Our Education Providers are pleased to offer a variety of education programs online . Please note, you must request online access with the contact person listed in the program description. Once you have been given access to the program, it will be available to you on demand. Visit our on demand page for more details on individual events offered: https://fcsita.org/education-provider-program/on-demand-content/
According to Technomic, 80% of healthcare operators have innovated their menus in the last year. However, growing a healthcare foodservice program can mean many things, from implementing nutritious dishes to adding an extended à la carte menu. Find out how real-life operators innovate their menus and deal with everyday challenges in this upcoming online event: Elevating Healthcare Dining: From Kitchen to Patient & Beyond. For On Demand Access to this webinar contact Matt Webber MattWe@alto-shaam.com 262-251-3800
Provided by Mars Air Systems .75 CEU available The goal of this presentation is to explore additional applications of air curtains beyond the kitchen's back receiving door. We discuss various air curtain benefits, common industries we serve, various installation applications, and additional features and online tools we provide. This course is presented by Curtis Rosol, who is a Business Development Engineer at Mars Air Systems. Curtis specializes in new opportunity growth and training, informing and creating awareness of all the benefits air curtains can provide. He is also involved in sales and works closely with the local reps to help promote and sell air curtains. For access to this webinar, contact Stephanie Rosol at stephanier@marsair.com or (310) 532-1555 x1211.
Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand electricity on an atomic scale and its history. Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts. Learning Objective 3: Visualize electrical materials and components - their interactions and constraints. Learning Objective 4: Understand the basics of utilizing electromagnetic fields. For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971
Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection and the proper prevention and maintenance needed to reduce risks Learning Objective 2: Overview of history of indoor environmental quality and the technology as it relates to building ventilation systems Learning Objective 3: Recognizing need for new technologies to address customer/building issues in regards to exhaust, humidity and filtration Learning Objective 4: Understand the need for total system integration when it comes to building design For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971
Provided by Everidge, Inc. 1.5 CEUs available Learning objectives on how to properly specify a walk-in cooler and/or freezer. For access, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Provided by Tucs Equipment 1 CEU available Summary: I. Introduction (5 minutes) Welcome and overview of the NAFEM booth tour Importance of cook-chill systems in food production What attendees can expect to learn II. Basic Cook-Chill Line Overview (5 minutes) Components of a typical cook-chill system: - Kettles - Baggers - Water baths Process flow summary Scalability and facility implications III. In-Depth Look at Kettles (10 minutes) Types and configurations Agitators: styles and applications Controls and automation features Installation: platforms, pits, steps IV. Bagging Solutions (5 minutes) Bagging equipment overview: - Tipper tie - Heat sealers - Auto and mobile pump fills Selecting the right bagging option V. Chilling Solutions (5 minutes) Chiller types: - Tumble chillers - Batch chillers - Linear chillers Cook-chill tanks Product quality and cooling efficiency VI. Supporting Infrastructure (10 minutes) Hoists and lifts Ice builders and replacement solutions Hose washing systems: - Three-compartment sinks - Hose wash stations VII. Accessories & Specialty Equipment (5 minutes) Pumps and conveyors Pureeing options: - Stick blenders - Emulsifiers Grease management solutions: - Grease carts - Collection systems VIII. Conclusion (2–3 minutes) Recap of key benefits Unique booth innovations Contact and booth follow-up invitation IX. Q&A Session (10 minutes) […]
Provided by Tucs Equipment 1 CEU available Summary: Welcome & Introduction (5 minutes) Learning Objective: Understand why efficient cooling is critical in commercial kitchens. Topics: Importance of cooling hot food safely and efficiently. Risks of using improper cooling methods. Cooling Options Overview (10 minutes) Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers. Topics: Why walk-in coolers are not ideal for hot food. How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air). Energy efficiency, space, and operational considerations. Choosing the Right Method for Your Operation (15 minutes) Learning Objective: Match cooling methods to specific food products and kitchen needs. Topics: Flexibility of blast chillers for diverse food types (pasta, sauces, meats). Batch chillers for sealed products and shelf life extension. Space-saving setups: stacking equipment, mobile carts, and installation tips. Enhancing Efficiency with Automation (10 minutes) Learning Objective: Learn how automated systems can improve labor efficiency and consistency. Topics: Features of automated blast chillers and water baths. Case example: Labor savings and food safety improvements in St. Paul Schools. Summary & Takeaways (5 minutes) Learning Objective: Consolidate key insights for making informed equipment decisions. Topics: When to use each method. Long-term cost savings […]
Provided by Middleby 1 CEU available Summary: As the demand for more comfortable, functional, and aesthetically pleasing commercial spaces continues to grow, Resi-Mercial design oIers a unique opportunity to enhance user experience while maintaining practicality. By blending residential-style appliances and elements with commercial functionality, designers can create spaces that feel more welcoming, luxurious, and eIicient. It's important to consider the specific needs of each space and carefully assess when and where to integrate these appliances, ensuring they meet both design goals and operational requirements. As the lines between residential and commercial design continue to blur, understanding the potential of Resi-Mercial solutions will be crucial for staying ahead in the evolving design landscape. For more information, contact Madison Fitzgerald at mfitzgerald@middleby.com or 7027578498.
Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for the Acute Care and Long Term Care market segments. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to setup a time for a live webinar.
Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when speicifying banquet equipment. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.
Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for precision hot food holding and why it matters. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.
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