Inspecting Commercial Kitchens Course for Commercial Property Inspectors

Section 1: About This Course

Student Verification

Course Information

Course Materials

Section 2: Perspectives and Considerations

Inspection Scope

2 Topics

ComSOP Section 6.5.13 Cooking Area

Operational Factors

8 Topics

Seven Perspectives

Fire Protection

Energy Use and Operational Costs

Relationships Between Systems

Design and Redesign

Codes and Responsibilities

Considerations for Inspectors

4 Topics | 1 Exam

Specialty Consultants

Quiz #1: Perspectives and Considerations

Section 3: Approaching Commercial Kitchens

Greet the Contact

Consider the Kitchen Schedule

Define the Space

Identify the Room’s Finishes

5 Topics

Ceiling Finishes

Wall Protection

Floor Protection

Finish Schedule

Identify PME Locations

Locate Life Safety and Fire Protection

Locate the Egress

1 Exam

Quiz #2: Approaching Commercial Kitchens

Section 4: Exhaust Systems

Types of Exhaust Hoods

3 Topics

About Type I Hoods

Components of a Type I Hood

Type I Hood Inspection Checklist

3 Topics

About Type II Hoods

Components of a Type II Hood

Type II Hood Inspection Checklist

Water Wash Systems

Hood Inspection Summary

1 Exam

Quiz #3: Types of Exhaust Hoods

1 of 2

ComSOP Section 6.5.13 Cooking Area

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