Training Objectives

By the end of the training session, participants will be able to:

1. Understand Modern Sushi Trends: Learn about global trends such as fusion sushi, plant-based sushi, and the impact of sustainable practices.
2. Master New Techniques: Practice and integrate modern sushi preparation techniques that incorporate new ingredients, presentation styles, and fusion influences.
3. Identify and Utilize New Ingredients: Explore and effectively use trending ingredients (alternative proteins, plant-based alternatives, locally sourced fish) to enhance flavor, presentation, and sustainability.
4. Create Fusion Dishes: Combine traditional sushi-making techniques with flavors and techniques from other cuisines.
5. Understand Customer Preferences: Gain insights into changing customer tastes, preferences for visual appeal, and trending dietary preferences like veganism.
6. Apply Sustainable Practices: Implement strategies for sustainable sushi-making, including reducing food waste and using eco-friendly ingredients.
7. Innovate and Experiment: Encourage creativity and experimentation in sushi preparation, allowing chefs to create unique, trend-driven sushi offerings.

This program is designed for cooks and chefs who are related with Food Industry operations at Hotels , Restaurants or Catering Establishments.

As a prerequisite for the participation in the program is the registration of the Company/Employer as well as the participant on the “ERMIS” digital portal of (ANAD).

You can register for the program through the link https://ermis.anad.org.cy / No. Program #618703