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
Events
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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 […] |
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2 events,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 […]
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Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 4 CEUs available Celebrate the art of baking with an interactive showcase featuring innovative equipment, premium ingredients, and expert demonstrations. Gain insights into trends, tools, and techniques that may help streamline production while helping to maintain artisanal quality. Learning Objectives: After attending this class, participants should be able to: Learn how modern baking equipment may help streamline production while preserving the artisanal quality expected in professional baking operations. Understand current trends, techniques, and ingredient innovations that could support efficient, high‑quality seasonal baking. Gain hands‑on experience with cutting‑edge baking tools and demonstrations to improve workflow, consistency, and product excellence. Audience: Chefs, consultants, designers, equipment manufacturers, nutritionists Focus: Seasonal baking showcase, pastry and dough equipment Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC) To register, contact Gina Christian at gchristian@socalgas.com |
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Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available This course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance, streamline labor, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies facilitate food safety, expand production, and create new revenue opportunities. Learning Objectives: Participants will be able to: Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies. Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility. Evaluate the energy and water efficiency considerations for each technology Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations. Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment. To register, click link Seminars - California Energy Wise |
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1 event,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 […] |
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 Senior Living foodservice environments. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid cook solutions, beverage solutions, ventless solutions, baking solutions, combi solutions, steam solutions, and the evolving technologies shaping today’s commercial kitchen environments. The program focuses on specifying and designing for Senior Living communities such as independent living, assisted living, memory care, and continuing care retirement communities. Participants will explore operational considerations, resident experience, dietary and nutritional needs, safety and accessibility requirements, and design implications unique to Senior Living environments, where comfort, consistency, and flexibility are essential. 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 Institution Training Details and Registration Page – https://solutions.middleby.com/mains-2026-sr-living-nov-16-17-consultants |
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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 […] |
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 […] |
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