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 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.

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.

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.

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.

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.

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.

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.

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.