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Vollrath University Consultant Symposium - 9.25 CEUs
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Vollrath University Consultant Symposium - 9.25 CEUs

4/26/2017 to 4/28/2017
Where: Vollrath
1236 N. 18th Street
Sheboygan, Wisconsin  53081
United States
Contact: Katharine Mizla
920-457-4851

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CEUs: 9.25

Agenda:

We will cover quite a bit of material over our day and one half course looking at serving systems and their components. In our first course, Consultants will be able to discuss NSF/ANSI 4 and how it relates to hot holding drop-ins as well as the different ways to hold food in a hot holding environment.  For cold food holding Consultants will have an in depth understanding of NSF 7 and how it applies to refrigerated buffet units in addition to understanding the test methods manufacturers use to prove compliance.  Consultants will also understand the different cold pan design approaches and how each style of cold pan attempts to achieve NSF 7 compliance.  Next, we will discuss the counters that house these components. 

At the end of this course, consultants will have a good understanding of front of house fabrication and what can or cannot be built.  Consultants will understand the different ways counters can be constructed and the materials used in fabrication.  We will look at carts & kiosks and when a cart or kiosk makes sense compared to traditional fabrication.  Consultants will be able to talk to their customers regarding when a mobile cart makes sense and then be able to gather the information they need to begin designing the cart they need.  Next, we will take a look at mobile cooking and the UL710B standard that governs downdraft ventilation.  Consultants will understand why the UL710B code, and all of the codes that it affects, are important to end users and the safety of their customers.  We have added an induction lab where we will take a look inside an induction unit to understand how induction cooking works and the individual components inside an induction range and warmer.  Our final course is a working lunch where Chef Rich talks to us about some trends in the industry while we prepare our own lunch using sous vide and a counter-top batch freezer.


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