Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GST112Occupational Health and Safety2+0+02201.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course To teach the necessary precautions and rules for physical, chemical, biological, psychosocial, ergonomic, electrical and fire hazards and risks in the workplace.
Course Content This course teaches students the basic principles and concepts of occupational health and safety.
Course Methods and Techniques Verbal expression
Prerequisites and co-requisities None
Course Coordinator Asist Prof. Barış Yalınkılıç baris.yalinkilic@gedik.edu.tr
Name of Lecturers Dr. HANDE ERGİN ESEN
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Ericson, P. Practical Guide to Occupational Health and Safety. Elsevier
Course Notes İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
Exams %100

Course Category
Social Sciences %60
Health %20
Field %20

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 1 14
Mid-terms 1 3 3
Final examination 1 3 3
Total Work Load   Number of ECTS Credits 2 48

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can understand the basic concepts and historical development of occupational health and safety.
2 Have knowledge about the Occupational Safety Law.
3 Can understand the concepts of risk, danger, primary, secondary and tertiary protection.
4 May have information about physical, chemical, biological and psychosocial risks.
5 Explains occupational diseases and illnesses.
6 Explains how to prevent and control health and safety hazards in the workplace.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Occupational Health and Safety Basic Concepts İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
2 Occupational Health and Safety Practice Principles İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
3 Occupational Diseases in the Food and Beverage Industry İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
4 Work Accidents in the Food and Beverage Industry İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
5 Chemical Risk Factors in the Food and Beverage Industry İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
6 Occupational Health and Safety Law İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
7 Health and Safety Signs İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
8 Midterm
9 Physical Risk Factors in the Food and Beverage Industry İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
10 Personal Protective Equipment İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
11 Emergencies and Precautions in the Kitchen İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
12 Combustion and its Types, Fire Intervention Methods İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
13 Biological Risk Factors in the Food and Beverage Industry İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
14 Psychosocial Risk Factors and Ergonomics in the Kitchen İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018
15 General overview İş Sağlığı ve Güvenliği (İSG) Temel Konular, Hasan Selçuk Selek Seçkin Yayıncılık, 2018

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 3 4 4
C2 5 4 4
C3 2 4 4
C4 3 4 4
C5 3 4 4
C6 2 4 4

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=241017&curProgID=5713&lang=en