Baking & Milling

• Registration Information

  Registration takes place in the FCCLA Portal and is required to participate in all sessions. This Industry Immersion is available to all affiliated members and advisers. Space is limited to 40 affiliated members and advisers.

  Registration Rate of $300 includes:

  • Industry Tours
  • Science labs, demonstrations, and hands-on learning
  • Industry Networking
  • Six (6) Meals (Two breakfasts, two lunches, and two dinners) (One dinner and one breakfast on own)
  • Transportation to all events
  • and a special gift

  Housing for three nights based on the number of people in the hotel room:

  Single Occupancy (1 person in the hotel room) = $450
  Double Occupancy (2 people in the hotel room) = $230

  Total Costs:
  Registration + Single Occupancy Room = $750
  Registration + Double Occupancy Room = $530

  Additional costs for attendees include travel expenses, two meals, and any other incidentals.

• Registration Deadlines

  March 22, 2023

  • Baking & Milling Industry Immersion registration ends.
  • Cancellations must be submitted through the FCCLA portal to be eligible for a refund, less the applicable administrative fee of $25. No refunds will be honored for cancellations received after this deadline.
  • Substitutions must be submitted through the FCCLA portal to be processed at no charge. Requests made after this date will incur a $25 administrative fee per substitution.

  April 6, 2023

  • Baking & Milling Industry Immersion registration full payment deadline. Open invoices after this date will be assessed a $25 late fee.
• Cancellation, Substitution, and Refund Policies

  Cancellation and Substitution Policies:

  • Cancellation and refund requests must be submitted online through the FCCLA portal by March 22, 2023. Telephone, email, and fax cancellations will not be accepted.
  • For cancellations received by the deadline, FCCLA will refund your conference registration less a $25 administrative fee per attendee cancellation.
  • Refund requests will not be honored for cancellations received after March 22, 2023.
  • Refunds for “no-shows” will not be honored, and the registrant and/or chapter will still be responsible for all registration fees. Please note your chapter will not be eligible to register for future FCCLA national conferences/meetings or affiliate until the balance is paid in full.
  • All refunds will be processed following the conference.

  Substitution Policies:

  • Name changes/substitutions must be submitted online through the FCCLA portal by March 22, 2023. Telephone, email, and fax changes will not be accepted.
  • FCCLA will process the name change/substitution without penalty until March 22, 2023.
  • All requests for name changes/substitutions received after March 22, 2023, will incur a $25 administrative fee.
• Registration Payment Policies

  Full payment must be received at National Headquarters by April 6, 2023.  Invoices not paid in full by this date will incur a $25 late fee per invoice. 

  An invoice can be paid with a credit card on the FCCLA Portal by selecting the Invoice(s) tab and the red ‘Pay Invoices’ button.

  For check payments, please remit registration payment to our NEW address:

  Family, Career and Community Leaders of America
  13241 Woodland Park, Suite 100
  Herndon, VA 20171
  ATTN: 2023 II Registration
   

• Hotel Information

  Attendees will stay in the following hotels. FCCLA will make reservations based on your registration in single- or double-occupancy room(s). Names for the hotel room reservation must be provided during the registration process.

  Please contact meetings@fcclainc.org for any special accommodations or requests.

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  Kansas City, MO – (1-night stay)

  Kansas City Airport Marriott
  775 Brasilia Avenue
  Kansas City, MO  64153

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  Manhattan, KS – (2-night’s stay)

  Hilton Garden Inn
  410 S 3^rd Street
  Manhattan, KS  66502

   

• Travel Information

  Travel times and cost estimates are approximate and may vary significantly depending on local traffic during commuter rush hours.

  Airport Information

  Kansas City International Airport (KCI)
  1 International Square
  Kansas City, MO  64153
  www.flykci.com/home

  Kansas City International Airport is approximately 1 mile from the hotel. The hotel offers a complimentary airport shuttle service that runs every 20 minutes. Look for the Marriott Kansas City shuttle outside your airport terminal.

• Health and Safety Information

  National FCCLA considers the health and safety of all who attend national meetings, including our attendees, staff, partners, and on-site vendors/service providers, as our top priority. As described below, we are committed to facilitating optimal health and safety conditions throughout the event.

  FCCLA will follow the local city and state ordinances in effect at the time of the conference.

  National FCCLA will continue to monitor policies and regulations. National FCCLA suggests you look at the COVID-19 requirements for any venue (i.e., restaurants, stores, theaters, museums, etc.) you plan to attend while in Kansas City and Manhattan, as they may change from place to place.

  All attendees must complete a Safety Agreement & COVID-19 Waiver Form upon arrival at the conference. Attendees under 18 must have a parent/guardian sign the waiver. This form can be found in the 2023 Industry Immersion Required Student Forms listed under resources.

• City Information

  Click here to discover local restaurants while in Manhattan, KS.

  Check out the 2022 Official Visitors "Visit Manhattan" Guide for all there is to do and see in Manhattan, KS.

Schedule At-A-Glance

Wednesday, April 19

• Tour Olathe West High School Baking and Culinary Lab           

  • Hosts: Erica McIntyre, FCCLA Adviser and FCS Teacher, and Shelby Muha, FCS Teacher
  • Speakers: Sandy Spavone, FCCLA Executive Director; Charlene Patton, HBA Executive Director; and Sharon Davis, HBA Program Development
  • Guests: Pam Lamb, KS FCS/FCCLA/CTE Director; Connie Nieman, FCS/Baking Science Teacher;  Cherry Coen, FCS/FCCLA Teacher, and Kansas Wheat Commission Spokesperson

• Dinner at Buffalo State Pizza                                                        

  • Speakers: Philippe Lechevin, Buffalo State Pizza; Pam Lamb, KS FCCLA; Connie Nieman,
  • Cherry Coen, Hayley Sestak, FCS/Culinary Teachers; and Sharon Davis, HBA Program Development

THURSDAY, APRIL 20

• Breakfast and Tour Marion Milling Company                                   

  • Speaker: Will Berndt, Baker and Miller 

• Bakery Tours                                                                             

  • Tippin’s Pies and Kitchen; Speaker/Guide: Robin Venn, President
  • Farm to Market Bread Co.; Speaker: John Friend, President
  • Yellow Brick Bakery; Speakers: Keri and Skyler North, Pastry Chefs                                                                 

• Travel to Manhattan, KS (Box Lunch Provided by Yellow Brick Bakery)

• Kansas Wheat Innovation Center Sessions                                      

  • Wheat from Farm to Mill presented by Aaron Harries, VP of Research and Operations, KS Wheat
  • Baking Flour and Food Safety presented by Brian Smith, Manager of Regulatory Compliance/Documents, Grain Craft
  • Test Kitchen Research for Home Bakers presented by Cindy Falk and Linda Beech, FCS Professionals

• Wheat Farm Visit

• Dinner at Hilton Garden Inn

  • Speaker: EB Russell, Business Development Manager, LeSaffre Yeast
  • Dinner sponsored by Grain Craft, Bakers National Education Foundation, LeSaffre Yeast Corporation

FRIDAY, APRIL 21

• Breakfast at Radina’s Bakehouse                                                   

  • Speaker: Wade Radina, Owner

• Kansas State University Baking Science Sessions                              

  • Hands-on Lab with Aaron Clanton, Bakers National Education Foundation Instructor, KSU Baker Science
  • Baking and Milling Careers presented by Elisa Karkle, Ph.D., Assistant Professor, KSU Grain Science
  • Baking Best Practices and Resources to Build Baking, Home to Career presented by Sharon Davis, HBA Director Product Development; Connie Nieman, FCS Baking Science/Culinary Teacher; and Charlene Patton, HBA Executive Director

• Kansas State University Kramer Food Service Lunch and Derby Bakery Tour

  • Speaker: Mary Molt, Ph.D., Derby Dining Center, Bakery Food Service Director, and author of Food for Fifty
  • Lunch sponsored by the Kansas Wheat Innovation Center

• Grain Craft Innovations and Quality Lab and Hall Ross Mill Tour                                  

  • Hands-on Pup Loaves presented by Dave Krishock, Grain Craft Manager, Bakery Technical Services
  • Experimental Wheat Milling Process presented by Kathy Brouwer, Grain Craft Innovation & Quality Lab Manager
  • Hal Ross Mill Tour presented by Steve Curran, Career Milling Instruction, KSU; Aaron Clanton, KSU Grain Science; and KSU Milling Students

• Dinner and Evening on Own

SATURDAY, APRIL 22

• Breakfast on Own at Local Farmers Market                        

• Travel to Kansas City, MO Airport                        

• Drop-off at Kansas City, MO Airport                    

Travel Home (Flights should be scheduled after 12:00 PM to allow for traffic.)

Thank You to Our Event Sponsors!

• Home Baking Association
• FCCLA
• Baker’s National Education Fund (BNEF)
• Grain Craft
• Kansas Wheat Innovation Center
• Lesaffre Yeast
• North American Millers’ Association
• Baker Bettie
• International Association of Operative Millers (IAOM)
• The Sugar Association