COURSE UNIT TITLE

: OCCUPATIONAL HEALTH AND SAFETY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2011 OCCUPATIONAL HEALTH AND SAFETY COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

SERMIN KUN

Offered to

Gastronomy and Culinary Arts

Course Objective

Teaching basic concepts in work health and safety (definition of work accidents and reasons). The purpose is teaching students the knowledge of preventing work accidents according to work safety regulations.

Learning Outcomes of the Course Unit

1   The students should be able to understand basic definitions and topics in work safety
2   The students should be able to use definition of work accident, reasons of work accident and international work accident assesment methods
3   The students should be able to understand national institutions dealing with work safety, authority and responsibilities of work safety
4   The students should be able to understand labour inspector, occupational disease and reasons
5   The students should be able to understand control and prevention of work accidents and occupational disease, risk analysis, risk management, prevention international work accident
6   The students should be able to understand control and prevention of work accidents and occupational disease, risk analysis, risk management in kitchens.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 General Terms
2 Occupational health and safety
3 Occupational health and safety and risks
4 occupational hygiene
5 Occupational accident analysis
6 Occupational health and nutrition
7 Midterm
8 Midterm
9 Occupational diseases and Occupational accidents
10 Occupational diseases and Occupational accidents
11 National and International Regulations dealing with work safety
12 National and International Regulations dealing with work safety
13 Kitchen staff and Occupational health and safety
14 Kitchen staff and Occupational health and safety
15 Final exam
16 Final exam

Recomended or Required Reading

Özkılıç, Ö. (2005), Iş Sağlığı ve Güvenliği Yönetim Sistemleri ve Risk Değerlendirme
Metodolojileri, TISK Yayınları, Ankara.
Bahr, N.J., 1997. System Safety Engineering and Risk Assesment: A Practical Approach,
Taylor&Francis, Ney York, 251 s.
Hale, A. & Baram, M.,1998. Safety Management The Challenge of Change, Pergamon,
Netherlands, 275 s.
OHSAS 18001, TS18001. 2007.
Bayır, M., Ergül, M. (2006), Iş Güvenliği, Alfa Aktüel Yayınları, s: 213, Bursa.
Regulations dealing with work safety

Planned Learning Activities and Teaching Methods

Lecture, Presentation, Video.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1. Midterm exam
2. Final exam

Assessment Criteria

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications, homeworks and discussions in the class (%60).

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

sermin.kun@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 6 6
Preparation for final exam 1 12 12
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555
LO.6

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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