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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260930
DTEND;VALUE=DATE:20261002
DTSTAMP:20260811T191853Z
CREATED:20260811T191736Z
LAST-MODIFIED:20260811T191853Z
UID:10001349-1790726400-1790899199@fcsita.org
SUMMARY:ITW Food Equipment Group 2026 Consultant Support Symposium
DESCRIPTION:Provided by ITW Food Equipment Group\n12 CEUs available \nJoin the ITW Food Equipment Group as they present 12 hours of foodservice education from small footprints\, designing college dining facilities\, and cookline design solutions to mixers\, slicers\, refrigeration and what’s next in warewash. \nScan the code below to register
URL:https://fcsita.org/event/itw-food-equipment-group-2026-consultant-support-symposium/
LOCATION:Normandy Farms Conference Hotel\, 1401 Morris Road\, Blue Bell\, PA\, 19422
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Shane Varnum":MAILTO:shayne.varnum@itwfeg.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261014
DTEND;VALUE=DATE:20261016
DTSTAMP:20260807T131104Z
CREATED:20260807T131104Z
LAST-MODIFIED:20260807T131104Z
UID:10001347-1791936000-1792108799@fcsita.org
SUMMARY:Custom Fabrication - Turning Visions Into Reality
DESCRIPTION:Provided by Eagle Group\n5 CEUs available \nThe consultants who attend will be able to grasp how fabrication techniques have advanced through the years\, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel\, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. \nREGISTER
URL:https://fcsita.org/event/custom-fabrication-turning-visions-into-reality-2/
LOCATION:Eagle Group\, 100 Industrial Blvd.\, Clayton\, DE\, 19938\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Justin Clough":MAILTO:jclough@eaglegrp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261014
DTEND;VALUE=DATE:20261017
DTSTAMP:20260306T204312Z
CREATED:20260306T204312Z
LAST-MODIFIED:20260306T204312Z
UID:10001281-1791936000-1792195199@fcsita.org
SUMMARY:Fall 2026 FWE/Ovention Consultant Seminar
DESCRIPTION:Provided by FWE & Ovention\n12 CEUs available \nThis event will provide knowledge of various heating\, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects.  We will review construction and design and fast service methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Ventless Speed Cooking\, Advanced Finishing Techniques\, Low Temperature Cooking\, Precision Holding\, Serving Equipment and Specialized Refrigeration & Transport.  We will close the evening with a Chef hosted\, behind the scenes educational tour at Nashville’s hottest small batch bakery\, “The Buttermilk Ranch”\, where Executive Chef and Co-Owner Alyssa Gangeri will discuss: What it means to be a small batch bakery\, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant. \nFor more details and to register\, contact Travis Hartley at thartley@fweco.net
URL:https://fcsita.org/event/fall-2026-fwe-ovention-consultant-seminar/
LOCATION:Hyatt Place Nashville Downtown\, 301 3rd Avenue South\, Nashville\, TN
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Travis Hartley":MAILTO:t-hartley@fweco.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T113000
DTSTAMP:20260211T203513Z
CREATED:20260211T203513Z
LAST-MODIFIED:20260211T203513Z
UID:10001257-1792058400-1792063800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nAs more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating\, and compares the benefits\, limitations\, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. \nLearning Objectives: Participants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nTo register\, click link – Seminars – California Energy Wise
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T130000
DTSTAMP:20260316T224658Z
CREATED:20260316T224658Z
LAST-MODIFIED:20260316T224658Z
UID:10001285-1792058400-1792069200@fcsita.org
SUMMARY:The Induction Advantage: Fast\, Clean\, Powerful
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs sustainability becomes a top priority\, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use\, reduce emissions\, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. \nLearning Objectives: \nParticipants will be able to: \n\nExplain how induction technology contributes to energy and emissions reduction.\nUnderstand how induction fits into all-electric and low-carbon kitchen models.\nIdentify equipment types and kitchen strategies that support carbon reduction.\nReview case studies of operations that have successfully electrified cooklines.\nObserve live demonstrations of induction technology’s capabilities\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/the-induction-advantage-fast-clean-powerful/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261022T100000
DTEND;TZID=America/New_York:20261022T120000
DTSTAMP:20260317T200911Z
CREATED:20260317T200839Z
LAST-MODIFIED:20260317T200911Z
UID:10001291-1792663200-1792670400@fcsita.org
SUMMARY:Innovation in Action: High-Efficiency Natural Gas Equipment Design for Modern Foodservice
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n2 CEUs available \nLearn how high-efficiency natural gas equipment is designed to help support energy reduction which could help with cost savings. Explore California Energy Wise and ENERGY STAR® programs\, understand standardized testing\, and discover rebate opportunities to help elevate kitchen performance. \nLearning Objectives: After attending this class\, participants should be able to: \n\nLearn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments.\nUnderstand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing\, performance criteria\, and verification.\nDiscover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance.\n\nAudience: Manufacturers\, dealers\, designers\, facility managers \nFocus: New technologies\, equipment testing\, efficiency \nSpeakers: Mark Duesler\, Consulting Chef at the Frontier Energy\, Foodservice Technology Center (FSTC) \nTo register\, contact Riki Nanno at rnanno@socalgas.com
URL:https://fcsita.org/event/innovation-in-action-high-efficiency-natural-gas-equipment-design-for-modern-foodservice/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Riki Nanno":MAILTO:rnanno@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261028T100000
DTEND;TZID=America/Los_Angeles:20261028T130000
DTSTAMP:20260316T225858Z
CREATED:20260316T225858Z
LAST-MODIFIED:20260316T225858Z
UID:10001286-1793181600-1793192400@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Energy Education Center\n3 CEUs available \nAs more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating\, and compares the benefits\, limitations\, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nSpeakers:\nDaniel LaCommare\, Frontier Energy Food Service Tech Center\, Engineer \nTo register\, contact Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261028T130000
DTEND;TZID=America/New_York:20261028T143000
DTSTAMP:20260730T195616Z
CREATED:20260728T163744Z
LAST-MODIFIED:20260730T195616Z
UID:10001323-1793192400-1793197800@fcsita.org
SUMMARY:Reverse Osmosis System Fundamentals for Foodservice Consultants
DESCRIPTION:Provided by Aqua-Pure Water Filtration (Solventum)\n1.25 CEU available \nWater quality plays a critical role in the performance\, longevity\, and output quality of\nfoodservice equipment but knowing when and how to apply the right filtration solution isn’t\nalways straightforward.\nThis session is designed to give foodservice consultants a foundational understanding of\nreverse osmosis (RO) and its role in commercial kitchen design. We’ll walk through\ncommon water-related challenges\, clarify misconceptions about RO\, and provide practical\nguidance on when RO is—and is not—the right solution.\nAttendees will leave with a clearer understanding of how to evaluate water conditions and\nconfidently recommend appropriate filtration strategies that support both equipment\nperformance and overall guest experience. \nLearning Objectives\nBy the end of this webinar\, participants will be able to:\n• Identify common water-related issues that impact foodservice equipment and\noperations\n• Explain how reverse osmosis works and what it removes from water\n• Distinguish between RO and other filtration approaches\n• Recognize common misconceptions about RO and its application\n• Evaluate when RO is appropriate—and when alternative solutions may be more\neffective\n• Apply a balanced\, solution-oriented approach when recommending water treatment systems \nTo register\, contact Kimi Abdullah at kabdullah@solventum.com
URL:https://fcsita.org/event/reverse-osmosis-system-fundamentals-for-foodservice-consultants/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kimi Abdullah":MAILTO:kabdullah@solventum.com
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