Course in improvement and development methods in working life.
TPS, Lean, Kaisen, 5S, Scrum, Agile…. These are words that often appear in industry, in projects and in contexts where you want to work smarter. But what are they really about, and how can you benefit from them yourself?

In this course, you get an easily accessible introduction to methods based on participation, structure and continuous improvement. It’s not about workers faster/more, but about how to make things smarter and more resource-efficient. We alternate theory with discussions and exchange of experience, and you get the opportunity to connect everything to your own everyday life, both at work and privately. No prior knowledge is required, this is a chance to understand the basics, be inspired and find ways to use the ideas in your particular reality. You get the opportunity to explore, think together with others and bring tools you can use directly.

The course is free of charge and is aimed at Employees at Samarkand’s member companies. The course  is carried out in Swedish, but the course book is in English and can be bought at cost price.

To register, we would prefer that you have the opportunity to participate in all meetings. The meetings are booked for the following times, the On-site meetings take place at Samarkand, Fredsgatan 27 in Ludvika:

Feb 24, 15-17, On-site session
March 10, 15-16, Online
March 24, 15-17, On-site session
April 7, 15-16, Online
April 21, 3-5pm, On-site session
May 5, 3-4pm, Online
May 19, 15-17, On-site session
June 2, 3-5pm, On-site session

Course leader Mika Tejbo Is an educator and specialist in meetings, intercultural communication, leadership, conflict management, global collaborations as well as production systems and project methodology. MIKA gives lectures, workshops and courses for competence development and acts as an expert in collaboration with the development company Samarkand2015.

If you have questions, please contact:
janna@samarkand2015.com or mika.tejbo@samarkand2015.com

Limited number of seats. 
Register here, no later than February 17: