• Program Overview

    In West Field University's Department of Health Sciences, we embark on a journey towards wellbeing and healing. Our accomplished faculty members craft an environment where students become the stewards of health and care. They inspire the development of knowledge, skills, and the critical thought processes essential for success in the ever-evolving world of health sciences.

  • FOUNDATIONS OF HEALTHCARE AND MEDICAL KNOWLEDGE:

    Our educational journey unfolds like a tapestry of health and healing. Just as a robust body relies on a strong foundation, our program establishes a sturdy base in fundamental health science principles. This ensures students gain a comprehensive understanding of the intricate workings within the world of health sciences and its operations.

  • CLINICAL EXPERIENCE AND PATIENT CARE:

    Our department of Health Sciences is a realm of wellness and connection. Our students enter a world where health and knowledge intertwine. They embrace a plethora of opportunities, from health expos and medical summits to engaging dialogues with influential figures in the field. We expand the horizons of their educational health, painting a vivid picture of professional growth and a network of healthcare enthusiasts.

Basics Of Reading Problems (TLN-160)

Explore the basics of reading problems, emphasizing the identification and remediation of reading difficulties in educational settings. Analyze reading assessment, reading intervention strategies, and the challenges of reading instruction.

Teaching And Learning Technology (TLN-171)

Learn about teaching and learning technology, focusing on the integration of technology in education, e-learning, and digital teaching tools. Analyze educational technology, online learning platforms, and the use of technology in educational settings.

Current Issues In Teaching And Learning (TLN-302)

Discuss current issues in teaching and learning, emphasizing contemporary educational challenges, trends, and innovations. Analyze educational issues, teaching trends, and the impact of current events on education.

Introduction To Elementary Reading Methods (TLN-309)

Gain an introduction to elementary reading methods, covering instructional approaches, literacy development, and reading strategies in elementary education. Analyze reading methods, reading instruction, and literacy skills in elementary students.

Introduction To Teaching And Learning (TLN-477)

Learn about the introduction to teaching and learning, focusing on the fundamental principles of teaching, learning theories, and instructional design. Analyze teaching methods, learning strategies, and the role of educators in facilitating learning.

Foundations Of Content Area Reading (TLN-781)

Explore the foundations of content area reading, emphasizing reading instruction in specific subject areas. Analyze content literacy strategies, reading comprehension, and reading skills applicable to various academic disciplines.

Cost Of Attendance

Tuition Fee Breakdown Cost
GRADUATE DIPLOMA IN HEALTH SCIENCES $6,450
Medical Insurance $0.00
Personal Expenses $0.00
Study Materials $0.00
Food Cost $0.00
Total Tuition Fee $6,450
WHERE AFFORDABILITY

Meets Opportunity

At West Field University, we embrace the intersection of affordability and opportunity. Our dedication to accessible education guarantees that exceptional learning is not coupled with exorbitant costs. We create pathways to knowledge, granting students the opportunity to flourish without the weight of excessive tuition expenses, empowering them for a brighter future.

Our Eligibility Criteria

Explore WFU’s Eligibility Criteria for Students Worldwide

Eligibility Criteria

Bachelor's degree, or equiv. International Education

Credit Hours

30

Course Duration

6 Months (Self-Paced) Program

Courses Offered

05

Introduction To Food Production (NHS-086)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Professionalism
     Food Safety And Sanitation
     Nutrition
     Recipes And Menus
     Tools And Equipment
     Knife Skills
     Flavors And Flavorings
     Dairy Products
  In Section 2 of this course you will cover these topics:
     Mise En Place
     Principles Of Cooking
     Stocks And Sauces
     Soups
     Principles Of Meat Cookery
     Beef
     Veal
     Lamb
  In Section 3 of this course you will cover these topics:
     Pork
     Poultry
     Game
     Fish And Shellfish
     Eggs And Breakfast
     Vegetables
     Potatoes, Grains And Pasta
  In Section 4 of this course you will cover these topics:
     Vegetarian Cooking
     Salads And Salad Dressings
     Fruits
     Sandwiches
     Charcuterie
     Hors Doeuvre And Canaps
     Principles Of The Bakeshop
  In Section 5 of this course you will cover these topics:
     Quick Breads
     Yeast Breads
     Pies, Pastries And Cookies
     Cakes And Frostings
     Custards, Creams, Frozen Desserts And Dessert Sauces
     Plate Presentation
     Buffet Presentation

Health Sociology (NHS-360)

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
     Physicians And The Profession Of Medicine
  In Section 3 of this course you will cover these topics:
     Medical Education And The Socialization Of Physicians
     Nurses, Mid-Level Health Care Practitioners, And Allied Health Workers
     Complementary And Alternative Medicine
  In Section 4 of this course you will cover these topics:
     The Physician-Patient Relationship: Background And Models
     Professional And Ethical Obligations Of Physicians In The Physician-Patient Relationship
     The Health Care System Of The United States
  In Section 5 of this course you will cover these topics:
     Health Care Delivery
     The Social Implications Of Health Care Technology
     Comparative Health Care Systems

Introduction To Foods (NHS-582)

TOPICS COVERED IN THIS COURSE
  In Section 1 of this course you will cover these topics:
     Introduction
     Principles Of Cookery
  In Section 2 of this course you will cover these topics:
     Fats, Frying And Emulsions
     Sweeteners, Crystallization, Starch, And Cereal Grain
  In Section 3 of this course you will cover these topics:
     Bakery Products
     Vegetables, Fruits And Salads
  In Section 4 of this course you will cover these topics:
     Dairy Products And Eggs
     Meat, Poultry And Seafood
  In Section 5 of this course you will cover these topics:
     Beverages
     Food Preservation

Introduction To Nutrition (NHS-637)

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
     Fruits
  In Section 2 of this course you will cover these topics:
     Salads And Salad Dressings
     Fats And Oils
     Carbohydrates: Sugar Cookery
     Carbohydrates: Starches And Cereal Cookery
  In Section 3 of this course you will cover these topics:
     Proteins: Milk And Cheese
     Proteins: Meats, Poultry, And Fish
     Eggs
     Leavening Agents
  In Section 4 of this course you will cover these topics:
     Basics Of Batters And Doughs
     Breads — Quick And Yeast
     Cakes, Cookies, And Pastries
     Beverages
  In Section 5 of this course you will cover these topics:
     Preserving Food
     Nutrition And Food
     Menu Planning And Meal Preparation
     Meal Service And Hospitality

Introduction To Health And Nutrition Sciences (NHS-683)

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?
     Carbohydrates: Bountiful Sources Of Energy And Nutrients
  In Section 2 of this course you will cover these topics:
     Lipids: Essential Energy-Supplying Nutrients
     Proteins: Crucial Components Of All Body Tissues
     Metabolism: From Food To Life
     Nutrients Involved In Energy: Metabolism
  In Section 3 of this course you will cover these topics:
     Nutrients Involved In Fluid And Electrolyte Balance
     Nutrients Involved In Antioxidant Function
     Nutrients Involved In Bone Health
     Nutrients Involved In Blood Health And Immunity
  In Section 4 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
  In Section 5 of this course you will cover these topics:
     Nutrition Through The Life Cycle: Pregnancy And The First Year Of Life
     Nutrition Through The Life Cycle: Childhood And Adolescence
     Nutrition Through The Life Cycle: The Later Years
     Global Nutrition
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Course Details

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