MLL3593 WHEAT FLOUR MILLING II
3 Credit Hours
Student Level:
This course is open to students on the college level in either the freshman or sophomore year and to area high school vocational students.
Catalog Description:
MLL3593 - Wheat Flour Milling II (3 hrs.)
During this second of two wheat flour milling classes, students will be introduced to the Sizing System, Midds Reduction System, tailings and Low Grade System, germ separation, impact milling and detachers, fans, filters, and the mill environment.
Course Classification:
Lecture
Prerequisites:
MLL3592 WHEAT FLOUR MILLING I
Controlling Purpose:
This second course of two is designed to help the student increase their knowledge regarding various systems and processing found in the flour mill that occur after the initial wheat preparation.
Learner Outcomes:
Upon completion of the course, the student will be able to demonstrate knowledge of the associated equipment involved in Sizings, Midds reduction, tailings and low grade, germ separation, impact milling and detachers, fans, filters, and the mill environment.
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: The Sizing System
Outcomes: Upon completion of this unit, the students will be able to successfully explain the value and importance of the Sizing System.
- Identify goal and operation parameters of the Sizings System.
- Explain application of corrugations to Sizings operation.
- Define methods of control for Sizings operation and explain its importance in mill operation.
UNIT 2: The Midds Reduction System
Outcomes: Upon completion of this unit, the students will be able to successfully explain the value and importance of the Midds Reduction System.
- Identify goal and operation parameters of the Midds Reduction System.
- Explain application of pin mill and impact machine operation to Midds reduction.
- Define methods of control for Midds reduction and explain its importance in mill operation.
UNIT 3: The Residue and Low Grade System
Outcomes: Upon completion of this unit, the students will be able to define and explain mill yield and flour quality principles related to the Residue and Low Grade System.
- Explain source of materials for both Residue and Low Grade Systems and how the source they may be related to mill yield and flour quality.
- Define by products generated by Residue and Low Grade System and their relationship to mill yield and flour quality.
- Explain how the Residue System, Low Grade System and the Break System are connected.
UNIT 4: Mill Balance and Control
Outcomes: Upon completion of this unit, the students will be able to successfully identify the key streams and operational expectations related to yield measures in the flour mill.
- Identify key streams and expectations for successful operation.
- Indicate use of senses for monitoring as a walking tour of the process is conducted.
- Explain different yield measures and their limitations to mill operation..
Projects Required:
Refer to Syllabus
Textbook:
Contact Bookstore for current textbook.
Attendance Policy:
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
Grading Policy:
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.
DISCLAIMER: THIS INFORMATION IS SUBJECT TO CHANGE. FOR THE OFFICIAL COURSE PROCEDURE CONTACT ACADEMIC AFFAIRS.
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