Save the Date: Wednesday, April 10, 2019
CALIFORNIA ENERGY CODE UPDATE
6:00 PM: Education Roundtable led by Perry Farnum
An audience participation hour, with the goal to sharpen report writing skills. The room discusses how they report conditions observed during an inspection. The conditions are presented visually, pre-submitted comments are read and evaluated the room. Do the comments clearly identify the condition, locate it, describe it, define why it is an issue, and recommend what to do about it? This is always a lively discussion and challenging session for inspectors new and old.
7:00 PM: California Energy Code Update, led by Code Check authors, Douglas Hansen and Skip Walker
Beginning January 1, 2020 California starts enforcing the most aggressive energy code in the United States. New construction requires a 53% reduction in the energy footprint versus current requirements. With these changes will come many new challenges, new methods of construction and no doubt – problems. We will look at some of the coming changes and what they will mean in the field. There will also be some clarification of some information presented a few months ago at a chapter meeting.
Douglas Hansen: Principal author of the Code Check Series and a senior electrical plans examiner for the City of Santa Clara. Douglas was a general contractor, property inspector, taught code classes at the college of San Mateo and is a nationally recognized speaker and author.
Skip Walker: Co-Author of the Code Check Series and a local property inspector. Skip has published several technical articles on a variety of inspection issues, has presented at numerous national, state and local conferences and meetings. and is active at many levels in both ASHI and CREIA.
Dinner Menu and Pricing
E-mail your dinner reservation by MIDNIGHT MONDAY to: email@example.com.
Pre-ordered meals by Midnight Monday to receive a $5.00 discount
$40.00 PAID ASHI/CREIA SV CHAPTER member ($40.00 if pre-ordered.)
$45.00 Non paid chapter-member meal. ($40.00 if pre-ordred.)
All dinners include mixed green garden salad, potato or rice (depending on the item), vegetables, bread, coffee or tea and house made dessert.
Pasta Primavera – Fresh Seasonal Vegetables Sauteed With Garlic, Fresh Herbs & White Wine Served Over Piping Hot Linguine.
Broiled Salmon – Fresh King Salmon broiled to perfection and topped with a fresh dill sauce.
Chicken Buona Donna – Sauteed boneless breast of chicken with prawns, roasted red peppers in a sherry wine sauce.
Broiled New York Steak – Tender New York Steak served with fresh sauteed mushrooms.
Hamburger – Whats to say, its a cheeseburger and fries.