EPP Set Date Events - TA

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

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

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

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