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Wood Stone – Open Flame and Solid Fuel Cookery and Venting/ Innovations in Stone Hearth Cooking – 5.5 CEUs

Wood Stone 1801 Bakerview Rd, Bellingham, WA, United States

Wood Stone/ FCSI Education Program Agenda Presenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef Topic: Open Fame/ solid fuel cookery and venting/ Innovations in Stone Hearth Cooking Agenda: Aug 6th-           Reception- meet and greet- arrival. Aug 8th   7:30                   Arrival/ Breakfast at factory 8:30-9:30       Factory tour 9:30-9:45         Break 9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30     Break 11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15                Break 1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand 3-5                     Q&A- Product walkthrough 5:00                  Dismissed- Dinner

Event Series Building Management Systems for Modern HVAC – (1 CEU)

Building Management Systems for Modern HVAC – (1 CEU)

Building Management Systems for Modern HVAC - PDH Course Description: Modern buildings are complex; there are lighting systems, HVAC, pumps, security systems, utilities, and more. More often than not, it makes sense to connect all this equipment to a centralized controller or Building Management System (BMS) in order to properly monitor and control it all. In this video we explore how a custom BMS can extract the most performance out of a sophisticated piece of equipment like Paragon HVAC. We apply various use cases including troubleshooting, comfort, and efficiency examples, with a look towards the future and the use of AI. Prerequisite Knowledge: None Learning Objective 1: Understand what a Building Management System is and its basic uses. Learning Objective 2: Compare and contrast traditional HVAC troubleshooting with the proactive approach Building Management Systems can provide. Learning Objective 3: Understand how Building Management Systems can be used by engineers to improve the efficiency of HVAC equipment. Learning Objective 4: Understand how HVAC equipment can be improved using large pools of data gathered by Building Management Systems.

Event Series Turbo Air Inc – Basic Refrigeration (2 CEUs)

Turbo Air Inc – Basic Refrigeration (2 CEUs)

This program is designed to review all types of refrigeration systems,(package & self contained) and includes parts of systems. This is non manufacture specific and covers hydrocarbon refrigerants, controls, and types of compressors and how refrigeration systems work.   Program is about 2- 2.5 hours.  Starts 09:30 AM -11:30/Noon. Lunch will be provided.

Event Series Norbec – How To Specify a Custom Walk-In Cooler – (1 CEU)

Norbec – How To Specify a Custom Walk-In Cooler – (1 CEU)

Course Description​: Walk-in coolers and freezers are not just for restaurants. They’re found in schools, hospitals, food-processing plants, and laboratories. Sometimes a stocked, prefabricated walk-in will suffice, but most coolers and freezers require a custom solution.​ This course will walk you through the specification considerations for a custom walk-in including size, temperature, refrigeration, energy efficiency, floors, doors, and more. You’ll see how each area relates to one another in supporting an energy-conscious and durable walk-in assembly.​   Learning Objectives​: At the end of this course, participants will be able to: ​ Review all components of a walk-in cooler/freezer assembly and how an energy-efficient refrigeration system works.​ Identify all the considerations when determining the size of a walk-in cooler including the products to be stored, shelves and carts, ventilation, and future needs.​ Determine a walk-in’s temperature based on type of products, humidity, usage, and more.​ Acknowledge the importance of the cooler’s insulated panels’ R-value, efficient refrigeration, and controls/monitors to meet or exceed energy-administration requirements. ​ Explain how walk-in panels contribute to LEED v4.​ Address the importance of specifying the right door, floor, finishes, and other considerations   Contact Marilou Leclaire for more info - [email protected]

Krowne – Static vs Adaptive Underbar Workstations (.5 CEUs)

Join us on a 30 minute adventure through the world of underbar equipment. As equipment innovation and solutions change and adapt, it is important to note some key differences between static and adaptable underbar workstations.  We will go over where adaptable workstations play a role within the underbar line up, what key benefits both static and adaptable workstations give to a bartender and operator, and what are some of the key factors to consider when choosing between the two! Attendees will receive .5 CEU credits towards FCSI Register in advance for this meeting: Register Here: Static vs Adaptive Underbar Workstations After registering, you will receive a confirmation email containing information about joining the meeting. Thank you and we look forward to seeing you!

BLEND : Served By Middleby MAINS (4 CEUs)

Middleby SoCal Residential Showroom Middleby SoCal Residential Showroom 18650 Macarthur Blvd, Irvine, CA, United States

Middleby SoCal Residential Showroom 18650 Macarthur Blvd., Irvine, CA 92612 Program Agenda 12:00 PM – Attendees Arrive 12:00 -12:45 PM – Lunch/Heavy Apps/Grazing & Tour of the Showroom 12:45 – 1:30 PM – Establishing your Parameters 1:30 – 2:15 PM – Love your Coffee Design A Latte 2:15-2:30 – Break 2:30-3:15 PM- Iced Coffee, Cold Brew & Nitro Notes 3:15-4:00 PM – The Espresso Martini & Unconventional Spaces 4:00-5:00 PM – Optional Cocktail Hour Total Educational Program Length: 5 hours Program Outline – Establishing your Parameters (45 mins) o Coffee origins, coffee flavor wheel, roasting techniques, how to identify quality o Local roasters tasting experience o Identifying extraction variables to reach the golden cup standard Love your Coffee Design a Latte (45 mins) o Small scaled beverage center implementation to large scaled beverage operation o What you’ll need from small to large o Operational flow and design considerations to optimize a design and reduce staffing Iced Coffee, Cold Brew & Nitro Notes (45 minutes) o Why cold beverages and cold coffee are year-round and not seasonally fluid o The benefits and client success of implementing cold brew and nitro brews                                                       o Various beverages that can infuse nitrogen o Flavors and […]

Event Series On Demand Content

On Demand Content

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/

Event Series On Demand Content

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection – 1 CEU

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.   Duration: 60 minutes Live with Q&A OR available on-demand.  

Event Series (Access On Demand) Vulcan – Heavy Duty Range Design/Applications (1.0 CEU)

(Access On Demand) Vulcan – Heavy Duty Range Design/Applications (1.0 CEU)

  Vulcan Wolf Online Learning This online learning platform hosts on-demand course for you to increase your knowledge of commercial kitchen equipment and provides resources to assist in your understanding of Vulcan and Wolf Products. Enroll in FCSI Heavy Duty Range Course Please contact Dan Montgomery - [email protected] or Alex Piñero - [email protected]

Event Series On Demand Content

Scotsman Ice Systems: Ice 101 & Industry Cross Reference Tool [1+ CEU]

Flexible Dates and Locations - contact Scotsman to schedule By attending this program, consultants will have a better understanding of 1) Where to use different types of ice: 2) General knowledge on how ice machines work; 3) Things to consider when deciding on an ice machine; 4) How to cross reference the industry's ice machines;   1)     General Ice Machine Refrigeration Operation Basics 2)     General Ice Machine Sizing Guide: How much ice do I need? 3)     General Ice Machine Application Guide – Air Cooled, Water Cooled, Remotes, Etc… 4)     General Ice Forms – Uses and Applications  Contact Vince Dattolo to schedule: [email protected] or 224.360.9621

Event Series Utility Refrigerator – Government Mandates Impacting Refrigeration – (1 CEU) ON DEMAND

Utility Refrigerator – Government Mandates Impacting Refrigeration – (1 CEU) ON DEMAND

In this session, attendees will learn the latest updates on government mandated impacting the refrigeration industry. Attendees will gain a deep understanding of refrigerants, environmental codes, energy efficiency, pending legislation and trends. To schedule this On Demand session please contact: Melissa Lasdon - [email protected] - 818-764-6200