Lunch & Learn Program

AIA/CES Registered Provider Program Summary Lunch Program Summary by Commercial Kitchen Consulting

Provider Name: Michael Berard, FCSI Program Title: Food Facility Design Introduction Length: 1 Hr. Credits: 1 (Learning Units)

Program Overview:

Provide Design Professionals with an overview of how Commercial Food Service Equipment is integrated within the Food Facility design layout. The target audience for this program is Architects, MEP Engineers, Project Managers and construction or design professionals who are interested in understanding various functions and equipment requirements in a Commercial Kitchen.

Learning Objectives:
  • Identify types of construction materials referencing HSW (Health, Safety & Welfare) requirements for various spaces within a Commercial Kitchen.
  • Review and Identify general NSF (National Sanitation Foundation) requirements to prevent food borne illnesses.
  • Describe various ventilation and Fire Suppression System requirements in accordance with NFPA 96 to prevent accidental injury or death and property damage.
  • Identify sustainable features for specific equipment in a Commercial Kitchen, i.e.: Refrigeration, ventilation, water/waste reduction, heat reduction and energy reduction.
Mike Berard’s Qualifications:

Mike is the managing member of Commercial Kitchen Consulting, LLC and has over 30 years of Food Service Equipment related experience with a strong emphasis on Designing Commercial Kitchens for K-12 Schools,  Colleges, Hospitals, Nursing homes, Restaurants, and Correctional facilities.

Method of Delivery:

Mike will utilize a PowerPoint presentation to provide an in-depth overview of Design requirements for a typical Food Service Facility in an interactive session that encourages feedback and questions.

Audio/Visual required:

Screen for the PowerPoint presentation. The presenter can supply the laptop and projector if necessary.

Cost to participants:

There is no cost to bring this program and lunch will be provided free of charge.

Point of Contact:

Michael Berard, FCSI Binghamton, NY 13903 mberard@ckc-llc.net Cell: 607-242-5571 Web site: http://www.ckc-llc.net Veteran Owned Small Company

Commercial Kitchen Consulting offers over 30 years of experience to bring you the expertise and proficiency you demand for all your projects no matter how large or small. commercial-kitchen-consulting-llc-bottom-2