Nick George, President
John Umhoefer, WCMA Executive Director
Dir. of Communications
Midwest Food Processors Join Cheese Makers
in Management Training Program
The Midwest Food Processors Association (MWFPA), in cooperation with the Wisconsin Cheese Makers Association (WCMA) and the Wisconsin School of Business, have joined together to offer a custom management and leadership training program for managers and supervisors in the diary 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 Wisconsin School of Business.
The program begins September 29-30, 2016 with the first training module entitled “Transition to Management & Effective Communication.” The remaining three modules are set for November 14-15, 2016 (Essentials of Employee Engagement & Building and Sustaining Teams), January 23-24, 2017 (Financial Acumen and Business Process Improvement – Where’s the Money?) and March 6-7, 2017 (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.
The WCMA began the program in 2009 and had been offering it for dairy professionals. With the assistance of the food processors, the course has been expanded to include other food processing-related industries.
“The upcoming modules are a unique collaboration between the University of Wisconsin School of Business, the Cheesemakers and the food processors,” according to George. “We’re excited to work with WCMA to produce custom management training for the food industry in Wisconsin.”
“We’ve found excellent synergy between dairy manufacturers and food processors in areas such as adopting technology, regulatory reform, and member education,” added 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.”
The various modules will be held at the Fluno Center on the University of Wisconsin campus which provides a 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 $6,900 per participant and includes instruction, educational materials, meals, parking, lodging and networking events.
Complete information on the program can be found at http://www.foodleadership.org.