GEET 309 | Course Introduction and Application Information

Course Name
Occupational Health and Safety
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEET 309
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
-
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives To teach the physical, chemical, biological, psychosocial, ergonomic, electrical, and fire hazards and risks that present in workshops and necessary precautions against these hazards by discussing the precautions and regulations.
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded in this course; Define the theories of accident causation Explain the physical, chemical, biological, ergonomic, psychosocial, electrical, and fire hazards and their necessary precautions Explain the occupational diseases and disorders Assess the occupational risks Describe the prevention and controlling of the occupational health and safety hazards
Course Content This course introduces the students to the fundamental concepts and principles of Occupational health and safety.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to occupational health and safety Alli, Chapter 1
2 Theories of accident causation Goetsch, Chapter 3
3 Occupational Health and Safety Hazards (Physical and Mechanical Hazards) Admassu, Chapter 2
4 Occupational Health and Safety Hazards (Chemical, Biological and Ergonomic hazards) Admassu, Chapter 2
5 Occupational Health and Safety Hazards (Psychosocial, Electrical Hazards and Fire Hazards) Goetsch, Chapter 11, 18, 19
6 Midterm exam
7 Occupational Diseases and Disorders Admassu, Chapter 5
8 Evaluation of Occupational health and safety hazards Admassu, Chapter 7
9 Risk Management Process (Preparation of the Process and Identification of Hazards) Health and Safety Risk Management Manual, Chapter 5
10 Risk Management process (Risk Assessment) Health and Safety Risk Management Manual, Chapter 5
11 Risk Management process (Risk control, Design and implement safety control measures, Training and information, Monitor, review and update, communicate and consult and renewing of Risk Assessment) Health and Safety Risk Management Manual, Chapter 5
12 Prevention and control of Occupational health and safety (Prevention at source) Admassu, Chapter 8
13 Prevention and control of Occupational health and safety (Prevention at workplace) Admassu, Chapter 8
14 Prevention and control of Occupational health and safety (Prevention at Human) Admassu, Chapter 8
15 Final exam
16 Review of the Semester

 

Course Textbooks

Course notes will provide by instructor

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
10
Project
1
15
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
35
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
50
Contribution of Final Work to Final Grade
50
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
29
    Total
145

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest