I will acquire these skills.
To prepare and supervise diets adapted to individuals and groups according to their nutritional needs.
To oversee the preservation, handling and transformation of food for human consumption.
To promote the health of individuals and the community.
To control and supervise the qualitative composition of foods, thus determining their hygienic and dietary quality.
| Syllabus | Number of hours | Academic year |
|---|---|---|
| A balanced diet | 300 | 1 |
| Diet control | 175 | 1 |
| Organization and Management of Diet and Nutrition consultancies | 90 | 1 |
| Nutritional physiopathology | 300 | 1 |
| Personal itinerary to employability I | 120 | 1 |
| Microbiology and food hygiene | 175 | 2 |
| Diet therapy | 250 | 2 |
| Health education and health promotion | 150 | 2 |
| Relations in the work environment | 60 | 2 |
What employment prospects can I expect to have?
Diet and nutrition technician
Dietician
Head of nutrition at a catering company
Food hygiene technician
Food Technologist
Health educator
What academic prospects do I have?
Another cycle of higher vocational training, with the possibility of validating professional modules in accordance with the regulations in force.
A professional specialization course.
A university degree with the possibility of validating professional modules in accordance with the regulations in force.