Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MISG218 | ||||||||
Course Name: | Principles of Occupational Health and Safety | ||||||||
Course Semester: |
Spring |
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Course Credits: |
|
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department/Faculty Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. EZGİ BEKDEMİR | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi TANER KARASOY |
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Course Assistants: |
Course Objectives: | Bu ders iş sağlığı ve güvenliği hakkında genel bilgi sağlar. Bu dersin konuları; iş sağlığı ve güvenliği kavramları, terimleri, tanımları ve ilkeleri, dünyadaki ilk işçi sağlığı ve güvenliği hareketleri, iş sağlığı ve güvenliğine entegre yaklaşım, işyerinde risk önleme kültürü ve risk değerlendirmesi, güvenlik kültürünün önemi ve her gün içindeki yeri hayat; Güvenlik kültürünün oluşturulması ve sürekliliğin sağlanması, yasalar, tüzükler ve düzenlemeler, iş tanımı, İSG Komitesi, acil duruma hazırlık, kaza ve düzeltici önleyici faaliyetler, kayıt ve kayıt yönetimi, kişisel koruyucu donanım, OHSAS 18001, ergonomi, gürültü, titreşim , klima, aydınlatma. |
Course Content: | Occupational safety and security, terms, definitions and principles, international first labor safety and security actions, business management and assurance holistic management, occupational risk prevention culture and risk assessment, the importance of safety culture and its place in the lifestyle; protection of security culture and continuity policy, laws, regulations and regulations, workplace definition, isg site, emergency preparedness, accidents-events, corrective-preventive activities, records and record management, personal protective techniques, ohsas 18001, ergonomics, noise, air conditioning, lighting. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Introduce the course to the students | given lecture notes |
2) | Introduction to Occupational Health and Safety | given lecture notes |
3) | Terms of occupational health and safety. | given lecture notes |
4) | Integrated approach to occupational health and safety. | given lecture notes |
5) | Risk Assessment | given lecture notes |
6) | Safety Culture | given lecture notes |
7) | Describe the laws, statutes and regulations. | given lecture notes |
8) | Midterm Exam | given lecture notes |
9) | OHS committee | given lecture notes |
10) | Emergency Preparedness | given lecture notes |
11) | Records and Records Management | given lecture notes |
12) | Personal Protective Equipment Ergonomics | given lecture notes |
13) | Noise , Vibration , Air-conditioning , Lighting | given lecture notes |
14) | Project Presentations | given lecture notes |
15) | Final Exam | given lecture notes |
16) | Final Exam | given lecture notes |
Course Notes / Textbooks: | verilen ders notları |
References: | İş Sağlığı ve Güvenliği Temel Eğitimi Dr. Öğr. Üyesi Mustafa Yağımlı İş Sağlığı ve Güvenliği Dr Serap TEPE Öğr. Gör. Selin Aslantaş Çalışma Yaşamında Sağlık Gözetimi Rehberi ÇSGB |
Learning Outcomes | 1 |
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Program Outcomes | |||||
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
2) Calculates the calorie and nutritional value of the foods | |||||
3) Arranges, apply and controls the menu | |||||
4) Knows the kind of the drinks and presents wine | |||||
5) Knows and make pastry | |||||
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |
2) | Calculates the calorie and nutritional value of the foods | |
3) | Arranges, apply and controls the menu | |
4) | Knows the kind of the drinks and presents wine | |
5) | Knows and make pastry | |
6) | Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
Field Study | |
Peer Review | |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Q&A / Discussion | |
Technical Tour |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Application |
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 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Study Hours Out of Class | 12 | 24 |
Homework Assignments | 11 | 22 |
Quizzes | 6 | 12 |
Midterms | 2 | 8 |
Final | 3 | 12 |
Total Workload | 106 |