Growing People Workshop Series
January 3rd - April 26th, 2023
This is a workshop series for founders, managers and aspiring managers at emerging brands and other small to mid sized food and beverage manufacturing companies. Growing People is designed to prepare owners and employees to address the challenges faced every day in manufacturing.
Who Should Participate?
We know that better systems are developed and improved when diverse perspectives are integrated into management decisions. Growing People was developed to help empower manufacturing professionals to lead where they are regardless of background, experience, or company size. Workshop materials will be especially relevant to those working at companies with at least 3 FTE and no more than 300 FTE. Ideal participants could be any of the following:
Entrepreneur leading a small, but growing operation, who wants to build operations that will scale sustainably with the company’s future growth
Experienced operator at a small to mid-size company who is ready to take on more responsibility and direct reports
Manager at established mid-size company who wants to improve current systems
Flexible Course Schedule
Workshops can be taken a la carte or for a certificate. To obtain a “Certificate in Food and Beverage Manufacturing Management”, participants would need to take all four core workshops plus one elective. In 2023, we have expanded the program by offering two different sets of dates for each workshop (Option 1 and Option 2) to provide more flexibility and availability for attendees. Students signing up for workshops can choose dates in either group option.
Workshops are delivered virtually via Zoom. All classes are from 8:30 am - 11:00 am on the dates listed below
Core Workshops
(Take one or more; all four required for certificate)
Leading Change by Transforming Culture
Option 1: Tuesdays (1/3, 1/10, 1/17)
Option 2: Wednesdays (1/4, 1/11, 1/18)
Building an Effective Visual Workplace
Option 1: Tuesdays (1/24, 1/31, 2/7)
Option 2: Wednesdays (1/25, 2/1, 2/8)
Leading with Daily Improvement
Option 1: Tuesdays and Monday ( 2/14, 2/21, 2/27)
Option 2: Wednesdays and Monday (2/15, 2/22, 2/27)
Problem Solving in the Workplace
Option 1: Tuesdays (3/7, 3/14, 3/21)
Option 2 Tuesdays (4/4, 4/11, 4/18)
Elective Workshops
(Take one or two; at least one required for certificate)
Coaching People in a Continuous Improvement Environment
Option 1: Monday and Wednesda (3/13, 3/22)
Option 2: Monday and Thursday (3/13, 3/23)
Managing Projects Effectively
Option 1: Wednesdays (4/5, 4/12)
Option 2: Wednesdays (4/19, 4/26)
The program also includes:
Professional and expert developed curriculum and materials tailored to specific needs of participants
Interactive workshops and coaching methods that engage participants in the solutioning process
Participants practice what they learn with real projects between workshop sessions
One-on-one coaching provided by Growing People facilitators between workshop sessions
Cohort is small to ensure individual questions and needs are addressed
Workshops can be taken à la carte or in combination to earn a Certificate in Food and Beverage Manufacturing Management
Pricing
Growing People workshops are being offered at a substantial discount to Eugene’s Table members due to generous sponsorship provided by Lane Workforce Partnership.
All prices are listed per person per workshop.
Standard Pricing
Core Workshop - $490
Elective Workshop - $390
Discounted Pricing for Eugene’s Table Members
Click on REDEEM COUPON when registering. Email micah@eugenestable.org to receive discount code.
Core Workshop - $490 $49
Elective Workshop - $390 $39
Register Today
Class size is limited!
Use the links below to register for each of the workshops you would like to attend. Those wanting to complete a certificate program must enroll in the 4 core workshops and at least one elective course.
Note: Completed coursework from 2021 Growing People workshop series can be applied towards the certificate program. Contact us if you have any questions about prior classes you completed.
Save Time When Registering For Multiple Courses: Register for an account after you finish signing up for your first workshop.
Instructors
Teri Danielson is the co-founder and owner of Northwest Food Solutions where she helps clients implement improvements in supply chain and food safety. She has 30+ years’ experience in operations and quality leadership roles, including 13 years at Starbucks Coffee Company and Tazo Tea Company and as an instructor at Portland State University's Center for Executive and Professional Education. Teri holds a B.S. in Microbiology from Oregon State University, a Project Management certificate from Portland State University and is a Preventive Controls for Human Food Lead Instructor.
Maria Grzanka is a process improvement instructor, facilitator, and coach with over 20 years’ experience practicing Lean, primarily focused on business processes. She designs and facilitates improvement workshops and coaches leaders in developing skills throughout their organizations. Maria is an instructor at Portland State University's Center for Executive and Professional Education. She holds a degree in Integrated Supply Management and has led Lean implementations at several large organizations.
Mike Orzen is President of Mike Orzen and Associates. His passion for meaningful teamwork, psychological safety and continual improvement helps clients build a healthy organizational culture. Mike is coauthor of award-winning books including Lean IT: Enabling and Sustaining Your Lean Enterprise. Mike holds degrees from Stanford University and the University of Oregon, as well as certifications in Management Accounting, Production and Inventory Control, Project Management, Six Sigma, ITIL, Agile, DevOps and Lean IT. He is a recipient of the Shingo Prize for Operational Excellence, a faculty member of the Lean Enterprise Institute (LEI).
Linda Wechsler brings over 15 years of experience, scientific background, creative vision, and operational savvy, to her work with food and beverage companies. Linda spent the past 7 years consulting with over 100 small and medium sized manufacturers in the State of Oregon in areas including food safety, product development, sensory and consumer testing, culinary arts, project management, supply chain and logistics. She holds a master’s degree in Food Science & Technology from Oregon State University and a bachelor’s degree in Economics from University of California, Berkeley.