Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Occupational Health and Safety in the Kitchen	ASC1111	1. Semester	2 + 0	2.0	3.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Mete Han ÜNER
Instructor(s)	Mete Han ÜNER
Assistants
Goals	To increase the level of knowledge on reducing risks and hazards specific to kitchens by creating a Work Safety Culture in preventing occupational accidents and occupational diseases specific to professional kitchens.
Course Content	It identifies risks and hazards specific to the kitchen and can explain the basic precautions necessary to create a safe and healthy working environment.
Learning Outcomes	- Knows the rules of safe working in the kitchen.

Week	Topics	Learning Methods
1. Week	History of Occupational Health and Safety, Basic Concepts.	Verbal Expression Other Activities Visual Presentation Preparation, After Class Study Course Hours Research
2. Week	Occupational Health and Safety Culture, Training and Importance.	Course Hours Preparation, After Class Study Research Visual Presentation Other Activities Verbal Expression
3. Week	Legal Legislation, Laws and Regulations in Occupational Health and Safety I	Verbal Expression Other Activities Research Visual Presentation Preparation, After Class Study Course Hours
4. Week	Legal Legislation, Laws and Regulations in Occupational Health and Safety II	Visual Presentation Course Hours Preparation, After Class Study Verbal Expression Other Activities Research
5. Week	Risks Specific to Kitchens: Physical Risk Factors I.	Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
6. Week	Risks Specific to Kitchens: Physical Risk Factors II.	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities
7. Week	Risks Specific to Kitchens: Chemical Risk Factors.	Research Preparation, After Class Study Verbal Expression Visual Presentation Course Hours Other Activities
8. Week	Midterm Exams / General Course Repetition	Visual Presentation Course Hours Other Activities Preparation, After Class Study Verbal Expression Research
9. Week	Risks Specific to Kitchens: Biological Risk Factors and Occupational Hygiene.	Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research
10. Week	Risks Specific to Kitchens: Ergonomic Design and Risk Factors.	Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
11. Week	Cuisine-Specific Risks: Psychosocial Risk Factors.	Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research
12. Week	Emergency Teams, Drills and Warning Signs.	Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Research
13. Week	The Relationship between Worker Nutrition and Work Productivity, Health and Accidents.	Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
14. Week	Examination of Sample Work Accident and Occupational Disease Cases	Visual Presentation Course Hours Research Other Activities Preparation, After Class Study Verbal Expression

Occupational Health and Safety in Accommodation and Nutrition Establishments

Program Requirements	Contribution Level	DK1	Measurement Method
PY1	2	2	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	2	28
Preparation, After Class Study	1	14	14
Research	1	14	14
Other Activities	1	6	6
Midterm 1	1	1	1
Homework 1	1	12	12
Final	1	1	1
Total Workload			76
ECTS Credit of the Course			25.5 3.0