Provided by Structural Concepts 3.5 CEUs available FCSI Consultant Factory Tour and Education Program Arrival-7.29.2026 6:30PM Dinner- NOTO’s Bil-Mar Training Day 7.30.2026 8:00AM Depart Hotel 8:15AM Arrive HQ 9:00AM Plant 2 tour-education program (1.0 CEU) 10:45AM Showroom/Classroom-Merchandising Specification (1.5 CEU) 12:15PM Lunch 1:00PM Plant 1 tour- education program (1.0 Ceu) 3:00PM Departure For more information and to register, contact Sarah Kurth at 616-304-7414 or skurth@structuralconcepts.com
42 events found.
Events
Calendar of Events
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|---|---|---|---|---|---|---|
|
0 events,
|
0 events,
|
0 events,
|
1 event, |
0 events,
|
6 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 CaptiveAire Systems 1 CEUs available Course Description: A little TLC goes a long way in ensuring your unit performs the way it should. Whether you're a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape. Prerequisite Knowledge: None. Learning Objective 1: Understanding how to properly and safely disassemble and inspect an HVAC unit. Learning Objective 2: Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains. Learning Objective 3: Understanding what cooling and heating parameters must be tested and verified during preventive maintenance. Learning Objective 4: Understanding how to correctly and safely make adjustments to indirect fired heaters. To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s |
0 events,
|
|
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,
|
0 events,
|
2 events,12.5 CEUs available The 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. We 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. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378 12.5 CEUs available The 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. We 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. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378 |
2 events, |
0 events,
|
2 events,Provided by Manitowoc Ice 1 CEU available Summary: Lern the basics of how and when to specify Modular Ice Machines for your project. For access to the webinar, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581. Provided by Middleby 1 CEU available This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience. To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038. |
0 events,
|
|
0 events,
|
0 events,
|
0 events,
|
1 event,
-
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available Modernizing 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. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. To register, click link Seminars - California Energy Wise |
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 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 beverage solutions, ventless solutions, baking solutions, and the evolving technologies shaping today’s commercial kitchen environments. The 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, scalability, and experience-driven design are critical. 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 Business and Industry Training Details and Registration Page – https://solutions.middleby.com/mains-2026-bi-aug-24-25-consultants |
1 event, |
1 event,
-
Provided by SCE Energy Education Center 3 CEUs available Modernizing 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. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Jey Lacey at Jey.Lacey@sce.com |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
6 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 CaptiveAire Systems 1 CEUs available Course Description: A little TLC goes a long way in ensuring your unit performs the way it should. Whether you're a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape. Prerequisite Knowledge: None. Learning Objective 1: Understanding how to properly and safely disassemble and inspect an HVAC unit. Learning Objective 2: Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains. Learning Objective 3: Understanding what cooling and heating parameters must be tested and verified during preventive maintenance. Learning Objective 4: Understanding how to correctly and safely make adjustments to indirect fired heaters. To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s |
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,
|
