Source: http://doczz.net/doc/89796/catalog---sushi-chef-institute
Timestamp: 2020-08-14 00:24:51
Document Index: 83171374

Matched Legal Cases: ['§94909', 'art 1', 'art 1', 'art 2', 'art 3', 'art 1', 'art 1', 'art 4', 'art 2', 'art 2', 'art 5', 'art 3', 'art 1', 'art 2', 'art 1', 'art 2', 'art 1', 'art 1', 'art 2', 'art 2', 'art 3', 'art 4', 'art 1', 'art 2', '§76215', '§76215', 'art 1', 'art 2', 'art 3', 'art 4', 'art 5', 'art 6', 'art 1', 'art 1', 'art 2', 'art 3', '§94911', '§94911']

Catalog - Sushi Chef Institute - contracts
Catalog - Sushi Chef Institute
1123 Van Ness Avenue, Torrance, California 90501
TEL: 310-782-8483 FAX: 310-218-0026
Map to School Classroom Facility
Instructional Clock Hour disclosure
Potential Career Achievements
Attendance, Tardiness & Dropout Policies
Skill Test Evaluation
Student’s Rights Under Student Tuition Recovery Fund
Custodian of Records & Student Complaint Designee
Time Periods Covered by Catalog
Daily Class Schedule for Entire Professional I Sushi Chef Course
Applications, Agreements, Forms
Our print catalog is updated annually.
Catalogs are provided to prospective students or the general public via our website, in
person, or mailed via USPS.
-Brochure, School Performance Fact Sheet, Catalog, bureau’s website link, institution’s
most recent annual report (submitted to bureau), can all be found on our website
www.sushischool.net, under ‘About SCI.’
Items that can be accessed through our website (www.sushischool.net):
Sushi Chef Institute’s school catalog, school performance fact sheet, student brochure,
a link to the bureau’s website, and Sushi Chef Institute’s most recent annual report.
People worldwide have begun to explore more healthy cooking styles particularly ones that
employ vegetables and fish as primary ingredients. For this reason, Japanese cuisine enjoys a
growing popularity on its own and is part of a general movement toward “fusion” cooking
styles. In the United States alone, the number of Japanese restaurants has doubled in the past
Japanese cuisine does in fact lend elements of itself very successfully to other cooking
traditions, but it is our belief that individuals most effectively execute this blending process with
a basic grounding in the fundamental elements of Japanese cooking.
Chef Andy Matsuda is a Master Sushi Chef, an experienced teacher of Japanese culinary arts,
and a food consultant representing Japanese foods and cuisine in the United States, Europe
and Asia with more than twenty-eight years of experience.
Sushi Chef Institute does not have a pending petition in bankruptcy, is not operating
as a debtor in possession, and has not filed a petition within the preceding five years,
nor has had a petition in bankruptcy filed against it within the preceding five years
that resulted in reorganization under Chapter 11 of the United States Bankruptcy
Code (11 U.S.C. Sec. 1101 et seq.). (CEC §94909(a)(12))
Sushi Chef Institute Location Map
1123 Van Ness Ave. Torrance, CA 90501
Equipment to be used for instructing class are:
Textbook, whiteboard, daily handout, knife set (deba knife, yanagi knife, western knife, petty knife,
peeler, bone tweezer, metal chopstick, bamboo mat, shucker, scaler), oven, stove, sink, stainless steel
table, cutting board.
C.E.O/C.A.O/C.O.O
Student Complaint Director
Sushi Chef Course
Sushi Chef Institute does NOT have dormitory facilities under our control. Other accommodation options can be found on
our website or by contacting our administrator for further information. Please note, we only introduce our students to these
accommodation options, we do not arrange reservations for our students. Locations of these options are within three miles
of the institute and range between $700.00-$4,700.00 per month.
I-20 support is available for those students that are looking to attend Sushi Chef Institute with Visa support. A $200.00 I-20
application fee, is incurred with these services..
Beginning/production English proficiency is required for those that are applying for our professional I & II courses. English language services are not provided by our institution.
Sushi Chef Institute offers job placement, following graduation. Our agency helps place our students with reputable restaurants/companies. Finding potential matches for our students, scheduling interviews, wage negotiation, finalization of employment agreement.
A student shall possess a high school diploma or its equivalent, or otherwise successfully take and pass an approved Ability to
Benefit examination. If student does not have a High school diploma, a certificate of graduation from a school providing secondary education or a recognized equivalent of that certificate shall take an independently administered examination from the list
of examinations prescribed by the Unites States Department of Education. The student shall not enroll unless the student
achieves a score, as benefit from the education and training being offered. A list of ability-to-benefit examinations may be
found: http://www.bppe.ca.gov/schools/ability_exam.shtml
No schedules have been established for home study or correspondence instruction.
Sushi Chef Institute is a private institute and that is approved by the Bureau for Private Postsecondary Education.
Sushi Chef Institute is a non-accredited institute, and currently not eligible for federal or State financial aid.
Once you have completed both Professional I and Professional II, you will receive a certificate of completion. This certificate, is a form of recognition awarded by Sushi Chef Institute for meeting minimum occupational course or curriculum requirements. This certificate states that you have taken vocational training courses to help prepare you for entry level work
in the sushi chef industry. Please note, this certificate may bot be recognized for some employment positions, including, but
not limited to, positions with any state
“NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT OUR INSTITION”
“The transferability of credits you earn at Sushi Chef Institute is at the complete discretion of an intuition to which you may seek
to transfer. Acceptance of the certificate you earn in Professional I and II is also at the complete discretion of the intuition to
which you may seek to transfer. If the certificate that you earn at this intuition are not accepted at the institution to which you
seek to transfer, you may be required to repeat some or all of your coursework at the institution. For this reason you should make
certain that your attendance at this institution will meet your educational goals. This may include contacting an institution to
which you may seek to transfer after attending Sushi Chef Institute to determine if your certificate will transfer.”
Sushi Chef Institute does not award credit for prior experiential learning, including assessment policies and procedures,
provisions for appeal, and all charges that a student may be required to pay (CCR 71810 (b)(7))
SUSHI CHEF INSTITUTE HAS NOT ENTERED INTO AN ARTICULATION OR TRANSFER AGREEMENT WITH ANY
SUSHI CHEF INSTITUTE DOES NOT ACCEPT CREDITS FROM OTHER INSTITUTTIONS
Professional I Sushi Chef Course
(a) This course will teach many fundamental Japanese cooking skills and knowledge
about Japanese foods. Japanese ideas, culture and history of cooking. It will teach
about ingredients, sauces, and stock as well as Japanese cooking utensils and a variety of knives. Students will be taught how to maintain Japanese knives and keep
them in good shape. They will be taught regarding traditional Japanese cuisine
style—Kaiseki-ryori, Shojin-ryori, Osechi-ryori etc. They will also be taught popular Tofu cooking and Japanese deserts.
(b) The objectives of this course are to instruct not only in the basics of Japanese cuisine and food preparation, but to stimulate the desire to proceed with advanced
training and thus perfect the individual skills and abilities of each student.
(c) The educational service offered by Sushi Chef Institute is not represented to lead to
employment in any occupation or described in any job titles to which the educational service is represented to lead.
(d) The entire course is four weeks in length a total of 100 hours.
(e) There will be a total of twenty classes. Each class will be five hours in length and
will be taught five days a week.
(f) The Textbook for this course is not a traditional bound volume, but individual
pages presented as a daily outline of material to be covered by the instructor with
lecture and practical demonstration. (copy attached as exhibit 4).
(g) The subject matter to be addressed at each class is outlined in the text book. The
skills learned are dependent upon each individuals ability to retain the information
given and the practical application of that knowledge. An evaluation of the students
skills will be measured by periodic testing and a final examination.
(h) Instruction will be given by lecture, demonstrations and hands on practice.
Sushi 101 - Professional I Class Schedule
Japanese Basic Cooking Tools
Orientation, Uniform, ID
Basics of rice and ingredients Basic Stock and Soup
Miso Soup and Clear Soup
Knife: Yanagi and Deba
Mother Vinegar Sauces
Basic Pickle, Rice Ball
Sakizuke and Aemono
Proper Table Set-up and Terminology Ohitashi, Cutting Practice
Field Trip: Mitsuwa Marketplace
Basic Beef Cooking
Basic Pork Cooking
All Type of Dishes
Zensai (25 Quiz)
Show Japan Trip Video
Fish Prep. and Basic Cutting
Basic Grill Technique
Season Item and Popular Dish
Sushi Rice Part 1
Preparation of Sushi Rice
Basic Roll Making Part 1
Basic Rolls, Maki (25 Quiz)
Concept of Roll Decoration
Basic Roll Making Part 2
All Type of Special Rolls
Basic Roll Making Part 3
Roll Making Hands-on Part 1
Roll Decoration Part 1
Basic Roll Making Part 4
Roll Making Hands-on Part 2
Roll Decoration Part 2
Basic Roll Making Part 5
Roll Making Hands-on Part 3
Time Race Roll Making
Fruits and Ice Cream Menu
Sushi and Decoration
Final Test of 100 Questions
Sushi 101 Final Test
Sharpening knives are each students responsibility.
Knife check each week.
25 question quiz will be on Friday, on the second and third week.
Simple Cutting Technique
Professional II Sushi Chef Course
(a) This course will provide each student a more advanced knowledge and practical
application of Japanese cuisine and its preparation. The course will instruct the art
of sushi making, sashimi making, sashimi decoration, menu planning, serving techniques, fish cutting, rice preparation and the practice of finger work. A heavy emphasis is placed on the practice and practical application of preparation.
(b) The objectives of this course are to instruct advanced techniques of Japanese food
preparation with emphasis on speed and agility and to perfect the individuals skills
and abilities. Additional techniques of Japanese food preparation will be taught.
(d) The entire course is for weeks in length a total of 100 hours.
lecture and practical demonstration.
given and to the practical application of that knowledge.
Advanced Sushi Chef Course
(a) This course will focus primarily on the refinements of preparation of Japanese Cuisine with detailed attention being given to the service as well as the preparation.
The course will also instruct in the art of successful catering which includes menu
planning, cost analysis and establishing a check list for catering services. Students
will be instructed in the setting up of a Sushi Bar including the operation. Emphasis
will be given to the practice of finger work and the practice and practical application of preparation.
Job placement assistance is offered to students who graduate from a Sushi Chef Institute Course.
-There is a fee incurred with our Chef Agent Service. This fee is only applicable to the EMPLOYER.
Students or chefs that are being placed with employment, are not charged a referral fee.
-Referral fee (for employer), varies depending on the experience of the chef (employee). Fees can
range from: flat fee of $500.00, or 3%-5% of the annual income, of employee.
A certificate of completion will be awarded to each student who successfully completes, including
the final examination, a Sushi Chef Institute course.
ANDY MATSUDA, Master Sushi Chef
Chef Matsuda is an experienced teacher of Japanese culinary arts and a food consultant representing Japanese foods and cuisine in the United States, Europe and Asia with more than 30
years of experience. He has served with the California Sushi Academy as Chief Instructor from
1998 - 2002, along with Sushi Chef Institute as C.E.O. and Chief Institute from 2002–present.
Chef Matsuda has provided executive chef services to restaurants, hotels, corporations and private parties. He is a published author on health cooking and Japanese and Asian cuisine. He has
developed menus and recipes as well as having extensive experience in the purchasing of food
products and menu ingredients.
Chef Matsuda holds a Japanese Cooking License, a Fugu Safety Serving License and a HACCP
Food Safety license.
ATTENDANCE, TARDINESS AND DROPOUT POLICIES
1. ATTENDANCE: Sushi Chef Institute will adhere strictly to its attendance policy which stated
that a student who has more than a 25% (5 days) absence from classes will be dropped from
eligibility for a certificate of completion. A student who has dropped off will be allowed to
complete the course, but will not receive a certificate. This category of student will also be permitted to make up at no additional charge, the specific missed classes the next time their particular course is taught. No certificate will be issued. (Also applies to: Interruption for unsatisfactory attendance/unexcused absences)
2. TARDINESS: Ad student who is late for class (3) times will be counted as being absent for one
3. DROPOUT: A student may choose to dropout from enrollment in a course anytime he/she
wishes to do so. The Sushi Chef Institute policy with respect to refunds, will be strictly adhering
4. MAKE-UP WORK: Make-up work may be requested by instructor if student is absent or late.
Make-up work can be made up after class hours with the instructor, not during class time.
5. LEAVE OF ABSENCE: A student that requests a leave of absence must be made in writing and
considered by the instructor or owner of Sushi Chef Institute.
- If student requests a LOA (5 or more days), they will have the opportunity to attend the
class where they left off, with the current course that is in session, or future courses.
- If student does not return after their requested LOA, and request a refund, refund will be
based on our cancelation and refund policy. If they do not request a refund, students tuition will be
placed on hold, until they return to finish the remainder of the course.
6. CUTTING CLASS: Cutting class will be considered as an absence.
All students must maintain satisfactory progress and academic good standing in order to receive a
certificate of completion for Professional I, II and Advanced.
Requirements for completion of our Professional 1 and 2 course: Passing with a “C” average of five
(5) written exams (between both Pro 1 & 2), seven (5) skill tests and two (2) evaluations (between
both Pro 1 & 2).
All students who do not meet the satisfactory requirements will go through a series of skill tests to
ensure they are up to par with class requirements. Everyone will have the opportunity to receive a
certificate of completion if they meet the requirements of passing with a “C” average as well as a
skill test evaluation.
*Internships or externships are not required for the passing of our course.
-Condition for re-enrollment
If a student wishes to re-enroll or re-enter the class, their request must be approved by owner of
Sushi Chef Institute.
RULES, REGULATIONS AND MISCONDUCT
PROCEDURES FOR REPORTING AND HANDLING COMPLAINTS OF HARASSMENT FOR STUDENTS:
1. Students– It is policy of Sushi Chef Institute to encourage students whom have been targets of harassment and or who have had first hand knowledge of such harassments, to report such claims. Students
should report incident (s) to any instructor, director, and administrator.
Employees– Any adult school employee who witnesses, overhears, or receives a report, formal or informal, written or oral, of harassment at school or during school, sponsored activities, shall report it to
the director or the director’s designee. If the report involves the school director, the reporter shall make
the report directly to the school administrator.
3. Privacy– Complains will be kept confidential to the extent possible given the need to the investigate and
act on the investigative results.
1. Director’s duty– The director or the director’s designee is the person responsible for receiving
oral or written reports of harassment. Upon receipt of a report, the director must notify the administrator immediately, without screening or investigating the report. The director may request,
but may not insist upon, a written complaint. A written statement of the facts alleged will be forwarded as soon as practicable by the director to the administrator. If the report was given verbally, the director shall reduce it to written form within 24 hours and forward it to the administrator. Failure to follow any harassment, report or complaint as provided herein, will result in
disciplinary action against the director.
1. Who– The director or the administrator shall conduct an investigation upon receipt of a report or complaint alleging student harassment.
2. How– The investigator shall interview individuals involved and any other persons who may have
knowledge of the circumstances giving rise to the complaint and may use other methods and documentations. In determining whether the alleged conduct constitutes a violation of this policy, the investigator shall consider, among other things; the nature of the behavior; how often the conduct occurred;
whether there were past incidents or past continuing patterns of behavior; and the relationship of the
3. When– The investigator shall complete the investigation as soon as possible, but no later than fourteen
(14) calendar days following receipt of the complaint.
4. Result– Upon completion of the investigation, the investigator shall decide if a violation of this policy
has occurred based on the evidence supporting it.
Sushi Chef institute - Professional I Skill Test Evaluation
Clean Uniform & Nail:
Tsuma Making:
Rice Control:
Roll Making:
Cut & Decoration:
Appetizer & Decoration:
Idea & Creativity:
1-Need Improvement, 2-Below Average, 3-Average, 4-Good, 5-Great
Skill of Nigiri:
Speed Prep.:
Total Decoration:
Nail & Dress Code:
Sushi Morikomi
Professional II Skill Test Evaluation
Sushi 102 - Professional II Class Schedule
Nigiri Sushi Rice Prep.
8 Steps of Nigiri
Understand Frozen Fish
How to Defrost and Store
Field Trip: Fish Market
Sauces Part 1
Sauces and Ingredient Part 2, Fish Cutting Basic Part 1
Salmon and Saba Marinate
Fish Cutting Basic Part 2
Shrimp, Eel Prep. and Eel Sauce
Nigiri Sushi Part 1
Neta Preparation Part 1
Hirame, Clams
Nigiri Sushi Part 2
Neta Preparation Part 2
Pompano, Sardine, Sawara
Nigiri Sushi Part 3
Tai, Suzuki, Aji
Nigiri Sushi Part 4
Tuna, Yellowtail
and Sushi Bar Set-up
Fish Cost, Varieties of Sushi
All Types of Hand Rolls (50 Quiz)
Clam, Yellowtail, Tuna
Shime-sushi / Hako-sushi
Tsutsumi-sushi / Party Sushi
Creative Decoration Sushi
How to Operate Sushi Bar
Moritsuke Styles and Concepts
Sashimi Decoration Part 1
Main, Sub-main and Movement
New Style, Sushi Bar Set-up
Sashimi Decoration Part 2
Sugata-tsukuri / Ike-tsukuri
Catering and In Job Operation
Graduate Skill Final Test
Sushi Chef Institute shall refund all tuition and registration fee, if an applicant cancels within the first class session,
or the seventh (7) business days (excluding Sundays and Holidays), whichever is later. Student Tuition Recovery
Fund (STRF) fee rate is zero cent ($.00) per one thousand dollars ($1,000) of institutional charges, rounded to the
nearest thousand dollars. STRF fee is non-refundable.
BASIC SUSHI CHEF 101 COURSE:
20 classes (5 hours, Monday through Friday, 4 weeks) Total: 100 hours
Note: Tuition fee included textbook and handouts
Additional fee for Japanese knife set & uniform set (optional)
Uniform set: Included
PROFESSIONAL SUSHI CHEF 102 COURSE:
ADVANCED SUSHI CHEF 103 COURSE:
15 classes (5 hours, Monday through Friday, 3 weeks) Total: 75 hours
Uniform set:
SPECIAL PRIVATE LESSONS:
ONE WEEK INTENSIVE LESSON:
(Per each lesson unit)
IF THE STUDENT OBTAINS A LOAN TO PAY FOR AN EDUCATIONAL PROGRAM, THE STUDENT WILL HAVE THE RESPONSIBILITY TO REPAY THE FULL AMOUNT OF THE LOAN
PLUS INTEREST, LESS THE AMOUNT OF ANY REFUND, AND THAT, IF THE STUDENT RECEIVES FEDERAL STUDENT FINANCIAL AID FUNDS, THE STUDENT IS ENTITLED TO A
REFUND OF THE MONEY NOT PAID FROM FEDERAL FINANCIAL AID FUNDS.
SUSHI CHEF INSTITUTE PRICE LIST
Urokohiki
Deba saya
Yanagi saya
Petty knife edge
Makisu (plastic)
1. You may cancel your contract for school and obtain a refund of charges paid through attendance at the
first class session, or the seventh day after enrollment, whichever is later, as described in the Notice of
Cancellation form that will be given to you at:
Sushi 101 (Professional I) & Sushi 102 (Professional II)
*Date in which the student has his or her right to receive a full refund (date of the first class session or
the seventh day after enrollment) ______________________________
2. After the end of the cancellation period, you also have the right to stop school at any time, and you have
the right to receive a refund for the part of the course not taken. Your refund rights are described in the
contract. If you have lost our contract, ask the school for a description of the refund policy.
3. If the school closes before you graduate, you may be entitled to a refund. Contact the Bureau for Private
Postsecondary Education at the address and telephone number printed below for information.
4. To cancel the enrollment agreement or withdraw from the institute and obtain a refund, you must do so in
writing, by signing page ten (10) of this enrollment agreement.
5. If you have any complaints, questions, or problems that you cannot work out with the school. Write or
call the Bureau for Private and Postsecondary Education
Website: www.bppve.ca.gov
P: (916) 431-6959 F: (916) 263-1897
1. The school must refund all money paid, if the applicant is not accepted. This includes instances
where a starting class is cancelled by the school.
2. The school must refund all tuition and registration fee, if the applicant cancels within the first class
session, or the seventh (7) business days (excluding Sundays and Holidays), whichever is later
3. The student shall have the right to cancel the enrollment agreement and obtain a refund of charges
paid through attendance at the first class session, or the seventh day after the enrollment, whichever
is later. The student must submit to the school “Notice of Cancellation” form. The student does not
have the right to cancel by telephoning the school or by not coming to class.
4. Students who have completed 60% or less of the period of attendance shall be pro rata refund.
5. Any merchandise that is purchased is non-refundable.
6. All refunds must be paid within 10 business days after class schedule is completed.
7. If the student has received federal student financial aid funds, the student is entitled to a refund of the money
not paid from federal financial aid program funds.
A student, who fails to maintain satisfactory progress, violates safety regulations, interferes with other
students work, is disruptive, obscene, under the influence of alcohol or drugs, or does not make timely
tuition payments, is subject to immediate termination.
The school reserves the right to cancel a starting class if the number of students enrolling is insufficient. Such cancellation will be considered a rejection by the school and will entitle the student to a full
refund of all money paid.
Transferability of units and degrees earned:
Units you earn in any or all of Sushi Chef Institute programs in most cases will probably not be transferable to any other college or university. In addition even if a certificate of completion is earned at our
institute, in most cases, it will probably not serve as a basis for obtaining a higher level of degree at
My signature below certifies that I have read, understood and agreed to my rights and responsibilities
and that institutions cancellation and refund policies have been clearly explained to me.
(date of first class or instruction attended)
You may cancel this contract for school. Without any penalty or obligation by the date stated below.
If you cancel, any payment you have made and any negotiable instrument signed by you shall be returned to you
within 30 days following the school’s receipt of your cancellation notice.
But, if the school gave you any equipment, you must return the equipment within 30 days of the date you signed the
cancellation notice. If you do not return the equipment within this 30 day period, the school may keep an amount of
what you paid that equals the cost of equipment. The total amount charges for each item of equipment shall not exceed the equipment’s fair market value. The school is required to refund any amount over that as provided above, and
you may keep the equipment.
To cancel the contract for school, mail or deliver a signed and dated copy of this cancellation notice, or any other
written notice, or send a telegram to:
____________________________________, at _______________________________________________________
NO LATER THAN______________________________________________________________________________.
I cancel the contract for school.
Dated: ______/______/______
REMEMBER YOU MUST CANCEL IN WRITING. You do not have the right to cancel by telephoning the school,
or by not coming to class.
Any questions a student may have regarding this enrollment agreement that have not been satisfactorily
answered by the institution may be directed to the Bureau for Private Postsecondary Education at 2535
Capital Oaks Drive, Suite 400, Sacramento, CA. 95833 or P.O. Box 980818, West Sacramento, CA. 957980818, www.bppe.ca.gov, TEL: (888) 370-7589 or (916) 431-6959, FAX: (916) 263-1897 or (916) 263-1897
A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling (888) 370) 7589 toll-free or by completing a complaint form, which
can be obtained on the bureau’s internet web site www.bppe.ca.gov.
“You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of the
2. Your total charges are not paid by any third-party payer such as an employer, government program or
other payer unless you have a separate agreement to repay the third party. You are not eligible for protection from the STRF and you are not required to pay the STRF assessment, if either of the following
3. You are not a California resident, or are not enrolled in a residency program, or
4. Your total charges are paid by a third party, such as an employer, government program or other payer,
and you have no separate agreement to repay the third party.”
The STRF fee rate is zero cent ($.00) per one thousand dollars ($1,000) of institutional charges,
rounded to the nearest thousand dollars.
“The state of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses suffered by students in the educational programs who are California residents, or are enrolled
in a residency programs attending certain schools regulated by the Bureau for Private Postsecondary and
1. The school closed before the course of the instruction was completed.
2. The school’s failure to pay refunds or charges on behalf of a student to a third party for license fees or
3. The school’s failure to pay or reimburse loan proceeds under a federal guaranteed student loan program as required by law or to pay or reimburse proceeds received by the school prior to closure in excess of tuition and other costs.
4. There was a material failure to comply with the Act or this Division within 30 days before the school
closed or, if the material failure began earlier than 30 days prior to closure, the period determined by
the Bureau,.
5. An inability after diligent efforts to prosecute, prove, and collect on a judgment against the institution
for a violation of the Ave.
(CCR §76215 (a) and CCR §76215 (b))
ACTIVE RECORD – Active records are records with current use for the semester or individual that
generated or possesses it. Records remain active for the term of the semester, or depending on the
purpose for which they were created and are used.
ARCHIVAL RECORD – Archival records are records that are non-current and inactive; not required to be retained in the office in which it was originated or was received; and has historic value.
Archival records are retained and preserved indefinitely in the institutes archives
RETENTION OF RECORDS– Student records are maintained for five years and transcripts are maintained indefinitely.
Sushi Chef Professional I Class
Sushi Chef Professional II Class
September 21, 2015 - October 16, 2015
November 23, 2015 - December 18, 2015
Sushi Chef Institute does not offer or provide classes with English as a Second Language.
Class instruction is will only occur in English.
Sushi Chef Institute has library for students to study Japanese cooking including traditional to
contemporary dishes and techniques.
Sushi 101 Course
Daily Class Schedule 1
Title: SCI Orientation
Introduction and short orientation
1. Welcome to SCI
2. Introduce faculty / students
3. About facility
Knife purchasing
Text book and class assignments
SCI rules and regulations
About Handouts, Daily Schedule, and Calendar
Introduction to Japanese cooking utensils
2. Sushi bar utensils
3. Miscellaneous tools and utensils
Showing new items of utensils Whetstone, Sabitori, P-Makisu
Type of knives Yanagi, Deba, Usuba, other knives.
Daily Class Schedule 2
Title: Basic Knowledge of Rice and Ingredoents
Part 1) Introduction to Main 6 Ingredients
Soy Sauce ( Dark, light color, Tamari, White )
Sake ( Regular and heightened )
Salt ( Table salt and rock sea salt, sea salt )
Part 2) History about Rice
Brief history, geography, culture, nutrition, variation and types
What season of rice ( Old rice or New crop Nov—March )
Part 3) Rice preparation Steam Rice
1. Introduction to tools used for rice cooking
2. Rice washing 1-3 minute,
rinsing, more than 6 times
drying, minimum 20 –30 minute
cooking techniques 45 or more for steam rice
How much or water with how much or rice
Equipment by Gas or Electric rice cooker
Variations of rice dishes
Onigiri, Yaki onigiri, Ochazuke, Okayu, Zousui,
Takikomi-gohan, Maze-gohan
Part 4) Stock - Dashi
Necessary ingredients Konbu ( Kelp ) katsuobushi ( Bonito Flake )
Stock type (Primary vs. Secondary) and variations (powder and liquid) Hondashi
Stock making steps ( Not boiling at all the time )
Part 5) Soup
Soup varieties - Clear, Miso (white and red miso)
Three items for most soups - wanko, suikuchi, and kounomono
Daily Class Schedule 3
Title: Knife - Yanagi, Usuba and Deba
Yanagi, Usuba, Deba
1. Knife blade quality, length and weight
2. Knife handle material types and shape
3. Whet Stone - what is it and how to use it
1. Use of steel sharpener and whet stone
2. Sharpening techniques
3. Keeping and storing tips # 800 , # 1000 , # 2-3000
4. Whet Stone maintenance - by using “Headache”
small number are rough
Proper stance and knife gripping
1. Proper stance and posture
1. Basic cutting strokes - draw cut, pushing cut, and thrusting cut
2. Cutting and slicing techniques
Katsura - muki
Rectangles and Julienne Strips
Dicing, cubing and mincing
3. Making soup and salads
4. Demo Japanese Vegetable garnish
Basic sauces - vinegar base
Nihai-zu
please see page 244 text book
Ama-zu
Adding wasabi, mustard, sesame oil, spicy oil,
and other ingredients for variation
( Vegetable , Fruits or you can buy at store )
Daily Class Schedule 4
Title: Basics of Japanese Pickles
Brief history about Japanese pickles (Tsukemono)
Importance of pickles in Japanese cuisine
Packaged pickles and homemade pickles
Proper table set-up
Concept of Kaiseki Chopsticks ( hashi )
Season, Simple , Sublime
Buddhist of tea ceremony meal ( Medicine of green tea )
Small portion meal just to kill by hunger pain
Tatami room Tokonoma , Kami-za , Shimo-za
Table Napkins holding technique
Sakizuke dish
( Pre-appetizer )
Oshitashi ( Boiled Spinach 1;1;1; Dashi , Soy, Mirin )
Sunomono (cucumber, seafood, and seaweed salads)
Daily Class Schedule 5
Title: Japanese Noodle and field trip
hot and cold 4:1:1 dipping sauce, 10:1:1 for hot soup
Beef, Chicken and or Seafood
Seasonal Vegetable , Yellow onion, Potato etc
Field trip to Japanese Grocery store
Book store for Japanese cooking books
Daily Class Schedule 6
Title: Basic Beef Cooking
About beef type and variety
Structure Nutritional value
USDA Prime , Choice and Select
( IBP Iowa Beef Products )
Cooking style - Shabu-shabu, sukiyaki, yakiniku and etc.
Cutting technique and preparation
Cooking Beef dishes
Beef-Sukiyaki
Cooking style - Shabu-shabu, Tonkatsu, Kushikatsu and etc.
Part 6 )
TonKatsu Vegetable garnish Cabbage , Cucumber, Tomato, Salad
Katsu-don ( 4 : 1 : 1 Dashi, Soy, Mirin )
Daily Class Schedule 7
Title: Basic Cutting Class: 1
White , Yellow , Organic
Structure of Chicken
Learning of Chicken Structure
Learning how to cut off the part
Demonstration and hand one practice
Cutting and making chicken dishes
Chicken Teriyaki ( Us style and Jibuni Japan style )
Oyako—Donburi ( 4: 1;1; Dashi, Soy, Mirin ) Yellow onion , Green onion
white , Brown , Quail egg
Learning how to use tool ( Tamagoyaki pan )
Dashi 1/2 cup
Sake, Mirin,, Light soy each 1 oz mix well with
16 eggs makes 2 rolls of Sushi Tamago
Daily Class Schedule 8
Title: Tuna fish or all type of fish and Saba cooking
Tuna, Yellowtail, Albacore ( Round Fish)
1. Structure of each fish
Blue fin, Big Eye, Yellow fin, Albacore
2. Different kinds of Tuna (Fatty, Lean and etc)
3. Different names of Yellowtail (Seasonal, Age, Name)
Halibut ( Flat Fish)
1. Cutting demonstration by instructor
2. Students cut filleted a Halibut
3. Sashimi cut practice by Halibut
Understand many type of fish
Shrimp Black Tiger, Brown Tiger, White Shrimp
Salmon Cham, Pink, Silver, King, Koho
Halibut, Snapper, Sea bass, Striped Bass etc
Showing Tuna fishing video
Other type of fishes by books terminology
Cutting round fish ( Saba Mackerel )
Understand stracutre of fish
Sanmai-Oroshi
3 pieces cutting
Saba Cooking , Shio-yaki, Age-yaki, Miso-ni other etc
Daily Class Schedule 9
Title: Sakizuke - Kaiseki Appetizer
History behind Kaiseki course
( Season, Simplicity, Sublime )
Order of Kaiseki
Importance of presentation, quality, and quantity of each dish
Zensai dishes Sakizuke dishes
Menu by the season
Learning Concept of Sakizuke
Koimo-hineri-manju
Usagi-uzura-tamago
Daikon Tamatebako
Quail Egg rabit
Other season items
Decoration ( Moritsuke )
Sasa-haran Cutting
Natural items Stone and Bamboo leaf etc.
Daily Class Schedule 10
Title: Sashimi & Grilling
Introduction to sashimi
Types and Varieties of fish, seafood, and other ingredients used for sashimi
Sashimi dishes for kaiseki ( dishes may vary according to the type of fish being used)
Vegetable garnishing Katsura-muki Hana-ninjin Kikka, Benitate
Key points of Moritsuke Three elements
Fundamental idea Ten, Chi, and Jin
Moritsuke basic 4 keys
Sashimi Cutting Technique
Hiki-giri Sogi-giri
Nami-giri
Usu-giri
Ito-giri
Introduction to Grilled and pan-fried dishes
Ingredients and utensils used for grilling and pan-frying
Types of grill (electric , oven, and open fire)
Making Grilled Dishes
Dynamite ( Scallop and Vegetable )
Ishi-yaki ( Stone Grill )
Tofu or Oyster Dengaku ( Oyster grill with miso )
Ebi-kogane-Yaki ( Shrimp with Egg yolk )
Wrapping grill ( Sea food and vegetable )
Other season grill items with traditional Decoration
Daily Class Schedule 11
Title: Nimono - Simmering & Mushi-mono Steaming
Takiawase ( stock happo-dashi )
Prepping of Nimono ( Mentori cutting )
Happo-dashi ratio: 8:1:1 (dashi, mirin and soy sauce-light colored)
Kabocha, Koya-tofu, koimo, kinusaya beans ,
Ninjin, shrimp and others
Fish nitsuke white fish and vegetables (tai, daikon, and gobo)
5 : 1: and : 1 ( sake and mirin finished by soy or tamari )
Niku-juga
Chawan-mushi - seafood and vegetables Chawan-mushi solution:
1 cup eggs : 3 cups of dashi Salt, Light soy
Shrimp, Ginko-nuts, Kinusaya, Mituba
Chiri-mushi - seaweed pot with seafood
Ingredients: White fish, Shrimp, tofu, mushroom,sweet beans
Mushroom, Enoki, Green onion etc,,
Served with ponzu sauce and Yakumi
Musubi-mushi
Tamago and Dashi 1:1 taste of salt and light say
Cooked vegetable beens or carrots
Wrapped by plastic used by cup and steamed by 20 minute
Served with Kuzu sauce
( Prime dashi with salt and light soy with potato starch ( Katakuriko ))
Ingredients : Shrimp, Chicken, Kinusaya, Ginko-Nuts, Mitsuba and yuzu.
Clear soup ( Dashi, Light soy, Salt )
Served with Dobin pot
Daily Class Schedule 12
Title: Tempura—Deep frying
Introduction to deep-fried dishes
Ingredients and utensils used for deep-frying
(Net, Rice bran oil, Tempura nabe, Thick chopsticks - shallow and wide)
Varieties of deep-frying dishes
Deep-frying techniques and tips
4 cups of Ice water, one egg,and tempura flour Vegetables:
Potato, green beans, carrot and pumpkin same thickness
Shrimp cutting fivers show demo
Somen noodle or harusame Dry seaweed
Oil temperature 170 –180 C 330—360 F
Showing of how you know the temp of oil
Drop tempura batter and center of oil deepness to back
Tempura flour All purpose flour 80% , starch 19%, Baking powder 1% mix
( All cooking items must keep in cold, it will make a crispy tempura )
Deep-frying techniques and decoration
Decoration ( Tempura paper and Yakumi ) Daikon and Ginger
Sauces and condiments for deep-frying items (4:1:1 - Dashi: Mirin: Soy Sauce)
( Sauce 1 : 1 : 1 Dashi, Mirin, Soy )
Other Deep fried Items
Shrimp Kawari-age
( Sarusame, Armando, Somen, others )
Daily Class Schedule 13
Title: Donburi - Rice in a Bowl with Different Toppings
Introduction to Donburi
Ingredients and utensils used for making donburi
Varieties of donburi - showing books of donburi
Technique and tips to make donburi
Some common Donburi
Oyako-don / Gyu-don / Tekka -don / Una-Don
Konoha-Don / Nishoku-don / Ten-don / Katsu-don
Similarities and differences in these donburi dishes
Main ingredients : Sauce 4 : 1 : 1 ( Dashi, Mirin, Soy )
Prepping : Yellow onion, Green Onion
Introduction for Nabe
Ingredients and utensils used for Nabe
Varieties of Nabe
Preparation of Nabe and technique or tips
Uo chiri ( Sea food Nabe )
Negima-nabe ( Tuna & Onion )
Milk-nabe ( New style nabe by milk )
Yakumi Green onion ( Sarashi-negi )
Momijioroshi ( Daikon & Chili paste )
Ponzu and Sesame dipping souces
Shabushabu Beef decoration
soy and sugar by taste ( Raw egg dipping )
Daily Class Schedule 14
Title: Sushi rice—Part 1
History and origin of sushi - lecture
Ingredients and utensils used to make sushi rice
Sushi mixture (sushi-zu)
Rinsing more then 6 times
Drying minimum 20-30 minutes
Nigiri-zushi / Inari-zushi / Chirashi-zushi /
Maki-zushi / Tsutsumi-zushi / Hako-zushi
Ingredients used for each sushi
Estimate amount of cutting
Avocado — Estimate amount of cutting
Sushi bar set-up
Temi-zu —
Seaweed —
Whet towel —
Vineger and water
Cutting half size
must clean all the time
Ingredients and equipment used for rolls
Making basic rolls
Cucumber roll ( Seaweed outside )
California Roll ( Rice outside )
Basic 6 rice movements
Daily Class Schedule 15
Title: Basic roll making– Part 1
Basic Roll Demonstration by the instructor
Basic Sushi Rice Prep
Basic Roll Making Practice
Basic 6 Steps Rice Movement Practice
Making 2 rolls in 2 minutes and cutting with decoration in 3 minutes
Rice inside roll
Kappa Maki ( using 50% of seaweed)
Learning how to cut roll and decoration
How to decorate rolls
Basic 4 ways decoration
Basic 3 ways, 2 ways, one way decoration
Daily Class Schedule 16
Title: Basic roll making—Part 2
Making 2 rolls in 2 minute and cutting with decoration in 3 minutes
Tobanjan 35%
Chili Sesami Oil 5%
Chili Pepper 5%
Red Onion Caper
Bonito flakes: outside
Daily Class Schedule 17
Title: Basic roll making - Part 3
Fresh Water Eel Sea Ell
Half Avocado slice : over the roll
5 types of fish, cover the roll
Hand Roll making
Western corn style temaki
Japanese style temaki
Shiso maki Plum roll
( End of meal recommend )
Daily Class Schedule 18
Title: Basic roll making Part –4
Seaweed Vertical Roll
4 pieces of sliced Fresh / Water Eel
Or Sea Eel over the roll
Or Eel sauce over the roll
Daily Class Schedule 19
Title: Japanese Desserts & Tofu dishes
Introduction to Japanese desserts
Typical ingredients used for Japanese desserts
Tool and equipment for dessert making
Cold vs. Hot desserts
Visual presentation of Japanese desserts (books and photographs)
Tempura ice-cream / Shiratama Zenzai and other
Learning cutting and decoration
Shiratama dessert
Rice starch with water and boiling
White color and green tea powder for green
Served with Kinako ( tasted soy bean powder ) Sweet beans
Wrapped ice cream by pan cake and keep in freezer
Heavy side of tempura batter dip and deep fried 180C or 360F in 1 minute
Served with decoration of orange cup
Japanese traditional new years food
Showing book of traditional new year cooking
Daily Class Schedule 20
Title: Final skill and examination Graduation
Skill testing by
Decoration skill
Graduation requires
Final skill test must above B grade
Final examination must above 80 points
transfer after attending Sushi Chef Institute to determine if your certificate will transfer.”
1123 Van Ness Ave., Torrance, CA. 90501
Individual sushi knives and tools are available at prices ranging from: $2.00-$135.00
NOTICE TO PROSPECTIVE STUDENT: before you sign the following contract, make sure you have
been provided a copy of and had explained the following:
Notice of Student’s Right to Cancel Contract
Given and passed the “Ability to Benefit Test”
All student records, academic progress reports, personal student information and financial records will be
maintained by the Custodian of Records of Sushi Chef Institute.
You are responsible for the payment of the total amount shown on the Student Agreement which includes
all fees, charges and expenses for the completion of the course as follow:
 Course title: Professional I Total hours: 100 clocked hours Total amount: $2,950.00
 Course title: Professional II Total hours: 100 clocked hours Total amount: $2,950.00
Starting Date:___________________________ Completion Date:________________________
You are responsible for abiding by all rules, regulations, and requirements of this institution outlined in the
above stated documents of Sushi Chef Institute.
*You may add any other terms you wish to have in the contract.
*This enrollment agreement is valid only for the term of the Professional courses, for 2014. Enrollment
agreement is subject to change at any time, per BPPE’s request.
VALID: January 5, 2015-December 18, 2015
ANY QUESTIONS OR PROBLEMS CONCERNING THIS SCHOOL WHICH HAVE NOT BEEN SATISFACTORILY ANSWERED OR RESOLVED BY THE SCHOOL SHOULD BE DIRECTED AS FOLLOWS:
Sacramento, CA, 95798
P: (916) 431-6959
F: (916) 263-1897
Do not sign this agreement before you carefully read it. Do not sign this agreement if it contains any blank
spaces. This is a legal instrument. All pages of this agreement are binging.
The following enrollment agreement is between Sushi Chef Institute and the student attending the institute.
This enrollment agreement will be expired after this completion date.
Course title:___________________________
Starting Date __________________
Completion Date __________________
STUDENTS NAME:____________________________________________________________________
) ___________________ Social security number:________________________
All of the courses which will be taught at Sushi Chef Institute will incorporate certain elements of sushi
skills, basic fish cutting, chicken, beef and port cutting, preparation, presentation, Japanese decoration,
proper table setup, menu planning, recipes, basics of rice, steaming, boiling, frying and drilling, etc. Dependent upon the level of the course being taught. Testing and evaluations will be given throughout the duration of a course.
310-782-8483 / 310-218-0026
The school agrees to provide the following:
Textbook: A Sushi Chef Institute textbook designed specifically for both professional I and Professional II
classes will be provided and included in the tuition fee for taking both classes continuously. *The text is in
English with appropriate illustrations and recipes. The books are designed for class and home study, reference
Sushi 101. Professional I Sushi Chef Course and Sushi 102. Professional II Sushi Chef Institute Course consist each of 20 classes 5 hours long Monday through Friday four week total or 100 hours to complete the program of instruction.
Course title:___________________________ Starting Date:___________________________
Examination Date:_____________________ Completion Date:________________________
This training will cost:
Registration fee (Refundable) ----------------------------------------------------------------------$100.00
Tuition Cost (Refundable)--------------------------------------------------------------------------$2250.00
Textbook--------------------------------------------------------------------------------------------(Included)
Supplies---------------------------------------------------------------------------------------------(Included)
Materials & Food Cost (Refundable) --------------------------------------------------------------$600.00
STRF Fee (Non-refundable)---------------------------------------------------------------------------$0.00
Additional charges-------------------------------------------------------------------------------------(None)
Interest (if any)-----------------------------------------------------------------------------------------(None)
TOTAL COST OF COURSE--------------------------------------------------------------------$2950.00
Down payment-----------------------------------------------------------------------------------------(None)
Final Payment----------------------------------------------------------------------------------------$2950.00
Sushi Chef Institute shall refund all registration fee, tuition and material & food cost if an applicant cancels
within the first class session, or the seventh (7) business days (excluding Sundays and Holidays), whichever is
Student Tuition Recovery Fund (STRF) fee rate is zero cent ($.00) per one thousand dollars ($1,000) of institutional charges, rounded to the nearest thousand dollars.
YOU ARE RESPONSIBLE FOR THESE AMOUNTS. IF YOU GET A STUDENT LOAN, YOU ARE RESPONSIBLE FOR REPAYING THE LOAN AMOUNT PLUS INTEREST.
If the student is eligible for a loan guaranteed by the federal or state government and the student defaults on the loan, both of
the following may occur: (1) The federal or state government or a loan guarantee agency may take action against the student,
including applying any income tax refund to which the person is entitled to reduce the balance owed on the loan. (2) The student may not be eligible for any other federal student financial aid at another institution or other government assistance until
the loan is repaid.
Right Hand $500.00 / Left Hand $600.00
Uniform (Included)
TOTAL CHARGES FOR THE CURRENT (PRO1 OR 2) PERIOD OF ATTENDANCE:
$2,950.00-$2,950.00 (with STRF FEE)
$5,900.00-$5,900.00 (with STRF FEE)
TOTAL CHARGES THE STUDENT IS OBLIIGATED TO PAY UPON ENROLLMENT:
The policy of Sushi Chef Institute required that all fees and expenses be paid in advance of
attendance and participation in the appropriate classes for which the student has registered.
There is no schedule of payments in existence.
If the student is not a resident of California, the student is not eligible for protection under,
and recovery from, the Student Tuition Recovery Fund.
The student may cancel his/her contract for school without any penalty or obligation as
specified in the Notice of Students Right to Cancel Contract, and with the submission in
writing of the Notice of Cancellation. Cancellation prior to the first day of instruction may
be accomplished without penalty or obligation by any student. Said student will receive a
refund of 100 percent of amount paid for school charges if the Notice of Cancellation is
made prior to or on the first day of instruction.
Sushi Chef Institute adheres to the requirements the of Bureau for Private Postsecondary
Education, in maintaining a refund policy for the refund of any unused portion of tuition
fees and other charges, if the student does not register for the period of attendance or withdraws there from at any time prior to the completion of the course or otherwise fails to complete the period of enrollment. The institutional refund policy for students who have completes 60 percent or less of the course of instruction shall be pro rata refund.
“MY SIGNATURE BELOW CERTIFIES THAT I HAVE READ, UNDERSTOOD AND
AGREED TO MY RIGHTS AND RESPONSIBILITIES, AND THAT THE INSTITUTIONS CANCELLATION AND REFUND POLICIES HAVE BEEN CLEARLY EXPLAINED TO ME.”
IF THE STUDENT OBTAINS A LOAN TO PAY FOR AN EDUCATIONAL PROGRAM, THE STUDENT
WILL HAVE THE RESPONSIBILITY TO REPAY THE FULL AMOUNT OF THE LOAN PLUS INTEREST, LESS THE AMOUNT OF ANY REFUND.
(CEC §94911€(1), (2), (3))
If the student is eligible for a loan guaranteed by the federal or state government and the student defaults
on the loan, both of the following may occur:
(1) The federal or state government or a loan guarantee agency may take action against the student, including applying any income tax refund to which the person is entitled to reduce the
(2) The student may not be eligible for any other federal student financial aid at another institution or other government financial assistance at another institution until the loan is repaid.
(CEC §94911 (g) (1), (2))
If the student has received federal student financial aid funds, the student is entitled to a
refund of moneys not paid from federal student financial aid program funds.
In-resident housing is not available for our students. Other accommodation options can be
found on our website or by contacting our administrator for further information.
After class tutoring is available for those students that require further help with explanation
with specific subject and techniques/skills that have been introduced in the classroom.
“NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS
EARNED AT OUR INSTITION”
“The transferability of credits you earn at Sushi Chef Institute is at the complete discretion of an
intuition to which you may seek to transfer. Acceptance of the certificate you earn in Professional I and II is also at the complete discretion of the intuition to which you may seek to transfer. If the certificate that you earn at this intuition are not accepted at the institution to which
you seek to transfer, you may be required to repeat some or all of your coursework at the institution. For this reason you should make certain that your attendance at this institution will meet
your educational goals. This may include contacting an institution to which you may seek to
1. The student has the right to cancel the enrollment agreement and obtain a refund of charges paid through
attendance at the first class session, or the seventh day after enrollment, whichever is later, as described
in the Notice of Cancellation form that will be given to you at:
is later. The student shall submit to the school “Notice of Cancellation” form. The student does not
Sushi Chef Institute Notice
ACKNOWLEDGEMENT BY ENROLLEE
I understand and accept that any contract for
training I enter into with the Sushi Chef Insttute contains legally binding obligations and
I understand and accept that repayment obligtions will be placed upon me by any loans or
other financing arrangements I enter into as a
means to pay for my training.
ACKNOWLEDGEMENT BY SCHOOL
Prior to being enrolled in this institute, the applicant whose name and signature appears below has
been made aware of the legal obligations he/she
takes on by entering into a contract for training.
Those discussions included cautions by the school
about acquiring an excessive debt burden that
might become difficult to repay given employment
opportunities and average starting salaries in his/
her chosen occupation.
“Prior to signing this enrollment agreement, you must be given a catalog or brochure and a
School Performance Fact Sheet which you are encouraged to review prior to signing this agreement. These documents contain important policies and performance data for this institution.
This institution is required to have your sign and date the information included in the School
Performance Fact relating to completion rates, placement rates, license examination passage
rates, and salaries or wages, and the most recent three-year cohort default rate, if applicable,
prior to signing this agreement .”
“I certify that I have received the catalog, School Performance Fact Sheet, and information regarding completion rates, placement rates, license examination passage rates, and salary or
wage information, and the most recent three-year cohort default rate, if applicable, included in
the School Performance Fact Sheet, and have signed, initialed, and dated the information provided in the School Performance Fact Sheet.” ____________
This is a legally binding contract when singed by the student and accepted by the school. My signature below
certifies that I have read, understood, and agreed to my rights and responsibilities, and that the institution’s
cancellation and refund policies have been clearly explained to me.
Name (print) ____________________
Date this _____ day of ______, 20___
where`s my refund?
JUST 4 KIDS JULY 2016 Program CHILDREN AGED 6 – 14 years
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TASTEABLE Magazine #2
EO Sales Sheet 5.4.16.indd
Registration begins Monday, August 4th at 7 PM