İŞ SAĞLIĞI VE GÜVENLİĞİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GMS215	İŞ SAĞLIĞI VE GÜVENLİĞİ	3	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Prof. ASLI ALBAYRAK
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of Occupational Health and Safety Course is; All kinds of applications and activities in the field of Occupational Health and Occupational Safety, analytical thinking, can take responsibility for the specified quality criteria, social self-improvement by improving the environment, the country and the world aware of, effective communication skills and the environment with a constructive and accurate communication can establish a lifelong to gain the competence of learning to learn by real understanding of learning vision and to educate individuals.
İçerik:	Occupational Health and Safety Course; In addition to general definitions and practices in the field of occupational health and safety;

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Use the theoretical knowledge acquired in the Occupational Health and Safety Program.
Know the laws and regulations related to the field.
Describe the ethical and environmental risk factors.
Use the measurement methods in a competent way.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	INTRODUCTION TO OCCUPATIONAL HEALTH AND SAFETY BASIC CONCEPTS	Description of the course plan, purpose and contents, basic definitions related to OHS	Lecture, Discussion
2	OCCUPATIONAL HEALTH AND SAFETY PRINCIPLES	Active OHS practices flowchart in the workplace, tasks of employees	Lecture, Discussion
3	OCCUPATIONAL DISEASES IN THE WORLD	The concept of occupational disease, causes and consequences, the most common occupational diseases	Lecture, Discussion
4	OCCUPATIONAL HEALTH AND SAFETY LAWS	Basic principles of occupational safety and health, workers' rights, employer responsibilities, state responsibilities	Lecture, Discussion
5	4857 BUSINESS LAW	The basic rights of workers, such as Annual Permits, Birth-Death permits, Job Search and Milk Permit rights	Lecture, Discussion
6	6331 INTRODUCTION TO THE OWN LAW	Obligation of OSH Law, Responsibilities of Parties, Statutory sanctions	Lecture, Discussion
7	HEALTH AND SAFETY SIGNS	Mass Protection Methods	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	REGULATION ON THE PROTECTION OF EMPLOYEES FROM RISKS RELATED TO NOISE AND VIBRATION	Physical Risk Factors, Occupational diseases caused by them	Lecture, Discussion
10	PERSONAL PROTECTIVE EQUIPMENT	Explaining the visa questions, prevention of work accidents, personal protection equipment, training methods and equipment used, international chemical safety cards,	Lecture, Discussion
11	EMERGENCY AND MEASURES	Determining the number and number of support staff to be assigned to workplaces and the necessity	Lecture, Discussion
12	BURNING AND VARIETY, FIRE RESPONSE METHODS	Causes of fire formation, stages, correct intervention methods	Lecture, Discussion
13	BIOLOGICAL RISK FACTORS	The impact of health education, lifestyle and behaviors on health in occupational health	Lecture, Discussion
14	PSYCHOSOCIAL RISK IMPACTS	The effect of occupational stress, anxiety and workload on occupational health	Lecture, Discussion
15	BASIC ERGONOMICS EDUCATION	Principles of making the job suitable for the employee	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Selek, H.S. Occupational Health and Safety, Seçkin Yayincilik
Safety and Health at Work. Elsevier journal
Ericson, P. 1996. Practical Guide to Occupational Health and Safety. Elsevier

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules						5

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.				3

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	3	5	15
Laboratory	0	0	0
Reading	1	13	13
Assignment (Homework)	3	6	18
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	5	3	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	2	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	154