Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim is to convey the basic concepts and processes regarding occupational health and safety in businesses where food production and presentation are carried out, to raise awareness of possible dangers and to provide information about the measures to be taken to reduce the risk and what to do in case the risk occurs.
Course Content	General information about worker health and safety, physical, mechanical, chemical, biological and ergonomic factors affecting worker health and precautions that can be taken against them; Issues related to emergency management and legal legislation are discussed.

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	HISTORY OF OCCUPATIONAL HEALTH AND SAFETY
2	BASIC CONCEPTS OF OCCUPATIONAL HEALTH AND SAFETY AND LABOR LAW NUMBER 6331
3	DUTIES, AUTHORITIES AND OBLIGATIONS OF EMPLOYER, EMPLOYEE AND OHS EXPERT
4	HEALTH AND SAFETY SIGNS
5	PERSONAL PROTECTION
6	PHYSICAL AND CHEMICAL RISKS
7	BIOLOGICAL, ERGONOMIC AND PSYCHOSOCIAL RISKS
8	RISK ASSESSMENT
9	MIDTERM
10	OCCUPATIONAL DISEASES
11	CONTROL OF CHEMICALS
12	OCCUPATIONAL SAFETY IN ELECTRICAL WORK
13	EMERGENCY MANAGEMENT
14	repetition

Resources

1-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

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