Our Eligibility Criteria

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Eligibility Criteria

Bachelor's degree, or equiv. International Education

Credit Hours

30 Hours

Course Duration

6 Months (Self-Paced) Program

Courses Offered

5

Courses Offered In GRADUATE DIPLOMA

  • Courses Name

  • Courses Description

  • Credit Hours

  • Introduction to Food Production

  • Comprehensive and well-written, this course emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.

  • 6 Credits

  • Health Sociology

  • This student-friendly course reflects important changes in health care and significant advancements in medical sociology; providing an in-depth overview of the field. It offers solid coverage of traditional topics with a keen focus on the current issues and public policy debates affecting this dynamic area of study.

  • 6 Credits

  • Introduction to Foods

  • This course provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the course. Course encompasses the latest information on technological advances in food preparation and processing.

  • 6 Credits

  • Introduction to Nutrition

  • This course introduces you to basic concepts and physiological basis of nutrition. Course covers dietary requirements and recommendations, nutrient composition of foods, metabolic fates and physiological functions of nutrients, assessment of nutritional status, physical activity, relationships of human nutrition to health and disease, and the interactions between nutrition and genetics.

  • 6 Credits

  • Introduction to Health and Nutrition Sciences

  • This course offers a rigorous, science-based approach to nutrition that capitalizes on your natural interest in nutrition by demonstrating how nutrition relates to their own health. The course uses an applied approach to vitamins and minerals, organizing them based on their functions and effects on the body.

  • 6 Credits
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Course Details

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Introduction to Food Production

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Professionalism
    Food safety and sanitation
    Nutrition
    Menus and recipes
    Tools and equipment
    Knife skills
  In Section 2 of this course you will cover these topics:
    Flavors and flavoring
    Dairy products
    Mise en place
    Principles of cooking
    Stocks and sauces
    Soups
  In Section 3 of this exam you will be evaluated on below listed topics:
    Principles of meat cookery
    Beef
    Veal
    Lamb
    Pork
    Poultry
  In Section 4 of this course you will cover these topics:
    Game
    Fish and shellfish
    Eggs and breakfast
    Vegetables
    Potatoes, grains and pasta
    Vegetarian cooking
  In Section 5 of this course you will cover these topics:
    Salads and salad dressings
    Fruits
    Sandwiches
    Charcuterie
    Hors d and rsquo;oeuvre and canap and eacute;s
    Principles of the bakeshop
    Quick breads
    Yeast breads
    Pies, pastries and cookies
    Cakes and frostings
    Custards, creams, frozen desserts and sauces
    Plate presentation
    Buffet presentation

Health Sociology

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    A brief introduction to the sociology of health, healing, and illness.
    The development of scientific medicine.
    Social epidemiology.
    Society, disease, and illness.
  In Section 2 of this course you will cover these topics:
    Social stress.
    Health behavior.
    Experiencing illness and disability.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Physicians and the profession of medicine.
    Medical education and the socialization of physicians.
    Nurses, mid-level health care practitioners, and allied health workers.
  In Section 4 of this course you will cover these topics:
    Complementary and alternative medicine.
    The physician-patient relationship: background and models.
    Professional and ethical obligations of physicians in the physician-patient relationship.
  In Section 5 of this course you will cover these topics:
    The health care system of the united states.
    Health care delivery.
    The social implications of health care technology.
    Comparative health care systems.

Introduction to Foods

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Food choices and sensory characteristics.
    Food economics and convenience.
    Food safety.
    Food regulations and standards.
    Back to basics.
    Heat transfer in cooking.
  In Section 2 of this course you will cover these topics:
    Microwave cooking.
    Seasoning and flavoring materials.
    Food composition.
    Fats, frying, and emulsions.
    Sweeteners and sugar cookery.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Frozen desserts.
    Starch.
    Pasta and cereal grains.
    Batters and dough.
    Quick breads.
    Yeast breads.
  In Section 4 of this course you will cover these topics:
    Cakes and cookies.
    Pastry.
    Vegetables and vegetable preparation.
    Fruits and fruit preparation.
    Salads and gelatin.
  In Section 5 of this course you will cover these topics:
    Milk and milk products.
    Eggs and egg cookery.
    Meat and meat cookery.
    Poultry.
    Seafood.
    Beverages.
    Food preservation and packaging.
    Food preservation by freezing and canning.

Introduction to Nutrition

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    Our daily bread.
    Food safety.
    Factors in food preparation.
    Vegetables.
  In Section 2 of this course you will cover these topics:
    Fruits.
    Salads and salad dressings.
    Fats and oils.
    Carbohydrates: sugar cookery.
  In Section 3 of this exam you will be evaluated on below listed topics:
    Carbohydrates: starches and cereal cookery.
    Proteins: milk and cheese.
    Proteins: meats, poultry, and fish.
    Eggs.
  In Section 4 of this course you will cover these topics:
    Leavening agents.
    Basics of batters and doughs.
    Breads-quick and yeast.
    Cakes, cookies, and pastries.
  In Section 5 of this course you will cover these topics:
    Beverages.
    Preserving food.
    Nutrition and food.
    Menu planning and meal preparation.
    Meal service and hospitality.

Introduction to Health and Nutrition Sciences

Topics Covered in This Course:
  In Section 1 of this course you will cover these topics:
    The role of nutrition in our health
    Designing a healthful diet
    The human body: are we really what we eat?
  In Section 2 of this course you will cover these topics:
    Carbohydrates: bountiful sources of energy and nutrients
    Fat: an essential energy-supplying nutrient
    Proteins: crucial components of all body tissues
  In Section 3 of this exam you will be evaluated on below listed topics:
    Metabolism: from food to life
    Nutrients involved in energy metabolism
    Nutrients involved in fluid and electrolyte balance
  In Section 4 of this course you will cover these topics:
    Nutrients involved in antioxidant function
    Nutrients involved in bone health
    Nutrients involved in blood health and immunity
  In Section 5 of this course you will cover these topics:
    Achieving and maintaining a healthful body weight
    Nutrition and physical activity: keys to good health
    Disordered eating
    Food safety and technology: impact on consumers
    Nutrition through the lifecycle: pregnancy and the first year of life
    Nutrition through the lifecycle: childhood and adolescence
    Nutrition through the lifecycle:adulthood and the later years
    Global nutrition