Information Package
baskent.edu.tr

Program of Culinary Arts

AŞP153

OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN

Course Code
AŞP153
Semester
-
Theory+Practice
3 + 0
ECTS
5
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS5
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Define the basic concepts and historical development of occupational health and safety.
  2. Explain the rights and responsibilities of employers and employees within the framework of the 6331 Occupational Health and Safety Law and related regulations.
  3. Identify and evaluate physical, chemical, biological, psychosocial, and ergonomic risk factors in kitchen environments.
  4. Explain and evaluate the essential occupational safety rules required in emergency, fire, first aid, and evacuation processes.
  5. Can explain the use of personal protective equipment and the meaning of safety signs; knows the rules necessary for safe working.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis course is designed to introduce students to the fundamental principles of occupational health and safety in kitchen environments. It aims to provide knowledge of the 6331 Occupational Health and Safety Law in Turkey, raise awareness of national and international standards, and foster a safety culture in professional kitchens. The course addresses common workplace accidents and occupational diseases in the culinary field, explores methods of prevention, and emphasizes the importance of safe practices for both employees and the community.
Course Contents
WEEK TOPICS
1st Week Basic Information, Definitions and Concepts about Meeting and Occupational Health and Safety (OHS)
2nd Week OHS History, OHS Development in the World and in Turkey, National and International Institutions and Organizations
3rd Week Occupational Health and Safety Law No. 6331 and related regulations, Legal Rights and Obligations of Employers and Employees
4th Week Occupational Health and Safety Law No. 6331 and related regulations, Legal Rights and Obligations of Employers and Employees
5th Week OHS General Rules and Safety Culture, Causes of Work Accidents and Occupational Diseases, Principles of Protection
6th Week OHS General Rules and Safety Culture, Causes of Work Accidents and Occupational Diseases, Principles of Protection
7th Week Hazards and Risks in the Kitchen (Physical, Chemical, Biological, Psychosocial, Ergonomic Risk Factors)
8th Week Midterm
9th Week Hazards and Risks in the Kitchen (Physical, Chemical, Biological, Psychosocial, Ergonomic Risk Factors)
10th Week Hazards and Risks in the Kitchen (Physical, Chemical, Biological, Psychosocial, Ergonomic Risk Factors)
11th Week Hazards and Risks in the Kitchen (Physical, Chemical, Biological, Psychosocial, Ergonomic Risk Factors)
12th Week Hazards and Risks in the Kitchen (Physical, Chemical, Biological, Psychosocial, Ergonomic Risk Factors)
13th Week Safety Hazards, Risks and Precautions Occupational Safety in the Use of Electrical and Non-Electrical Tools and Equipment
14th Week The Importance of Machinery and Personal Protectors in Occupational Safety, Health And Safety Signs
15th Week Flash, Explosion, Fire and Fire Protection, Emergencies, First Aid, Evacuation and Rescue
16th Week General Evaluation of the Course
17th Week
18th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Questions/Answers
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 0 0 0
Individual or group work 14 3 42
Preparation for Final exam 1 40 40
Course hours 15 3 45
Preparation for Midterm exam 1 30 30
Laboratory (including preparation) 0 0 0
Final exam 1 1 1
Homework 0 0 0
Total Work Load159
Total Work Load / 30 (h)5.3
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2 X X
K3 X
K4 X X X X
K5 X
K6 X X X X
K7 X X X X
K8 X X X X
K9 X X X
K10 X X
K11
K12