The aim of this course is to prevent, diagnose, and treat oral diseases which affect differently-abled people.

The aim of this course is for students to (1) Become acquainted with the macroscopic and functional morpphology of the oral cavity and describe the interactions between the shape, structure and function of the stomatognathic system. (2) Acquire practical abilities in the modeling and reconstruction of dental pieces.

Upon completion of this course, students will have developed the necessary skills to carry out efficient questioning and physical examination in order to put together a clinical history and file. They will also be able to construct diagnostic hypotheses substantiated by the data obtained.

Upon completion of this course, students will be able to analyze the impact of orofacial medical genetics in the hereditary processes determining healgh and disease in humans.

Upon completion of this course, students will have acquired the knowledge necessary to make rational use of these paraclinical tests and to interpret them, as support to make diagnostic decisions or therapeutic modification ones.

The aim of this course is for students to apply research methodology in the field of food services by conducting a research project and justifying it to proceed with the design of the research protocol.

Students will be able to design a research project, justifying it to proceed with the design of a research protocol, applying research methodology in the field of population nutrition in order to experience first-hand the activities that a Nutritionist carries out in the workplace, making contact with the professional world and serving the local community.

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 presentation of dishes from the cuisine of various religions: Jewish, Buddhist, Hindi, and Christian.