Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI169

Course Name:

Occupational health and Safety

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. FAHRİ ERENEL

Course Lecturer(s):

Prof.Dr. Fahri Erenel

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to teach labor law, occupational safety concepts, hazard and risk concepts, to recognize risk factors, to develop a sensitivity to the concept of danger, to create a culture of occupational safety, to learn preventive actions to reduce the causes of occupational accidents by examining accident theories.
Course Content:	Basic Concepts of Labor Law and Occupational Health and Safety, Risk Factors and Types, Environmental Surveillance, Causes of Work Accidents and Occupational Diseases, Preventive Measures and Occupational Safety Culture,

Learning Outcomes

The students who have succeeded in this course;
1) Learns the concepts of danger and risk,
2) Learns risk factors and types,
3) Knows the situations and factors that may cause work accidents and occupational diseases,
4) Knows accident theories and adopts occupational safety culture
5) Knows the basic concepts of labor law.

Course Flow Plan

Week	Subject	Related Preparation
1)	Information about the Process of the Course Disaster and Emergency Management	-
2)	Development, Purpose, Importance of Occupational Health and Safety Concepts and Rules, Experienced Events Occupational Health and Safety in Türkiye and the World	-
3)	Causes of Work Accidents and Occupational Diseases and Costs That May Incur Attention and the Human Factor	-
4)	International and National Legislation and Obligations Regarding Occupational Health and Safety	-
5)	Basis of the Employer's Obligation to Supervise/Protect the Worker	-
6)	Hazard-Risk Relationship, Risk Factors	-
7)	Midterm	-
8)	Risk Assessment and Risk Management Risk Assessment in Apartments	-
9)	Occupational Health and Safety Organization in the Workplace	-
10)	Fire and Emergency Management	-
11)	Work Environment Surveillance Protection Policies	-
12)	Occupational Hygiene Occupational Diseases,	-
13)	Security Culture Occupational Health and Safety Management Systems	-
14)	Warning Signs, Protective Equipment, Accident Investigation Elevator Maintenance and Inspection	-
15)	Final Exam	-

Sources

Course Notes / Textbooks:	Dursun, S., (2012). İş Güvenliği Kültürü. Beta Yayınları. Esin, A., (2014). İş Güvenliği Uzmanı El Kitabı. ODTÜ Yayıncılık
References:	İş Hukuku, İş Sağlığı ve Güvenliği ile İlgili Dergiler ve Web Sayfaları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 5
Midterms	1	% 45
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	48
Study Hours Out of Class	14	31
Presentations / Seminar	3	9
Project	2	6
Homework Assignments	2	6
Midterms	2	7
Final	4	10
Total Workload		117