At Hissho University, our training mission is to develop talented Hisshonians through innovative training programs. The hands-on training focuses on product quality, customer service and operational excellence, while the business training emphasizes food safety and professional development.
We provide training tools, manuals, recipe booklet and multi-language support. On the last day of training, trainees will be certified through a graduation ceremony.
At Hissho University, learning is a professional experience! It is a combination of real sushi bar and hot bar hands on training modules, classroom presentations, role playing and scenario case studies.
The Professional Chef Training Program is created to train the sushi/hot bar chef to achieve the next level in a real kitchen environment. The Sushi Hands-On Training includes sushi rolling, nigiri, sashimi, fish cutting, rice cooking, sauce recipes, plating and operation procedures. The Hot Bar Hands-On Training includes wok skills, sauce recipes, stir fry dishes, side dishes and operating procedures.