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Department of Business Administration
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 |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| National Occupation Classification | - | |||||
| 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. |
| Related Sustainable Development Goals |
|
|
|
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 | Risk Management Process (Preparation of the Process and Identification of Hazards) | Health and Safety Risk Management Manual, Chapter 5 |
| 4 | Risk Management process (Risk Assessment) | Health and Safety Risk Management Manual, Chapter 5 |
| 5 | 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 |
| 6 | Prevention and control of Occupational health and safety (Prevention at source) | Admassu, Chapter 8 |
| 7 | Prevention and control of Occupational health and safety (Prevention at workplace) | Admassu, Chapter 8 |
| 8 | Prevention and control of Occupational health and safety (Prevention at Human) | Admassu, Chapter 8 |
| 9 | Occupational Health and Safety Hazards (Physical and Mechanical Hazards) | Admassu, Chapter 2 |
| 10 | Occupational Health and Safety Hazards (Chemical, Biological and Ergonomic hazards) | Admassu, Chapter 2 |
| 11 | Occupational Health and Safety Hazards (Psychosocial, Electrical Hazards and Fire Hazards) | Goetsch, Chapter 11, 18, 19 |
| 12 | Midterm exam | |
| 13 | Occupational Diseases and Disorders | Admassu, Bölüm 5 |
| 14 | Evaluation of Occupational health and safety hazards | Admassu, Bölüm 7 |
| 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 | ||
| Presentation / Jury |
1
|
10
|
| Project |
1
|
15
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| 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 |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
0
|
|
| Project |
1
|
0
|
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
29
|
29
|
| Total |
145
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
To be able to solve problems with an analytical and holistic viewpoint in the field of business administration. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
To be able to present the findings and solutions to the business problems in written and oral formats. |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
To be able to interpret the application of business and economic concepts, and philosophies at the national and international levels. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
To be able to use innovative and creative approach for real-life business situations. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
To be able to demonstrate leadership skills in different business situations. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
To be able to interpret the reflections of new technologies and softwares to business dynamics. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
To be able to integrate knowledge gained in the five areas of business administration (marketing, production, management, accounting, and finance) through a strategic perspective. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
To be able to act in accordance with the scientific and ethical values in studies related to business administration. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
To be able to work efficiently and effectively as a team member. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
To be able to have an ethical perspective and social responsiveness when making and evaluating business decisions. |
-
|
-
|
-
|
-
|
-
|
|
| 11 |
To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
-
|
-
|
-
|
-
|
-
|
|
| 12 |
To be able to speak a second foreign language at a medium level of fluency efficiently. |
-
|
-
|
-
|
-
|
-
|
|
| 13 |
To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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