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Program
Overview
The International Association of
Operative Millers (IAOM), in cooperation with Kansas State University’s
Department of Grain Science and Industry, offers a NEW lineup of eight,
weeklong short courses designed for those who wish to advance their
skills or careers in the milling industry.
The IAOM-KSU Resident Milling Courses
provide hands-on instruction by the same outstanding KSU faculty who
teach degree-seeking students. Founded in 1905, the Grain Science and
Industry department is the only program of its kind in the United
States, and is distinguished worldwide. KSU is the primary training
ground of managers and technology specialists who lead businesses and
organizations to feed the world.
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Module 1:
January 26-30, 2009 |
Module 5:
June 8-12, 2009 |
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Module 2:
February 2-6, 2009 |
Module 6:
June 15-19, 2009 |
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Module 3: March 23-27, 2009 |
Module 7: October 12-16, 2009 |
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Module 4: March 30 - April 3, 2009 |
Module 8: October 19-23, 2009 |
Employer
Benefits
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The
courses provide participants with the background to effectively
integrate their job function into the goals of their organization.
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The
courses enhance participants’ understanding of the milling process,
empowering them to make better decisions relative to grain and
flour.
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The
courses provide the tools, language and understanding to communicate
your company’s needs effectively when dealing with suppliers or
customers.
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The
training empowers employees to be better problem solvers by giving
them the tools to better define improvement opportunities, evaluate
potential solutions and make recommendations based on an
understanding of milling principles and sound evaluation methods
balancing technical and economic considerations.
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Course Module Descriptions
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Module 1
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Introduction to
Flour Milling
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Overview of the US Milling
Industry
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Wheat Production, Supply and
Demand
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Fundamentals of Grain Logistics
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Overview of the general milling
process and major milling components
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Principles of mill flow sheets
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Milling math (Extraction,
Tempering and Blending)
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Module 2
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Managing Mill
Performance
The Economics of Milling
Capital investments and ROI
Production reports and plant
communications
Energy and Utility Management |
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Module
3
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Quality
Control/Quality Assurance
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General knowledge of the
evaluation of physical and functional properties of wheat
and flour
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The relationship of wheat
varieties and the wheat breeding to quality
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Understanding of wheat and
flour specifications for millers and bakers
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Sampling and product
traceability
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Flour treatments, receiving and
quality control
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Module 4
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Mill Safety and
Sanitation
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General knowledge of good
manufacturing practices
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Principles of a HACCP program
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Preparing for a sanitation
audit
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Understanding of employee
safety and food safety practices
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Establishment of pest control
and fumigation programs
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Module 5
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Mill Processes
I: Wheat Intake and the Cleaning House
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Expectation of a wheat contract
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Understanding of wheat grading
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Requirements of wheat
receiving, binning and blending
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Principles of wheat cleaning
and tempering
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Understanding on the importance
of wheat quality and preparation to the milling process
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Module 6
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Mill Processes
II: Grinding and Separation
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Mill balance and product
distribution
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Adjustment and maintenance of
roll stands
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Sifting and Sifter Maintenance
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The Purification System
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Module 7
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Materials
Handling
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Module
8
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Maintenance:
Power Transmission and Automation
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Instructional Staff
The instructional staff
will be comprised of members of the Department of Grain Science and
Industry and experts from the milling community. The faculty has “real
world” experience in the production of wheat flour and other grain
products. The faculty has also worked closely in the production of
cereal grain-based food products including livestock feed, pet foods,
bakery and breakfast cereal manufacturing. They are actively involved in
the milling industry and milling professional organizations including
IAOM and the AACC. The faculty combines technical expertise, practical
knowledge and decades of successful adult education into the short
courses.
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Accommodation
Hotel, meals and other
personal expenses are the participant’s responsibility. A block of hotel
rooms has been reserved at the Clarion Hotel in Manhattan, Kansas, at a
special group rate. Please make reservations by calling 1-785-539-5311
or 1-877-424-6423, and mention Kansas State
University Grain Science & Industry and the name of the short course
when making hotel reservations. The Clarion provides shuttle
transportation to/from the course site on the KSU campus.
If cancellation is necessary,
contact the hotel at least 48 hours in advance to avoid charges to your
account.
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Application Process
To apply for
a course,
please fill out the downloadable application form
and mail
it to the IAOM office along with
payment, or complete the
online application form.
Class sizes are limited
and will be filled on a first-come,
first-served basis. Applications received without payment will be placed
on a waiting list. Confirmation as a participant in each course will be
sent upon receipt of payment. Please do not make travel plans that
cannot be easily canceled until you receive notice of confirmation or
cancellation, which you will receive no later than four weeks prior to
the course start date.
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Course Fees
IAOM
Members: $1,900 Non-members: $2,100*
The course fees cover
tuition, laboratory fees, books, special instruction, materials,
field-trip transportation, and lunch on class days. Fees do not include
lodging at the Clarion Hotel and evening meals.
Applications and payment
should be received by IAOM five weeks prior to the course start date.
* The non-member
rate includes a complimentary one-year IAOM membership, during which
time you would be eligible for member rates on other short courses
offered during the year.
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Cancellation Policy
IAOM courses are
kept small to provide optimum interaction between participants and
instructors. We understand emergency situations may arise that will
affect your attendance to our programs. IAOM encourages substitutions in
the event that the original enrollee is unable to participate in the
course. We have established the following policy in case of course
cancellation:
• If cancellation is
between 21-60 days of the program date, 25% of the tuition is
non-refundable. 100% of the tuition may be transferred to another
person.
• If cancellation is
less than 21 days of the program date, 80 percent of the tuition is
non-refundable. 100% of the tuition may be transferred to another
person. Severe extenuating circumstances will be considered
individually.
Although we do not
anticipate any changes, we do reserve the right to cancel an event at
our discretion. In the event of course cancellation, 100 percent of the
tuition will be eligible for refund or transferable to another course.
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