FACULTY OF ENGINEERING
Department of Food Engineering
IE 340 | Course Introduction and Application Information
| Course Name |
Occupational Health and Safety
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
IE 340
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| 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;
|
| Course Description | This course introduces the students to the fundamental concepts and principles of Occupational health and safety. |
|
|
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 6 |
| 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 6 |
| 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 Notes/Textbooks | Course notes will provide by instructor |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
15
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade |
50
|
|
| Weighting of End-of-Semester Activities on the Final Grade |
50
|
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
7
|
7
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
24
|
24
|
| Final Exam |
1
|
29
|
29
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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