Year 1: In the first year, students establish a foundational understanding of public health principles, epidemiology, and biostatistics. They explore the basics of health promotion, disease prevention, and healthcare systems.

Year 2: Year two delves into environmental health, health policy, and global health issues. Students gain practical experience through community health projects and public health research.

Year 3: Students advance their knowledge in health education, health management, and health disparities. They also have opportunities for internships and fieldwork in public health settings.

Year 4: In the final year, students engage in advanced studies, emphasizing public health leadership, program evaluation, and research. They are prepared to excel as public health professionals, capable of addressing health challenges at local, national, and global levels.

Year 1: In the first year, students establish a foundation in occupational health and safety principles, risk assessment, and safety regulations. They gain core skills in identifying workplace hazards and ensuring safety compliance.

Year 2: Year two delves into safety management systems, occupational health, and safety research. Students develop practical skills to develop safety plans and ensure health and safety in workplaces.

Year 3: Students advance their knowledge in safety culture, emergency response, and workplace safety audits. They have opportunities for internships and fieldwork in occupational health and safety settings.

Year 4: In the final year, students engage in advanced studies, emphasizing safety leadership, safety auditing, and research. They are prepared to excel as safety managers, safety consultants, and experts in occupational health and safety management.

Year 1: In the first year, students acquire a foundational understanding of nutrition science, dietary planning, and culinary arts. They learn the basics of human dietary needs and the principles of food preparation and safety.

Year 2: Year two delves into advanced nutrition, public health nutrition, and foodservice management. Students develop skills in nutritional assessment, menu planning, and food safety regulations.

Year 3: This year focuses on community nutrition, research in nutrition, and food quality control. Students have opportunities for internships and practical experience in various food and nutrition settings.

Year 4: In the final year, students engage in advanced studies, emphasizing nutritional counseling, food policy, and research. They are prepared to excel as registered dietitians, food scientists, or public health nutritionists, contributing to improved health and well-being through nutrition.

Year 1: In the first year, students establish a foundation in basic medical sciences, anatomy, and physiology. They gain essential skills in patient care and medical examination.

Year 2: Year two delves into clinical diagnosis, medical laboratory techniques, and pharmacology. Students gain practical experience through clinical rotations and case studies.

Year 3: Students advance their knowledge in specialized areas of clinical medicine, including surgery, pediatrics, and internal medicine. They have opportunities for internships and hands-on clinical practice.

Year 1: In the first year, students establish a foundation in nursing principles, healthcare ethics, and patient care. They gain essential clinical skills and knowledge in nursing fundamentals.

Year 2: Year two delves into specialized nursing areas, including maternity nursing and psychiatric nursing. Students gain practical experience through clinical placements and patient care.

Year 3: Students advance their knowledge in nursing management, community health, and critical care nursing. They have opportunities for internships and hands-on nursing practice in various healthcare settings.