Midwest Food Processors Join Cheese Makers In Management Training Program
July 15, 2015 | 2 min to read
The Midwest Food Processors Association (MWFPA), in cooperation with the Wisconsin Cheese Makers Association (WCMA) and the University of Wisconsin School of Business, have joined together to offer a custom management and leadership training program for managers and supervisors in the dairy and food manufacturing industries.
The program entitled “High Performance Leadership & Management Skills for Dairy and Food Professionals” consists of four, two-day training sessions or “modules” held at the Fluno Center for Executive Education in Madison, Wisconsin. Food and dairy manufacturers, suppliers and producers can send personnel to earn a “Management Skills Certificate” from the University of Wisconsin School of Business.
The program begins September 14-15, 2015 with the first training module entitled “Transition to Management & Effective Communication.” The remaining three modules are set for November 16-17, 2015 (Essentials of Employee Engagement & Building and Sustaining Teams), January 11-12, 2016 (Business Process Improvement & Cost Reduction– Where’s the Money?) and March 9-10, 2016 (Managing Change, Problem Solving, and Decision Making).
“This innovative program will enhance a participant’s business mindset while providing key knowledge and strategic tools,” said MWFPA President Nick George.
WCMA began the program in 2009 and has graduated 79 dairy professionals. This year with the assistance of MWFPA, the course has been expanded to include other food processing-related industries.
“We’ve found excellent synergy between dairy manufacturers and food processors in areas such as adopting technology, regulatory reform, and member education,” said John Umhoefer, WCMA Executive Director. “This world-class leadership and management training is another area where our related industries and up-and-coming leaders will benefit from a bigger, broader program.”
“This cross-industry collaboration with the University of Wisconsin School of Business is unique in the Fluno Center’s portfolio,” according to MWPFA’s George. “We’re excited to work with WCMA to produce custom management training for the entire food industry in Wisconsin.”
The modules will be held at the Fluno Center on the University of Wisconsin campus, providing total immersion learning environment for individuals, professional groups, and corporate teams. Its collaborative classroom technology is combined with the ambiance of a comfortable, relaxed residential setting to establish an ideal venue for introspection, innovation, and focused learning.
The “High Performance Leadership & Management Skills for Dairy and Food Professionals” will be offered to all MWFPA members. The cost to attend the program is $6,700 per participant and includes instruction, educational materials, meals, parking, and overnight accommodations for all four two-day sessions.
Complete information on the program can be found at http://www.foodleadership.org.
The Midwest Food Processors Association is the foremost voice of the food processing industry in the Midwest. The association lobbies on legislative and regulatory matters; promotes safe food processing practices; investigates new technologies; funds industry research; and plans industry events. It represents over 100 processing facilities in Wisconsin, Illinois and Minnesota.
The Wisconsin Cheese Makers Association, now in its 123rd year, gives voice to Wisconsin dairy processors on national and state issues that impact their businesses. WCMA is an active advocate for fair and reasonable regulation and legislation both in Washington DC and in Wisconsin. WCMA fights to maintain a positive competitive climate for our state cheese and butter manufacturers and marketers.
Source: The Wisconsin Cheese Makers Association