OCCUPATIONAL HEALTH AND SAFETY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS215	OCCUPATIONAL HEALTH AND SAFETY	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	Occupational Health and Safety Course; In addition to general definitions and practices in the field of occupational health and safety;

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
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