Acquires knowledge and understanding of concepts in core areas such as Foods, Nutrition, Dietetics and Food Service Management and in supporting courses such as Physiology, Microbiology, Biochemistry and Community Nutrition as well as related disciplines such as Interior Decoration, Resource Management and Human Development
Develops ability to articulate subject knowledge effectively both orally or written, to all categories of people such as patients, clients, professionals and layperson
Is competent in the use of ICT for collecting and disseminating scientific information
Acquires skill to translate knowledge of food and nutrition to select foods, structure meal plans to meet the nutritional requirements of an individual under conditions of normal health and science.
Is capable of pursing higher education, research or engaging in teaching. Entrepreneurship or rendering service in government, public or corporate service