First level

 

Introduction to Applied Sciences

Practising Workplace English

Ethical Information and Communication Technologies for Development Solutions

Food Preparation I

Food Preparation Practical I

Business Management IA

Introduction to Marketing

Introduction to Consumer Behaviour

Introduction to Nutrition and Energy Yielding Nutrients

Nutrition and Nutrient Deficiency Diseases

 

Second level

 

Food Preparation II

Food Preparation Practical II 

Environmental Awareness and Responsibility

Meal Management 

Marketing Management 

Essentials of Marketing

Consumer Behaviour 

Nutritional Care 

Pregnancy and Infant Nutrition 

 

Third level

 

International Cuisine

Food and Beverage Service

Beverage Studies

Food Preparation for the Hospitality Industry (Theory) 

Food Preparation for the Hospitality Industry (Practical) 

Nutrition During the Life Cycle 

Chronic Lifestyle Diseases 

Infectious Diseases 

Nutrition and Health Promotion  

Nutrition and Alternative Medicine