORKPLACE EXPERIENCE
Contact us
Your course at a glance:
Format
2 weeks · Monday–Friday · Practical + theory
Dates
January 2027
Timetable
09:00–13:00
Teaching hours
60 hours
Price per participant
25000 +vat (accommodation at preferential price.)
Included
Raw materials, equipment.
Group size
Minimum 5 participants
Entry requirements
Beginners · No previous experience required
Funding
We help you apply for funding through your jobcenter or a-kasse. No funding route or list entry is confirmed yet.