Hospitality & Tourism
Course Details & Registration Information
- Upon successful completion of the course the students will have a basic understanding of electricity and
electric components as it pertains to refrigeration, basics of the refrigeration cycle, and thermodynamics. This
new knowledge will allow the student to proficiently troubleshoot, diagnose and repair reach-in coolers and
freezers, walk-in coolers and freezers, ice machines, and glycol chillers.
- This course is divided into multiple parts:
• Basic Electric (As it pertains to refrigeration) - This part is an introduction to basic electricity and electrical components used in refrigeration.Students will learn to use a test meter and diagnose components along with understand how to read wire diagrams.
• The Refrigeration Cycle- This part is designed to introduce the student to thermodynamics and how it pertains to refrigeration.After completing this section, the students will understand the principles of refrigeration; physical states of mater, latent vs. sensible heat, saturation, superheat, sub cooling, along with pressure and temperature connections.
• Refrigeration components -This part is so the student may become familiar with all the components used in refrigeration, mechanical and electrical.
• Coolers- This part puts all the components together for the student to see how they work as a unit in walk-in and reach-in coolers.
• Freezers-• This part expands the students knowledge of refrigeration with lower temperatures and more controls.
• Glycol chillers- This part is to open the skillset of the student and to be comfortable working on small chillers in restaurants and breweries.
• Ice Machines- This part defines the basics of how ice machines work and how to troubleshoot them.
• Troubleshooting- This part combines all the knowledge gained throughout this course and puts the students in real life scenarios to troubleshoot and diagnose the equipment discussed in this course. Along with becoming proficient in diagnostics, students will also be advised on customer service and soft skills.
- EPA has developed four types of certification:
(Core) Required to pass in order to qualify for any 4 types below.
(Type I) For servicing small appliances
(Type II) For servicing or disposing of high- or very high-pressure appliances,
except small appliances and MVACs
(Type III) For servicing or disposing of low-pressure appliances
(Universal) For servicing all types of equipment
- Attendance 90% or above
- 1)Students must get grades of 70% or higher on each sectional test
2) EPA Test: Must pass Core along with I, II, or III
3) Students must complete all assignments and participate in class.
Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations.country .
- Service Technicians
- Cold Side Repair Specialists
- Commercial Food Equipment Service Training - ELC-3130A3