Continuing Education Program

Continuing Education for Architects

As part of Rapids Foodservice’s continued commitment to deliver current and relevant information to our clients, we offer continuing education for architects, engineers, and general contractors. Our continuing ed team includes experienced chefs, operations directors, restaurant owners, AIA Certified Health and Safety Instructors, and LEED designers who are willing to impart their expertise, insight, and knowledge of industry regulations, changes, and challenges. Participants in our AIA-approved foodservice training receive 1.5 CEUs in Health, Safety, and Wellness. 

Stay Ahead of Foodservice Industry Trends 

In this AIA-approved CEU course, our presenters will review initiatives and ideas to provide labor efficient, energy efficient, safe, and cost-effective operations. Having worked as a partner in a range of foodservice design projects, we address the importance of the third dimension in optimizing sight lines and operational efficiencies. 

We cover changes in the ever-evolving world of energy and safety regulations, including labor efficiencies, energy efficiency, and food quality. The training provides an overview of the latest equipment and technologies introduced in the foodservice industry as it relates to the work architects, engineers, and general contractors perform.   

Schedule your team to attend and complete this AIA-approved course to stay up to date in the foodservice industry. Simply fill out the form on this page and include some details about your organization, interests, location, and approximately how many attendees you would expect to participate. Once submitted, allow 1-3 working days for our team to identify the best way to serve you and we will respond by email to discuss and schedule.

Course Segment

Introduce NSF rules and regulations that have impacted the industry in the last year

Review trends in commercial foodservice design that increase labor efficiency and food quality for the projects that are most relevant to your client base

Review Role of Foodservice Consultant