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X-WR-CALDESC:Events for FCSI The Americas
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20261001
DTEND;VALUE=DATE:20261002
DTSTAMP:20260423T105453
CREATED:20231005T200229Z
LAST-MODIFIED:20231005T200831Z
UID:10000052-1790812800-1790899199@fcsita.org
SUMMARY:On Demand Content
DESCRIPTION: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. \nVisit our on demand page for more details on individual events offered: \nOn Demand Content
URL:https://fcsita.org/event/on-demand-content/2026-10-01/
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261001
DTEND;VALUE=DATE:20261002
DTSTAMP:20260423T105453
CREATED:20241002T184042Z
LAST-MODIFIED:20241002T184406Z
UID:10000350-1790812800-1790899199@fcsita.org
SUMMARY:(Access On Demand) Alto-Shaam Webinar - Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
DESCRIPTION: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. \nFor On Demand Access to this webinar contact Matt Webber  MattWe@alto-shaam.com  262-251-3800 \n 
URL:https://fcsita.org/event/alto-shaam-webinar-elevating-healthcare-dining-from-kitchen-to-patient-beyond-5-ceus/2026-10-01/
LOCATION:On Demand Webinar
ORGANIZER;CN="Matt Webber":MAILTO:MattWe@alto-shaam.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261001T080000
DTEND;TZID=America/New_York:20261001T090000
DTSTAMP:20260423T105453
CREATED:20241211T214532Z
LAST-MODIFIED:20241211T214744Z
UID:10000492-1790841600-1790845200@fcsita.org
SUMMARY:Electricity DC Fundamentals (On Demand)
DESCRIPTION:Brought to you by CaptiveAire Systems Inc.\nThis course is worth 1 CEU. \nPrerequisite Knowledge: None\nLearning Objective 1: Understand electricity on an atomic scale and its history.\nLearning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts.\nLearning Objective 3: Visualize electrical materials and components – their interactions and constraints.\nLearning Objective 4: Understand the basics of utilizing electromagnetic fields. \nFor access\, contact Mary Atwood – mary.atwood@captiveaire.com\n720-772-9971
URL:https://fcsita.org/event/electricity-dc-fundamentals-on-demand/2026-10-01/
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Mary Atwood":MAILTO:mary.atwood@captiveair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261001T080000
DTEND;TZID=America/New_York:20261001T090000
DTSTAMP:20260423T105453
CREATED:20251223T162840Z
LAST-MODIFIED:20251223T162840Z
UID:10001222-1790841600-1790845200@fcsita.org
SUMMARY:HVAC Maintenance - A Step by Step Guide
DESCRIPTION:Provided by CaptiveAire Systems\n1 CEUs available \nCourse Description:\nA little TLC goes a long way in ensuring your unit performs the way it should.\nWhether 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. \nPrerequisite Knowledge: None.\nLearning Objective 1:\nUnderstanding how to properly and safely disassemble and inspect an HVAC unit.\nLearning Objective 2:\nUnderstanding how to properly clean and maintain heat pre-filters\, exchange coils\, drain pans and drains.\nLearning Objective 3:\nUnderstanding what cooling and heating parameters must be tested and verified during preventive maintenance.\nLearning Objective 4:\nUnderstanding how to correctly and safely make adjustments to indirect fired heaters. \nTo access\, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s
URL:https://fcsita.org/event/hvac-maintenance-a-step-by-step-guide/2026-10-01/
LOCATION:On Demand Webinar
CATEGORIES:EPP Flexible Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Mary Atwood":MAILTO:mary.atwood@captiveair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261001T080000
DTEND;TZID=America/New_York:20261001T090000
DTSTAMP:20260423T105453
CREATED:20260224T010029Z
LAST-MODIFIED:20260226T190148Z
UID:10001277-1790841600-1790845200@fcsita.org
SUMMARY:(On Demand) Fundamentals of Refrigeration
DESCRIPTION:Presented by Utility Refrigerator \nFundamentals 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 a refrigerated warehouse. Participants will have a thorough understanding of what makes refrigeration works after attending this session. We also discuss newer hydrocarbon refrigeration systems\, such as those operating on R-290 and R-600a. \nContact Marcella Zavala for On Demand access
URL:https://fcsita.org/event/on-demand-fundamentals-of-refrigeration/2026-10-01/
LOCATION:On Demand Webinar
ORGANIZER;CN="Marcella Zavala":MAILTO:www.utilityrefrigerator.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261001T080000
DTEND;TZID=America/New_York:20261001T170000
DTSTAMP:20260423T105453
CREATED:20240926T212357Z
LAST-MODIFIED:20240927T142415Z
UID:10000284-1790841600-1790874000@fcsita.org
SUMMARY:Chill-Rite: Cold Beverage Systems - Webinar On Demand
DESCRIPTION:Cold beverage systems overview\, including: beer\, soda\, wine\, carbonated beverages and new bulk milk for schools. \nContact Mike Teders for on demand access to the webinar \nmiketeders@chillrite32.com \n260-249-0361
URL:https://fcsita.org/event/chill-rite-cold-beverage-systems-webinar-on-demand/2026-10-01/
LOCATION:On Demand Webinar
ORGANIZER;CN="Mike Teders":MAILTO:miketeders@chillrite32.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261007T080000
DTEND;TZID=America/New_York:20261007T090000
DTSTAMP:20260423T105453
CREATED:20241213T171736Z
LAST-MODIFIED:20241213T171736Z
UID:10000668-1791360000-1791363600@fcsita.org
SUMMARY:Modern Kitchen Ventilation Engineering & Design (On Demand)
DESCRIPTION:Brought to you by CaptiveAire Systems Inc.\nThis course is worth 1 CEU. \nPrerequisite Knowledge: None\nLearning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection and the proper prevention and maintenance needed to reduce risks\nLearning Objective 2: Overview of history of indoor environmental quality and the technology as it relates to building ventilation systems\nLearning Objective 3: Recognizing need for new technologies to address customer/building issues in regards to exhaust\, humidity and filtration\nLearning Objective 4: Understand the need for total system integration when it comes to building design \nFor access\, contact Mary Atwood – mary.atwood@captiveaire.com\n720-772-9971
URL:https://fcsita.org/event/modern-kitchen-ventilation-engineering-design-on-demand/2026-10-07/
CATEGORIES:EPP Webinar - TA
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20261014
DTEND;VALUE=DATE:20261017
DTSTAMP:20260423T105453
CREATED:20260306T204312Z
LAST-MODIFIED:20260306T204312Z
UID:10001281-1791936000-1792195199@fcsita.org
SUMMARY:Fall 2026 FWE/Ovention Consultant Seminar
DESCRIPTION:Provided by FWE & Ovention\n12 CEUs available \nThis 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. \nFor more details and to register\, contact Travis Hartley at thartley@fweco.net
URL:https://fcsita.org/event/fall-2026-fwe-ovention-consultant-seminar/
LOCATION:Hyatt Place Nashville Downtown\, 301 3rd Avenue South\, Nashville\, TN
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Travis Hartley":MAILTO:t-hartley@fweco.net
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261015T080000
DTEND;TZID=America/New_York:20261015T090000
DTSTAMP:20260423T105453
CREATED:20260116T172037Z
LAST-MODIFIED:20260116T172037Z
UID:10001236-1792051200-1792054800@fcsita.org
SUMMARY:What's Brewing? Beverage Trends Driving the Next Wave of Hospitality
DESCRIPTION:Provided by Middleby\n1 CEU available \nThis 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. \nTo schedule\, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.
URL:https://fcsita.org/event/whats-brewing-beverage-trends-driving-the-next-wave-of-hospitality/2026-10-15/
LOCATION:On Demand Webinar
CATEGORIES:EPP Flexible Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Meghan Daro":MAILTO:mdaro@middleby.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T113000
DTSTAMP:20260423T105453
CREATED:20260211T203513Z
LAST-MODIFIED:20260211T203513Z
UID:10001257-1792058400-1792063800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by Frontier Energy\, Food Service Tech Center\, PG&E and California Energy Wise (CEW)\n1.5 CEUs available \nAs 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. \nLearning Objectives: Participants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nTo register\, click link – Seminars – California Energy Wise
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice/
LOCATION:Food Service Technology Center\, 1075 Serpentine Ln\, Suite B\, Pleasanton\, CA\, 94566
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Ariana Catanjal-Cueva":MAILTO:acatanjal-cueva@frontierenergy.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T130000
DTSTAMP:20260423T105453
CREATED:20260316T224658Z
LAST-MODIFIED:20260316T224658Z
UID:10001285-1792058400-1792069200@fcsita.org
SUMMARY:The Induction Advantage: Fast\, Clean\, Powerful
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs sustainability becomes a top priority\, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use\, reduce emissions\, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. \nLearning Objectives: \nParticipants will be able to: \n\nExplain how induction technology contributes to energy and emissions reduction.\nUnderstand how induction fits into all-electric and low-carbon kitchen models.\nIdentify equipment types and kitchen strategies that support carbon reduction.\nReview case studies of operations that have successfully electrified cooklines.\nObserve live demonstrations of induction technology’s capabilities\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/the-induction-advantage-fast-clean-powerful/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261022T100000
DTEND;TZID=America/New_York:20261022T120000
DTSTAMP:20260423T105453
CREATED:20260317T200839Z
LAST-MODIFIED:20260317T200911Z
UID:10001291-1792663200-1792670400@fcsita.org
SUMMARY:Innovation in Action: High-Efficiency Natural Gas Equipment Design for Modern Foodservice
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n2 CEUs available \nLearn 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. \nLearning Objectives: After attending this class\, participants should be able to: \n\nLearn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments.\nUnderstand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing\, performance criteria\, and verification.\nDiscover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance.\n\nAudience: Manufacturers\, dealers\, designers\, facility managers \nFocus: New technologies\, equipment testing\, efficiency \nSpeakers: Mark Duesler\, Consulting Chef at the Frontier Energy\, Foodservice Technology Center (FSTC) \nTo register\, contact Riki Nanno at rnanno@socalgas.com
URL:https://fcsita.org/event/innovation-in-action-high-efficiency-natural-gas-equipment-design-for-modern-foodservice/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Riki Nanno":MAILTO:rnanno@socalgas.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261028T100000
DTEND;TZID=America/Los_Angeles:20261028T130000
DTSTAMP:20260423T105453
CREATED:20260316T225858Z
LAST-MODIFIED:20260316T225858Z
UID:10001286-1793181600-1793192400@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Energy Education Center\n3 CEUs available \nAs 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nSpeakers:\nDaniel LaCommare\, Frontier Energy Food Service Tech Center\, Engineer \nTo register\, contact Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
END:VEVENT
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