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BEGIN:VEVENT
DTSTART;VALUE=DATE:20260824
DTEND;VALUE=DATE:20260826
DTSTAMP:20260429T174900
CREATED:20260116T183836Z
LAST-MODIFIED:20260116T183836Z
UID:10001239-1787529600-1787702399@fcsita.org
SUMMARY:MAINS: Business & Industry
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis 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\nbeverage solutions\, ventless solutions\, baking solutions\, and the evolving technologies shaping today’s commercial kitchen environments.\nThe 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\,\nscalability\, and experience-driven design are critical.\nAttendees 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. \nMAINS Business and Industry Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants
URL:https://fcsita.org/event/mains-business-industry/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260826T100000
DTEND;TZID=America/Los_Angeles:20260826T130000
DTSTAMP:20260429T174900
CREATED:20260317T194632Z
LAST-MODIFIED:20260317T194826Z
UID:10001287-1787738400-1787749200@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by SCE Energy Education Center\n3 CEUs available \nModernizing 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. \nLearning Objectives:\nParticipants will be able to: \n\nOutline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.\nAssess cost factors\, operational impacts\, and staff training considerations associated with the transition.\nUnderstand equipment selection\, space planning\, electrical capacity\, and ventilation strategies essential for modern electric kitchens.\nApply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="jey lacey":MAILTO:Jey.Lacey@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260909
DTEND;VALUE=DATE:20260911
DTSTAMP:20260429T174900
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001246-1788940800-1789075800@fcsita.org
SUMMARY:Hatco University
DESCRIPTION:12.5 CEUs available \nThe 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.\nWe 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. \nAgenda \nTo register\, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
URL:https://fcsita.org/event/hatco-university/2026-09-09/
LOCATION:Hatco University\, 208 E. Deck St.\, Sturgeon Bay\, WI\, 54235\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Raoul Cervantes":MAILTO:rcervantes@hatcocorp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260909
DTEND;VALUE=DATE:20260911
DTSTAMP:20260429T174900
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001251-1788940800-1789075800@fcsita.org
SUMMARY:Hatco University
DESCRIPTION:12.5 CEUs available \nThe 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.\nWe 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. \nAgenda \nTo register\, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
URL:https://fcsita.org/event/hatco-university-2/2026-09-09/
LOCATION:Hatco University\, 208 E. Deck St.\, Sturgeon Bay\, WI\, 54235\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Raoul Cervantes":MAILTO:rcervantes@hatcocorp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260921
DTEND;VALUE=DATE:20260923
DTSTAMP:20260429T174900
CREATED:20260116T184136Z
LAST-MODIFIED:20260116T184136Z
UID:10001240-1789948800-1790121599@fcsita.org
SUMMARY:MAINS: Institution
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis immersive\, hands-on program is designed specifically for foodservice design consultants seeking to deepen their\nunderstanding of commercial kitchen equipment and its application within institutional foodservice environments\,\nincluding 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.\nThe program focuses on specifying and designing for institutional foodservice operations such as K–12 schools\, higher\neducation campuses\, hospitals\, long-term care facilities\, government buildings\, and correctional facilities. Participants\nwill 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.\nAttendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The\nexperience 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. \nMAINS Institution Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants
URL:https://fcsita.org/event/mains-institution/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261014
DTEND;VALUE=DATE:20261017
DTSTAMP:20260429T174900
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:20260429T174900
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:20260429T174900
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:20260429T174900
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:20260429T174900
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/Los_Angeles:20261104T100000
DTEND;TZID=America/Los_Angeles:20261104T140000
DTSTAMP:20260429T174900
CREATED:20260317T195733Z
LAST-MODIFIED:20260317T195733Z
UID:10001288-1793786400-1793800800@fcsita.org
SUMMARY:Beyond Tradition: Cutting-Edge Solutions for Modern Baking Operations
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n4 CEUs available \nCelebrate 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. \nLearning Objectives:\nAfter attending this class\, participants should be able to: \n\nLearn how modern baking equipment may help streamline production while preserving the artisanal quality expected in professional baking operations.\nUnderstand current trends\, techniques\, and ingredient innovations that could support efficient\, high‑quality seasonal baking.\nGain hands‑on experience with cutting‑edge baking tools and demonstrations to improve workflow\, consistency\, and product excellence.\n\nAudience: Chefs\, consultants\, designers\, equipment manufacturers\, nutritionists \nFocus: Seasonal baking showcase\, pastry and dough equipment \nSpeakers:\nMark Duesler\, Consulting Chef at the Frontier Energy\, Foodservice Technology Center (FSTC) \nTo register\, contact Gina Christian at gchristian@socalgas.com
URL:https://fcsita.org/event/beyond-tradition-cutting-edge-solutions-for-modern-baking-operations/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261105T100000
DTEND;TZID=America/Los_Angeles:20261105T113000
DTSTAMP:20260429T174900
CREATED:20260211T204028Z
LAST-MODIFIED:20260211T204028Z
UID:10001258-1793872800-1793878200@fcsita.org
SUMMARY:From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nThis 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. \nLearning Objectives: Participants will be able to: \n\nExplain the core functions\, capabilities\, and benefits of smart tilt skillets\, blast chillers\, vacuum-sealing tools\, and modern holding technologies.\nIdentify how these technologies enhance food safety\, support labor savings\, and improve menu flexibility.\nEvaluate the energy and water efficiency considerations for each technology\nAssess appropriate applications\, sizing requirements\, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.\nApply best practices for selecting\, operating\, and maintaining these technologies to maximize performance\, labor efficiency\, and overall return on investment.\n\nTo register\, click link Seminars – California Energy Wise
URL:https://fcsita.org/event/from-manual-to-modern-enhancing-traditional-culinary-processes-through-advanced-kitchen-technologies/
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;VALUE=DATE:20261116
DTEND;VALUE=DATE:20261118
DTSTAMP:20260429T174900
CREATED:20260116T184418Z
LAST-MODIFIED:20260116T184418Z
UID:10001241-1794787200-1794959999@fcsita.org
SUMMARY:MAINS: Senior Living
DESCRIPTION:Provided by Middleby\n10.25 CEUs available \nThis immersive\, hands-on program is designed specifically for foodservice design consultants seeking to deepen their\nunderstanding of commercial kitchen equipment and its application within Senior Living foodservice environments.\nThe course provides a comprehensive overview of commonly specified cooking and kitchen systems\, including rapid\ncook solutions\, beverage solutions\, ventless solutions\, baking solutions\, combi solutions\, steam solutions\, and the evolving technologies shaping today’s commercial kitchen environments.\nThe 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.\nAttendees 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. \nMAINS Institution Training Details and Registration Page –\nhttps://solutions.middleby.com/mains-2026-sr-living-nov-16-17-consultants
URL:https://fcsita.org/event/mains-senior-living/
LOCATION:Middleby Innovation Kitchens\, 2701 E State Highway 121\, Business Suite 600\, Lewisville\, TX
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Madison Fitzgerald":MAILTO:mfitzgerald@middleby.com
END:VEVENT
END:VCALENDAR