B&CMA Webinars
Upcomings Events:
Process Control for Fermented and Snack Cracker Products
November 30, 2011
2 3 pm EST
The B&CMA Entry Level Training Program: Training New Cookie and Cracker Employees
December 5, 2011
2 3 pm EST
Information:
Process Control for Fermented and Snack Cracker Products
November 30, 2011
2 3 pm EST
This webinar will cover all facets of the production of fermented and snack cracker products. It will explain the differences in how these two types of crackers are processed. Effective process control will be emphasized using the concept of Do it right the first time do it the same every time. It will emphasize the importance of both attention to details and cause and effect.
The topics that will be explained in detail include:
the function of the major ingredients
mixing procedures
dough machining issues
oven settings
finished product specifications
Presenter:
Terry Knabe
President, JMS Associates International
Terry Knabe began in the baking business in 1970 in operations management. He progressed from management trainee to General Manager, working for Keebler Company, Arnolds Baking, President Baking, and Austin Foods.
He formed JMS Associates International and has been providing consulting services worldwide to several large baking companies since 1992. He has over thirty-nine years of successful experience in the baking industry in operations management.
The B&CMA Entry Level Training Program: Training New Cookie and Cracker Employees
December 5, 2011
2 3 pm EST
Human Resources Personnel, Trainers, Managers and Supervisors will benefit from learning about the B&CMA's introductory program to the Cookie and Cracker Industry - The B&CMA Entry Level Training Program in English or Spanish.
Learn how this e-Learning program can reduce the amount of in-plant time spent on training new hires or department transfers and can effectively provide much needed cross-training. This program provides fundamental information in four lesson modules - Ingredients, Mixing, Forming and Baking and is applicable to all manufacturers' circumstances and environments.
Training Benefits:
Reduces in-plant training time of new hires and new department transfers
Provides needed consistency in the baseline information disseminated to employees, essential to a bakery operation
E-Learning format allows employees to complete the program at any computer with Internet access
Content presented in a logical manner - Ingredients, Mixing, Forming, Baking
Information is layered so more inquisitive student can maximize learning
Program addresses varying employee abilities and provides test out options when applicable
Provides general information of specific responsibilities normally left to learn on the job over time
Available in English and Spanish
Presenters:
Dennis Loalbo, B&CMA Technical Advisor will take you through the program explaining the lesson content, the built-in interactivity, and the approach to learning, which addresses the difference in student knowledge levels and interests.
Stacey Sharpless, President, B&CMA will review the various Administrator Tools that are built into the program, which make it easy to incorporate into any manufacturer's overall training plan and simple to manage.
Webinar Information
What is a Webinar?
An interactive session conducted via audio teleconference and the Internet and hosted by industry experts covering hot topics, best practices and subjects of special interest to our members.
How does a Webinar work?
On the scheduled date and time, log onto the web site to view the presentation online and simultaneously call in to hear the presenters. To attend you must have one Internet connection and one phone line. Instructions for accessing the Webinar will be sent via email prior to the event.
General Information
Registration Deadline and Cost
The registration deadline is 1 pm ET, Tuesday, November 29, 2011 for the November 30th event and 1pm ET, December 2, 2011 for the December 5th event and the fee is $100 U.S. per login site (each registration provides passwords for one computer to login to the webinar site and one phone to dial into the call-in number). The December 5th event is also eligible for one complimentary registration per location - see below for details on the complimentary registration. Participants can register here or may also complete the registration form at the end of the announcement and fax it to (443) 259-0522.
Who can participate
Any individual employed by a member company of the B&CMA.
Equipment Needed to Participate
One Internet connection to view power points and one phone line is required. The audio for this webinar is only via phone transmission.
Registration Process:
November 30th - Process Control for Fermented and Snack Cracker Products
Please register online or complete and fax the following form to (443) 259-0522. Instructions for accessing the Webinar online and for dialing in to hear the audio will be sent via email prior to the event.
December 5th - The B&CMA Entry Level Training Program: Training New Cookie and Cracker Employees
Please register online or complete and fax the following form to (443) 259-0522. Instructions for accessing the Webinar online and for dialing in to hear the audio will be sent via email prior to the event. Discounts, if any, will be calculated after checkout. B&CMA Member facilities will receive a refund for the webinar after verification.
FOR A COMPLIMENTARY REGISTRATION FOR THE DECEMBER 5TH EVENT PLEASE SUBMIT THE FOLLOWING FORM VIA FAX TO: 443.259.0522 OR SCAN AND EMAIL TO thebcma@commpartners.com | 
