MAINS: Institution

Provided by Middleby
10.25 CEUs available

This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their
understanding of commercial kitchen equipment and its application within institutional foodservice environments,
including education, healthcare, government, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including convection and combi solutions, ice and water solutions, rapid cook and induction, baking solutions and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher
education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants
will explore operational considerations, compliance and safety requirements, durability standards, throughput demands, and design implications unique to institutional environments, where reliability, consistency, and efficiency are critical.
Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The
experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making.

MAINS Institution Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants