NCEE

Competency Requirements –2009

Certified Appliance Professional (C.A.P.)

Major Appliance Service Technician

NCEE Project Manager 2009 for this Competency: Ron Sawyer, M-CAP, CSM

Core Knowledge

1.0 Basic Electrical Skills:

1.1 Explain the difference between matter and energy and their relationship.
1.2 Demonstrate an understanding of positive and negative charges.
1.3 Describe atoms, electrons, and electron flow.
1.4 List examples of magnetism, magnetic forces and the effect of magnetic forces on electrons.
1.5 Solve math problems involving voltage, current and resistance.
1.6 List various methods to create voltage and how resistance affects the flow of current.
1.7 Compare battery types and list benefits of each.
1.8 Compare direct and alternating current.
1.9 Calculate circuit values using Ohm's Law and Kirchoff's Law.
1.10 Describe the difference between series, parallel, and combination circuits.
1.11 Compare fuses, fuse types, and circuit breakers.
1.12 Describe voltage and power transmission and how the average home is wired.
1.13 Compare wire sizes and their relationship to current carrying capabilities.
1.14 Describe proper house wiring and how an improper power supply affects the operation of devices (i.e. motors, solenoids, warp switches, etc.).
1.15 Properly splice wires, attach wire terminals, and make other connections.
1.16 Explain how utility companies bill for power consumed.
1.17 Explain the difference between capacitance and induction.
1.18 Draw a circuit of a basic DC power supply.
1.19 Describe voltage rectification and current filtration
1.20 Identify various types of switches and other circuit control devices.
1.21 Compare electronic components and how they are used to replace switches and other circuit control devices (triacs/diacs/transistors/diodes).
1.22 Compare electromagnetic devices, including transformers, motors, and solenoids.
1.23 Identify the various types of motors, motor starting, and motor protection devices.
1.24 Describe "black box" electronic devices and how inputs and outputs can be used to diagnose most electronic control boards.
1.25 Read and understand electrical diagrams and schematics.
1.26 Demonstrate the use of schematic and ladder diagrams to diagnosis circuit problems.

2.0 Basic Mechanics:

2.1 Describe Gravity/Elasticity/Pneumatics/Hydraulics.
2.2 Describe the use of Bearings, Seals and Drive couplings.
2.3 Explain the differences of universal joints, linkages and levers mechanisms, and cam assemblies.
2.4 Recognize various hinges/ latches/fastening devices and their uses.
2.5 Describe the use of a Counter Balance.
2.6 Compare various drive systems including belt, direct, gear, and variable speed.
2.7 Describe the use of a Flywheel application.
2.8 Explain the use of Clutches/Brakes/ Transmissions.
2.9 Describe Torque.
2.10 Describe the use of drums bearings, drum rollers and glides.
2.11 Demonstrate an understanding of heat, heat transfer, and explain how heat is measured.
2.12 Compare British Thermal Units, calories, sensible and latent heat.

3.0 Appliance Tools and Equipment:

3.1 Demonstrate the use of basic hand tools.
3.2 Properly use a multi-meter, am-meter, and other test equipment in the diagnosis of electrical circuits problems.
3.3 Differentiate between shorted, open, and non-functioning circuits.
3.4 Demonstrate the use of soldering techniques and recognize an improper solder joint.
3.5 Demonstrate the use of basic diagnostic principles.
3.6 Accurately localize circuit faults to an individual component(s), replace the faulty component(s), and retest the circuits to insure fault is corrected.
3.7 Describe various types of thermometers (Laser, Digital and Mercury) used in the servicing of appliances.
3.8 Describe the purpose of a Wattmeter.
3.9 Explain the use of leak detection devices for CO and combustible gases.
3.10 Describe the use of a manometer.
3.11 Describe the use of refrigeration tools including gauges, leak detectors, vacuum pump, psychrometer, recovery pump, and recovery storage principles.
3.12 Explain the safety procedures in transporting, storage and use of a torch in the repair of appliances.
3.13 Bend copper and aluminum tubing.
3.14 Cut tubing and pipes with hacksaws or tubing cutter.
3.15 Braze tubing.
3.16 Cut to size and join plastic (PVC) pipe.

4.0 Appliance Handling and Servicing Practices:

4.1 Explain proper lifting techniques.
4.2 Describe floor protection when moving an appliance for service.
4.3 Explain the proper procedures to be followed in removing built-in appliances for service.
4.4 Describe the proper use of an appliance hand truck when moving an appliance up and down stairs including safety procedures.
4.5 List the precautions that must be taken to protect appliances before moving occurs.
4.6 Describe various laws governing appliance disposal. (Freon removal, door removal, etc.)
4.7 Describe proper disposal procedures for mercury, refrigerants, batteries, chemicals and oils.

5.0 Safety:

5.1 Explain the purpose of using Safety Belts.
5.2 Describe different types of Ladders and safety procedures in the use of each type.
5.3 Explain the need for Grounding (human).
5.4 Describe the use of different types of Fire extinguishers.
5.5 Explain Spontaneous Combustion.
5.6 Describe Current Leakage.
5.7 Describe Vehicle/Work area safety procedures.
5.8 Describe DOT and EPA regulations that impact transportation and proper handling of chemicals such as refrigerants, acetylene, nitrogen, etc..
5.9 Describe Personal Safety and Work Practices (Using insulated tools, protective clothing.).
5.10 Describe safety procedures to be utilized when using Pressurized Fluids.
5.11 Describe proper Cylinder Handling/Transportation in service vehicle.
5.12 Describe the need for pressure Regulators.
5.13 Explain the use of Cleaning Chemicals/MSDS.
5.14 Recognize safety Markings (i.e. tag outs, warning signs, MSDS, OSHA requirements).
5.15 Describe the use of available safety equipment such as ventilators, fire extinguishers, gloves, etc..
5.16 Describe the use of Shut-off devices (Circuit Breakers, gas and water valves, etc.).
5.17 Explain safe Protection against High Voltage.

6.0 Basics of house wiring:

6.1 Explain Power Transmission.
6.2 Draw a basic House wiring diagram including distribution panels and circuit breakers sizes.
6.3 Explain the use of Wire sizes, circuit design, switching devices, receptacles and lighting circuits.
6.4 Describe Grounding requirements and personal electrical safety.
6.5 Describe a Ground Fault Circuit Interrupter, (GFCI’s).
6.6 Explain the need for National Electric Codes.
6.7 Know when to call an electrician.
6.8 Properly splice, connect, and join wires using approved devices.

7.0 Basic Principles of Plumbing and Water Supply

7.1 Describe a domestic Water supply and the use of different pipe sizes.
7.2 Describe a domestic Drain system including proper venting.
7.3 Cut and thread iron pipe.
7.4 Solder copper tubing.
7.5 Describe the purpose of Back Flow Preventors.
7.6 Use a Compression Fitting on Aluminum pipe.
7.7 Properly connect PVC pipe. 7.8 Describe different drains and traps.
7.9 Explain National Plumbing Codes and existence of licensing and permit requirements in all communities served.
7.10 Explain Safety procedures to be used when working with water supplies.
7.11 Explain the need for Water testing procedures especially for Dishwashers.
7.12 Explain Water Filter systems in relation to appliances-(Example: Reverse Osmosis).
7.13 Explain the cause of Noisy pipes and the use of Water Hammer Arresters.

Cooling Products

8.0 Basic Refrigeration

8.1 Describe basic safety procedures used when servicing refrigeration products.
8.2 Identify refrigeration Terminology and Definitions.
8.3 Identify refrigeration Components.
8.4 Describe refrigeration Component Function.
8.5 Explain Temperature/Pressure Relationship and Use of PT Chart.
8.6 Explain the difference between Heat Loads and Cooling Loads.
8.7 Describe the theory of Electronic Cooling.
8.8 Explain Atmospheric Pressure and the use of gauges.
8.9 Draw a Basic Refrigeration System.
8.10 Explain Metering Devices and how they work.
8.11 Describe the use and Sizing of Compressors/Cross-Referencing/Types/High Pressure Dome/Low Pressure Dome.
8.12 Describe the different Styles of Refrigerators.
8.13 Describe Condenser Types.
8.14 Explain the reason for Evaporator Locations.
8.15 Describe the purpose of a Heat Exchanger.
8.16 Explain the function of a Filter Drier.

9.0 Refrigerant handling and recovery

9.1 Describe federal EPA Laws and Regulations Associated with these laws.
9.2 Describe the difference between Passive and Active Recovery.
9.3 Describe the difference between Recovery, Recycling and Reclaiming.
9.4 Describe a Retrofit.
9.5 Explain the purpose of Refrigerant Oils and explain the differences between mineral based lubricants and synthetic lubricants used in refrigeration systems. Explain the importance of avoiding cross-contamination.
9.6 Describe the differences and uses of CFC/HCFC/HFC.

10.0 Refrigerator/Sealed system Repair

10.1 Describe the Theory of operation of a domestic refrigerator.
10.2 Demonstrate Sealed System Diagnostic procedures for Restriction/Partial-Restriction/Non-Condensable/Inefficient Compressor/Low Charge/Over-Charge.
10.3 Explain the different Leak Detection Methods/Procedures.
10.4 Properly access a sealed System and properly remove access port upon completion.
10.5 Explain Dehydration.
10.6 Explain Triple Evacuation.
10.7 Describe different Methods of Charging/Procedures associated with each.
10.8 Describe different Methods of Defrost/Components Associated with and Function of each.
10.9 Describe different Temperature Sensing Methods.
10.10 Explain different Air Distribution methods (inside and outside of box).
10.11 Properly use a wiring Schematic and ladder diagram to diagnose electrical problems.
10.12 Describe different Oil-Cooling Methods.
10.13 Explain the purpose of Perimeter or Yoder Loops.

11.0 Air conditioning and Dehumidifier Principles

11.1 Describe the Theory of operation of a domestic window air conditioner.
11.2 Describe the differences between air conditioning and dehumidifying.

12.0 Ice Machines, Freestanding and Undercounter

12.1 Explain the Theory of operation used in most domestic ice makers.
12.2 Explain how Water is Distributed into the icemaker.
12.3 Describe proper procedures for Cleaning and Sanitizing icemakers.
12.4 Identify the components and Control Circuits of a domestic icemaker.

13.0 Wine Coolers

13.1 Explain the theory of operation of a Wine Cooler.

Cleaning Products

14.0 Top Loading Washers

14.1 Explain theory of operation for top loading washers.
14.2 Properly install a top loading washer.
14.3 Explain how incoming water is distributed from inlet to tub.
14.4 Describe the operation of a Water Level Control.
14.5 Explain the function of a Water Temperature Control.
14.6 Compare Direct/Neutral Drain Systems.
14.7 Describe different brake systems used in top loading washers.
14.8 Describe the Methods of Counter Balance.
14.9 Outline the different Water Filtration Methods.
14.10 Describe the use of Clutch Systems.
14.11 Explain the operation of Electric water valves.
14.12 Explain Operating Principles Associated with the Transmission.
14.13 Describe the different drive methods.
14.14 Demonstrate ability to use a Cam Chart.
14.15 Demonstrate ability to Interpret Schematic.
14.16 List Cleanability problems and corrections i.e. Detergent usage, water temperature and hardness, loading procedures, fabric softener, bleach etc

15.0 Front Loading Washers

15.1 Describe the basic operation of a front loading washer, including installation requirements.
15.2 Explain Differences from vertical washing systems.
15.3 Describe the operation of Water fill and level control.
15.4 Outline the operation of the Temperature Control.
15.5 Describe method of Drain Systems.
15.6 Explain Braking System methods.
15.7 Describe Methods of Counter Balance.
15.8 Describe Water Filtration Methods.
15.9 Describe Drive systems.
15.10 Explain the operation of Electronic controls.
15.11 Explain the use of DC motors.
15.12 Using cycle sequence, wiring, schematic and ladder diagrams to troubleshoot electrical failures.
15.13 Describe the need for Door Seals.

16.0 Dryers (Gas and Electric)

16.1 Describe proper Installation and venting requirements.
16.2 Explain Theory of operation of Gas/Electric dryers.
16.3 Explain Combustion principles and the operation of Gas valves and burner assemblies..
16.4 Describe the operation of Electric heating elements.
16.5 Describe Drum drive systems.
16.6 Electrical power and relationship to heating elements.
16.7 Describe Troubleshooting procedures used in gas burner systems.
16.8 Describe Air handling, distribution and venting (blowers, fans, seals).
16.9 Outline the purpose of Electrical and thermal safety devices.
16.10 Use timer sequence, schematic, ladder and wiring diagrams to troubleshoot electrical failures.
16.11 Describe Glow Bar ignition systems.

17.0 Combination Washer/Dryer (Combine washer and dryer skill standards for this category )

17.1 Explain Theory of operation.

18.0 Dishwashers

18.1 Explain dishwasher Theory of operation.
18.2 Describe Installation requirements.
18.3 Explain Water distribution from inlet to tub including wash cycle and draining.
18.4 Explain Water hardness/temperature/detergent and wetting agents and how they affect washing performance.
18.5 Describe the operation of Timers, mechanical and electronic types.
18.6 Identify and explain Option, float and selector switches.
18.7 Identify and explain Water system components and controls (fill valves, drain hoses, check valves, siphon breaks, etc.).
18.8 Explain the purpose of Pumps, spray arms, food choppers, motors, filtering systems and sumps.
18.9 Describe the Dispensing systems.
18.10 Describe Drying systems used in dishwashers.
18.11 Explain the use of Door seals and latching mechanisms.
18.12 Use schematic, wiring, timer sequence, cycle option and other diagrams and charts to diagnose dishwasher failures.

Convenience Products

19.0 Water Heaters and Dispensers

19.1 Describe the theory of operation of domestic hot water heaters.
19.2 Describe Plumbing and installation requirements of hot water dispensers.
19.3 Describe the Safety devices used in water heaters.
19.4 Water hardness and conditioning.
19.5 Explain the Combustion process in gas hot water heaters.
19.6 Explain requirements for Venting, (direct and chimney).
19.7 Describe the operation of Gas valves, thermocouples.
19.8 Explain the operation of electric Heating elements and thermostats.
19.9 Explain the filtering system methods (i.e. reverse osmosis, carbon, rust and chemical removal).
19.10 Describe the operation of Isolation and Check Valves.
19.11 Describe the operation of Pressure Relief Valves.

20.0 Disposers

20.1 Explain the basic operation of a food waste disposal, including continuous feed, batch feed and installation requirements.
20.2 Describe the operation of reversing switches.
20.3 Describe the operation of motor and grinding mechanisms.

21.0 Exhaust Hoods, Venting and Air Movement

21.1 Explain the basic operation of range top venting systems.
21.2 Describe the basic Installation requirements and limitations of range top venting system.
21.3 Describe the operation of Re-circulating, Direct vent and Down-flow type venting.
21.4 Describe the purpose of Filters used in venting systems.
21.5 Describe the operation of Motors and Blowers used in venting systems.
21.6 Explain the purpose of the various Switches and Controls used with venting systems.

22.0 Central Vacuums

22.1 Describe the basic operation of a central vacuum system including bag and bag less types.
22.2 Demonstrate an understanding of system design and installation.
22.3 Describe the operation of motors and controls used in central vacuum systems.
22.4 Describe the operation of motorized and power accessories for vacuum systems.

23.0 Trash Compactors

23.1 Explain the basic operation of a trash compactor.
23.2 Describe the operation of ram drive systems.
23.3 Describe the operation of electrical and mechanical controls (cycle selector and option switches).
23.4 Explain the operation of reversing and interlocking switches.

24.0 Ironers

24.1 Describe the basic operation of ironing systems including Dry Press and Steam press.

Cooking Products

25.0 Gas Cooking Principles

25.1 Describe the safe and proper servicing of gas appliances.
25.2 Explain the properties of natural gas and liquefied petroleum (LP) including their chemical composition, heating value, specific gravity, limits of flammability and their burning speed.
25.3 Describe the pressure requirements of natural gas and LP, including valves and their adjustment (normal and high altitude applications), gas flow regulation and how to measure gas pressure.
25.4 Demonstrate how to correct lifting burner flames, flashback, extinction pop, floating flames, port loading, and yellow tipping of flames. Primary and secondary air supplies.
25.5 Describe the operation of combustion including how primary, secondary, and excess air affects combustion and Carbon Monoxide production and how to differentiate between complete and incomplete combustion.
25.6 Describe the operation of burners (atmospheric and power), burner components (including fixed and adjustable orifices), input and output ratings, and gas flow rates.
25.7 Describe the operation of gas ignition systems and controls (standing pilot, glow bar, electronic spark for both oven and surface burner systems.
25.8 Describe leak detection and the proper use of leak detection equipment.
25.9 Explain proper product installation and how state and local regulations may impact product installations.
25.10 Describe gas conversion (LP to natural gas, natural gas to LP).
25.11 Describe the operation of timers, electronic range controls, and range clocks that are used in gas ranges, ovens, and cook-tops.
25.12 Describe the operation of electrical controls for gas ranges (thermostats, flame proving sensors, thermostatic protection devices, selector switches).
25.13 Describe the operation of oven cleaning, including types of oven and range top surfaces, locking mechanisms and their associated controls.
25.14 Describe convection gas ranges and oven cooking principles and their components (fans, controls).
25.15 Describe down-draft gas ranges and cook-tops, including installation and venting requirements.
25.16 Describe venting and ventilation, including natural draft action, power vents, and draft hoods and how to measure for Carbon Monoxide.
25.17 Explain temperature limitation and proper test procedure for product surface temperatures and associated cabinet temperatures as regulated by UL and AGA.
25.18 Use electrical schematics, technical drawings, switch position charts and wiring diagrams of gas ranges, ovens and cook tops in electrical trouble-shooting.

26.0 Electric Cooking Principles

26.1 Describe the safe and proper servicing of electric cooking appliances.
26.2 Describe the operation of electrical controls (thermostats, selector switches, infinite switches, heat relays, heat sensors, oven temperature protection, electronic range and oven controls).
26.3 Describe the operation of heating elements of electric ranges, ovens, and cook-tops (oven and surface elements).
26.4 Describe the operation of Control/Safety systems associated with self-clean cycle.
26.5 Describe oven cleaning, including types of oven and range top surfaces, locking mechanisms and their associated controls.
26.6 Calibrate Oven Temperature controls.
26.7 Describe the operation of the overheat protection system used on smooth-top ranges.
26.8 Describe the purpose of seals, heat shields, insulation and gaskets in gas and electric ranges and ovens and their impact on performance and surface temperatures.
26.9 Explain down-draft electric ranges and cook-tops, including installation and venting requirements.
26.10 Use electrical schematics, technical drawings, switch position charts and wiring diagrams of electric ranges, ovens and cook-tops and how they are used in electrical troubleshooting.

27.0 Microwave Cooking Principles

27.1 Describe the safe and proper servicing of microwave appliances.
27.2 Describe the operation of safety interlock systems used in microwaves, i.e. Primary and Secondary Interlocks and Monitor switches.
27.3 Explain high voltage power supplies and safety precautions necessary to properly service high voltage and current supplies.
27.4 Describe microwave oven controls (electro-mechanical and electronic timers, and humidity, weight and temperature sensors).
27.5 Describe the operation of microwave generation systems, microwave propagation, and microwave distributions systems (magnetrons, waveguide, stirrer blades, and carousels).
27.6 Use electrical schematics, technical drawings, and wiring diagrams, switch position charts of microwave ovens and how they are used in electrical trouble-shooting.
27.7 Describe survey meters, leakage, emission standards and door adjustments.
27.8 Describe the operation of combination conventional, convection and microwave ovens.
27.9 Describe proper venting and exhaust provisions and filter panels.

28.0 Induction Cooking

28.1 Describe the safe and proper servicing of induction ranges.
28.2 Describe the operation of basic induction range principles, including installation requirements.
28.3 Describe the operation of electrical controls used with induction range systems.
28.4 Explain Cookware selection for use with an induction range.
28.5 Use electrical schematics, technical drawings, switch position charts and wiring diagrams of induction ranges and how they are used in electrical trouble-shooting.

29.0 Convection Cooking

29.1 Describe convection electric ranges and oven cooking principles and their components (fans, controls).
29.2 Explain the principles of High Velocity Convection Cooking.