| Course Name | Lean Production |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| IE 329 | Fall/Spring | 3 | 0 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Lecturing / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Lean Production philosophy started in Toyota factories in 1950s is an essential tool for productivity. The purpose of this course is to teach how to eliminate unproductive factors in an organization that we call waste (muda), support students think in lean perspective and provide necessary background to lead in lean studies. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The course involves lean terminology and detailed lean production techniques, real business cases, in addition lean management as well as industrial ergonomics. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Lean Thinking and Production Terminology | Presentations |
| 2 | Lean Production Cycle and Lean / Agile Relation, Muda | Presentations |
| 3 | Lean Analysis , VSM | Case(s) and formative presentations |
| 4 | Lean Analysis , VSM and / 7 deadly waste/TPM | Case(s) and formative presentations |
| 5 | Kaizen / 5S | Case(s) and formative presentations |
| 6 | Kaizen / In Process Quality / Standardization | Case(s) and formative presentations |
| 7 | Lean Spread and Working with Standards | Case(s) and formative presentations |
| 8 | Process Improvement Methods /SMED | Case(s) and formative presentations |
| 9 | Midterm | |
| 10 | Process Improvement Methods / Kanban | Case(s) and formative presentations |
| 11 | Improved Lean Flow | Case(s) and formative presentations |
| 12 | Improved Lean Flow and Sustainability | Case(s) and formative presentations |
| 13 | STUDENT SUMMATIVE ORAL EXAM | Presentations |
| 14 | STUDENT SUMMATIVE ORAL EXAM | Presentations |
| 15 | Review of the Semester | Presentations |
| 16 | Final |
| Course Notes/Textbooks | Lean Production for Competitive Advantage A Comprehensive Guide to Lean Methods and Management Practices, John Nicholas, CRC Press, 2018 Yalın Dönüşüm Yolculuğu, Prof.Dr. Bülent Durmuşoğlu, Optimist Yayın Grubu, 2020 |
| Suggested Readings/Materials | Lecture notes are updated on the website on weekly basis. Summative Case Presentation: This is a group activity. Students are expected to realize a project / business about creating and preparing scenarios from real business cases and the challenges of implementations, and then suggestions for overcoming them from operational perspective for the last weeks of the semester Formative Case Presentations: Cases and activities as in groups – as indicated in weekly course plan- will be assigned by the instructor. Students are expected to create and perform cases during the course. So,during the course hours, in groups, students are expected to use their originality to perform presentations followed by lectures instantly leading a team working environment. |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 40 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 15 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 22 | |
| Final Exams | 1 | 23 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
