Virtual Lean Essentials Certification Series

Mon, May 18 2020, 10:00 AM - Fri, May 22 2020, 1:00 PM [MDT]

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Prepaid PARTIAL APPROVAL - $2,250.00

Registration closes on 05/18/2020

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Mon, May 18 2020, 10:00 AM - Fri, May 22 2020, 1:00 PM [MDT]

Over the week of May 18-22, 2020 we will work in 2-4 hour increments to complete the Lean Essential Certification Series.  Virtual Lean Essentials Certification Sessions will be held on the following dates and agenda topics.   

 

-Session 1: May 18th  10-1pm MST  
Introduction to Lean 
Lean in Offices versus Manufacturing
Kaizen Events
A3
 
-Session 2: May 19th, 10-1pm MST
Value Stream Mapping
5S
8 Wastes
 
-Session 3: May 21st 10-1pm MDT 
Visual Management
Error Proofing
Standard Work
 
-Session 4: May 22nd , 10-1pm MDT
Workplace Design & Layout
Changeover & Changeover Reduction
Pull & Flow 

HKPO Presents Virtual Lean Essentials Certification Series

CONTACT ORGANIZER

Gordon Ching
Master Black Belt

GORDON CHING IS A MULTIFACETED LEADER WITH UNIQUE BLEND OF EXPERIENCE IN LEAN SIX SIGMA, PROCESS IMPROVEMENT, PROCESS ENGINEERING, PROJECT AND PROGRAM MANAGEMENT, CHANGE MANAGEMENT AND COST OPTIMIZATION. Gordon has 40 years experience working in the food processing/wine industry, serving in roles as Master Black Belt, Continuous Improvement Manager, Process Engineer and Plant Engineer. In his most recent role as a Master Black Belt at E&J Gallo Winery, he was the sought-after facilitator to lead cross-functional teams which involved implementing SAP, implementing Lean on new Bottling Lines, leading major winery capacity increases, and solving complex problems affecting production in different areas of the value stream. He also oversaw all Gallo Lean Practitioner, Green Belt and Black Belt training and certification programs. During this time, a total of 750 LP, 290 GB, and 70 BB students were trained. He also played a major role in mentoring/coaching many of these students through certification. Gordon is very adaptable to and able to lead effectively in many different business areas, cultures, and organizational levels, ranging from executive/leadership down to the hourly production operators.

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