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May 21, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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MPRO 201 - Lean Manufacturing
PROGRAM: Manufacturing Production and Operations
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Spring, 2019
Introduces the philosophical background, historical development, fundamental concepts, operating fundamentals, and the organizational rationale for the implementation of lean disciplines in manufacturing. The use and implementation of lean disciplines has generally resulted in the ability of an enterprise to develop a work environment that promotes continuous improvement, eliminates waste, reduces operating cost, improves quality, and achieves measurable improvement in customer satisfaction.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate knowledge of the philosophical and historical development of lean concepts and disciplines.
- Compare conventional operating concepts and philosophies to Lean.
- Describe the basic terms, disciplines, and concepts of Lean.
- Define, develop, and illustrate the disciplines of value stream mapping.
- Identify the sources and types of waste-streams in manufacturing.
- Define and identify the differences between value-added and non-value activities.
- Explain the principles of pull systems.
- Define methodologies required to achieve continuous improvement.
- Define the importance and need for making a commitment to achieve the implementation of Lean disciplines.
- Develop concepts and processes that allow production facilities the ability to remain competitive in global markets.
COURSE CONTENT: Topical areas of study include -
- 5S (Sort, Set-to-Order, Shine, Standardize, Sustain)
- SMED (Single Minute Exchange of Dies)
- Value-added, Non-Value added activities
- Kaizen activities (Continuous Improvement)
- Andon Boards (Visual Controls)
- Elimination of Muda (Waste)
- Value Stream Mapping (Current and Future State)
- Heijunka (Level-loading of demand)
- Cycle times, Takt Time (available production time/rate of customer demand)
- Just-in-Time, Kanban, Pull Systems (Internal & External), Supermarkets
- Process Flow, Work Cell Design, Facility Layout
- Poka-Yoke (Mistake Proofing)
- TPM (Total Productive Maintenance)
- Six Sigma (Concept Introduction)
- Critical thinking / problem solving / decision-making skill development and exercises
- Quality control methodologies
GRADING POLICY
| A |
90-100 |
| B |
80-89 |
| C |
70-79 |
| D |
60-69 |
| F |
0-59 |
Course Addendum - Syllabus (Click to expand)
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