Six Sigma Green Belt

Course Overview

Lean is a word that refers to losing excess weight and strengthening the body in order to make the body capable of doing multiple tasks in efficient manner. The same principle is implemented when the methods of Lean Six Sigma are applied to any business operation. In simpler words, Lean Six Sigma increases the profits and effectively reduces the cost. 

Lean Six Sigma was founded by Motorola in 1986. It is a strategy which optimizes the output process of products and services, and helps to get rid of all sorts of errors so that derived results are constant and growing.

The training of Lean Six Sigma Belt enables participants to carry out how to define, measure, analyze, improve and control (DMAIC) model which is considered as the foundation of the projects of Six Sigma.

The main focus of Six Sigma is on quality, targeted customers and the cost associated with it whereas Lean is all about speed. This course primarily blends different techniques and concepts of Lean into Six Sigma DMAIC model. The main force behind the concept of Lean Six Sigma is the leaders of the team and its members. Therefore, it is necessary that they are equipped with the skills which will enable them to improve productivity at their workplace.

Course Objectives

After this Lean Six Sigma Green Belt training course, participants will be able to:

  • Apply the model of Six Sigma DMAIC performance
  • Establish “Customer Voice” for defining the performance standard
  • Use tools and different approaches for establishing performance
  • Use analysis tools for establishing problem root cause
  • Understand the tools and concepts of Lean and how they can be applied to drive the improvements
  • Establish the controls process and structures the process of governance
  • Recognize the difference between the techniques and approaches for the increment, redesign improvement strategies, and know the correct approach

Course Content

  • Define
    • Understand the variability
    • Project charter
    • Analysis of stakeholder
    • Plan of communication
    • Identify key customers
    • Critical to quality (CTQ) requirements
    • Verify critical to quality
    • Hi-level process map
    • Vision of process
    • Plan of project
  • Measure
    • Basics of measurement
    • Measurement process and plan
    • Select the measures
    • Measurement of the value
    • Poor quality cost
    • Define the data and sources
    • Measure R&R
    • Sampling
    • Measure yields and capability
    • Implementation and the plan of measurement
  • Analyze
    • Analysis of data
    • Pareto charts
    • Frequency charts
    • Run charts
    • Variation
      • Analysis and process mapping
    • Value stream analysis
    • Complexity
      • Analysis of cause and effect
      • Verification of the causes
    • Scatter diagrams
    • Experiments design
  • Improve
      • Process vision
      • Brainstorming
      • Principles of lean
    • 5S’s
    • Little’s Law
    • Push versus pull
    • Visibility
    • Reduction setup
      • Constraints theory
      • Evaluation of the solutions
  • Analysis of the decision
  • Impact effort matrix
    • Selection of the solutions
    • Development of the solution options
    • Business scenarios
    • Pilot testing
    • FMEA risk analysis
    • Implementing plan
    • Force field analysis
  • Control
      • Clear and precise documentation
      • Proof of mistake
      • Statistical control
      • Variation
      • Control Charts
      • I, X Bar and R Charts
      • Response charts
      • Process management
      • Process scorecards
      • Closing of project

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Target Audience

Managers from operations/process, maintenance, quality control/quality assurance, customer service, research and development, marketing and sales, health and safety, and supply chain.


5 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch.

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