Cook & Chill: “Advanced Kitchen Processes”
Two-day FCSI EPP Seminar hosted in Charlotte, NC and neighboring Salisbury, NC
Electrolux Professional is excited to announce our FCSI EPP (Education Provider Program) Seminar for Consultants in 2017.
We are also excited to offer an enhanced curriculum by co-hosting our seminars with a neighboring company, Imperial Brown in Salisbury, North Carolina.
Imperial Brown is a leader in temperature management facilities for food service, biotechnology, medical and building construction industries with a manufacturing plant in Salisbury.
This partnership will allow us to offer a “1, 2, Punch” experience with Cook&Chill at Electrolux and food preservation at Imperial Brown.
The co-hosted seminar will focus on food being cooked, chilled, handled and preserved safely and properly all the way through the kitchen process.
This FCSI Seminar was approved for 9.25 CEUs (The seminar is two days, with an overnight hotel stay in Charlotte).
2017 SEMINAR DATES
April 20 – 21: FCSI #1 EPP – Cook & Chill “Advanced Kitchen Processes”
Aug. 24 – 25: FCSI #2 EPP – Cook & Chill “Advanced Kitchen Processes”
Oct. 19 – 20: FCSI #3 EPP – Cook & Chill “Advanced Kitchen Processes”
LOCATION OF SEMINARS
Electrolux 10200 David Taylor Drive, Charlotte, NC 28262
Imperial Brown 209 Long Meadow Drive, Salisbury, NC 28147
TIME OF FCSI SEMINARS
Day 1 will start at noon at Electrolux Headquarters and end with dinner.
Day 2 will start at 9 a.m. at Imperial Brown Headquarters and end at 2 p.m. with transportation to the airport (unless otherwise requested).
Electrolux will pay for all expenses including airfare (Continental US only), 1-night hotel accommodations, and ground transportation.
Electrolux makes all arrangements for the above.
DESCRIPTION & AGENDA
Cook & Chill technology will be explored from the perspectives of achieving:
- An optimized work process incorporating the latest technology
- Higher levels of food safety (HACCP)
- Reduction in food loss and food waste
- Higher profitability for the food service operation
Upon completion of this practical session participants will have acquired the ability to explain and demonstrate an understanding of the processes involved for cooking food using high productivity processes.
The attendees will come away with a broad understanding of walk-in coolers and freezers, the different ways they are manufactured, along with the various components used.
In addition, attendees will gain insight into the two items that fail most on walk-ins, floors and doors and different options used to strengthen these two fail points.
Finally, attendees will be given an overview of specific federal, state and local regulations that affect walk-in coolers and freezers.