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/
35 events found.
Events
Calendar of Events
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|---|---|---|---|---|---|---|
|
0 events,
|
0 events,
|
0 events,
|
7 events,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 […] 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,
|
|
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 […] |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
1 event,Provided by FWE & Ovention 12 CEUs available This 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. For more details and to register, contact Travis Hartley at thartley@fweco.net |
5 events,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. Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods. 3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation. 4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety. 5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout. Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products. To request an On-Demand Live Presentation, email Hello@multiteriausa.com
-
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available As 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. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. To register, click link - Seminars - California Energy Wise |
0 events,
|
0 events,
|
|
|
0 events,
|
0 events,
|
0 events,
|
1 event,
-
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 2 CEUs available Learn 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. Learning Objectives: After attending this class, participants should be able to: Learn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments. Understand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing, performance criteria, and verification. Discover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance. Audience: Manufacturers, dealers, designers, facility managers Focus: New technologies, equipment testing, efficiency Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC) To register, contact Riki Nanno at rnanno@socalgas.com |
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
1 event,
-
Provided by SCE Energy Education Center 3 CEUs available As 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. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. Speakers: Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer To register, contact Jey Lacey at Jey.Lacey@sce.com |
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 […] Presented by Utility Refrigerator Fundamentals of Refrigeration (1.0 CEU) - A discussion of the basics of refrigeration, applicable to all refrigeration systems ranging from a small dorm refrigerator up to […] |
