This is to verify that ROHIT DUMRE from NEPAL, has been awarded for successful completion of the course “CERTIFICATE in COMMERCIAL COOKERY – 1 MONTH (SUSHI PREPARATION & PRESENTATION SKILLS)” by Kings Hospitality College, after demonstrating professional competence and meeting all the certifying requirements within the course period.
Kings Hospitality College (KHC) is a Vocational Training Institute and an Accredited Training and Education Centre of HTL International School of Hospitality, Tourism and Languages (HTL GROUP SPAIN). KHC is also affiliated to Council for Technical Education and Vocational Training (CTEVT), Nepal for Level-I Certificate Trainings Courses.
Course:
Certificate in Commercial Cookery (Sushi Preparation & Presentation Skills)- 1 Month
Study Period:
13 Jan – 12 Feb 2026
Date of Awarding:
17 Jan 2026
Certificate No:
KHC-CCC-82-333-SUS
Cookery or Culinary Arts is the art or practice of preparing food with the use of heat or cold for consumption. Commercial cookery is cooking in a professional setting in large quantities as a service performed while following strict process and regulations to achieve a specific taste, quality of food and cost price.
Becoming a commercial cook involves using diverse technical talents and extensive knowledge to create delicious, attractive cuisines and menu items.
Certificate in Commercial Cookery is a vocational qualification of King Hospitality College designed especially for those who seek to work in kitchen department of a Hotel, Restaurant or Banquet Venue and look forward to make a career or business in it. This course is comparable to any national or international Level II – Certificate in Cookery.
The offered qualification aims to help aspiring chefs to gain moderate theoretical information and extensive practical knowledge of the Kitchen Operations in 1 – 3 Months period of time and become industry ready in specific cuisine or multiple cuisines.
Certificate in Commercial Cookery – Sushi Preparation & Presentation
This intensive 1-month course introduces students to the art of sushi preparation, covering various techniques, ingredients, and presentation styles. With hands-on experience, students will acquire comprehensive sushi preparation skills, from fundamentals to specialized techniques.
Certification Criteria
Days 1-2: Sushi Fundamentals (Introduction, Types)
Days 3-4: Sushi Rice and Vinegar Preparation (Practical)
Days 5-7: Rolled Sushi (Hoso Maki, Ura Maki)
Day 8: Recipe Writing for Upcoming Dishes
Days 9-12: Rolled Sushi (Futo Maki, Te-Maki, Hoso Maki Practice)
Day 13: Avocado/Tamago Nigiri (Practical)
Days 14-17: Nigiri and Sashimi (Fish Cutting, Nigiri Preparation)
Days 18-22: Specialized Rolls (Tempura Rolls, Crispy Chicken and Vegetable Rolls, Special Ura Maki Rolls)
Days 23-25: Advanced Techniques (Rice Molding, Gunkan Maki)
Day 26: Final Project and Food Tasting
We are a vocational training institution located in Butwal, Nepal that provides Hospitality Training operated by a team of Young & Dynamic Professionals with quality National and International Experience in the industry. We Provide effective training and develop skilled manpower as required in the Hospitality and Tourism Sector both.
