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.
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.
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:
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, 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.
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.
| Date | Time | Cost | Location |
|---|---|---|---|
| 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.
*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*
| Date | Time | Cost | Location |
|---|---|---|---|
| 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.
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.
Intended Audience: Owners, operators, managers, and employees of food service facilities that prepare and sell or prepare and serve food to the public, including;
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!
Give your employees the tools to deal with challenging situations:
DELIVER THIS CLASS OFFERING TO YOUR COMPANY OR BUSINESS BY CONTACTING:
Contact Dawn Sandberg, 320-629-5184 or e-mail Dawn.Sandberg@pine.edu.
