Provided by Middleby 10 CEUs available The MAINS Fundamentals session is designed for those who are new to the consulting world or lack formal kitchen experience. This comprehensive course introduces the essentials of various common kitchen appliances and cooking equipment. Topics include combination ovens, steam equipment, fryers, conveyor cooking systems, induction cooktops, ventless equipment, and the diverse range of convection ovens available in the market. Participants will engage in both classroom-style learning and hands-on cooking activities with the equipment. To reinforce their skills and apply their newfound knowledge in a practical setting, attendees will also take part in an exciting cooking competition. MAINS Fundamentals Training Details and Registration Page – https://solutions.middleby.com/mains-2026-fundamentals-jan-26-27-consultants
Events
Calendar of Events
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|---|---|---|---|---|---|---|
1 event, |
2 events,Provided by Boelter Foodservie Design, Equipment & Supply 7.25 CEUs available Agenda_Boelter Consultant at MIK To register, contact Carly Sadd at csadd@boelter.com |
1 event, |
0 events,
|
0 events,
|
0 events,
|
23 events,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 Cold beverage systems overview, including: beer, soda, wine, carbonated beverages and new bulk milk for schools. Contact Mike Teders for on demand access to the webinar miketeders@chillrite32.com 260-249-0361 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 Provided by Scotsman Ice System 1.5 CEU available Summary: 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: vince.dattolo@scotsman-ice.com or 224.360.9621 |
|
0 events,
|
0 events,
|
1 event,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 |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
1 event,
Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
Provided by AccuTemp Products Inc. 1 CEU available Factory tour presentation. Adgenda will be steamer focused. Physics of how steam works in a steamer and in general, how steam fits into new designs and what electrification means for steam. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726. |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
9 events,Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be griddle focused. Discussing the construction of different types of griddles, how each operates and what electrification means for griddles gooing forward. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726. Provided by CaptiveAir 1 CEU available Speaker: Bill Griffin German Tabor Course Description: No matter how perfect your HVAC unit conditions the air, it can all go awry if the delivery method is not well thought out. The first step is understanding exactly how air behaves in a duct. From Bernoulli’s Theorem to friction, dynamic losses, system effect, we’ll visualize every step of the way to make the concepts intuitive and fun. Prerequisite Knowledge: None. Learning Objective 1: Understanding Total, Static, and Dynamic Pressures within the context of ductwork. Learning Objective 2: Understanding friction losses and the factors at play in a duct. Learning Objective 3: Understanding dynamic losses and pressure loss coefficients within duct fittings. Learning Objective 4: Understanding system effect and its impact on duct losses To access, click this link - https://www.youtube.com/watch?v=AXJ79HH3wi0 Provided by CaptiveAire 1 CEU available Speakers: Bill Griffin, German Tabor Kyle Thompson Course Description: Nature does what it wants, which means air in parallel duct branches doesn’t always behave how me might expect. In this video we’ll explain how we can predict and model complex airflows using simple calculations, and how software does it in an efficient, intuitive way. Prerequisite Knowledge: Duct Fundamentals Learning Objective 1: Understand loss coefficients for diverging tees. Learning Objective 2: Understand how to balance a duct system using the Equal Friction method. Learning Objective 3: Understand how to balance a duct system using the Static Regain method. Learning Objective 4: Understand how software may be used as an alternative to hand calculations, including general advantages and limitations. To access, click this link - https://www.youtube.com/watch?v=Gg5dSWIvJiQ |
|
0 events,
|
0 events,
|
1 event,
-
Provided by the National Restaurant Show by Informa .75 CEU available Guest complaints are more than just challenges—they’re opportunities to strengthen your business, build trust, and foster lasting loyalty. Learn how to transform critical feedback into actionable insights that drive growth and improve guest satisfaction. By focusing on compassion, structured processes, and team collaboration, you’ll gain the tools to turn negative experiences into positive outcomes. This session will empower you to protect your reputation, enhance guest retention, and create a culture of care that benefits both your customers and your team. Don’t miss this chance to turn complaints into a competitive advantage for your business. REGISTER |
1 event,
-
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 3 CEUs available The foodservice industry continues to evolve rapidly, shaped by regulatory changes, workforce challenges, shifting consumer behavior, and rising operational costs. In 2026, California operators must remain agile — embracing energy-efficient technologies, smarter kitchen design, and innovative business strategies to stay competitive and profitable. Join industry leaders Richard Young (Frontier Energy), Robin Ashton (Ashton Foodservice Consulting & The Ashton Report), and Jot Condie (California Restaurant Association) as they break down the newest trends, economic drivers, emerging technologies, and market forces that will define the future of foodservice. This session will help operators and industry professionals plan strategically for the year ahead. Learning Objectives: Participants will be able to: Identify key national and California-specific trends influencing equipment choices, operational strategies, and business models in 2026. Explain how economic, market, and consumer behavior shifts — both domestic and global — are shaping the foodservice industry's direction. Leverage available utility programs, incentives, and services to support the adoption of high-efficiency equipment and reduce operating costs. Agenda: 10:00am Class Starts 10:00am - 10:10am Welcome/Safety/CEW/IR 10:10am - […] |
0 events,
|
0 events,
|
0 events,
|
1 event,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 Hospitality and Entertainment environments. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid cook solutions, beverage solutions, ventless solutions, baking solutions and evolving technologies shaping today’s commercial kitchen environments. The program focuses on specifying and designing for high-demand venues such as hotels, casinos, stadiums and arenas, theme parks, and other entertainment-driven facilities. Participants will explore operational considerations, performance requirements, and design implications unique to these complex environments. 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, layout, and design decision-making. MAINS Hospitality & Entertainment Training Details and Registration Page – https://solutions.middleby.com/mains-2026-hospitality-feb-23-24-consultants |
1 event, |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
22 events,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 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 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) […] |
