Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST246

Course Name:

Occupational Health and Safety

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. HAMZA SAVAŞ AYBERK

Course Lecturer(s):

Öğr.Gör. ZEYNEP AKSU

Course Assistants:

Course Objective and Content

Course Objectives:

According to the findings of the International Labor Organization ILO, 2% of work accidents are accidents that cannot be prevented, but 98% of them can be prevented. Accordingly, determining the sources of danger in the workplace and controlling the risks that may arise from them will significantly reduce work accidents. According to the researches, the majority of work accidents arise from ignorance and lack of education. The aim of this course is to train gastronomy students on occupational health and safety. Thus, our graduates will be able to estimate the risks that they may encounter in their workplaces and take measures before accidents occur.

Course Content:

Discussion of the Course Content
Definition of Health
Occupational Health and Basic Principles
Occupational Health Controls, Health Reports and Workplace Physician
Occupational Diseases and Workplace Health Policies
Concept of Job Security
Hazards that may impair Job Safety in the Workplace (Kitchen)
Things to do in Crisis Management, Fire, Earthquake and Flood Situations
Work Accident Definition, Causes and Precautions
Introduction to First Aid Applications
First Aid Applications
Legal Process in Work Accident
Responsibilities in Occupational Health and Safety

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Identification of health. Explaining the importance and purpose of health. • Identification and classification of the disease. • To explain infectious and non-communicable diseases.
2) To explain first aid practices in broken-dislocations and sprains, animal bites and insect bites. • First aid practices in emergency situations and explanation of the rules to be followed in patient transport
3) • Defining worker health, explaining its importance and purpose. • List and explain the basic principles to be followed in ensuring worker health. • Classification and explanation of factors affecting worker health.
4) • Transferring the controls to be made in the occupational health and the health reports to be taken • Explaining the importance of the workplace doctor in ensuring worker health.
5) • Explanation of health problems affecting production in the workplace. • Describing the measures to be taken to define and classify occupational diseases and to protect them from occupational diseases. • Discussion of workplace health policies and the factors affecting these policies.
6) • Defining crisis management. • Explanation of the causes of fire and measures to be taken to prevent fire. • Listing and explaining the behaviors that should be done in disasters such as earthquakes and floods.
7) physical chemical biological risk factors
8) • To explain first aid practices in broken-dislocations and sprains, animal bites and insect bites. • First aid practices in emergency situations and explanation of the rules to be followed in patient transport.
9) • Explaining and discussing the responsibilities of the employer, the union and the state in terms of worker health and safety.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) basic knowledge in the area of work safety,knowledge on work accidents and work disease and precautions.physical,chemical,biological,ergonomical,psychological risk factors,unsafe behaviours and unsafe conditions knowledge and practice,adaptation ability in work practices.
2) basic information
3) understanding and interpratation of statistical information
4) unsafe behaviours
5) ergonomical and psycological risk factors
6) work accidents definition,reason,results
7) work diseases definition causes,results
8) precautions
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Discussion of the Course Content	No data
2)	• Definition of Health	No data
3)	• Occupational Health and Basic Principles	No data
4)	• Occupational Health Controls, Health Reports and Workplace Physician	No data
5)	• Occupational Diseases and Workplace Health Policies	No data
6)	• Job Security Concept	No data
7)	• Dangers that may impair occupational safety at the workplace (in the kitchen)	No data
8)	Midterm Exam	No data
9)	• What to do in Crisis Management, Fire, Earthquake and Flood Situations	No data
10)	• Work Accident Definition, Causes and Precautions	No data
11)	• Introduction to First Aid Applications	No data
12)	• First Aid Applications	No data
13)	• Legal Process in Work Accident	No data
14)	• Responsibilities in Occupational Health and Safety	No data
15)	• Repeating the final topics	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	1	2	3	4	5	5	6	7	1	1	2	4	6	7	8	9
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	1
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	1
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	1
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	1
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	1

Learning Activity and Teaching Methods

Expression
Lesson
Reading
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Individual Project
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	32
Study Hours Out of Class	13	43
Midterms	1	1
Final	1	1
Total Workload		77