Professional Certificate in Sushi Plating with Truffles

Name: Professional Certificate in Sushi Plating with Truffles
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The Professional Certificate in Sushi Plating with Truffles is a comprehensive course that provides learners with the essential skills needed to excel in the sushi and fine dining industries. This program emphasizes the art of sushi plating, focusing on the use of truffles to create visually stunning and delicious dishes.

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AboutThisCourse

With a strong emphasis on both traditional and modern techniques, learners will develop a deep understanding of sushi plating principles, food safety guidelines, and the cultural significance of sushi. This course is particularly important for chefs, caterers, and food enthusiasts who wish to expand their skillset and stand out in a competitive industry. The integration of truffles into sushi plating adds an extra touch of luxury and sophistication, making this course highly relevant for those seeking to work in upscale dining establishments. By completing this program, learners will be well-equipped to meet the growing demand for skilled sushi chefs and contribute to the ongoing evolution of culinary arts.

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CourseDetails

• Sushi Plating Fundamentals
• Understanding Truffles: Types & Selection
• Preparing Sushi Rice for Plating
• Sushi Roll Techniques for Truffle Infusion
• Truffle Preparation & Shaving Techniques
• Designing Aesthetic Sushi Platters with Truffles
• Plating Safety & Sanitation Standards
• Pairing Sushi with Sauces & Truffle Accompaniments
• Showcasing Artistic Flair in Sushi Presentation

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EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
ComputerInternetAccess
BasicComputerSkills
DedicationCompleteCourse

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NotAccreditedRecognized
NotRegulatedAuthorized
ComplementaryFormalQualifications

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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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FlexibleLearningPace

TwoThreeHoursPerWeek
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PROFESSIONAL CERTIFICATE IN SUSHI PLATING WITH TRUFFLES

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London School of International Business (LSIB)

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05 May 2025

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