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Development: Building & Qualifying Your Supply Chain
Wed, December 7, 2016, 9:30 AM – 1:30 PM EST
Join Food Starter, and the Food Commercialization Program participants, in this Building & Qualifying Your Supply Chain led by Conestoga College's Kim Wolf.
In this course, participants will gain an understanding of field to fork supply chains steps and their interlinkages, which are vital to developing effective troubleshooting, productivity, and supplier relationships.
- Identify various steps in a Field to Fork supply chain model
- Develop specifications for raw materials
- Link specifications for raw materials between procurement and quality
- Understand roles of each manufacturing funtion in assessing raw materials for use in production
Meet Your Trainer: Kim Wolf
Kim Wolf has had extensive experience in consumer goods manufacturing and food processing. She graduated from Pennsylvania State University with a Mechanical Engineering degree and a minor in Mathematics.
She worked for Eveready Battery Company in several positions, including Plant Engineer and Manager of Maintenance. She then began with Pepperidge Farm, a subsidiary of Campbell Soup Company, managing manufacturing facilities that produced cookies, crackers, breads and rolls, and snack mixes. She held roles as Manager of Engineering and Maintenance and Operations Manager before being transferred to Canada, as the Plant Manager at the Campbell Soup plant in Listowel, ON, which produced frozen soups and entrees. She then held senior roles with McCormick Canada and The Original Cakerie as Director of Manufaturing and Vice President of Operations, producing spices and frozen desserts, respectively.
Kim has always valued true employee empowerment and developing people, to expand their skills in their manufacturing roles and building teams which drive results. She has vast experience in six-sigma, lean manufacturing, team development, document and visual management, and other continuous improvement tools. She now consults with manufacturers, including food processors, to introduce and integrate appropriate tools into businesses, ultimately driving superior bottom-line results.
She also teaches with Conestoga College, the Craig Richardson Institute of Food Processing Technology, teaching these same skills to students through their diploma programs, as well as through on-line courses. She believes that her career in consulting and teaching allow her to best support continuous improvement and employee engagement in industry, which are her passions.
We hope to see you there!