I worked for 10 years as a Food Microbiologist and worked with many pathogens such as Staph, Salmonella and Listeria. Neither I or anyone else I worked with ever managed to infect themselves with anything. It sounds scary, but with correct techniques you have nothing to fear. Remember that these organisms can't fly - they pretty much stay where they're put, so unless you do something spectacular, like drop a test-tube of broth culture, you should be pretty safe. If you do have an accident, here are some tips that we learned:
If you drop something - a contaminated plate or tube of broth then IMMEDIATELY hold your breath (stop breathing, don't take a big breath first!) and move away from the area straight away. DO NOT bend down over it and try to clean it up. In the lab I worked in, a dropped tube or plate was cause for immediate lab evacuation for 1 hour, while the aerosols settled, then we went in and started the decontamination work.
Cover all cuts with waterproof bandages and wear gloves. If you cut yourself on something that is contaminated, immediately start to squeeze out as much blood as possible (the blood will wash bacteria out of the wound) Keep squeezing blood out and rinsing it away under running water, then apply antiseptic and a bandage.
Another little known tip is to keep one of those plastic squeezy lemon juice bottles handy. If culture splashes up into your mouth, rinse out your mouth with copious amounts of acidic lemon juice - it's a very effective antibacterial agent.
The most important thing is to take your time, rest your elbows on the bench for stability when transferring cultures/plating etc., and keep your area free of clutter. Mentally go through the procedure before actually doing it. You will be just fine. Microbiology is fascinating, and I'm sure you will find the course enjoyable