The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentaion of typical dishes of Mexican cuisine.

The aim of this course is to analyze official Mexican standards in comparison with international standards related to the production, reception, handling, and safety of food, as well as infrastructure requirements and facility equipment. Students will be able to support service and personnel administrative decisions and prevention.

The aim of this course is to review the classification, morphology, and metabolism of medically-important bacteria, fungi, viruses, and parasites. Students will be able to analyze the toxicity of foods to prevent health risks.

Students will be able to analyze the principles of the science of nutrition applied to the physical, social, intellectual, and cognitive development to preserve adequate overall health in accordance with the nutritional needs of each stage of a person's life; aiming to acquire a global notion of the basic nutritional needs of human beings at any stage of life.

Students will be able to apply knowledge of nutritional intervention and diet design for patients with diseases affecting the endocrine system, pancreas, liver, muskuloskeletal system, or cancer, in order to respond to the specific nutritional requirements brought about by each disease.

Students will be able to apply knowledge of nutritional intervention and diet design for individuals with obesity-related conditions and gastric, neurological, and hematological diseases in order to respond to the specific requirements of the patient's nutritional status.

Students will be able to apply specific procedures to the individual patient according to the pathology for anthropometric assessments , biochemical , and clinical as well as the development of medical records.

Students will be able to apply procedures which are specific to the individual patient in accordance with his/her disease in order to perform anthropometric, biochemical, and clinical assessments and to prepare medical records.

Students will be able to apply knowledge concerning the nutritional intervention and design of diets for patients with diseases such as cancer, musculoskeletal disorders, different types of anemia and hematologic diseases in order to respond to the specific nutritional requirements brought about by each disease. This will be achieved through research and exhibitions with feedback from the professor.

Students will be able to apply knowledge of nutritional intervention and design of diets for individuals with various diseases related to neuropsychiatric disorders, requirements in pathological conditions, hydration in pathological conditions, allergies and food intolerance, and diseases of the gastrointestinal tract in order to respond to specific requirements of the patient's nutritional status .