Course Name: Occupational Health and Safety in Kitchen

Degree: Associate

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA 2009

2/1 (Fall)

2

2

2

0

-

Department

Marine Cookery

Instructors

Öznur ŞAHİN NARDALI

Contact Information

osnardali@pirireis.edu.tr

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

  -

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

Course Objectives

Instructing students about the following topics

• Dangers, risks, and cautions related to the workplace
• Chemical dangers, risks, and cautions
• Biological dangers, risks, and cautions
• Ergonomic dangers, risks, and cautions
• Security dangers, risks, and cautions
• Psychosocial dangers, risks, and cautions
• Avoiding stress issues: stress management
• Occupational accidents, occupational disease
• Security health management
• Duties of the state
• Obligations of the employer; employee rights; employees’ tasks

Course Learning Objectives

 Having accomplished this course, the students will be able to know the followings in English:

1. Dangers, risks, and cautions related to the workplace
2. Chemical, biological, ergonomic and security dangers, risks, and cautions
3. Stress management
4. Security health management and occupational accidents and diseases
5. Duties of the state, employer and employee

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Classroom

Text book

ÇASGEM (2013). Konaklama ve Yeme İçme İşyerlerinde Sağlik ve Güvenlik.ANKARA

Other References

Homeworks & Projects

-

Laboratory Work

-

Computer Use

-

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

40

Quiz

Homework

Term Paper/project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

60

TOTAL

100

Effects of Midterm on Grading, %

40

Effects of Final Grading, %

60

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

2

28

Midterm

Quiz

2

5

10

Homework

Term Paper/Project

1

5

5

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

15

15

Total Workload

58

Total Workload/25

58/25

Course ECTS Credits

3

Week

Topics

Course Outcomes

1

Course Introduction and Discussions about the Course Content

2

Dangers, Risks and Cautions

I

3

Dangers, Risks, and Cautions Related to the Workplace

I

4

Chemical Dangers, Risks, and Cautions

II

5

Biological Dangers, Risks, and Cautions

II

6

Ergonomic Dangers, Risks, and Cautions

II

7

Security Dangers, Risks, and Cautions

II

8

Midterm Exam

I-II

9

Psychosocial Dangers, Risks, and Cautions

III

10

Avoiding Stress Issues: Stress Management

III

11

Occupational Accidents, Occupational Disease

IV

12

Security Health Management

IV

13

Duties of the State; Obligations of the Employer

V

14

Employee Rights; Employees’ Tasks

V

15

Final Exam

V

Program Outcomes

Level of Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

Programme Outcomes

a

b

c

d

e

f

g

h

i

j

k

l

m

Prepared by

Öznur ŞAHİN NARDALI

Date

30.01.2018

Signature