BTS in Dietetics and Nutrition
Description
- 100% online 24/7 • Web & Mobile
- Estimated duration: 1100 hours • 16 months
- Starting at any time of the year
- State-recognized diploma certification • Level 5 (Bac+2)
- ECTS credits: 120 credits
In short
Support health through dietetics: become a professional in dietetics and nutrition with the BTS Dietetics!
By training in dietetics, you will learn to design appropriate meal plans, prevent diet-related illnesses, and care for patients with chronic disorders or diseases. This training prepares you to become a key player in nutritional education, therapeutic care, and public health.
Through a comprehensive program combining medical sciences, dietary practices, regulations and the human dimension, you will master the scientific foundations of food, therapeutic nutrition, specific nutritional needs, and project management in health education.
- Develop and implement a dietary and nutritional care approach
- Implementing a sopDesigning and developing a healthy, sustainable and appropriate diethisticated computer system
- Intervening in public health in the fields of dietetics and nutrition
- Biology and pathophysiology applied to dietetics and nutrition
Program
Develop and implement a dietary and nutritional care approach
Dietary and nutritional care plan
- Conduct a dietary and nutritional assessment
- To make a dietary and nutritional diagnosis
- Design a personalized dietary and nutritional care plan
- Self-assessment « Dietary and Nutritional Care Plan »
- Application « Dietary and Nutritional Care Plan »
Adapting the diet to specific needs
- The different methods of administering food: the routes of administration
- Different methods of feeding: adapting feeding to different routes of administration
- The different methods of administering nutrition: adapting the routes of administration according to the pathological or surgical case
- Energy-controlled power supply
- Controlled protein diet
- Controlled-fat diet
- Carbohydrate-controlled diet
- Controlled fiber intake
- Controlled residue feed
- Controlled sodium (salt) diet
- Potassium-controlled diet
- Controlled phosphorus intake
- Exclusion diet
- Corticosteroid therapy
- Chemotherapy
- Refeeding plans
- Self-assessment « Adapting diet to specific needs »
- Application « Adapting nutrition to specific needs »
Managing cancerous pathologies
- Therapeutic dietetics for cancer pathologies
Managing diseases of the digestive tract
- Oral feeding difficulties and adjustment of nutritional intake
- Swallowing disorders and the dietary care approach
- Chronic inflammatory bowel diseases (IBD)
- Constipation
- Diarrhea
- Digestive surgeries
- Self-assessment « Managing digestive tract disorders »
- Application « Managing Digestive Tract Disorders »
Managing pathologies of the accessory glands of the digestive tract
- Liver cirrhosis
- Hepatic steatosis
- Acute and chronic pancreatitis
- Self-assessment « Managing pathologies of the accessory glands of the digestive tract »
- Application « Managing pathologies of the accessory glands of the digestive tract »
Managing pathologies of the urinary tract
- Chronic kidney failure
- Nephrotic syndrome
- Kidney stones
- Self-assessment « Managing urinary tract disorders »
- Application « Managing Urinary Tract Disorders »
Managing cardiovascular diseases
- Atherosclerosis
- Heart failure
- High blood pressure
- Self-assessment « Managing cardiovascular diseases »
- Application « Managing cardiovascular diseases »
Managing endocrine and metabolic disorders
- Diabetes
- Dyslipidemia
- Overweight, obesity
- Bariatric surgery
- Metabolic syndrome
- Hereditary metabolic diseases
- Hyperuricemia
- Self-assessment « Managing endocrine and metabolic disorders »
- Application « Managing Endocrine and Metabolic Disorders »
Managing pathologies of the nervous system
- Neurodegenerative diseases: Parkinson’s disease, Alzheimer’s disease and related dementias
Addressing Eating Disorders
- Anorexia nervosa
- Bulimia and binge eating disorder
- Self-assessment « Managing Eating Disorders »
- Application « Addressing Eating Disorders »
Treating various pathologies
- Malnutrition
- Cystic fibrosis
- Food allergies
- Chronic obstructive pulmonary disease
- Self-assessment « Managing different pathologies »
- Application « Managing various pathologies »
Patient therapeutic education
- Regulatory framework, objectives and principles of ETP
- Developing an educational diagnosis
- Developing a personalized plan
- Facilitating individual and group sessions
- Communication techniques
- Selection and design of educational tools
- Evaluation of skills and ETP actions
- Multidisciplinary teamwork
- Caregiver’s stance, ethics, confidentiality
- Digital integration and accessibility
- Self-assessment « Patient Therapeutic Education »
- « Patient Therapeutic Education » Application
Continuous improvement of professional practices in therapeutic dietetics
- Organization of healthcare structures
- Actors in the health and social care system
- Ethics, professional conduct and regulatory framework of care
- Targeted communication in nutritional care
- Evidence-based practice (EBP)
- Critical reading and evidence search
- Evaluation and improvement of professional practices
Digital technology and telehealth in dietary care
- Regulatory framework for digital health
- Digital tools at the service of the dietitian
- Organizing a teleconsultation in dietetics
- Telehealth: framework and challenges
- Risks, limitations and responsibilities in the digital world
- Core tools and services in healthcare
Designing and developing a healthy, sustainable and appropriate diet
Nutritional needs and reference nutritional values
- Energy needs
- Water requirements
- Protein requirements
- Lipid requirements
- Carbohydrate requirements
- Fiber requirements
- Requirements for fat-soluble vitamins
- Requirements for water-soluble vitamins
- Calcium requirements
- Phosphorus requirements
- Magnesium requirements
- Iron requirements
- sodium requirements
- Potassium requirements
- Zinc, iodine and fluorine requirements
- Copper and selenium requirements
- Nutritional needs of children aged 0-3 years
- Nutritional needs of children and adolescents
- Nutritional needs of pregnant women
- Nutritional needs of breastfeeding women
- Nutritional needs of the elderly
- Nutritional needs of athletes
- Self-assessment « Nutritional needs and reference intakes »
- Application « Nutritional needs and reference intakes »
Designing a food ration and distribution
- Nutritional guidelines for preparing a food ration and nutritional equivalencies
- Methodology for preparing a food ration
- Methodology for carrying out a food distribution
- Creating balanced menus
- Self-assessment « Designing a food ration and distribution »
- Application « Designing a food ration and distribution »
Creating a meal plan and menus for institutional catering
- Create a meal plan tailored to the guests and the structure
- Menus adapted to the context and regulations
Knowing about fruits, vegetables, dried fruits, oilseeds and starchy fruits
- Fruits and vegetables
- Dried fruits, oilseeds and starchy fruits
- Self-assessment « Knowledge of fruits, vegetables, dried fruits, oilseeds and starchy fruits »
- Application « Knowing about fruits, vegetables, dried fruits, oilseeds and starchy fruits »
Knowledge of cereal, legume and tuber products
- Wheat and wheat flour
- Bread and bread products
- Pastries and viennoiseries
- Pasta
- Semolina, precooked durum wheat and brick pastry
- Wheat subspecies or wheat derivatives
- Rice
- Corn
- Oats, rye, quinoa, barley, buckwheat and millet
- Breakfast cereals
- Legumes or dried vegetables
- Potatoes
- Sweet potato and cassava
- Self-assessment « Knowledge of cereal, legume and tuber products »
- Application « Learn about cereal, legume and tuber products »
Learn about dairy products
- Milk
- The different types of milk
- Milk from other mammals and vegetable juices
- Fermented milk (yogurt and other fermented milks)
- Jellied milks and dairy desserts
- Cheeses
- Self-assessment « Knowledge of dairy products »
- « Learn about dairy products » application
Know the VPO group
- Introduction: Understanding and working with different types of meat
- Meat production
- Meat quality, preservation and nutritional value
- Minced meat
- Poultry and farmyard animals
- Game and offal
- Deli meats
- Fish: definition, production and hygiene
- Fish: nutritional values, labels and labeling
- Seafood
- Egg: definition and nutritional value
- Eggs: hygiene, labeling and storage
- Egg products
- Self-assessment « Understanding the VPO group »
- Application « Identify the VPO group »
Knowing the different types of fats
- Animal fats: cream
- Animal fats: butter
- Other animal fats
- Vegetable fats: vegetable oils
- Margarines and compound fats
- Use of fats
- Self-assessment « Knowing the different types of fats »
- Application « Understanding the different types of fats »
Learn about the different drinks
- The waters
- Aromatic drinks: herbal tea, tea, coffee
- Fruit and vegetable juices, juice-based drinks
- Sodas and energy drinks
- Alcoholic beverages
- Self-assessment « Knowing the different drinks »
- « Learn about different drinks » application
Understanding sugary products
- Sugar
- Jams, jellies and marmalades
- Honey
- Cocoa, chocolate and derivatives
- Frozen products
- Confectionery
- Self-assessment « Knowledge of sugary products »
- « Learn about sugary products » application
Recognizing food additives
- Food additives and flavorings
Preserving, packaging and labeling food
- Preservation by refrigeration
- Heat preservation
- Other preservation methods
- Food packaging
- Food labelling
- Self-assessment « Preserving, packaging and labeling food »
- Application « Preserving, packaging and labeling food »
Ensuring health and safety
- Food hygiene regulations
- Prevention and management of foodborne illnesses
- HACCP approach and plan
- Toxicology and nutrivigilance
- Self-assessment: Ensuring food safety
- Application: Ensuring health and safety
Actors and regulations in institutional catering
- Principles of the quality approach in catering
- Professional practice in institutional catering
- The different actors in the food system
- Regulations for institutional catering
- Sustainable development
- Self-assessment « Actors and regulations in institutional catering »
- Application « Actors and regulations in institutional catering »
Training professionals in healthy, sustainable and appropriate nutrition
- Identify and implement a training action
- Teaching methods and tools and assessment approach
Intervening in public health in the fields of dietetics and nutrition
Public health promotion and education
- Regulatory framework for public health interventions
- Fundamentals of health promotion and prevention
- Elements of social psychology
- Eating Practices and Behaviors
- Health literacy
- Communication techniques for public health
- Professional posture and interdisciplinary communication
- Selection and design of educational tools
- Project approach: steps, tools and resources
- Development and implementation of nutrition prevention programs
- Evaluation of prevention projects
- Self-assessment « Health Promotion and Education »
- Application « Health Promotion and Education »
Designing and conducting culinary workshops
- Designing a program of culinary workshops
- The different cooking methods
- Texture change techniques
- Pasta making
- Practical application of dietary guidelines
- Adapting culinary techniques to a therapeutic diet
- Enriching the diet
- Texture-modified food
- Tasting techniques
- Facilitation, management and evaluation of culinary workshops
- Workshop environment
- Self-assessment « Design and delivery of culinary workshops »
- Application « Design and delivery of culinary workshops »
Applied research activities in human nutrition
- Introduction to research in human nutrition
- Data collection methods and tools
- Processing, analysis and communication of results
Conducting scientific, professional and regulatory monitoring
- Literature review and scientific monitoring in nutrition
Scientific, professional and regulatory monitoring
- Regulatory monitoring and adaptation to professional developments
Applying cybersecurity rules in healthcare
- Digital identity management in healthcare
- Good digital practices in healthcare
Biology and pathophysiology applied to dietetics and nutrition
Structural biochemistry
- Organic matter and inorganic matter
- Structure and properties of carbohydrates: presentation of monosaccharides
- Structure and properties of carbohydrates: oligosaccharides
- Structure and properties of carbohydrates: polysaccharides
- Structure and properties of carbohydrates: Derivatives of monosaccharides and glycosides
- Structure and properties of carbohydrates: Physicochemical properties of monosaccharides
- Structure and properties of lipids: Introduction to lipids
- Structure and properties of lipids: Fatty acids
- Structure and properties of lipids: Physicochemical properties of fatty acids
- Structure and properties of lipids: Glycerides, sterols and cerides
- Structure and properties of lipids: Complex lipids
- Structure and properties of lipids: Lipid derivatives
- Structure and properties of proteins: General overview of amino acids and proteins
- Structure and properties of proteins: Physicochemical properties of amino acids
- Structure and properties of proteins: Peptides
- Structure and properties of proteins: Holoproteins
- Structure and properties of proteins: Heteroproteins
- Structure of nucleic acids
- Properties of enzymes: Definition and characteristics of enzymes
- Properties of enzymes: Study of enzymatic reactions and enzyme regulation
- Properties of enzymes: Allosteric enzymes
- Properties of enzymes: Coenzymes and water-soluble vitamins
- Water-soluble and fat-soluble vitamins
- Self-assessment « Structural Biochemistry »
- Application « Structural Biochemistry »
Cell biology
- Cell structure and diversity
- Cellular Ultrastructure
- Membrane exchange mechanisms
- Cell cycle
- Gene expression: DNA replication and transcription
- Gene expression: Protein biosynthesis
- DNA mutations
- Self-assessment « Cell Biology »
- Application « Cell Biology »
Histology
- Characteristics of epithelial tissues
- Characteristics of connective tissues
- Characteristics of adipose tissue
- Characteristics of cartilage tissue
- Characteristics of bone tissue
- Characteristics of nerve tissue
- Characteristics of muscle tissue: Striated muscle tissue
- Characteristics of muscle tissue: Smooth and cardiac muscle tissue
- Self-assessment « Histology »
- « Histology » application
Indoor
- Fluid compartments
- Blood and lymph
- Hemostasis
- Healing process
- Self-assessment « Indoor environment »
- « Indoor Environment » Application
Endocrine system
- Concepts of hormones
- Modes of action of hormones
- Endocrine glands
- Hypothalamic-pituitary complex
- Thyroid hormones
- Self-assessment « Endocrine System »
- « Endocrine System » application
Neuromuscular system
- General organization of the cerebrospinal and autonomic nervous systems
- Nervous physiology
- Reflex arc and muscle contraction
- Self-assessment « Neuromuscular System »
- « Neuromuscular System » Application
Cardiovascular system
- Organization of blood circulation
- Cardiac anatomy and physiology
- Histology and hemodynamic properties of vessels
- Nervous regulation of blood pressure
- Self-assessment « Cardiovascular system »
- « Cardiovascular Device » application
Respiratory system
- Anatomy of the respiratory system and ventilation
- Pulmonary and tissue gas exchange
- Transport of respiratory gases
- Self-assessment « Respiratory System »
- Application « Respiratory Device »
Digestive system
- Anatomy and histology of the digestive system
- Physiology of digestion
- Intestinal absorption
- Regulation of digestion
- Gut microbiota
- Self-assessment « Digestive system »
- « Digestive System » application
Urinary tract
- Anatomy of the urinary system
- Urine formation
Immune system
- Diversity and classification of microorganisms, pathogenicity, self and non-self
- Organs and cells of the immune system
- Innate and adaptive immunity
- Medical applications
- Self-assessment « Immune System »
- « Immune System » application
Metabolic Biochemistry
- Glucose metabolic pathways: Glucose catabolism
- Glucose metabolic pathways: Fructose and galactose metabolism
- Glucose metabolic pathways: Oxidative decarboxylation and the Krebs cycle
- Glucose metabolic pathways: Glycogen metabolism
- Glucose metabolic pathways: Gluconeogenesis
- Amino acid metabolic pathways: Amino acid metabolism
- Amino acid metabolic pathways: Ureogenesis
- Amino acid metabolic pathways: Ammoniogenesis
- Amino acid metabolic pathways: Fate of the carbon skeleton
- Metabolic pathways of ketone bodies
- Metabolic crossroads and interconversions
- Cholesterol metabolism
- Lipoprotein metabolism: Fatty acid biosynthesis
- Lipoprotein metabolism: Fatty acid breakdown
- Lipoprotein metabolism: Lipogenesis and lipolysis
- Lipoprotein Metabolism: Lipoproteins
- Self-assessment « Metabolic Biochemistry »
- Application « Metabolic Biochemistry »
Blood glucose regulation
- Metabolic adaptations in postprandial and fasting periods
- Role of the liver, pancreas and hormones in glycemic regulation
- Self-assessment « Blood Glucose Regulation »
- « Blood Sugar Regulation » Application
Adaptations to physical exercise
- Metabolic adaptations to physical exercise
- Cardiovascular and respiratory adaptations to physical exercise
- Self-assessment « Adaptations to physical exercise »
- Application « Adaptations to physical exercise »
Adaptations to stress
- Origin, roles and phases of stress
- Physiological and metabolic consequences of stress
- Self-assessment « Adaptations to stress »
- “Adaptations to stress” application
Regulation of calcium and phosphate balance
- Calcium homeostasis
- Phosphorus homeostasis
- Self-assessment « Regulation of calcium and phosphate balance »
- Application « Regulation of phosphocalcic balance »
Regulation of hydromineral balance
- Water balance
- Sodium and potassium homeostasis
- Self-assessment « Regulation of hydromineral balance »
- Application « Regulation of hydromineral balance »
Regulation of hunger, satiety, and thirst
- Nervous and endocrine mechanisms
Consequences of pregnancy and lactation on the maternal body
- Placental exchanges
- Pregnancy consequences
- Lactation process
- Self-assessment « Consequences of pregnancy and lactation on the maternal body »
- Application « Consequences of pregnancy and lactation on the maternal body »
Xenobiotics and organisms
- Toxicokinetics
- Toxicodynamics
- Self-assessment « Xenobiotics and the organism »
- Application « Xenobiotics and the organism »
Cancerous pathologies
- Carcinogenesis
- Cellular, metabolic and physiological consequences
- Consequences of treatments
- Self-assessment of cancer pathologies
- Application to cancer pathologies
Digestive tract diseases
- Oral motor disorders
- Swallowing difficulties
- Inflammatory disorders: Functional bowel disorders (irritable bowel syndrome), diverticulosis and diverticulitis
- Inflammatory diseases: Chronic inflammatory bowel diseases (IBD)
- Inflammatory diseases: Gastroduodenal ulcers, chronic gastritis
- Inflammatory conditions: Gastroesophageal reflux and esophagitis
- Cancerous pathologies: cancers of the upper aerodigestive tract
- Cancerous pathologies: Esophageal cancer and esophageal surgeries
- Cancerous pathologies: CRC and polyps
- Intestinal transit dysfunction
- Dysbiosis, dysimmune disease and enzyme deficiency
- Digestive surgeries
- Obesity surgeries
- Self-assessment of digestive tract disorders
- Application: Pathologies of the digestive tract
Pathologies of the accessory glands of the digestive tract
- Inflammatory diseases of the liver and pancreas
- Inflammatory diseases of the bile ducts
- Cancerous pathologies
- Degenerative liver diseases
- Pancreatic and liver surgery
- Self-assessment: Pathologies of the accessory glands of the digestive tract
- Application: Pathologies of the accessory glands of the digestive tract
Urinary tract disorders
- Chronic kidney disease
- Dialysis
- Kidney stones
- Nephrotic syndrome
- Self-assessment of urinary tract pathologies
- Application: Pathologies of the urinary tract
Cardiovascular diseases
- Atherosclerosis
- Myocardial infarction
- High blood pressure, heart failure
- Self-assessment of cardiovascular diseases
- Application: Cardiovascular Pathologies
Endocrine and metabolic disorders
- Diabetes: Type 1 diabetes
- Diabetes: Type 2 diabetes
- Diabetes: gestational diabetes
- Diabetes: a complication of diabetes
- Hypoglycemia
- Dyslipidemia
- Overweight
- Metabolic syndrome
- Hyperuricemia
- Genetic metabolic diseases
- Self-assessment of endocrine and metabolic disorders
- Application: Endocrine and metabolic disorders
Pathologies of the nervous system
- Neurodegenerative diseases: Parkinson’s disease, Alzheimer’s disease and related dementias
- Epilepsy
- stroke
- Chronic vegetative state and motor neuron diseases
- Self-assessment of nervous system pathologies
- Application: Pathologies of the nervous system
Genetic pathologies
- Cystic fibrosis
Immune system disorders
- Food allergies: Disaccharide intolerance and cow’s milk protein allergy (CMPA)
- Celiac disease
Eating disorders
- Addictive behaviors: alcohol
- Anorexia
- Bulimia
- Binge eating disorder
- Self-assessment of eating disorders
- Application Eating Disorders
Malnutrition
- Protein-energy malnutrition
- Refeeding syndrome
- Self-assessment of malnutrition
- Malnutrition Application
Introduction to pathophysiology
- Medical terminology and paraclinical examinations
English -
Becoming a professional
- Introducing myself
- Talk about myself
- Looking for a job
- Applying for a job
- In a job interview
- Leading meetings
- Organizing an online meeting
- Self-assessment Becoming a professional
- Becoming a professional app
Cooking and Eating out
- At the restaurant
- In the kitchen
- Catering a wedding
- Self-assessment Cooking and Eating out
- Cooking and Eating out app
The business world
- Starting a business
- Navigating the working world
- Talking about social system and taxes
- Choosing a business strategy
- Negotiating a business deal
- Self-assessment The business world
- The business world app
The market
- Knowing your customers
- Innovating to distinguish yourself on the market
- Managing the supply chain
- Marketing and advertising in the 21st century
- Self-assessment The market
- Application The market
Business Ethics and Companies’ responsibilities in the globalized world
- Fighting for the planet at work
- Advocating for fairness in the globalized trade world
- Self-assessment Business Ethics and Companies’ responsibilities in the globalized world
- Application Business Ethics and Companies’ responsibilities in the globalized world
Understanding the geographical and historical realities of English-speaking countries
- The Commonwealth
- The British Isles
- English speaking countries in America
- English speaking countries in Africa
- English speaking countries of the Pacific
- Self-assessment: Understanding the geographical and historical realities of English-speaking countries
- Application: Understanding the geographical and historical realities of English-speaking countries
Good to know or to review
- The use of irregular verbs
- The media of the English-speaking world
- Self-assessment: Good to know or to review
- Good to know or review application
Upon completion of the training, you will obtain
State Diploma
Recognized by the state
Obtain the « BTS Dietetics and Nutrition », a level 5 qualification awarded by the Ministry of Higher Education, RNCP40028, decision of France Compétences on 17/12/24, NSF331
Certificate of completion of school training
in partnership with Academee
Obtain the Nutrition, Food and Health Advisor diploma awarded by Academee
120 Credits
ECTS (European Credit Transfer and Accumulation System) allows diplomas to be recognized in all countries of the European Union.
The Studi Method: Your Path to Success
Support until success
Methodological and motivational support at every stage of your training journey, and support from your expert trainers
Career coaching
Exclusive job and career-oriented coaching program to boost the success of your professional project and your employability
Learning by doing
Active learning where you are an active participant in your learning: build, create, experiment!
Preparing for the professional world
Skills directly applicable based on real-world examples, projects, case studies, and immersive content.
Network of leading trainers
More than 700 expert trainers to pass on best practices in each field
Academic & Digital Excellence
Written and video courses, on demand and live. Training platform accessible 24/7 online and via iOS/Android app.
Terms and conditions
Admission requirements
To enroll in the training program leading to the targeted qualification, the candidate must:
- Be at least 16 years old on the date of entry into training
For any other situation, contact a training advisor who will assess your eligibility.
Professional experience and internship
The professional internship, which complements the theoretical learning, is essential for the validation of your qualification.
The total duration of the internship is a minimum of 210 hours.
The candidate will present proof of this period in the company to the examination session manager, who will keep a copy in the
session file.
Exam
Exam month:January/FebruaryMarch/AprilJune/JulySeptember/OctoberNovember/December
Place :« In person (Paris, Montpellier, Bordeaux or Lyon – your choice) »
The candidate will be evaluated according to the following methods:
- Assessments completed during training
- Production of a Professional Portfolio
- Creation of supplementary materials (document and slideshow)
- Completion and successful completion of the final in-person examinations:
– Professional simulation (4.5 hours)
– Technical maintenance (1 hour 25 minutes)
– Questioning based on production(s) (0h35)
– Final interview (0h10)
Certification
Certification: Professional Title « Home Services Manager-Coordinator », level 5, issued by the Ministry of Labour, RNCP39539, decision of France Compétences on 20/08/24
Certifying body: Ministry of Labour
To find out the job placement rate for the targeted positions, consult the RNCP profile on the France Compétences website.
Validation by skills block
Professional certification is composed of several skill blocks that must be acquired in order to obtain the professional certification.
It is possible to validate one or more of the skill blocks. Each block can be acquired individually.
The RNCP record accessible from each training course record specifies the conditions for obtaining it.
For any questions regarding skills blocks, contact your training advisor.
Equivalencies and pathways
Partial equivalencies with:
RNCP36938 – BTS (Advanced Vocational Diploma) – Social and Family Economics;
RNCP36939 – BTS (Advanced Vocational Diploma) – Services and Benefits in the Health and Social Sectors; RNCP38575 – TP (Professional Title) –
Manager of a Small or Medium-Sized Structure;
RNCP38676 – TP – Manager of a Retail Unit.
Full equivalency with:
RNCP35993 – TP – Home Services Coordinator.
For more details: see the France Compétences fact sheet – https://www.francecompetences.fr/recherche/rncp/39539/
Further studies
After obtaining the Professional Title of Home Services Coordinator, you can either:
enter the job market directly
or continue towards:
– a Professional Bachelor’s Degree in Personal Services
– a University Diploma of Technology (BUT) in Social Careers: Coordination and Management of Health and Social Care Establishments and Services.
This list is not exhaustive.
Other further options are available.
Performance indicators
Employment rate: 92%
Success rate: 81%
Course satisfaction rate: 89%
Overall satisfaction rate: 75%
Pricing and financing solutions
€3,890
Price for individuals.
France Work
Training eligible for funding from France Travail (formerly Pôle Emploi)
From
€0
Personal financing
Finance your training easily in installments with no fees for up to 36 months**
From
€76 / month
Scholarship
Benefit from a scholarship based on your profile
From
-30%
€4,190
Price for individuals.
France Work
Training eligible for funding from France Travail (formerly Pôle Emploi)
From
€0
€3,890
Price for individuals.
France Work
Training eligible for funding from France Travail (formerly Pôle Emploi)
From
€0
Personal financing
Finance your training easily in installments with no fees for up to 36 months**
From
€76 / month
€3,890
Price for individuals.
France Work
Training eligible for funding from France Travail (formerly Pôle Emploi)
From
€0
Personal financing
Finance your training easily in installments with no fees for up to 36 months**
From
€76 / month
Scholarship
Benefit from a scholarship based on your profile
From
-30%
Included
- Written courses and videos on demand
- Educational support and guidance
- Career coaching Unlimited access to Skills 360 for 2 years
- Application and registration fees***
- Unlimited access to over 10,000 virtual classes**** live and on-demand
- Professional projects Career coaching
- Unlimited access to Skills 360 for 2 years
- 2-Year Success Guarantee and Graduate or Your Money Back Guarantee*****
*Subject to sufficient CPF training credits and exemption from financial contribution.
**Subject to acceptance. You have a withdrawal period. See terms and conditions. ***Excludes State Diplomas and exam preparation. ****Average number of live virtual classes observed over the last 12 months (mostly organized from 6 pm onwards). *****See Studi’s Terms and Conditions.
Target professions
- Health Education Officer
- Sales advisor in dietetics and nutrition
- Dietitian / Registered Dietitian Nutritionist
- Quality Assistant
- Dietitian
- Dietitian / Registered Dietitian Nutritionist
- Clinical Research Associate
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