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Lean Green Belt

Pass the baton.

Through project presentations and interaction, participants learn by doing...and from each other.

Lean Green Belt Candidates

Complete the entire 64-hour training program, participating as classroom leaders for at least two topics.

  • Conduct a minimum 2-hour Lean training class within his or her facility or value stream
  • Lead and document a major Kaizen project in his or her own value stream or facility.
  • Volunteer to be available to work on Lean projects throughout his or her company.

Please Note: It may take several weeks or months before participants successfully complete their Green Belt-level on-site training and Kaizens and receive their certification. Certification is awarded based on a panel review of the project submission and requires full attendance, participation, and completion of all assignments. Extensions and make-ups may be arranged on a case-by-case basis. 

Topics Covered (many by course participants)

  • Lean Overview
  • Lean Implementation; Hoshin Planning, Kaizen Events
  • Lean Metrics
  • 5S Organization
  • Visual Controls
  • One-Piece Flow Cells
  • Cell Teams
  • Standardized Work
  • Zero-Defect Quality
  • Kanbans and Supermarkets
  • Lean Materials Handling
  • SMED/Quick Changeover
  • Total Productive Maintenance
  • Change Management
  • Transition Management
  • Lean Transformation


Lean White Belt or consent of instructor based on equivalent training and experience.


  • All presentation materials
  • Lean Green Belt implementation Guidebook
  • A library of critical Lean training books and manuals


Contact Steve Lockwood (This email address is being protected from spambots. You need JavaScript enabled to view it.) for details. 


The Lean Green Belt Certification Program is 8 days of intense learning, with sessions scheduled every two to three weeks for a maximum of 12 people. In addition to the classroom sessions, participants are expected to complete assignments and present on topics.


Steve Lockwood.
This email address is being protected from spambots. You need JavaScript enabled to view it.

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