FOODSERVICE EQUIPMENT TRAINING CURRICULUM
ELECTRIC, GAS AND STEAM FUNDAMENTALS
DESIGNED FOR COMMERCIAL FOOD EQUIPMENT SERVICE TECHNICIANS
The above flipbook is a small sampling of the instructor manual.
This training course is designed to introduce a service technician to the fundamentals of electric, gas, steam and how it relates to troubleshooting and repair of commercial kitchen equipment.
It is designed to be taught by a qualified instructor in conjunction with hands-on application.
Course Topics:
Electrical Safety
Electrical Terminology
Ohms Law
Series Circuits
Parallel Circuits
Power Sources
AC Power
Grounding Circuits
Unbalanced and Balanced Loads
Basic Component Functions
Diagrams
Electrical Diagram Symbols
Basic Test Instruments
Gas Safety
Gas Terminology
Gas Characteristics
Combustion Air
Gas Burners
Testing Devices
Gas Pressures
Pipe Sizes
Gas Safety Valves
Thermostats
Steam Safety
Steam Terminology
Basics of Steam
Steam Cooking
Water Quality and Supply
Steam Cooking Equipment
Steam Equipment Maintenance
This is a 1-year licensed course, which includes access to the Flip Book digital version of the Instructor Manual containing quiz questions and answers. The 1-year licensing starts on the date of purchase. In addition, there is a printed student workbook that coincides with the instructor’s manual. The student workbooks are print to order and typically ship out in 24-48 hours if the order is placed and paid for prior to 12pm EST.
For more information, pricing, licensing agreement and purchase please contact: Heather Price (hprice@cfesa.com)
