All breaks will be held in the 10^th floor participant lounge.

0830 – Meet on the First Floor Lobby of 303 Main St.
Participants will be met in the lobby on the First Floor by Norbert Cabral and brought up the elevators to the 10^th floor.   

0845 – Participant Introductions – Classroom A

0900 –Cereals Canada Welcome and Course Overview – Classroom A

0915 – Cereals Canada Overview Presentation – Classroom A
Ellen Pruden, Vice President, Communications and Value Chain Relations

0930 – Group Photograph – Classroom C

0945 – Quality of Canadian Wheat Classes (Focus on CWRS, CPSR, CESRW and CWAD) – Classroom A
Understanding the quality of raw materials and learning the differences in processing based on different qualities of wheat. 
Elaine Sopiwnyk, Vice President, Technical Services

1015 – Break

1030 – Wheat, Flour and Semolina Quality – Classroom A
A description of how raw materials as well as different processing and adjustments affect finished product quality.    
Norbert Cabral, Manager, Milling

1130 – Lunch – Hosted by Cereals Canada

1230 – Laboratory Mill Calibration – 12th Floor
This session includes a hands-on demonstration on laboratory mill calibration, focusing on proper setup, consistent operation, and efficient performance. Participants will learn practical techniques to maintain calibration accuracy and understand the importance of milling a control sample as part of routine quality checks.
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling

1330 – Intake System and Wheat Preparation – 11^th Floor
A discussion on intake systems in commercial mills, wheat cleaning and conditioning, water calculation and how poor wheat preparation affects milling characteristics and finished product quality.

1430 – Practical Activity – 11^th Floor
Wheat cleaning and conditioning demonstration using Cereals Canada’s Pilot mill facility. 

1500 – Break

1515 – Understanding Milling Flowsheet – 11^th Floor
An overview of milling systems and flow diagram, covering topics about extraction, capacities, flour streams and ash curves.

1630 – Adjourn

0830 – Break System – 11^th Floor
A discussion and understanding of the break system and the first of the three major systems in milling. Theoretical discussion will be followed by a practical activity which will demonstrate the principles of the break system using a lab mill and how it is done on a commercial scale.
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling

0930 – Purification System – 11^th Floor
A discussion and understanding of purification system, the second major system in milling, which is the process of cleaning the endosperm that was released from the break system. Discussion will be followed by practical activity which will demonstrate the principle of purification using a laboratory purifier, and explanation on how it is done in a commercial scale.

1030 – Break

1045 – Reduction System – 11^th Floor
A discussion and understanding of reduction system, the third major system in milling, which is the process of grinding the cleaned endosperm and other stocks from purification system into flour. A practical activity will follow which will demonstrate the principle of reduction system using a lab mill and explanation on how it is done on a commercial scale.

1145 – Lunch – Hosted by Cereals Canada

1230 – Visit to Analytical Services Laboratory – 1st Floor
A discussion and demonstration on the semolina quality requirements for pasta processing.
Kristina Pizzi, Manager, Analytical Services; Robyn Makowski, Technologist, Analytical Services; Jean Ryu, Technician, Analytical Services; Julia Cann, Technician, Analytical Services, Khanh Vo Van, Technician, Analytical Services

1330 – Visit to Pasta Plant – 1^st Floor
A discussion and demonstration on the semolina quality requirements for pasta processing.
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta); Jared Ozuk, Technologist, End-products

1430 – Visit to Pilot and Test Bakery – 11^th Floor
A discussion and demonstration on flour quality and its effect on baking. Baking methods will be introduced and the suitability of Canadian wheat classes in various baked products will be discussed.
Lindsay Bourré, Manager, End-Products; Rosa Boyd, Technologist, End-products (Baking); Karen Pitura, Technical Specialist, End-products (Baking); Kelly Tan, Technician, End-products

1530 – Break

1545 – Milling Demo – 11^th Floor
All the knowledge gained from previous sessions will be applied in an actual milling demonstration using Cereals Canada’s Pilot mill. Participants are expected to understand how all milling systems work simultaneously while experiencing and observing an actual milling process.
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling

1630 – Awarding of Certificates and Adjourn