Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI169 | ||||
Course Name: | Occupational health and Safety | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | |||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Prof. Dr. FAHRİ ERENEL | ||||
Course Lecturer(s): | Prof.Dr. Fahri Erenel | ||||
Course Assistants: |
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, |
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. |
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 | - |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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. |
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. |
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 |
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 |