Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

VOCATIONAL SCHOOL OF ÜRGÜP SEBAHAT & EROL TOKÖZ / AS230 - COOKING

Code: AS230 Course Title: OCCUPATIONAL SAFETY AND FIRST AID IN THE KITCHEN Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 2 / Spring Semester
Level of Course Short Cycle Degree Programme
Type of Course Compulsory
Department COOKING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer TÜLAY AVCI TAŞKIRAN (tulayavci@nevsehir.edu.tr)
Name of Lecturer(s) TÜLAY AVCI TAŞKIRAN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
It aims to provide students with knowledge about kitchen safety and interventions in situations requiring first aid.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 List the rules of a safe work environment PO-6 Practices easily own theoretical and practical knowledges, got in the university.
 		Examination
LO-2 Can use their knowledge about kitchen accidents and safety precautions PO-6 Practices easily own theoretical and practical knowledges, got in the university.
 		Examination
LO-3 Can use their knowledge about the applications to be made in situations requiring first aid. PO-6 Practices easily own theoretical and practical knowledges, got in the university.
 		Examination
LO-4 Can use their knowledge of the measures to be taken to save the lives of individuals who are suddenly ill or exposed to any accident. PO-6 Practices easily own theoretical and practical knowledges, got in the university.
 		Examination
LO-5 Apply basic life support when necessary PO-6 Practices easily own theoretical and practical knowledges, got in the university.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Definition and importance of occupational safety, rules of a safe environment, kitchen accidents (burns and scalds, falls, cuts, electric shocks) and safety precautions, hygiene rules that kitchen staff should pay attention to, the importance of first aid and basic principles of first aid, first aid materials, wounded transport techniques, life signs, evaluation of the injured, first aid in respiratory and circulatory system (basic life support), first aid in bleeding, injuries and shock, First aid in fractures, sprains and dislocations, first aid in abdominal, head, chest injuries, medical emergencies [heart attack, low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), severe pain in the abdomen, loss of consciousness, epilepsy, convulsions] first aid, burns, electric shocks, heat strokes, first aid in frostbite, food poisoning, precautions and first aid, first aid in insect bites, first aid in foreign bodies in the eyes, ears and nose and first aid in drowning.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Definition and importance of occupational safety, rules of a safe environment, kitchen accidents Lecture
2 Hygiene rules that kitchen staff should pay attention to Lecture
3 Definition and basic applications of first aid Lecture
4 Human anatomy and systems Lecture
5 Signs of life First and second evaluation Lecture
6 Basic life support Lecture
7 First aid for bleeding Lecture
8 mid-term exam
9 First aid in injuries Lecture
10 First aid for burns, frostbite and heat stroke Lecture
11 First aid in fractures, dislocations and sprains Lecture
12 First aid in disorders of consciousness Lecture
13 First aid in poisoning Lecture
14 First aid for foreign bodies in the eyes, ears and nose Lecture
15 Patient/injured transportation techniques Lecture
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Berker N, Akdoğan Y,2002, Sağlık Bilgisi, Mega Yayıncılık, Ankara
2 Demir G, Bingöl N, 2008, İlkyardım Kaynak Kitabı, İlkyardım Eğitim Merkezi Yayınları, Ankara
3 Kütevin E, 2000, İlkyardım El Kitabı, İnkılap Yayınları, İstanbul
Required Course instruments and materials
Books, slides and videos

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 5 14 70
Outside Class
       a) Reading 2 4 8
       b) Search in internet/Library 2 6 12
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 5 4 20
mid-term exam 1 2 2
Own study for final exam 5 4 20
final exam 1 2 2
0
0
Total work load; 134