Appendices
Appendix E
Exam Scope and Weighting
This book is the official textbook for both Grade 2 and Grade 1. The Grade 2 written exam is set from the chapters and sections without the “Grade 1” mark; the Grade 1 written exam is set from the whole book. For both, questions are drawn from the question bank kept by the association, following the weighting of each area, so each candidate and each sitting gets different questions. Understanding the “why” of each chapter is a surer way to prepare than memorizing particular questions.
How to read the “Grade 1” mark
A chapter whose title carries the Grade 1 mark (the management chapters of Part VIII) is for Grade 1 only as a whole. Where a section heading, sub-heading, column or review question carries the same mark, only that part is for Grade 1. Everything without the mark is shared by Grade 2 and Grade 1. Grade 2 candidates should study the parts without the mark; Grade 1 candidates should study the whole book.
Exam areas and weighting
The question bank is divided into eight areas, matching the eight parts of this book. Food safety, a sushi chef's first responsibility, carries a large share, and management is added for Grade 1. For the number of questions, the time allowed and the pass mark, follow the guidance given when you apply.
| Area | Name and chapters | Main content | Grade 2 | Grade 1 |
|---|---|---|---|---|
| 1 | Food safety Part I · Chapters 1–6 | Causes and prevention of food poisoning, cleaning and disinfection, temperature and stock control, why sushi can be shaped bare-handed | 25% | 20% |
| 2 | Shari Part II · Chapters 7–9 | Rice and cooking, sushi vinegar, mixing shari and temperature | 15% | 10% |
| 3 | Knowing fish Part III · Chapters 10–13 | Changes after death and aging, judging fish and buying, freezing and thawing, preparation | 15% | 15% |
| 4 | Neta Part IV · Chapters 14–19 | Tuna, white fish, hikarimono, shrimp, crab, squid and octopus, shellfish, simmered items, tamagoyaki, uni and ikura | 20% | 15% |
| 5 | Seasonings and condiments Part V · Chapters 20–21 | Soy sauce, nikiri, tsume and dashi; wasabi, nori, gari and tea | 10% | 5% |
| 6 | Technique and tools Part VI · Chapters 22–24 | Knives and whetstones, filleting and slicing, nigiri and rolls | 10% | 10% |
| 7 | History and the chef's mindset Part VII · Chapters 25–26 | The history of sushi, service and hospitality, the chef's responsibility | 5% | 5% |
| 8 | Running a restaurant Part VIII · Chapters 27–31 (Grade 1 only) | Money flow, buying and loss, opening, attracting guests and regulars, people and systems | ― | 20% |
How to study
- Start with Part I Food safety is the foundation of every other area. Learn the numbers for temperature, time and concentration together with their conditions and reasons, using Appendix A.
- Check each chapter with its key points and review questions If you cannot answer a chapter's key points and review questions, go back to the text. Be able to explain why the other choices are wrong, too.
- After passing Grade 2, move on to the marked parts The Grade 1 scope is the sections that deepen the “why” of what you learned for Grade 2, plus the management chapters of Part VIII. Rereading the shared parts deepens your understanding as well.
- Enjoy the Sushi Talk History and word origins help knowledge stick. Read the sushi words in Appendix C and the seasonal calendar in Appendix D as well.