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.
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)