Upon conclusion of this course, students will understand the meaning of gender from a sociological perspective. They will also analyze current patterns of gender inequalities and how they become imprinted in social structures and institutions.

Upon completion of this course, students will have acquired clinical experience and theoretical knowledge that will facilitate the building of the necessary clinical aptitudes to prevent, diagnose, and treat the most frequent diseases related to Urology, Ophthalmology, and Otorhinolaryngology. They will define the criteria for reference and counter reference to medical specialties and the efficient management of family, institutional, and social resources for health care.

Upon completion of this course, students will have acquired clinical experience and theoretical knowledge that will facilitate the building of the necessary clinical aptitudes to prevent, diagnose, and treat the most frequent diseases related to Plastic Surgery and Orthopedica Surgery.

Upon completion of this course, students will have acquired the clinical competencies necessary to prevent, diagnose, and treat the most common surgical medical problems. They will also be able to define the reference - counter reference criteria in patients who need to be referred to a specialist.

Upon completion of this course, students will have acquired fundamental knowledge of Dentistry in the clinical field, in order to apply the concepts of anatomy, radiology, local anesthesia, pharmacology, and emergencies in the dental office. They will also possess basic knowledge of Technological Innovation.

Students are incorporated into programs offered by different private organizations in order to develop and strengthen professional functions, under the suprevision of a professional nutritionist.

Students are incorporated into an experiential learning directed practicum for them to identify and evaluate nutritional problems and design, organize, implement, and evaluate clinical nutritional programs.

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.

The aim of this course is for students to integrate the knowledge and research, evaluation, and intervention skills that they have acquired during their university course in contexts that test their level of responsibility, methodological search capability, processing and use of information to approach problems , design solutions and apply adequate techniques to specific situations.

Students will be able to outline a research project, justifying it to proceed with the design of the research protocol, applying research methodology in the field of 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. All of this will be achieved through research-action activities guided by a head teacher and a tutor from the client institution.