February 15, 2021

Lunch and Learn with Sub Zero Wolf Cove
Kimberly A. Little – Trade Representative
862-505-5294
Kimberly.little@subzero.com

Sub Zero Wolf Cove is excited to bring your section, firm or yourself one of the following AIA CEU Courses. They can be presented virtually, in a small group in the showroom, at a restaurant. Please contact Kimberly Little to make arrangements. 

10 Available CEU Courses

AIA 1.0
NKBA .1
ASID 0.1
IDCEC 0.1

Best Practices for Designing Kitchen Islands: This course begins with an overview of the kitchen island’s purpose and then narrows down to best practices for the specification of storage, countertops, and under-counter appliances, as well as lighting, ventilation, specialty appliances, and computer charging stations.

Merging the Outdoors with Kitchen Design: This course will analyze design considerations for outdoor kitchen specifications that incorporate biophilic design concepts and occupancy needs for comfort, and wellness into the outdoor living experience. It will explore options, such as materials, placement, layout, and appliances that enhance the occupant experience in the outdoor kitchen. It will also identify design best practices for outdoor kitchen installation including safety considerations for occupants of all ages and abilities, use and care of outdoor products to enhance well being of the occupants, and address upkeep of the appliances to ensure long term usage. Finally, it will examine an outdoor kitchen design where best practices enhance safety, well-being and outdoor experience for the occupants.

Specifying Luxury Kitchens in Small Spaces: HSW This course describes general design considerations for specifying smaller kitchens, discusses refrigeration and cooking appliances that make most sense in a smaller space, and then suggests how to spread kitchen functions beyond the kitchen and into the rest of the home.

Specifying Luxury Kitchens for Aging in Place: HSW This educational unit has been designed to educate architects, designers, contractors and installers about Specifying Luxury Kitchens for Aging in Place. The need for kitchens with Universal Design, which are accessible for the greatest number of users no matter what their ability or disability, is spelled out. The percentage of the population over 65 is fast-growing, and the vast majority of people want to stay in their homes as they age, but most homes are woefully inadequate to be safe and accessible for this population. This course describes general design considerations to make a luxury kitchen suitable for all users, and indicates which features in cooking and refrigeration appliances are safe and accessible.

Emerging Trends in Kitchen Design: Form, Function, and Features: Winners and judges from a global kitchen design contest were asked recently for their insights on luxury kitchen trends. The contest is sponsored by a major manufacturer of high-end appliances. This course is based on the insights and observations of these professionals, both those who submitted kitchens and the judges who chose the winners. It also includes trends data from the National Kitchen & Bath Association, as well as the American Institution of Architects. This course educates architects and designers about what award-winning kitchen design professionals in the field say are the most popular form, function, and features in today’s luxury kitchens.

Specifying High Performing Ventilation For Luxury Kitchens: HSW
Ventilation is a vitally important factor in the design, construction and operation of luxury kitchens. Without adequate ventilation and an ample supply of clean makeup air, no kitchen will operate efficiently or safely for the occupants. This course will discuss the different types of ventilation systems available and how to incorporate ventilation without sacrificing design and style. In addition, the course will address the importance of ventilation for the space and occupant health.

Modern Cooking Technology: As new cooking technologies emerge on the market, design professionals and clients may be unfamiliar with these technologies and how they can enhance the cooking experience and the cooking results.  The purpose of this educational unit is to explain the modern cooking technologies available for the luxury client – especially convection, convection steam, and induction cooking – and how they can be used to prepare food quicker that tastes better and is more nutritious.

Transforming the American Kitchen: This course will review the challenges new businesses face and why they often fail. It will identify short and long-term strategies that can help an organization survive challenging economies, rapid technological transformations, and societal changes. It will examine how one kitchen appliance manufacturer has survived and oftentimes led the industry through innovation, craftsmanship, and customer service. We will explore how the American kitchen has evolved throughout the 20 th and 21 st centuries, including how it is used designed and transformed by technology and innovation, creating efficiency for the end-user and establishing aesthetic standards for the home.

Redefining Kitchen Design while Improving Health and Wellness: Whether you are taking this course in 2020 or beyond, you have lived through an unprecedented global pandemic that has changed how we approach life. What it means to work, socialize with friends and family, and even prepare a meal altered drastically within the space of a few weeks. People who barely knew how to turn on their oven started experimenting in the kitchen; others, accustomed to dining out, found themselves food prepping for weeks at a time; and many people with families, partners, or roommates found themselves once again gathering together at mealtimes.  Included in all of its life-altering impacts, the pandemic has changed the way we live at home, including how we utilize our kitchens, home offices, and technology. 

Kitchens of the Future -Healthy, Sustainable and Connected: The kitchen has been trending toward minimalism, sustainability, and the increasing desire of consumers to eat healthy foods, often cooked at home. Homeowners are now more aware of the importance of sustainable, healthy building materials, and designers are reimagining the kitchen from the standpoint of storage, prep, cooking, disposal, consumption, and social activity. This course will look to the future of kitchen design, including how connected appliances will change the way we interact in the kitchen.

By Stacey Ruhle Kliesch, AIA, AIA NJ Advocacy Consultant | Posted in Continuing Ed, Uncategorized | Tagged: #CEU, #ContinuingEducation, #KimberlyALittle, #SubZeroWolfCove | Comments (0)