Short Title:Lean Sigma
Full Title:Lean Sigma
Language of Instruction:English
Module Code:LEAN H1002
 
Credits: 5
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module provides an overview of the concepts of Lean and Six Sigma and their application to minimise waste, eliminate variation and identify defects.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the principles of Lean Thinking in the pursuit of waste elimination
LO2 Describe the principles of Six Sigma and its application in reducing variation and eliminating root causes.
LO3 Map processes, identify critical parameters and activities to document the current situation and recommend improvements.
LO4 Apply the concept of Root Cause Analysis to identify causes of error and recommend solutions.
LO5 Correctly utilise various techniques such as 5S, SMED, Kanban and Poke Yoke to improve process flow and cycle time
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment Map a process which has waste or an obvious defect. Utilise the techniques discussed to identify the waste or root cause and recommend solutions to address. 1,2,3,4,5 100.00 Week 11
No End of Module Formal Examination

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, case studies, concepts, videos 1.50 Every Week 1.50
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 4.50 Every Week 4.50
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 1.50
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, case studies, concepts, videos 1.50 Every Week 1.50
Independent Learning Independent study, supplemental reading, preparation of assignments and for continuous assessments and preparation for final exam 4.50 Every Week 4.50
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 1.50
 

Module Resources

Required Book Resources
  • James P. Womack, Daniel T. Jones, • Lean thinking: banish waste and create wealth in your corporation
  • Michael L. George (Author), John Maxey (Author), 2004, The Lean Six Sigma Pocket Toolbook [ISBN: ISBN-13: 978-0071441193]
  • Michael George (Author), Lean Six Sigma for Service [ISBN: ISBN-13: 978-0071418218]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_HD Higher Diploma in Food Science and Technology 2 Mandatory