Professionals in this field are specialised in food hygiene and the population’s expectations in terms of nutritional advice and education. After this course, you will have learned how to:
- Participate in creating or improving a quality system.
- Master food hygiene quality and implement the recommendations from market surveys on catering and nutrition (in French: GEMRCN or Groupe d’Etude des Marchés-Restauration Collective et Nutrition).
- Identify and implement sustainable development actions regarding catering.
- Understand and implement project management methodology.
- Communicate with professionals (including in English).
- Conduct promotional, preventative and educational actions regarding dietary health, in accordance with health policy objectives.
- Recognize and understand the determining factors in eating behaviours and the challenges surrounding the relationship between a patient and their healthcare provider.
- Recognize factors that influence people’s health, along with diet-related diseases amongst different populations.
- Participate in designing, implementing and analysing an epidemiological study for clinical research.
- Analyse nutritional problems in the Southern hemisphere and assess strategies for improving their diet.
- Conduct and analyse sensory analysis tests.
- Assess and monitor functional food and dietary supplement use.
- Apply regulations on food and dietary supplement information to consumers (EU regulation No 1169/2011).
- Provide Therapeutic Patient Education (as part of a programme or not).
The course allows students to pursue the following job positions: supervisor in a healthcare facility, a reeducation or follow-up care centre, a catering service, a public health institution, a centre for nutritional research, a sports centre, the food processing industry, dietary pharmacology, food and dietary supplement distribution, a training and information centre, an association dealing with nutrition and education, a service provider (at-home artificial nutrition).
- Clinical research on bariatric surgery (CHU Montpellier, follow-up studies on patients who had undergone operations).
- Promoting balanced diets within therapeutic, educational and pedagogical institutes (ITEP).
- Raising awareness for the fight against child hunger (Burkina Faso, Mali, Madagascar).
Examples of projects and internship tasks:
- Creating a dry biscuit for people with diabetes.
- Nutritional care for adults with mental disabilities in mental institutions.
- Creating a new student restaurant area for the CROUS: towards Sustainable Student Nutrition (“pour une Alimentation Durable des Étudiants”).
- Implementing a sustainable food project targeting students: through video tutorials and a student garden. Blabla’plat ‘(link to the French website: https://blablaplat.jimdo.com/)
- Sustainable catering organisation and management
- Food safety
- Expression and communication
- Therapeutic Patient Education (ETP)
- Sensory analysis methodology
- Marketing – Product Law and Consumer Law
- Psychosociology and health education
- Quality management
- Nutrition and pathologies
- Public nutrition
- Nutrition in developing countries
- Functional foods and dietary supplements
- Project management
- 450 hours of theoretical and practical teachings.
- 150 hours working on projects.
You will earn 60 European credits (ECTS) upon graduating from the course.
The Vocational Bachelor’s is a one-year course starting in October.
The work-study programme schedule is organised as follows: 4 weeks of classes, followed by 4 weeks working in a company. From the beginning of April, students will work full-time within the company. This adds up to a total of 15 weeks of classes and 37 weeks with a company.
After the course:
Survey conducted 6 months after graduation:
- 82% of graduates had found a job
- Careers: Supervisor in fields such as medical advice and information, technical interventions in studies, research and development, management and engineering for industrial quality assurance, dietetics, medical or paramedical service coordination, social information and mediation, local development.