Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan / OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To inform safety concepts and processes about the occupational health and safety concepts in food and beverage establishments
Course Content	General information about worker health and safety; affecting workers' health, physical, mechanical, chemical, biological and ergonomic factors; measures to be taken against the dangers emergency management and legislation

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	OCCUPATIONAL HEALTH AND SAFETY RELATED TO THE BASIC CONCEPTS
2	WORK ACCIDENTS AND TYPES
3	WORK ACCIDENTS AND TYPES
4	ERGONOMICS
5	WARNING SIGNS
6	PROTECTİVE CLOTHES
7	CONTROL OF CHEMİCAMS
8	ELECTRICAL SAFETY at WORK
9	MID-TERM
10	OCCUPATIONAL DISEASES
11	SAFETY ORGANIZATION
12	SECURITY SERVICES
13	EMERGENCY MANAGEMENT
14	EMERGENCY MANAGEMENT

Resources

İş Sağlığı ve İş Güvenliği. Teoman Akpınar. Ekin Basım Yayın

Elektrikle Çalışmalarda İş Sağlığı ve Güvenliği. Mustafa Yağımlı, Hakan Tozan. Beta Basın Yayım

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

ABOUT IAU

COMMITTEE

PUBLICATIONS

MEDIA CENTER