MLL 3591 INTRODUCTION TO WHEAT CLEANING AND TEMPERING
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 3591 - Introduction to Wheat Cleaning and Tempering (2 hrs.)
Students will be introduced to the concepts and principles of the cleaning process, proper grain handling, cleaning machine operations, conditioning, control systems and flow sheets.
This course is designed to help the student increase their knowledge regarding fundamentals of grain handling, cleaning, conditioning, and control and flow sheets.
Upon completion of the course, the student will be able to demonstrate a knowledge of the cleaning process, proper grain handling, cleaning machinery, control systems, and flow sheets in the mill.
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: PRELIMINARY GRAIN CLEANING AND GRAIN HANDLING
Outcomes: Upon completion of this unit, the students will be able to successfully identify grain handling equipment, application, and operation.
- Identify grain handling equipment used in the milling industry.
- Explain grain handling equipment application and operation.
- Describe the importance of grain cleaning in the elevator and at the mill.
UNIT 2: CLEANING MACHINERY PRINCIPLES
Outcomes: Upon completion of this unit, the students will be able to successfully describe the principles of grain cleaning and performance factors involved.
- Describe principles of cleaning machinery operation.
- Identify important factors and adjustments contribution to operation of cleaning equipment
- Identify performance measures associated with proper operation of cleaning machinery
UNIT 3: CLEANING SYSTEM CONTROL
Outcomes: Upon completion of this unit, the students will be able to identify the major North American wheat classes, where each is grown, and describe the movement from field to elevator.
- Describe measures of cleaning system performance.
- Identity important characteristics of screenings and clean wheat with respect to cleaning.
- Explain the critical nature of uniform flow on cleaning operation.
UNIT 4: WHEAT TEMPERING
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 information required to calculate water addition requirements in a tempering system and calculate water addition requirements for a tempering system.
- Identify key components of a satisfactory tempering system.
- Explain manual and automated temper water addition systems including feed forward and feedback systems.
- Identify successful outcome of a good tempering system and identify potential causes of failure in wheat tempering.
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.