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.

This course aim is for students to identify the relevance of enteral and parenteral nutrition as support to patient's nutritional management, as well as its characteristics, recommendations, and main complications.

By the end of this course, students will understand the theories which explain the shaping of the State and the repercussions it had on the management of public property and government structure.

By the end of this course, students will understand and be able to apply different theoretical-methodological elements necessary to carry out scientific research in the academic field of Political Science.

The aim of this course is for students to understand, from different perspectives, chronic degenerative diseases as problems in clinical practice, the physiopathogenic interaction between them and trends and prospective for their prevention, diagnosis, and treatment.

The aim of this course is for students to understand, from different perspectives, overweight and obesity as problems in clinical practice and trends and prospective for their prevention, diagnosis, and treatment.

This course aims to introduce the elements of comparative analysis within the political field.

The aim of this course is for students to develop skills to design dietary regimens for patients with cardiovascular, renal, and pulmonary diseases, as well as for women with high-risk pregnancies, oriented to contribute to the restablishment of overall health.