Aviation University of the Americas


BSc. Aviation Dietetics

Course Summary

This program will prepare students to match culinary skills compatible for varying aviation experiences. The program will highlight health food comsumption based on medical evidence. Students will be furnished with new and existing ideas on presention and profitability of edible delights

Entry Requirements

Six CXC including English Language.


Year 1

  1. Semester 1
    • Menu Planning - Part 1
    • Food Presentation - Part 1
    • Introduction to In Flight Meals - Part 1
    • Digestable Foods - Part 1
    • Understanding Motion Sickness - Part 1
    • Human Response to Varying Altitudes - Part 1
    • Importance of Grooming - Part 1
    • Information Technology - Part 1
    • Sporting Options - Part 1
  2. Semester 2
    • Language Options:
      • Spanish
      • English
      • Manderin
      • Sign Language
    • Fundamentals of Accounting
    • Elements Of Economics
    • Food Allergies
    • Food Related Medical Emergencies
    • Understanding Beverage Consumption
  3. Semester 3
    • Menu Planning - Part 2
    • Food Presentation - Part 2
    • Introduction to In Flight Meals - Part 2
    • Digestable Foods - Part 2
    • Understanding Motion Sickness - Part 2
    • Human Response to Varying Altitudes - Part 2
    • Importance of Grooming - Part 2
    • Information Technology - Part 2
    • Sporting Options - Part 2

Year 2

  1. Semester 1
    • Exploring New Delights - Part 1
    • Food Preparation On the Go - Part 1
    • Foods For Special Needs - Part 1
    • Food Planning For Adversities- Part 1
    • Industrial Relations - Part 1
    • Study of Wage Disputes - Part 1
    • Organization Theory and Behavior - Part 1
  2. Semester 2
    • Language Options:
      • Spanish
      • English
      • Manderin
      • Sign Language
    • Airplane Identification
    • Flight Attendant Techniques
    • Hospitality and Tourism
    • Healthy Eating & the National Impact
  3. Semester 3
    • Exploring New Delights - Part 2
    • Food Preparation On the Go - Part 2
    • Foods For Special Needs - Part 2
    • Food Planning For Adversities- Part 2
    • Industrial Relations - Part 2
    • Study of Wage Disputes - Part 2
    • Organization Theory and Behaviour - Part 2





Year 3

  1. Semester 1
    • Human Digestive System - Part 1
    • Kitchen Safety- Part 1
    • Kitchen Maintenance - Part 1
    • Internship Food Preparation- Part 1
    • Internship Restaurant Processes - Part 1
    • Internship Aviation Related Food Production -Part 1
  2. Semester 2
    • Language Options:
      • Spanish
      • English
      • Manderin
      • Sign Language
    • World Cultures
    • Politics
    • Diplomacy
    • Tourism
    • Guidance Counseling
  3. Semester 3
    • Human Digestive System - Part 2
    • Kitchen Safety- Part 2
    • Kitchen Maintenance - Part 2
    • Internship Food Preparation- Part 2
    • Internship Restaurant Processes - Part 2
    • Internship Aviation Related Food Production -Part 2


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Monday-Friday 8am-8pm
Saturday 8am-4pm
Sunday 9am-4pm

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1-876-810-4612

1-876-470-7707

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