FCSI The Americas

Merchandiser Applications/Production/Design Factory Tour & Education
2026-07-30 | Structural Concepts Factory, 800 E. Porter Road, Norton Shores, MI, 49441, United States
Provided by Structural Concepts
3.5 CEUs available

FCSI Consultant Factory Tour and Education Program
Arrival-7.29.2026
6:30PM Dinner- NOTO’s Bil-Mar
Training Day 7.30.2026
8:00AM Depart Hotel
8:15AM Arrive HQ
9:00AM Plant 2 tour-education program (1.0 CEU)
10:45AM Showroom/Classroom-Merchandising Specification (1.5 CEU)
12:15PM Lunch
1:00PM Plant 1 tour- education program (1.0 Ceu)
3:00PM Departure
For more information and to register, contact Sarah Kurth at 616-304-7414 or skurth@structuralconcepts.com

Hatco University
2026-08-12 - 2026-08-13, 2026-09-09 - 2026-09-10 | Hatco University, 208 E. Deck St., Sturgeon Bay, WI, 54235, United States
12.5 CEUs available
The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application.
We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained.
Agenda
To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-20 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives: Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

To register, click link Seminars – California Energy Wise

MAINS: Business & Industry
2026-08-24 - 2026-08-25 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
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 Business and Industry environments, with a focus on corporate workplace settings. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid cook solutions, coffee and
beverage solutions, ventless solutions, baking solutions, and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for Business and Industry foodservice operations such as corporate dining facilities, workplace campuses, amenity-driven foodservice spaces, and employee-focused culinary environments. Participants will explore operational considerations, throughput expectations, flexibility requirements, and design implications unique to Business and Industry settings, where efficiency,
scalability, and experience-driven design 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 Business and Industry Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future
2026-08-26 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education Center
3 CEUs available
Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen.
Learning Objectives:
Participants will be able to:

Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.
Assess cost factors, operational impacts, and staff training considerations associated with the transition.
Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens.
Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Jey Lacey at Jey.Lacey@sce.com

MAINS: Institution
2026-09-21 - 2026-09-22 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
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

Fall 2026 FWE/Ovention Consultant Seminar
2026-10-14 - 2026-10-16 | Hyatt Place Nashville Downtown, 301 3rd Avenue South, Nashville, TN
Provided by FWE & Ovention
12 CEUs available
This 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.
For more details and to register, contact Travis Hartley at thartley@fweco.net

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-15 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
As 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.
Learning Objectives: Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

To register, click link – Seminars – California Energy Wise

The Induction Advantage: Fast, Clean, Powerful
2026-10-15 10:00 - 13:00 (America/Los_Angeles) | Southern California Edison – Foodservice Technology Center, 6050 N. Irwindale Avenue, Suite E, Irwindale, California, 91702
Provided by SCE Foodservice Technology Center
3 CEUs available
As 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.
Learning Objectives:
Participants will be able to:

Explain how induction technology contributes to energy and emissions reduction.
Understand how induction fits into all-electric and low-carbon kitchen models.
Identify equipment types and kitchen strategies that support carbon reduction.
Review case studies of operations that have successfully electrified cooklines.
Observe live demonstrations of induction technology’s capabilities

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Innovation in Action: High-Efficiency Natural Gas Equipment Design for Modern Foodservice
2026-10-22 10:00 - 12:00 (America/New_York) | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
2 CEUs available
Learn 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.
Learning Objectives: After attending this class, participants should be able to:

Learn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments.
Understand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing, performance criteria, and verification.
Discover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance.

Audience: Manufacturers, dealers, designers, facility managers
Focus: New technologies, equipment testing, efficiency
Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Riki Nanno at rnanno@socalgas.com

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-28 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education Center
3 CEUs available
As 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.
Learning Objectives:
Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

Speakers:
Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer
To register, contact Jey Lacey at Jey.Lacey@sce.com

Beyond Tradition: Cutting-Edge Solutions for Modern Baking Operations
2026-11-04 10:00 - 14:00 (America/Los_Angeles) | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
4 CEUs available
Celebrate the art of baking with an interactive showcase featuring innovative equipment, premium ingredients, and expert demonstrations. Gain insights into trends, tools, and techniques that may help streamline production while helping to maintain artisanal quality.
Learning Objectives:
After attending this class, participants should be able to:

Learn how modern baking equipment may help streamline production while preserving the artisanal quality expected in professional baking operations.
Understand current trends, techniques, and ingredient innovations that could support efficient, high‑quality seasonal baking.
Gain hands‑on experience with cutting‑edge baking tools and demonstrations to improve workflow, consistency, and product excellence.

Audience: Chefs, consultants, designers, equipment manufacturers, nutritionists
Focus: Seasonal baking showcase, pastry and dough equipment
Speakers:
Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Gina Christian at gchristian@socalgas.com

From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
2026-11-05 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
This course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance, streamline labor, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies facilitate food safety, expand production, and create new revenue opportunities.
Learning Objectives: Participants will be able to:

Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies.
Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility.
Evaluate the energy and water efficiency considerations for each technology
Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.
Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment.

To register, click link Seminars – California Energy Wise

MAINS: Senior Living
2026-11-16 - 2026-11-17 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
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 Senior Living foodservice environments.
The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid
cook solutions, beverage solutions, ventless solutions, baking solutions, combi solutions, steam solutions, and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for Senior Living communities such as independent living, assisted living, memory care, and continuing care retirement communities. Participants will explore operational considerations, resident experience, dietary and nutritional needs, safety and accessibility requirements, and design implications unique to Senior Living environments, where comfort, consistency, and flexibility are essential.
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-sr-living-nov-16-17-consultants
