Short Course - Lean Yellow Belt
This course is available as an in-company offering – or in UCC if there is sufficient interest.
The workshop is delivered in an online format. The content will be covered in four sessions, each of which is three hours long. There will be a short break half-way through each session. The video tool used will be Zoom, and we will have a short practice session before the training to make sure that each attendee can use the tool effectively to connect and participate. The training will feature practical exercises and interactive discussion to ensure later ability to apply what is learned.
The workshop will include the following:
- Introduction to Lean and the Core Principles
- Tackling the challenge of change
- Learning 7 widely used diagnostic tools
- Understanding use and application of Standard work, Visual management, Cells, TPM, Poka-Yoke and Visual management
- Learn the tools of 5S, Kanban, Quick Changeover and the use of Value Stream Mapping
- How to approach improvement using Kaizen, and use of PDCA and DMAIC
- Practical implementation approaches
- Development of an improvement roadmap for use after the workshop
Benefits of Attending
- Learn the fundamental thinking and practices associated with using lean in a food and drink manufacturing context to drive improvements
- Develop proficiency from this highly practical workshop – so you have confidence in applying what you learn when you get back to work
- Get a Lean Yellow Belt Certificate awarded by the Food Industry Training Unit in UCC
Joe O'Callaghan will deliver the workshop. He is a Programme Director in the Food Industry Training Unit in UCC. He is an experienced Lean consultant and trainer with many years of working with a range of industries including the food and agri-food sectors. He is a highly rated trainer in both face to face and online Lean training. The delivery format will include videos, case studies, role plays and interactive exercises that will be relevant for people in the food and drink sectors.
For further information on this workshop please contact:
Joe O’Callaghan, Programme Director
Food Industry Training Unit, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science
University College Cork
Email: email@example.com or firstname.lastname@example.org