Upon successful completion of the course, students will be able to: identify a systematic method for cataloging materials that will be removed and returned to the work site; identify appropriate cleaning methods for food service, upholstered, and porcelain surfaces; explain the importance of a complete inventory listing destroyed, damaged and pre-existing damages; describe basic principles for proper restoration; list criteria for evaluating whether damaged furnishings and fixtures are restorable; explain cleaning processes used for content restoration: dry, wet, spray and wipe, foam, abrasive, immersion; identify what types of materials are effectively cleaned with each process; explain how moisture content from direct contact and absorption of water from the air is critical to drying; define the term psychrometry; explain how a psychrometric chart is read; identify types of equipment used to scope the area affected by water; determine the type of action required to prevent further structural damage: containment barriers, tarp, and shrink wrap; identify potential contaminants in a damaged structure; explain safety regulations for removing contaminants from a structure; explain the removal of water through dehumidification; list types of dehumidification equipment: refrigerant and desiccant; explain the process of controlling microorganisms; explain the role of demolition in the restoration industry; explain the process or deodorization as it applies to disinfecting a damaged structure; operate equipment used to restore water and smoke damaged structures: inspection and monitoring tools and extraction tools; list and explain sanitizing agents used to arrest growth of bacteria, fungi, mildew, and other microorganisms; identify equipment used to neutralize odors; explain health hazards associated with biological and chemical contaminants; define pathogenic substances; identify three pathogenic substances that may require removal and disposal from a contaminated environment (blood, bodily fluids, and tissue); list personal protective equipment required when removing biological and chemical contaminants; explain complex damages caused by fire and smoke; identify four types of soot: wet smoke residues, dry smoke residues, protein residue, and fuel oil soot; identify other possible contaminants: tear gas, finger print powder, and fire extinguisher residue; explain the cleaning process used for each type of soot; describe the three methods of soot/smoke and other contaminant removal: HEPA vacuuming, dry sponging, and chemical washing; explain options for cleaning carpet, based on the type of carpet; identify four specialized carpet-cleaning methods: bonnet cleaning, steam cleaning/hot water extraction, pre-conditioning and rinse, and dry cleaning; describe deodorization methods used for carpet cleaning; explain cleaning methods appropriate for blinds and drapery; identify fabric manufacturers’ recommendations for each material to be cleaned; identify cleaning methods for blinds and drapery based on the type of fabric from which they are made; explain when demolition of wall and ceilings is the correct option; identify the cleaning method to apply according to the extent of damage to ceilings and walls; discuss the principles necessary to deodorize odors according to type of damage to ceilings and walls; identify appropriate actions to prevent further damage to electronics and machinery; list three types of cleaning processes for electronics and machinery: HEPA vacuuming, chemical washing, and contamination free drying; explain techniques for reassembling electronics and machinery; describe the importance of ventilation in the cleanup process; identify procedures to follow when cleaning the air duct system; identify components of the HVAC system that must be cleaned: evaporators and cooling coils, fans and blower wheels; perform air duct cleaning according to industry standards for cleaning HVAC heating and cooling system; describe how to maintain HVAC heating and cooling system following Category 1 damage; explain methods of deodorization; list three fundamental principles for deodorizing an affected area: remove source, clean surfaces, and seal surfaces; and describe equipment used to deodorize an affected area.