The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentation of dishes from the cuisine of various religions: Jewish, Buddhist, Hindi, and Christian.

This course aims to describe the analytical tools that study a company's competitive environment through the strategic planning process.

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.

Students will be able to understand theories, reflections, and research on general studies of nutrition, based on the various fields of the discipline which enables them to adopt attitudes specific to nutrition-related work.

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 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 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 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.

The aim of this course is for students to analyze the factors that determine food production, supply, and distribution processes both nationally and globally. They will also acquire the language of this field and understand the imporance of food production and distribution for the nutrition of a population.