Utility Refrigerator – Government Mandates Impacting Refrigeration – (1 CEU) ON DEMAND

In this session, attendees will learn the latest updates on government mandated impacting the refrigeration industry. Attendees will gain a deep understanding of refrigerants, environmental codes, energy efficiency, pending legislation and trends. To schedule this On Demand session please contact: Melissa Lasdon - [email protected] - 818-764-6200

Utility Refrigerators – Fundamentals of Refrigeration (1 CEU) ON DEMAND

In this session, attendees will learn about the fundamentals of refrigeration including what it takes to keep food fresh and cool and why your equipment is critical to food longevity. Get to know the components of a refrigeration system, understand how the components operate to maximize efficiency and performance.   To schedule this On Demand session please contact: Melissa Lasdon - [email protected] - 818-764-6200

Southern CaseArts Webinar -How to Improve Your “Fast Food” Sales with Display Merchandising

On Demand Webinar

Learning Objectives: At the end of this session, participants will: Understand how a display merchandiser can influence fast-food sales. Learn strategies to enhance product visibility and customer engagement using display merchandisers. Discover key features to look for in a display merchandiser to drive impulse purchases. Recognize how to optimize placement and design for maximum sales impact. Contact Angelo Grillas for On Demand access to this program.

Frontier Energy – Deep Dive into Commercial Induction Cooking – (1.5 CEUs)

Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

This two-part class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Learning Objectives: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Chef Consultant at the Frontier Energy, Foodservice Technology Center (FSTC)

Southern California Edison – Deep Dive into Commercial Induction Cooking – (3 CEUs)

Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale, California

This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or known to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot of activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Learning Objectives: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Chef Consultant at the Frontier Energy, Foodservice Technology Center (FSTC)

Norbec – How To Specify a Custom Walk-In Cooler – (1 CEU)

Course Description​: Walk-in coolers and freezers are not just for restaurants. They’re found in schools, hospitals, food-processing plants, and laboratories. Sometimes a stocked, prefabricated walk-in will suffice, but most coolers and freezers require a custom solution.​ This course will walk you through the specification considerations for a custom walk-in including size, temperature, refrigeration, energy efficiency, floors, doors, and more. You’ll see how each area relates to one another in supporting an energy-conscious and durable walk-in assembly.​   Learning Objectives​: At the end of this course, participants will be able to: ​ Review all components of a walk-in cooler/freezer assembly and how an energy-efficient refrigeration system works.​ Identify all the considerations when determining the size of a walk-in cooler including the products to be stored, shelves and carts, ventilation, and future needs.​ Determine a walk-in’s temperature based on type of products, humidity, usage, and more.​ Acknowledge the importance of the cooler’s insulated panels’ R-value, efficient refrigeration, and controls/monitors to meet or exceed energy-administration requirements. ​ Explain how walk-in panels contribute to LEED v4.​ Address the importance of specifying the right door, floor, finishes, and other considerations   Contact Marilou Leclaire for more info - [email protected]

RATIONAL USA Designer Event 2024 – (13 CEUs)

Rational USA 1701 Gold Road, Suite C120, Rolling Meadows, IL, United States

RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. Where: RATIONAL USA 1701 Golf Road Suite C-120, Commercium Rolling Meadows, IL 60008 Dates in 2024: March 19-20 June 11-12 November 19-20 Click here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. https://www.rational-online.com/en_us/experience/designer-webinar-us/ RATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.

Building Management Systems for Modern HVAC – (1 CEU)

Building Management Systems for Modern HVAC - PDH Course Description: Modern buildings are complex; there are lighting systems, HVAC, pumps, security systems, utilities, and more. More often than not, it makes sense to connect all this equipment to a centralized controller or Building Management System (BMS) in order to properly monitor and control it all. In this video we explore how a custom BMS can extract the most performance out of a sophisticated piece of equipment like Paragon HVAC. We apply various use cases including troubleshooting, comfort, and efficiency examples, with a look towards the future and the use of AI. Prerequisite Knowledge: None Learning Objective 1: Understand what a Building Management System is and its basic uses. Learning Objective 2: Compare and contrast traditional HVAC troubleshooting with the proactive approach Building Management Systems can provide. Learning Objective 3: Understand how Building Management Systems can be used by engineers to improve the efficiency of HVAC equipment. Learning Objective 4: Understand how HVAC equipment can be improved using large pools of data gathered by Building Management Systems.

Turbo Air Inc – Basic Refrigeration (2 CEUs)

This program is designed to review all types of refrigeration systems,(package & self contained) and includes parts of systems. This is non manufacture specific and covers hydrocarbon refrigerants, controls, and types of compressors and how refrigeration systems work.   Program is about 2- 2.5 hours.  Starts 09:30 AM -11:30/Noon. Lunch will be provided.

On Demand Content

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/

Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection – 1 CEU

PERLICK WEBINAR Crafting Profitable Bars: 2024 Drink Menu Trends and Impact on Design & Equipment Selection   Uncover the secret to greater profits in your bar – where innovation pours as much profit as creativity. Are your bar designs aligned with the dynamic landscape of today's drink menu trends?   Perlick’s webinar will explore the ever-evolving world of bar menus – from cocktails to wines, beers, and non-alcoholic drinks. Dive into the latest trends shaping the drink space and discover how these trends, alongside labor considerations, significantly influence efficient bar design and equipment selection. Crafting an ergonomic, well-organized, bartender-centric design isn't just an aesthetic choice; it's critical for the financial success of restaurants and bars across all categories.   This webinar will spotlight critical factors in designing a bar that empowers even novice bar staff to thrive, delivering unparalleled hospitality and exceptional, contemporary drink service.   Corrinne Walenda, Perlick’s brand ambassador, will navigate the landscape of drink trends, and illustrate how to design labor-saving bar layouts and choose the right equipment packages that resonate with today's and tomorrow's bartenders.   Duration: 60 minutes Live with Q&A OR available on-demand. Â