Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INTRODUCTION to OCCUPATIONAL HEALTH and SAFETY | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Ahmet Barış GÖÇMEZ |
| Assistant(s) | |
| Aim | Having information about the historical development of Occupational Safety concept in the world and in our country, current occupational safety practices and principles be. |
| Course Content | This course contains; Historical development of Occupational Safety,The concept and scope of work safety,International organizations and duties related to Occupational Safety,National organizations related to Occupational Safety and their duties,Occupational Health and Safety culture,National and international conventions,Hazard definitions, types, hazard hunt,Hazard definitions, types, hazard hunt,General and legal definition of work accident,Accident theories and their causes, near-miss, bird theory, domino theory, work accident investigation and reporting case study,Occupational accident statistical evaluation methods, occupational accident statistical interpretations in our country in the world, methods and evaluations,Work accident costs, sample work accident investigation and recording studies,General and legal definition of occupational disease,Causes of occupational disease and technical measures that can be taken, periodic controls,Definition of legal responsibilities in work accident, occupational disease situations,Homework Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Will be able to summarize the historical development of Occupational Safety. | 16, 9 | A |
| Will be able to summarize General definitions related to Occupational Safety. | 16, 9 | A |
| Summarize institutions and tasks related to Turkey and the world of work safety | 16, 9 | A |
| Will be able to summarize the causes and prevention methods of occupational accidents and diseases. | 16, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Historical development of Occupational Safety | |
| 2 | The concept and scope of work safety | |
| 3 | International organizations and duties related to Occupational Safety | |
| 4 | National organizations related to Occupational Safety and their duties | |
| 5 | Occupational Health and Safety culture | |
| 6 | National and international conventions | |
| 7 | Hazard definitions, types, hazard hunt | |
| 8 | Hazard definitions, types, hazard hunt | |
| 9 | General and legal definition of work accident | |
| 10 | Accident theories and their causes, near-miss, bird theory, domino theory, work accident investigation and reporting case study | |
| 11 | Occupational accident statistical evaluation methods, occupational accident statistical interpretations in our country in the world, methods and evaluations | |
| 12 | Work accident costs, sample work accident investigation and recording studies | |
| 13 | General and legal definition of occupational disease | |
| 13 | Causes of occupational disease and technical measures that can be taken, periodic controls | |
| 14 | Definition of legal responsibilities in work accident, occupational disease situations | |
| 15 | Homework Presentations |
| Resources |
| To be distributed by the lecturer |
| 1. Business Legislation 2. All national legislation on Occupational Health and Safety Books, magazines and websites |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 5 | 5 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 1 | 7 | 7 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 7 | 7 | |||
| General Exam | 1 | 9 | 9 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INTRODUCTION to OCCUPATIONAL HEALTH and SAFETY | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Ahmet Barış GÖÇMEZ |
| Assistant(s) | |
| Aim | Having information about the historical development of Occupational Safety concept in the world and in our country, current occupational safety practices and principles be. |
| Course Content | This course contains; Historical development of Occupational Safety,The concept and scope of work safety,International organizations and duties related to Occupational Safety,National organizations related to Occupational Safety and their duties,Occupational Health and Safety culture,National and international conventions,Hazard definitions, types, hazard hunt,Hazard definitions, types, hazard hunt,General and legal definition of work accident,Accident theories and their causes, near-miss, bird theory, domino theory, work accident investigation and reporting case study,Occupational accident statistical evaluation methods, occupational accident statistical interpretations in our country in the world, methods and evaluations,Work accident costs, sample work accident investigation and recording studies,General and legal definition of occupational disease,Causes of occupational disease and technical measures that can be taken, periodic controls,Definition of legal responsibilities in work accident, occupational disease situations,Homework Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Will be able to summarize the historical development of Occupational Safety. | 16, 9 | A |
| Will be able to summarize General definitions related to Occupational Safety. | 16, 9 | A |
| Summarize institutions and tasks related to Turkey and the world of work safety | 16, 9 | A |
| Will be able to summarize the causes and prevention methods of occupational accidents and diseases. | 16, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Historical development of Occupational Safety | |
| 2 | The concept and scope of work safety | |
| 3 | International organizations and duties related to Occupational Safety | |
| 4 | National organizations related to Occupational Safety and their duties | |
| 5 | Occupational Health and Safety culture | |
| 6 | National and international conventions | |
| 7 | Hazard definitions, types, hazard hunt | |
| 8 | Hazard definitions, types, hazard hunt | |
| 9 | General and legal definition of work accident | |
| 10 | Accident theories and their causes, near-miss, bird theory, domino theory, work accident investigation and reporting case study | |
| 11 | Occupational accident statistical evaluation methods, occupational accident statistical interpretations in our country in the world, methods and evaluations | |
| 12 | Work accident costs, sample work accident investigation and recording studies | |
| 13 | General and legal definition of occupational disease | |
| 13 | Causes of occupational disease and technical measures that can be taken, periodic controls | |
| 14 | Definition of legal responsibilities in work accident, occupational disease situations | |
| 15 | Homework Presentations |
| Resources |
| To be distributed by the lecturer |
| 1. Business Legislation 2. All national legislation on Occupational Health and Safety Books, magazines and websites |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |