TÜRKÇE
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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS106 |
| Name | Occupational Health and Safety |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDİNÇ BALLI |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to provide students of Gastronomy and Culinary Arts with occupational health and safety awareness; to introduce physical, chemical, biological, ergonomic, and psychosocial hazards encountered in kitchens, laboratories, and foodservice establishments; and to develop safe working habits by promoting awareness of accident prevention, emergency management, hygiene, sanitation, and food safety.
Course Content
Fundamental concepts of occupational health and safety; occupational health and safety legislation; hazards in kitchens and foodservice establishments; risk assessment; occupational accidents and diseases; personal protective equipment; hygiene and sanitation; fire safety; emergency management; electrical and equipment safety; ergonomics; safe use of knives and kitchen equipment; food safety; environmental hazards; first aid awareness; and safety culture.
Course Precondition
None
Resources
Ballı, E. (2021). Konaklama işletmelerinde iş sağlığı ve güvenliği: Sektörel risk analizi. Ankara: Akademisyen Kitabevi Demirarslan, E. I. (Ed.). (2024). Endüstriyel mutfaklarda iş sağlığı ve güvenliği. Ankara: Nobel Akademik Yayıncılık.
Notes
1. 6331 Sayılı İş Sağlığı ve Güvenliği Kanunu 2. T.C. Çalışma ve Sosyal Güvenlik Bakanlığı İş Sağlığı ve Güvenliği Genel Müdürlüğü Yayınla
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the basic concepts and legislation of occupational health and safety. |
| LO02 | Identify hazards and risks encountered in gastronomy and foodservice establishments. |
| LO03 | Explain safe working practices through risk assessment |
| LO04 | Evaluate hygiene, sanitation, and food safety principles within the scope of occupational health and safe |
| LO05 | Demonstrate awareness of emergency procedures, fire safety, and first aid |
| LO06 | Develop safe working behavior in accordance with occupational health and safety principles |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 4 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 2 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 1 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | 4 |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | 2 |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 2 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 5 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | 2 |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | 1 |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | 3 |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Occupational Health and Safety | Review lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Occupational Health and Safety Legislation and Basic Concepts | Review Law No. 6331 | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Hazards and Risks in Professional Kitchens | Research kitchen accidents | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 4 | Risk Assessment and Safe Working Practices | Review risk assessment examples | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Personal Protective Equipment and Ergonomics | Review personal protective equipment | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 6 | Hygiene, Sanitation and Food Safety | Review hygiene principles | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Fire Safety, Emergency Management and First Aid | Review emergency procedures | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Electrical and Kitchen Equipment Safety | Review equipment manuals | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Safe Use of Knives and Cutting Equipment | Review knife safety videos | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Safety in the Use of Chemicals and Cleaning Agents | Review safety data sheets | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Occupational Diseases and Ergonomic Risks | Research occupational diseases | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Environmental Protection and Waste Management | Review waste management practices | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 14 | Safety Culture in Occupational Health and Safety | Research OHS practices | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | General Review and Case Analyses | Review course topics | Öğretim Yöntemleri: Tartışma, Soru-Cevap |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 10 | 20 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 145 | ||
| Total Workload / 25 (h) | 5,80 | ||
| ECTS | 6 ECTS | ||