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Työsuojelu ja työhyvinvointi (B0095), 3 op
Basic information
| Course name: | Työsuojelu ja työhyvinvointi Occupational Safety and Well-being |
| Course Winha code: | B0095 |
| Kurre acronym: | Työsuoj. ja hyvinvoi |
| Credits: | 3 |
| Type and level of course: | Professional studies |
| Year of study, semester or study period: | 4.year |
| Implementation: | 4.period |
| Semester: | 0607 |
| Language of tuition: | Suomi |
| Teacher: | Carola Fortelius |
| Final assessment: | Grading scale (0-5) |
Descriptions
Prerequisites
Inorganic and analytical chemistry, organic chemistry, microbiology
Course contents (core content level)
The main items of the course are
- the act of organizing occupational safety at the workplace and the related legislation,
- anticipatory occupational safety, ie. identification and control of work related hazards, systematic risk assessment,
- well-being of work communities, conflict handling, interacting in a work community, attributes of a functional work community.
Course contents (additional)
Core content level learning outcomes (knowledge and understanding)
After completion of this course the student understands the importance of occupational safety and is familiar with the different sectors of occupational safety. The student has become aware of the factors influencing the well-being of a work community, such as personal positive mental health, occupational hygiene and factors affecting the working capacity of the employees, in addition to the main characters of a functional organisation.
Core content level learning outcomes (skills)
After completion of this course the student is able to perform risk assessment in both laboratory and industrial plant environments.
The student can specify mechanical, physical, chemical, biological, social and mental risks and participate in the development of the occupational safety functions within the organisation.
Recommended reading
Laboratorio kehittyvänä työympäristönä, toim. E.Yrjänheikki. Työterveyslaitos, Helsinki 1996
Handouts
Teaching and learning strategies
Class room teaching: 35 h
Project: 10 h
Student individual workload (student workload analysis carried out 1/06): 35 h
Total: 80 h
Follow-up of the student workload analysis performed: -
Teaching methods and student workload
Assessment weighting and grading
Project report, presentation
Related competences of the degree programme
Product development and project skills
Safety and quality skills
Technological and economical skills in bio and food processes and in production systems
Ethical and Ecological Skills
Communication and interpersonal skills
Information acquisition skills and adaptation of new knowledge
Interdisciplinary