Professional Skills and Training

 

 

 

 

 

 

 

 

 

Professional Skills & Training 

 

 

 

 

2020 AMBO Contractor Training Seminar Series

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Presenter Andy Schreder
Presentation title: Building Blocks 2020


Summary: The most common source of building failure is water intrusion. Fortunately it can be effectively minimized through integration of exterior materials. We will examine code and
manufacturers’ installation criteria for roofing, wall cladding and flashing details. Time will also be spent exploring several new innovations in building materials and processes.
One hour of education on the MN Energy Code is also included as stipulated for Licensed General Contractors Continuing Education requirements.


A) Code adoption update [25 minutes]
B) MN State Energy Code [60 minutes]
● Air barrier, attic bypasses
● Foundation insulation requirements, exterior protection requirements and options
● Closed cell foam. What concerns the general contractor & inspector
C) Exterior overview, code references [30 minutes]
D) Roof Details [75 minutes]
● Roof deck
● Roof underlayment
● Roof coverings
● Installation and common pitfalls
E) Wall Cladding [75 minutes]
● Water resistive barrier; when, where and why
● Products, approvals and installation criteria
● Wall cladding, types and approvals
● Installation details and common pitfalls
● Flashing; when, where, and why
F) Footing/ Foundation options and advances [45 minutes]
● Diamond and Helical Pier
G) Concrete reinforcement innovations [25 minutes]
● Fiberglass rebar, approvals and installation limitations
H) Kahoot test/ Review and roundtable [25 minutes]
● Interactive testing and review of day’s material

Course Dates: 01/06/2020

Time: 7:30am - 4:30pm

Location: Pine Innovation Center

 

For more information contact:  Dawn Sandberg at (320) 629-5184 or Dawn.Sandberg@pine.edu.

 

F107 Drone Certification: Drone Pilots Prep Course

 

 

The demand for unmanned aerial systems (UAS) or drone pilots is exploding! This 1 week course will get you the knowledge needed to successfully pass the FAA’s UAS Part 107 exam and begin your career in the drone industry. This certification is a requirement for anyone who wants to use a drone for commercial or financial gain.

Students will learn from an FAA certified pilot and professional aerial photographer and videographer. Emphasis will include an understanding of the major elements of the 107 exam including UAS regulations, operations, weather, airspace, communications, aeronautical decision making, and safety.

You are just 1 week away from a new career, part-time employment, or small business opportunity! US News and World Reports indicated that the average salary for a full-time drone pilot is $60,000 per year!

Drone piloting is part video game, part nature walk, part computer wiz and part visionary. Do you have what it takes to take your career to new heights?


For More Information, contact  Dawn Sandberg at (320) 629-5184 or Dawn.Sandberg@pine.edu


Course Dates: TBD

Time: TBD

 Location: Continuing Education Pine Innovation  Center

Click here for a printable brochure

For more information contact: Dawn Sandberg at (320) 629-5184 or Dawn.Sandberg@pine.edu. 

Click here to register online for the professional pilot training course.

 

ServSafe Certified Food Manager Certification 

New changes for the 2019 Minnesota Food Code now require all Persons In Charge (PIC) to become certified as a food protection manager!

Initial Course

This ServSafe Manager training program provides classroom instruction to help students prepare to take the ServSafe Food Protection Manager Certification Exam. Teaching methods include PowerPoint and DVD as well as a lecture from an instructor with experience in the field of Food Service. The ServSafe® Food Protection Manager is the highest certification awarded by ServSafe. The certificate is earned by passing the ServSafe Manager Exam. The exam focuses on five aspects of food service that can affect the safety of food:

  • Foodborne Microorganisms & Allergens
  • Personal Hygiene
  • Purchasing, Receiving and Storage
  • Preparation, Cooking, and Serving
  • Facilities, Cleaning/Sanitizing and Pest Managment

The 8-hour classroom instruction and review will be followed by the Certification exam. Students should have their exam scores within 3 days.

Date Time Cost Location
Monday, April 20, 2020 8:00AM - 4:30PM $167.06 Pine Innovation Center
Monday, July 20, 2020 8:00AM - 4:30PM $167.06 Pine Innovation Center

 *Includes book & exam. You will need to have your textbook prior to the class. We will have them in our office for pick up or we will make arrangements to have it shipped to you. 

 

ServSafe Refresher Course  

 

 

 

This course is for food managers who have been certified within the last three (3) years and need four (4) hours of continuing education to maintain their certification. This course does not provide initial food manager certification. Proof of a current certificate or an expired certificate (no longer than one (1) year from the date of expiration) is needed to enroll. If available, please bring your SERVSAFE book with you.

DateTimeCostLocation
Monday, April 20, 2020 8:00AM - 12:00PM $75 Pine Innovation Center
Monday, July 20, 2020 8:00AM - 12:00PM $75      Pine Innovation Center

 For more information contact -- Contact Di Anna Abrahamsen, 320-629-5176 or e-mail Dianna.Abrahamsen@pine.edu.


Cooking For Large Groups 

 

 

 

Topics Covered During This Course:

  • Foodborne Illness
  • When You Plan
  • When You Shop and Transport Food
  • Personal Hygiene/Cross-Contamination
  • When You Prepare Food
  • When you Serve Food
  • Regulatory Matters
  • Student Questions/Scenarios

*This 4-hour course meets the State of MN requirements for the “Person In Charge” training requirements which is required for anyone working with food or food preparation. If the facility requires a license, then someone from the facility needs to be Food Safety Certified which is a separate course. *

*Please Contact Us Regarding Group Rates and Also Offering This Course At Your Facility*

DateTimeCostLocation
TBD 8:00AM - 12:00PM $75 Pine Innovation Center

 *Includes booklet

For more information contact -- Contact Di Anna Abrahamsen, 320-629-5176 or e-mail Dianna.Abrahamsen@pine.edu.

 

 

HACCP (Hazard Analysis Critical Control Points) & Crisis Management

The purpose of this 6-hour course is to help food service establishments create and implement a food safety system designed to keep the food they sell safe to eat. The 7 principles of HACCP are covered in detail. After attending the workshop attendees will be able to create their own HACCP plan for their establishment and put it into action. Also covered are steps on how to prepare, respond and recover from events or crisis that could have a drastic impact on the safety of the food being prepared and sold. Events covered include power outages, fires, floods, strong winds and tornados, pest infestations, foodborne illness outbreaks, and more. Sample plans and plan templates are provided.

Topics Covered

  • Food Safety Modernization Act
  • HACCP defined
  • The 7 Principles Of HACCP
  • Preparing Your HACCP Plan
  • Forms And Logs Needed
  • Crisis Management - Plan Development: Preparation, Response, Recovery
  • Plan Templates

Intended Audience: Owners, operators, managers, and employees of food service facilities that prepare and sell or prepare and serve food to the public, including;

  • Schools
  • Hospitals
  • Senior Care Facilities
  • Childcare facilities
  • Caterers
  • Restaurants
  • Fast food restaurants, including cafes & deli's
  • Any other establishments that prepare and serves food

All attendees will receive a certificate of completion after attending the workshop

Prerequisite: Food safety certification is recommended but not required

Course length: 6 hours (9:00 am to 3:00 pm)

Course fees include: booklets, templates, and lunch

For more information contact, Marge Fagerstrom at 320-629-5199 or at Marge.Fagerstrom@pine.edu to get on our mailing list for the next class!

 

Customer Service Academy

Give your employees the tools to deal with challenging situations:

  • Help employees understand how their behavior impacts the customer.
  • Employees will learn seven behaviors that will enhance their customer service skills
  • Learn to identify barriers by being a good listener, asking questions, responding, and accepting feedback.
  • Learn how to prevent customer dissatisfaction in person or on the phone.
  • Modules are customized to your “Customer Service Needs”

DELIVER THIS CLASS OFFERING TO YOUR COMPANY OR BUSINESS BY CONTACTING:

Contact Dawn Sandberg, 320-629-5184 or e-mail Dawn.Sandberg@pine.edu.

 

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