Kitchen Suppression Systems S1 – Foundational Basics | VLI | 06.14.23

Segment 1: Learn the basic principles of Kitchen Suppression Systems and the standards and codes that support them.

  • ICC # 25313, CEUs: 0.15, Contact hours: 1.5

Segment 2: Learn the specification, requirements, and controls in a Commercial Kitchen Suppression System.

  • ICC # 25314, CEUs: 0.1, Contact hours: 1

Segment 3: Learn how to properly inspect and maintain Commercial Kitchen Suppression Systems.

  • ICC # 25315, CEUs: 0.1, Contact hours: 1

After successful completion of all segments and materials, you will receive a Certificate of Completion for this course. 

Attendee Instructions: 

Invite to be sent by the FED Learning Center with the virtual training attendance link.

Students should log in 5 minutes before the start time to ensure an on-time start. Any student who misses more than 10% of the class will be asked to retake the class to be awarded the Certificate of Completion.

Schedule for the day of the course:

8 – 9:45 am (Segment 1)

10:30 – 12:30 pm (Segment 2)

2 – 3:30 pm (Segment 3)

Not Enrolled
This course is currently closed

Course Includes

  • 1 Quiz
  • Course Certificate

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