Loalbo Sharpless-Effective Use of B&CMA Programs 2014 TC.ppt · Biscuit & Cracker Manufacturers ......

B&CMA

B&CMA PresentationB&CMA Presentation

Effective Utilization of B&CMA Training PPrograms

April 29, 2014

presented bypresented by

Stacey Sharpless Stacey Sharpless Blake HutzleyBlake Hutzleyyy

B&CMA

Program GoalsProgram Goals

1. Provide the most comprehensive education in the cookie pand cracker industry

2 T i h i l f i f d l2. Train on the essential manufacturing fundamentals so the student can better understand plant and line specific requirementsq

3. Provide programs that work in conjunction with other B&CMA programs

B&CMA

Member Programs & ServicesMember Programs & Services

EDUCATIONAL PATHWAY•Entry Level Training Program•Intermediate Training Course:

(Wire Cut Lesson)(Wire Cut Lesson)•Cookie & Cracker Manufacturing

Course

SUPPORT PROGRAMMING•Technical Advisor Program•Annual Technical Conference•Annual Convention

B&CMA

Annual Convention•Webinars

RECOGNITION & OTHER PROGRAMS

•Safety & Vander Heide Awards•Safety & Vander Heide Awards•Member Directory & eSource•This Week at the B&CMA•ENERGY STAR

B&CMA

Educational PathwayEducational Pathway

Beginner: Entry Level Training Program (ELTP)

Midlevel: Intermediate Training Course (IT Course) g ( )Wire Cut Lesson Rotary Molder

Advanced: Cookie & Cracker Manufacturing CourseAdvanced: Cookie & Cracker Manufacturing Course (Correspondence Course)

B&CMA


Beginner:Beginner:

Entry Level Training Program (ELTP)

Basic fundamental training needed to gwork in a bakery environment

Biscuit & Cracker Manufacturers' AssociationB&CMA

Entry Level Training ProgramEntry Level Training Program

Teaches fundamentals in four Lesson Modules -Ingredients, Mixing, Forming and BakingIngredients, Mixing, Forming and Baking

Ideal for employee with no food processing or baking background

Reduces in-plant training time for new hires and department transfers; excellent resource for cross-t i itraining

Lessons in English & Spanish - Web Base Format.

B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 21046

Biscuit & Cracker Manufacturers' AssociationEntry Level Training Program

B&CMAEntry Level Training Program




Ingredient Module - Six Lessons




B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 210461 IngredientsIngredients Lesson 3Lesson 3



Mixing Module - Three Lessons




B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 210462 MixingMixing Lesson 1Lesson 1



Forming Module - Three Lessons




B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 210463 FormingForming Lesson 1Lesson 1



Baking Module - Two Lessons




B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 210464 BakingBaking Lesson 1Lesson 1

Biscuit & Cracker Manufacturers' AssociationEntry Level Training ProgramEntry Level Training Program



B&CMAy g g

L d M d l T t O t O tiLesson and Module - Test-Out Option

B&CMA 6325 Woodside Court, Suite 125 Columbia, MD 210461 IngredientsIngredients

B&CMA


Midlevel:Midlevel:

Intermediate Training Course (IT Course)

Product and process specific training p p gthat follows the natural flow of conversions down the line

B&CMA

Intermediate Training CourseIntermediate Training Course

The IT Course is for Individuals who are beyond a ybeginner’s level of knowledge, but who may not yet be ready to learn about the science and theory

d i i th f t iunderpinning the manufacturing process

Teaches operating fundamentals based on a Teaches operating fundamentals based on a specific product type or on the equipment used to produce it.

B&CMA


I di id l hIndividuals who• Have experience on the line, but with little or no formal training

• Are key operators who must understand the critical process points in order to build uniformed procedures into a line

W t t i i i ht t ll l d ti th h• Want to gain insight to a process normally learned over time through experience

• Are in management, particularly those hired from other industries, who need tofrom other industries, who need to understand the manufacturing process of a product

Want to prepare for the Cookie & Cracker• Want to prepare for the Cookie & Cracker Manufacturing Course (Correspondence Course)

B&CMA


f fPresentation of Information

Follows the logical process order Follows the logical process order

Process order - Broken into steps called conversions

Each conversion is a chapter

Each lesson is a series of chapters

B&CMA


B&CMA


f fPresentation of Information – Explains: Why we do what we doy

The importance of having the operator follow the process stepsprocess steps

Fundamental principles and critical process points

The importance of communication, especially whenthere is deviation in processp

B&CMA


The LessonsThe LessonsOperation oriented instruction based on a specific product type or on the

equipment used to produce it.

12 Separate Subject Specific Lessons

1. Wire Cut 7. Sheeted – Fermented Crackers

2. Rotary 8. Cold Press Process

3. Sandwich Cremes 9. Enrobing: Fat Based Coatings

4. Extrusion: Single and Co‐Extrusion 10. Post Oven Depositing

5. Sheeted – Chemical Crackers 11. Band Icing: Water Based Icing

6. Sheeted – Sweet Goods 12. Deposit Cookies

B&CMA


The LessonsThe LessonsA few lessons cover supplemental processes versus a product flow:

Wire Cut Sandwich Cremes

Rotary Band Icing: Water Based Icingy g g

Sheeted – Chemical Crackers Enrobing: Fat Based Coatings

Extrusion: Single and Co‐Extrusion Post Oven Depositing

Sheeted‐Sweet Goods

Sheeted – Fermented Crackers

Deposit CookiesDeposit Cookies

Cold Press Process

B&CMAIntermediate Training Courseg


SWhat the Student Will Learn Roles and Responsibilities of Key Positions on linep y

Pre-Operation checks

Safety and Sanitation

C i i Communication

Insight into the Process leading to better decision g gMaking


R l d ibiliti f th i k iti l th li Roles and responsibilities for the various key positions along the line


S f t d S it ti I f ti Safety and Sanitation Information


Insight into the process leading to better decision making

B&CMA


F tFeatures

Lessons broken down into short online chapters Lessons broken down into short online chapters

Six week completion timeframe for each lesson

M lti l h i t t t th d f h l Multiple-choice test at the end of each lesson

Students have access to a Glossary of Terms and printable Chapter Summariesprintable Chapter Summaries

PC, iPad and Tablet accessible

B&CMA


Advanced:Advanced:

Cookie & Cracker Manufacturing gCourse (Correspondence Course)

Comprehensive source of knowledge onComprehensive source of knowledge on the complete manufacturing process

B&CMACookie & Cracker Manufacturing Course g

Provides a technical understanding of the complete cookie and cracker manufacturing process – teaches the fundamentals as wellprocess teaches the fundamentals as well the science and theory underpinning the process

Advanced self study training for individuals with industry experience and/or a degree

For individuals seeking career advancement f i d b dof supervisor and beyond

B&CMACookie & Cracker Manufacturing Courseg

Te tbook Chapters Vol me ITextbook Chapters – Volume I1. Wheat and Wheat Flour

2 C b h d t Ph i l d Ch i l

8. Emulsifiers and Antioxidants

9 Ch l t d C2. Carbohydrates- Physical and Chemical Properties

3. Sweetener Manufacturing and Related Compounds

9. Chocolate and Cocoa

10. Flavoring and Color Materials

11. Starch, Proteins, Enzymes, Salt, Fruits and Compounds

4. Physical and Chemical Properties of Fats and Oils

5 Cl ifi ti f F t d R l t d

Nuts

12. Ingredient Delivery and Storage

13. Ingredient Assembly5. Classification of Fats and Related Compounds

6. Dairy Products and Egg Products

13. Ingredient Assembly

14. Mixing

15. Fermented Dough Products: Soda Crackers

7. The Leavenings Process 16. Chemically Leavened Crackers


Te tbook Chapters Vol me IITextbook Chapters – Volume II25. Marshmallow Products17. Wire-cut and Deposit Cookies

26. Creme Sandwich Products

27. Enrobed Cookies

28 Packages and Packaging Equipment

18. Extruded Cookies

19. Rotary Molder Cookies

20 Cutting Machine Products 28. Packages and Packaging Equipment

29. Machinery Maintenance and Care

30. Sanitation and Safety

20. Cutting Machine Products

21. Baking

22. Post Baking Operations

31. Quality Management

32. Environmental Management

23. Handling Cookies and Crackers from Cooling to Packaging Machines

24. Sugar Wafers and Ice Cream Cones


W k P j t S lWork Project Sample

Prepare the Simple Cookie Formula. Next, prepare the same formula again but vary as follows: 1) Decrease the sugar amount by 10%; 2) Increase the sugar amount by 10%to use as the control formula.

Next, prepare the same formula again but use the following flour types: 1) Bread; 2) Whole wheat; 3)Corn

Record dough temperatures and discuss the affect of temperature on baking performance. Record and compare cookie volume, diameter, appearance and eating quality. Summarize how each change affected the product.

How does this exercise correlate to problems we face in day-to-day production? How do variations of ingredient types and or amount affect the product and process?Discuss your study drawing conclusions based on your work. Include principles from the text where appropriate.


Work Project Sample

Observe your mixing department over several differentObserve your mixing department over several different days and the various flours that are used in production. Note how the employees perform their tasks, and discuss with them important aspects of p ptheir job. Note the final products that are made from the various flours, and observe their texture and other characteristics. Write a detailed report on the mixing department at your plant.

B&CMA

Member Programs & ServicesMember Programs & Services

EDUCATIONAL PATHWAY•Entry Level Training Program•Intermediate Training Course:

(Wire Cut Lesson)(Wire Cut Lesson)•Cookie & Cracker Manufacturing

Course

SUPPORT PROGRAMMING•Technical Advisor Program•Annual Technical Conference•Annual Convention

B&CMA

Annual Convention•Webinars

RECOGNITION & OTHER PROGRAMS

•Safety & Vander Heide Awards•Safety & Vander Heide Awards•Member Directory & eSource•This Week at the B&CMA•ENERGY STAR

Loalbo Sharpless-Effective Use of B&CMA Programs 2014 TC.ppt · Biscuit & Cracker Manufacturers ......

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Transcript of Loalbo Sharpless-Effective Use of B&CMA Programs 2014 TC.ppt · Biscuit & Cracker Manufacturers ......