Study Guide

Objective

1. The student is familiar with legislation relating to safety at work. S/He knows the obligations of legislation in the joint workplace.
2. The student knows the load factors associated with the work. The student is familiar with the methods of developing well-being at work.
3. The student understands the importance of quality culture at work. S/he also knows the most common quality standards in different fields (Food and Chemistry).
4. The student is able to assess the environmental impact of production. The student understands what environmental management means in a company. S/he also knows environmental management standards (e.g. ISO 14 000).

Content

1. Industrial safety
2. Well-being at work. Psychical and physical load factors of work. Occupational diseases.
3. Workplace quality culture. Quality standards.
4. Environmental aspects of production

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- estimate and limit the amount of information needed
- operate well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use the concepts and knowledge of the field systematically
- evaluate and use various information sources
- apply professional information in professional assignments
- act independently and responsibly in professional contexts