View Unit : Principles of Value Stream Mapping _VSM_ in food operations

Unit

Unit Reference Number

L/601/2973

Qualification Framework

QCF

Title

Principles of Value Stream Mapping _VSM_ in food operations

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of value stream mapping (VSM) in food operations. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the processing activity and requirements for VSM	1.1	Explain the process used to select parts or materials for a value stream mapping activity
		1.2	Explain the characteristics of the food and the processing activity that can support the VSM activity
		1.3	Summarise the process used to set VSM objectives
		1.4	Clarify the resources and requirements of a VSM activity
		1.5	Explain the principles and processes essential to value stream mapping
		1.6	Describe why it is important to be clear about the levels of authority of personnel linked to problem resolution.
2	Understand VSM evaluation, targets and communication	2.1	Summarise the improvements that can be achieved using value stream mapping
		2.2	Explain how improvement opportunities can be evaluated
		2.3	Explain how to set quantifiable objectives and targets for the future state maps
		2.4	Summarise the techniques used to visually communicate information and results.
3	Understand the techniques and procedures supporting VSM	3.1	Explain how root cause analysis can support problem solving
		3.2	Explain what system lead time and actual lead time are
		3.3	Explain Takt time and its application in support of VSM
		3.4	Summarise what constitutes value adding and non-value adding activities
		3.5	Clarify the purpose of standard operating procedures and specifications.

Equivalent Units

There are no equivalences to display.