Hospitality & Tourism


Course Details & Registration Information

Course
Commercial Food Equipment Service Training II - Refrigeration
Name
ELC-3130B3
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
High School Graduates, Entry level Technicians, Hotel/Restaurant Maintenance Staff, Facilities Engineers.
Description
Technicians new to Commercial Food Equipment can discover the fundamentals of Commercial Refrigeration. You can gain an understanding of thermodynamics and learn how commercial refrigeration equipment works. You’ll be able to troubleshoot and repair basic commercial refrigeration — using the necessary tools in a safe manner.
Course Objectives
  1. 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.
Outline of Instruction
  1. 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.
Contact Hours
108
CEU's
10.8
Industry Standard, State, or National Certification
Yes
Certification
EPA refrigerant handlers certification and card
Website URL
www.epa.gov/section608/section-608-technician-certification-0
Certification Learning Outcomes/Requirements
  1. 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
CE to CU Articulation
No
Prerequisites
Students must have a High School Diploma or Higher to take this course.
Text and Supplies Needed
All the necessary information regarding the class will be provided by the instructor on the first day of class.
Clinical Site/Special Facilities
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
  3. 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.
Accreditation/Special Approval Requirements
Intended Audience
High School Graduates, Entry level Technicians, Hotel/Restaurant Maintenance Staff, Facilities Engineers.
Specific Industry or Business Support Needs
Service Technicians, Commercial Food Equipment Cold Side Repair Specialist.
Wake County Need for Industry Positions
Wake County is seeing a 5% growth in the Hospitality Sector according to Greater Raleigh Convention and Visitors Bureau. With more growth within the food sector and more equipment to service , there is a shortage of qualified technicians.
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 .
Industry or Job Titles Related to training Outcomes for Employment
  • Service Technicians
  • Cold Side Repair Specialists
Related Courses
  • Commercial Food Equipment Service Training - ELC-3130A3
Course Contact Information
Sameer Pawa
919-866-6158