Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS112OCCUPATIONAL HEALTH AND SAFETY2+0+02321.10.2026
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 Importance of occupational health and safety in the field of gastronomy and culinary arts, things to be considered in kitchens, teaching occupational safety and conveying the basic concepts and processes of occupational health and safety in businesses where food production and presentation are carried out, raising awareness against possible dangers, and measures to be taken to reduce risk and risk reduction. to ensure that they are informed about what they will do if it happens.
Course Content General information on occupational health and safety, physical, mechanical, chemical, biological and ergonomic factors affecting worker health and measures to be taken against them; issues related to emergency management and legal legislation are discussed.
Course Methods and Techniques exam, essay, reading
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Fulya HARP ÇELİK
Name of Lecturers Asist Prof.Dr. Fulya HARP ÇELİK
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Resources suggested by the course instructor
Course Notes The course will be covered theoretically. The course, which was taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Documents Dersin öğretim elemanı tarafından önerilen kaynaklar

Course Category
Engineering %100

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 % 30
Assignment 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 13 2 26
Hours for off-the-c.r.stud 1 30 30
Assignments 1 2 2
Presentation 1 30 30
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 90

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Recognizes all processes related to occupational health and safety.
2 Have basic knowledge about occupational accidents, their occurrence and prevention mechanisms.
3 Gains knowledge of protective equipment, warning signs and signs to be used in occupational safety.
4 Knows and applies the measures to be taken in emergency situations.
5 Knows the relevant legislation

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 definition and content of occupational health and safety
2 History and development of Occupational Health and Safety
3 OHS General Rules and Safety Culture
4 Responsibilities of employer, worker, OHS specialist, employee duties and authority in OHS
5 Labor Law No. 4857
6 Occupational Health and Safety Law No. 6331
7 Physical, Chemical and Biological Risk Factors and Protection Methods
8 Midterm exam
9 Psychological and ergonomic risk factors and prevention methods
10 Health and safety signs, occupational diseases
11 Occupational accidents and their causes, protection methods, work safety in electrical work
12 Combustion and its types, fire response methods, flashing, explosion, causes of fire,THINGS TO DO IN CASE OF BURN HEAT STROKE AND FREEZING
13 Emergency management, contingency plans, risk assessment,DROWNINGS
14 FINAL EXAM

 
Sustainable Development Goals
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 5
C1 5
C2 5
C3 5
C4 5
C5 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant