MLL 3590 INTRODUCTION TO MILLING AND WHEAT
2 Credit Hours
This course is open to students on the college level in either the freshman or sophomore year and to area high school vocational students.
MLL 3590 - Introduction to Milling and Wheat (2 hrs.)
Students will be introduced to both the milling process and wheat. Students will exhibit an understanding of the milling industry, wheat production, characteristics of hard red winter wheat, wheat classes, grading, transportation, handling, and storage. Aspects of getting the wheat from the field to table will be fully explored.
This course is designed to help the student increase their knowledge regarding fundamentals of flour milling, the milling industry, and wheat classes and characteristics.
Upon completion of the course, the student will be able to demonstrate a knowledge of the role of milling in the food supply chain, organization and process structure, the wheat kernel classes and structural composition, wheat quality methods and grading standards, and wheat blending considerations.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
UNIT 1: MILL INDUSTRY OVERVIEW
Outcomes: Upon completion of this unit, the students will be able to successfully describe the milling industry, the wheat kernel structure, and evaluation methods.
- Explain the supply chain from farm to fork.
- Describe the mill site structure and organization
- Identify measures of milling site production capacity, and grain based food consumption
UNIT 2: WHEAT COMPOSITION AND CHARACTERISTICS
Outcomes: Upon completion of this unit, the students will be able to successfully describe the composition and characteristics of the wheat kernel.
- Identify wheat kernel structures most important to millers.
- Identify chemical composition of the wheat kernel and their importance.
- Compare wheat to other grains including rice, corn and oats.
UNIT 3: NORTH AMERICAN WHEAT CLASSES, PRODUCTION AND MOVEMENT
Outcomes: Upon completion of this unit, the students will be able to identify the major North American wheat classes and where each is grown, and describe the movement from field to elevator.
- Identify six significant classes of U. S. wheat and compare them to Canadian wheat Classes.
- Identify important wheat class growing locations and uses.
- Describe chain of events that brings wheat to the mill elevator from the field.
UNIT 4: WHEAT QUALITY EVALUATION
Outcomes: Upon completion of this unit, the students will be able to successfully identify grading factors, the role of the laboratory in dough testing, and demonstrate grading standards and end-use properties.
- Identify important grading factors and non-grade factors for wheat.
- Explain role of laboratory milling, flour physical and dough testing along with baking and processing tests.
- Indicate how grading standards relate to end use properties.
UNIT 5: WHEAT HANDLING AND STORAGE
Outcomes: Upon completion of this unit, the students will be able to successfully demonstrate storage risk factors, the blending process, and protein content.
- Identify major wheat storage risk factors including moisture and environment.
- Explain role of fines and bin segregation in blending process
- Calculate a wheat blend targeting a specific protein content
Refer to Syllabus
Contact Bookstore for current textbook.
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.