modules - · pdf filemodule 1 is an essential course for all new flour millers ... bread...
TRANSCRIPT
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2014-15
Modules
ATMA Inc.PO Box 423
Buninyong, VIC 3357Ph No. 0409 337 221
Email: [email protected]: www.atma.asn.au
Module 1Safety, Health and Hygiene
This course emphasises the importance of health and safety to the individual and the organisation; introduces the student to risk assessment andcontrol;considersspecificsafetyhazardstobefoundinaflourmill,includingfireanddustexplosionsandthemeansofavoidingthem;andcovers good hygiene practice and the dangers of infestation.
Module1isanessentialcourseforallnewflourmillers,healthandsafetypersonnel and those working towards the nabim Advanced Flour Milling Certificate.
Topics covered
● Good health and safety ● Fire and explosion prevention● Legal responsibilities ● Environmental impact● Risk assessment ● Hygiene strategies● Risk control ● Pests● Hazards and precautions ● Infestation prevention
Describebrieflyfivehazardsassociatedwithelectricity.Sample question
ExaminationThe date for examination on this module is Tuesday 5 May 2015 and will accord with the testspecificationtobefinalisedshortlyandto be set out in the course workbook.
Duration: 2 hours, 8 questions
Test specification Importance of health and safety 1 question
Risk assessment and control 2 questions
Hazards and precautions 4 questions
Hygiene and pest prevention 1 question
Past exam papers may be found at www.nabimtraining.com/module-1
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Module 2Wheat and the Screenroom
From the wheat in the to cleaned and conditioned grains, ready for milling, this module covers the structur e, characteristics and production of the industry’s major raw material.
The module provides a comprehensive tutorial of wheat intake, storage and cleaning procedures; the operation of a modern screenroom; the conditioning, drying and mixing of wheats.
Topics covered
� The wheat plant � The screenroom
� Wheat varieties � Treatment and disposal of screenings
� Wheat production � Adjustment and maintenance of plant
� Wheat intake � Wheat damping
� Wheat storage � Conditioning and drying wheat
� Wheat cleaning
ExaminationThe date for examination on this module is Wednesday 6 May 2015 and will accord with the test below.
Duration: 2 hours, 8 questions
The wheat plant, varieties and production 2 questions
Wheat intake and storage 2 questions
Wheat cleaning and the screenroom 2 questions
Wheat damping, conditioning, drying, mixing and measuring 2 questions
Past exam papers may be found at www.nabimtraining.com/module-2
Sample questionDescribe the TWO methods of measuring and blending wheat from the conditioning bins.
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Tel:Fax:E-mail:
+44 (0)20 7493 2521+44 (0)20 7493 [email protected]
Module 3Mill Processes and Performance
Topics covered
● Milling history ● Production of bran, wheatfeed and germ●Modernflourmilling ●Wholemealandbrownflours● Milling machines ● Mill balance● Flour processing ● Mill performance
Explain why milling stocks should not be returned to the machine from which they came or to any machine preceding it.
Sample question
ExaminationThe date for examination on this module is Thursday 7 May 2015 and will accord with thetestspecificationbelow.
Duration: 2½ hours, 10 questions
Test specification Milling - historical and modern 3½ questions
Milling machines and pneumatic conveying 2 questions
Flour processing and redressing; production of bran, wheatfeed, germ, wholemeal and brownflour 1½questions
Mill balance and performance 3 questions
Past exam papers may be found at www.nabimtraining.com/module-3
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Thiscourseaddressesthehistoryandpracticeofthemodernflourmilling operation; mill machinery and processes; the manufacture of differentfloursandco-products;theimportanceandachievementofmillbalance; the measurement and improvement of mill performance.
Students will gain an understanding of break, scratch and reduction systems;scalpingandgrading;purification;andflourdressing,whilstalso being able to demonstrate a working knowledge of general milling principles.
Module 4Product Handling, Storage and Distribution
This course considers the bulk storage of and co-products; the practice of blending; handling and storage of packed warehousing; vehicles used to transport products and their loading and unloading; pests of stored wheat and and their control.
Recently updated, this course is cover ed in 4 lessons, providing an indispensable guide to materials handling, storage and distribution.
Topics covered
� Bulk storage � Packed product storage and handling
� Flour blending � Despatch
� Packing � Distribution
� Infestation control
ExaminationThe date for examination on this module is Monday 11 May 2015 and will accord with the test below.
Duration: 2 hours, 8 questions
Materials bulk storage; blending 2 questions
Packing and palletising; packed product storage 3 questions
Despatch and distribution; infestation control 3 questions
Past exam papers may be found at www.nabimtraining.com/module-4
Sample questionOutline FOUR advantages of packing direct from a storage bin rather than direct from the mill.
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Tel:Fax:E-mail:
+44 (0)20 7493 2521+44 (0)20 7493 [email protected]
Module 5Flour
Thiscoursecoversthefunctionalityandtypesofflourcommonlymilled;theflourtreatmentsthemillermayuse;themeasurementandcontrolofquality; the numerous laboratory tests a miller may perform on wheat and flourtoensurespecificationsaremet;breadmakingandawiderangeofotherflouruses.
Thismoduleisanintroductiontotheflourmillersfinishedproduct,uponcompletion students will be able to demonstrate an understanding of flourtypesandflourquality.
List the steps that need to be taken to calculate a cumulative ash curve.
Sample question
ExaminationThe date for examination on this module is Tuesday 12 May 2015 and will accord with thetestspecificationbelow.
Duration: 2½ hours, 7 questions
Test specification Definitionsandtypesofflour; quality assurance 1½ questions
Laboratory tests on wheat andflour 3questions
Bread 1½ questions
Otherflourproducts 1question
Past exam papers may be found at www.nabimtraining.com/module-5
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Topics covered
●Typesofflour ●Laboratorytestsonwheatandflour● Flour grades ● Breadmaking● Quality assurance ● Biscuits, cakes and pastry
Module 6Power and Automation
This course studies the sources and transmission of power in the mill; pneumatic and mechanical conveying; instrumentation used for measurement in the mill; the programmable logic controller; process control systems in the milling industry.
Students will gain valuable knowledge of the principles governing electric motors and will be able to explain the importance of use of energy within the mill.
Topics covered
� Evolution and automation � Pneumatic conveying
� Utilities � Measurement
� Transmission of power � The programmable logic controller
� Use and application of air � Process control systems
ExaminationThe date for examination on this module is Wednesday 13 May 2015 and will accord with the test below.
Duration: 2½ hours, 7 questions
Automation; utilities; transmission of power; use of air; pneumatic conveying 4 questions
Measur ement 1 question
PLCs and pr ocess control systems 2 questions
Past exam papers may be found at www.nabimtraining.com/module-6
Sample questionExplain the relevance of terminal velocity in screenroom aspirators.
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Tel:Fax:E-mail:
+44 (0)20 7493 2521+44 (0)20 7493 [email protected]
Module 7Flour Milling Management
Thefinalmoduleinthesetof7,in4lessonsthiscoursegivesthestudenta complete overview of Flour Milling Management.
Thiscourseprovidesabackgroundtotheflourmillingindustry;thelocationanddesignofflourmills;thestaffingandorganisationofmills;the role of the miller as employer; the responsibility to protect product, peopleandenvironment;financialconsiderationsoftheflourmillingbusiness.
Topics covered
●Theflourmillingindustry ● Hazard analysis critical control points●Theflourandwheatmarkets ● Mill location and design● Commercial management ● Operations management● Flour and food safety ● People management
Explain the term “Performance Measurement” and provide TWOexamplesofhowthiswouldbeusedinaflourmill.
Sample question
ExaminationThe date for examination on this module is Thursday 14 May 2015 and will accord withthetestspecificationbelow.
Duration: 3 hours, 9 questions
Test specification Theflourmillingindustry; flourandwheatmarkets 1½questions
Commercial management 2½ questions
Flour as a product; mill location and design 2 questions
Operations management; people management 3 questions
Past exam papers may be found at www.nabimtraining.com/module-7
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