Who should attend?

Managers, supervisors and team leaders in all functional areas within food and drink companies. Attendees need to have an interest in learning how to tackle improvement opportunities in manufacturing, new product development and management processes

 

Benefits of Attending

Learn the thinking and practices associated with using lean in a food and drink manufacturing context to drive improvements.

Develop proficiency from this highly practical course – so you have confidence in applying what you learn when you get back to work.

Get an industry recognised Lean Green Belt Certificate awarded by the Food Industry Training Unit in UCC.

After successful completion, you will be awarded two digital badges which can used to support your CV and e-portfolio.

 

Programme Outline

Day 1

Introduce Lean Supply Chain Management thinking.

Explain the idea of an organisation as a system, with inputs, processes that work on those inputs and outputs.

Introduce Likers 4P model, an easy way to understand Lean Thinking

Introduce the 5 Lean Principles and the 8 wastes

 

Day 2

Introduce the need for engagement of staff and dealing with change

Explaining the role of Lean leaders.

Explain each of the seven quality tools and practice use

Introduce the useful other diagnostic tools

 

Day 3

Introduce the concept of Cellular Operations, Poka-Yoke and TPM

Introduce standard work and visual management

Introduce a layout improvement method called 5S

Cover Kanban, JIT, flow in practice and SMED

 

Day 4

Explain how VSM is used and practice VSM in a process you know.

 

Day 5

Embedding the practice of continuous improvement – Kaizen.

Cover JDI, PDCA and DMAIC – and how A3s are used

Briefly introduce the methodology that is six sigma

Introduce and explain lean as a ‘journey’.

Develop your own Lean roadmap.

 

Day 6

Revision of the whole course – useful for people who may have missed some of the previous days, some exam practice and finally doing the end-of-course examination.

 

Dates of online sessions in the course during Autumn 2021

Day 1: Tuesday 28th Sep 9 am – 4 pm

Day 2: Tuesday 12th Oct 9 am – 4 pm

Day 3: Tuesday 19th Oct 9 am – 4 pm

Day 4: Tuesday 26th Oct 9 am – 4 pm

Day 5: Tuesday 2nd Nov 9 am – 4 pm

Day 6: Tuesday 30th Nov 9 am – 4 pm

 

For further information 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

Tel: 086 3307533

email: joe.ocallaghan@ucc.ie

 

web: www.ucc.ie/en/fitu