Description

The Outdoor Kitchen market has grown year over year since 2009. The basic outdoor grill has been influenced by design, and has prompted the growth of creating spaces that move seamlessly from indoor to outdoor. Popular food movements from the “low and slow” to the traditional holiday cook-out are influencing consumers to develop the perfect outdoor space

This course identifies current market trends for outdoor kitchens, the scope of products available, and considerations for developing new clients and creating lifelong relationships as the outdoor kitchen grows and develops.

Identifying opportunities for development from the typical grill and sink set-up to the full connected experience, and how to take all customers on this journey, will be covered in this course.

Learning Objectives:

1. Explain the current market trends influencing outdoor kitchen design and developments
2. Consider and include in conversation the requirements for effective outdoor kitchen planning and future-proofing
3. Deliver to clients a full brief on considerations for fundamental outdoor kitchen planning
4. Evaluate the current and future requirements for the client’s outdoor kitchen and deliver a future plan for their outdoor kitchen

CEU Credits:

• IDCEC, NKBA = 0.1 GEN-CEUs (1 hour course)
• AIA = 1.0 LU (1 hour course)

Course numbers:

• IDCEC = CEU-106679
• AIA = FPA105

Event Schedule:

• 12:30pm Lunch will be served 
• 1:00pm – CEU begins 

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