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Winston Industries offers the following Continuing
Professional Growth Program as an FCSI Approved Education Provider.
All travel and lodging expenses are provided for the seminars. Please
inquire regarding availability as classes are limited.
Contact: Michael J. Gibson
mjgibson@winstonind.com
1-502-495-5404
Winston Industries was selected for 2006 Continuing
Education Provider Award! The 8 CEU Seminar was chosen as best provider of
the year by the FCSI Council for Professional Standards Members and the
course's graduate attendees.
 TITLE
"Safe Protein Management Utilizing the Science of Food
Thermoisturization and Controlled Vapor Technology, Benefits and
Applications". See actual one day seminar agenda below
2008 DATES
April 21-22
September 8-9
October 6-7 LOCATION
Louisville, KY CEU'S/COURSE AGENDA
8 CEU'S
AGENDA
7:45 AM
(15 min) |
Breakfast
Introduction demo to CVap Holding w/breakfast items
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8:00 AM
(15 min) |
Classroom Welcome
Introduction of the Seminar syllabus, objectives, 8 hour
outline & profiles of instructors. |
8:15 - 9:15 AM
(1 hr) |
Part I: The Science of Food
Thermoisturization and Controlled Vapor Technology
The Mother of Invention
Food Preparation Research
From Mother to Foodservice
Sensible Heat-Measured by Dry Bulb Temperature
Latent Heat-Measured by Wet Bulb Temperature
Laws of Food Thermoisturization
Thermalizing Food, a Wet Body Science
Defining Wet Bulb Temperature
Foods – a Virtual Wet Bulb
The Hot Food Holding Cabinet
Controlled Vapor Cooking
Temperature Control in Hot Food Holding (Wet Bulb Control)
Crisping of Foods in Hot Food Holding (Dry Bulb Control)
Forced Convection Effect
Controlled Vapor Technology Importance to Food Safety
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9:15 - 9:30 AM
(15 min) |
Part II: CVT Technology
Presentation/Discussion
An Explanation of CVT Benefits Reviewed
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9:30 - 10:00 AM
(30 min) |
Part III: Why We Are Different
Presentation/Discussion
Introduction to equipment applications and technology
comparisons
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10:00 - 10:30 AM
(15 min) |
Break
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10:30 - 11:00 AM
(30 min) |
Part IV: Safe Protein Management
(SPM) & The Foodservice Safety Revolution
NAFEM Protocol Compliant Control Options
- HACCP critical control points management
- HACCP measurements and documentation
- Lethality directive of Food Safety and Inspection
- Service – FSIS/HACCP.
- SPM Systems vs. Conventional Thermodynamic Technology – a reduction in
risk.
- Specifying equipment that provides full compliance with HACCP
guidelines that can cook, hold, or retherm meats, poultry and seafood.
- Measurement and Documentation of food temperature, cabinet
temperature, “differential” temperature, probe temperature and relative
humidity.
- Taking control – A technological leap forward in specifying with
greater confidence as to food quality and safety.
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11:00 - 11:30 AM
(30 min) |
Factory Tour (Plant, Microprocessor
Manufacturing, Engineering)
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11:30 -
12:30 PM
(1 hr) |
Lunch
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12:30 - 3:30 PM
(3 hrs) |
Part V:
Specificer Applications and Hands-On Demostration
1:00-2:00: Holding Cabinet and Drawer Configurations,
Technology Comparisons and Specifications
2:00-3:30: Cook N Hold Configurations, Technology
Comparisons, Specifications and Segment Applications
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| 3:30 -
3:45 PM |
Break
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3:45 - 5:00 PM |
Part V:
Continued
3:45 - 4:00: Therm N Hold Configurations, Technology
Comparisons, Specifications and Segment Applications
4:00 - 4:15: Pressureless/Boilerless Steamer & Counter Top Display
Configurations, Technology Comparisons, Specifications and Segment
Applications
4:15 - 5:00: Q&A Forum, Seminar Review & Learning Assessment Test. |
If the fixed program dates listed above do not accommodate,
consultant members interested in participating in this education program
should contact Michael J. Gibson to schedule a more convenient date.
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