Studies type:

Bachelor's Degree Programs

Study mode:


Study duration:

3 years (6 semesters)



Language of studies:

Polish, English


VSH, SGTiH Vistula

    With the rising popularity of healthy eating on the one hand, competing with the obesity crisis on the other – specialised knowledge of dietetics is becoming ever more popular. This is why the Warsaw School of Tourism and Hospitality Management decided to establish a Dietetics Bachelor’s programme.

    The three-year programme is perfect for those people who maintain a healthy lifestyle and would like to learn how to apply their newly-gained knowledge in practice.

    The greatest advantage that Dietetics (Bachelor’s programme) at the Warsaw School of Tourism and Hospitality Management has to offer, is its curriculum, unique on a national scale. It has been designed to include healthy nutrition at various levels of physical activity, age, physiological status, as well as with nationality and culinary tastes in mind. Over the course of these studies, you will learn how eating healthily can help you become fit, achieve mental well-being, and get in good physical and mental shape.

    The Dietetics (Bachelor’s level) programme at the Warsaw School of Tourism and Hospitality Management is unique on a national scale. Our faculty of experts and practitioners will ensure that the knowledge you gain is thorough, and will help you easily achieve professional success. Our students can polish their professional skills by doing internships, which helps prepare them for work in the field of nutrition.

    At the Warsaw School of Tourism and Hospitality Management, practical knowledge comes first. Vistula University emphasises practicality, so this is why our three-year programme includes a total of three months of internships.

    Dietetics internships:
    1st year 2nd semester – 90 hours (3 weeks)
    2nd year 3rd semester – 90 hours (3 weeks)
    2nd year 4th semester –60 hours (2 weeks)
    3rd year 5th semester – 90 hours (3 weeks)
    3rd year 6th semester – 60 hours (2 weeks)

    • Find out where you can do your internship
      • mass caterers,
      • kitchens and food technology institutes,
      • nutrition counselling centre
      • institutions providing meals for children and youths (e.g. schools, kindergartens, boarding schools),
      • institutes providing meals for adults (nursing homes, day care centres),
      • sports clubs and gyms,
      • dietician’s offices,
      • dietetics institutes.

    Studying at the Warsaw School of Tourism and Hospitality Management will provide you with the knowledge necessary to quickly become an expert on dietetics.

    • List of obligatory classes
      • Introduction to human nutrition
      • Introduction to dietetics
      • Child and youth nutrition
      • Elderly nutrition
      • Physically-active human nutrition
      • Pregnant and breastfeeding nutrition
      • Population nutrition and food supply assessment
      • Promoting healthy lifestyles
      • Food allergies
      • Dietetic counselling
      • Nutritional disorders
      • Nutritional education
      • Plant food technology
      • Animal food technology
      • Food safety and toxicology
      • Menu design
      • Food quality analysis and assessment
      • Resource commodity science
      • Meal preparation technology
      • Dietary supplements
      • Food additives
      • Processes and devices in food processing
      • Biologically active food ingredients
      • Ensuring meal production quality
      • Nutritional psychology
      • Digestion and absorption physiology (with aspects of anatomy)
      • Physical exertion physiology, with aspects of anatomy
      • Food production and environmental ecology
      • Customer communication
      • National cuisines
      • BA seminar 1-2
      • Dietetic statistics
      • IT in dietetics
      • General and nutritional microbiology
      • Food chemistry
      • General biochemistry (with enzymology)
      • Introduction to information technology
      • Small enterprise organisation and marketing
      • Law and economics in healthcare
      • Introduction to accounting and finances
      • Philosophy and ethics
      • Occupational safety
      • Work organisation
      • Foreign language 1-2
      • Library education
      • Physical education 1-2
    • List of 5th semester elective courses
      • Food packaging
      • Nutrition within religions
      • Principles of food preservation
      • Weight reduction and cleansing diets
    • List of 6th semester elective courses
      • Modern food processing technologies
      • Modern trends in dietetics
      • Nutrition and auto-immune diseases
      • Principles of catering
  • Our Dietetics programme will allow you to pursue one of two sub-majors: Dietetics for the physically active, or Dietetic counselling.

    You will gain the knowledge and practical skills necessary to work with the physically active in gyms and fitness centres. You will be able to work with athletes from various disciplines, and design for them diets, which will ensure their performance meets the requirements of their sport.

    • List of classes in the dietetics for the physically active sub-major:
      • Principles of food storage
      • Theory of sport for everyone
      • Functional foods
      • Health training methodology
      • Health education and promotion
      • Supplements in sports
      • Strength sports nutrition
      • Sports psychology
      • Designing products and meals for the physically active
      • Endurance sports nutrition
      • Speed and technical sports nutrition
      • Aspects of nutrigenomics and nutrigenetics in the nutrition of the physically active

    You will learn how to accurately assess the needs of all those who visit the dietician’s office. Psychology and interpersonal communication courses will prepare you to work with your clients.

    • List of classes in the dietetic counselling sub-major:
      • Principles of food storage
      • Nutritional psychology
      • Pedagogy
      • Aspects of working with customers
      • Aspects of nutrigenomics and nutrigenetics in the nutrition of the physically active
      • Dietetic counselling – case study 1-2
      • Motivational interview (with aspects of motivation psychology)
      • Emotional nutrition (with aspects of emotion and stress psychology)
      • Designing healthy meals
      • Developmental psychology
      • Modern culinary techniques
      • Functional foods
      • Herbs and introduction to phytotherapy
  • Katarzyna Błaszczyk

    Katarzyna Błaszczyk, MsC

    Master in Biology and Dietetics; currently a PhD student at the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences; author and co-author of several scientific publications; manager and contractor of national and international scientific grants; active participant and organizer of several dozen scientific conferences; laureate of numerous awards, including two awards of the Warsaw University of Life Sciences Rector, 1st prize for scientific achievements; since 2016, she has been running a dietary counseling center.

    Private: Natalia Czech, PhD

    Graduate of the Medical University of Silesia, she holds a PhD in medical sciences and a MA in nutrition and public health; author of numerous scientific publications in the field of human nutrition and dietetics; experienced dietitian; She has been providing dietary advice in several offices for the last 10 years.

    Sylwia Gudej

    Sylwia Gudej, MsC

    Academic teacher and professionally active dietitian; employed in Department of Inborn Errors of Metabolism and Paediatrics and the Paediatric Neurology Clinic in the Institute of Mother and Child in Warsaw, where she specializes in diet therapy of congenital metabolism defects, including ketogenic diet and its modifications; author and / or co-author of conference reports, scientific and popular science publications in the field of dietetics and human nutrition; manager and contractor of several scientific grants; laureate of the “Diamond Grant”, one of the most prestigious programs of the Ministry of Science and Higher Education; actively participates in the implementation of programs related to dietary prophylaxis and dietotherapy of civilization diseases and in promoting the profession of a dietician in Poland; member of the Polish Dietetic Association.

    Józef Grochowicz

    Józef Grochowicz, BEng, PhD, DSc, ProfTit, doctor honoris causa

    Specialist in the field of food engineering recognized in Poland and abroad; he published his research findings in the form of several dozen compact publications and over 500 peer-reviewed scientific papers (including one book published in English for the US Dept. of Agriculture); organizer of periodic Summer Schools for young academics; co-founder of the Polish Society of Food Engineering and Technology “SPOMASZ” (currently, honorary president); operates in international organizations and scientific institutions, holds positions of his own choice and by nomination – currently honorary Vice President of the CIGR (Commission Internationale du Genie Rurale), vice president of the Asian Association for Agricultural Engineering (AAAE), member of the Advisory Board of Kaziranga University in India; doctor honoris causa of the Koszalin University of Technology; awarded with the Medal of the National Education Commission, the Knight’s Cross of the Order of Polonia Restituta; holder of the title of “Zasłużony Racjonalizator” (Deserved Innovator) – awarded by the Prime Minister of the Republic of Poland for patented inventions.

    Natalia Grzebisz

    Natalia Grzebisz, PhD

    PhD in Physical Education; specialist in sports nutrition; she is also a cross-country and alpine skiing coach; author of scientific and popular science publications related to sport and nutrition (Puls Medycyny, Magazyn Bieganie, BikeBoard, Gazeta Wyborcza,,, and others); she cooperated with the Institute of Sport in Warsaw as a physiologist in such projects as “Talent” and “Identification of Young Talents” aimed at selecting future cycling champions; former member of the Polish Ski Federation team in cross-country skiing; currently, an amateur participant of skiing and cycling marathons and ultramarathons; she also provides training and dietary consulting for SN Klasyk Warszawa team members.

    Ewa Rasińska

    Ewa Rasińska, BEng, MS

    Expert in the field of rational, healthy nutrition; graduate of the Faculty of Human Nutrition and Consumer Science and Warsaw University of Life Sciences; she completed numerous trainings from the area of dietetics; participated in many projects related to healthy eating, took part in programs run by the Carrefour foundation – “ABC of Healthy Eating”, “ABC of Healthy Eating – ABC of Kids Nutrition”, “ABC of Children and Parents Nutrition”, in the project “Wiem co jem” (I Know What I Eat) aimed at persons responsible for nutrition in educational institutions and in the “Trzymaj Formę!” (Stay Fit!) program, addressed to 1-3 form gymnasium students.

    Agnieszka Sulich

    Agnieszka Sulich, BEng, PhD

    Graduate of the Faculty of Human Nutrition and Consumer Sciences of the Warsaw University of Life Sciences; author of scientific publications on assessment of consumption of bioactive compounds of plant origin in selected population groups; promoter of healthy lifestyle within the framework of the social campaign “Wiem, co jem” (I know what I eat); member of the Polish Society of Nutritional Sciences.

    The Dietetics programme has been designed to best prepare you for your chosen career. More than a half of our faculty is composed of professional dieticians, so you can be sure that you will gain reliable knowledge, which will enable you to easily achieve professional success. After graduating from Vistula University, you will carry the title of ‘Dietician’.

    See for yourself that the Warsaw School of Tourism and Hospitality Management is the best university in practice. Find out the benefits of studying Dietetics.


    Reliable diagnostics
    You will learn how to assess the impact of particular food ingredients on the human body, its physical shape, performance, mental shape, overall mood and skin.

    An individual approach
    You will be able to offer your clients an individual approach, by selecting dietary ingredients tailored to their needs, goals, and customs, as well as nationality. You will also learn how to identify and correct nutrition mistakes.

    Professional skills
    You will learn about various food processing technologies, and how to compose meals to achieve the required nutritional value. In addition, the School is constructing a professional laboratory for chemistry, biochemistry, and microbiology courses, utilising specialist equipment.

    Practical knowledge
    You will learn how to improve the quality of life of other people by changing their diets. We also teach best practices, when it comes to working with clients, which ensures that, after graduation, you will be able to easily strike a rapport. You will be able to critically assess the effectiveness of various dietary plans – you will learn which of the ‘flavour-of-the-month’ diets actually work. One day, maybe, you will design your own diet! Additionally, you will have the opportunity to participate in scientific conferences, which will award you with “participation certificates” confirming your newly-gained skills.

    Being a dietician is a satisfying job. It enables you to combine professional work with helping others. It is a career with great prospects, as more and more people become aware of the value of leading a healthy lifestyle, and often search for help to achieve it.

    As a dietician, you can find employment in:

    • Dietetic counselling offices in fitness clubs, gyms, and sports clubs.
    • Public dietetic counselling offices.
    • Schools, kindergarten, day care centres.
    • You will be able to become independent and operate your own business.
    • The profile of the first degree studies graduate

      The graduate of the first degree studies in the field of Dietetics at the Warsaw School of Tourism and Hospitality Management has in-depth and interdisciplinary knowledge, skills and competences in the area of human physiology, food, health promotion, nutritional education, as well as psychology of nutrition and interpersonal communication allowing him/her to define individual nutritional needs tailored to a particular person’s lifestyle and taking into account individual dietary preferences ensuring a person’s good physical
      and mental condition and health improvement. The graduate is aware of the necessity to individualize the nutritional needs of patients depending on their age, dietary habits, cultural background and lifestyle. Particular emphasis is put on the dietary needs of a healthy person exposed to the risks posed by civilizational diseases. The graduate can prepare educational programs that allow people to develop their proper eating habits. The graduate acquires practical skills in the field of nutritional counseling, nutrition planning and communication with patients, during the studies. Those competences are developed in the course of increased number of practical classes conducted at the University and at various types of nutrition-related facilities, as well as thanks to the didactic staff, who are mainly professional

      Specific skills are developed within two specialties: dietetics for the physically active and dietary counseling. The graduate of the “dietetics for the physically active” specialization is mainly prepared to cooperate with people training in gyms or fitness clubs, and to support amateur runners, persons preparing for trips or climbing, in order to adjust their diet to their needs. He/she can plan a diet for athletes practicing various sports to ensure adequate efficiency and fitness.


      The “dietary counseling” specialization prepares graduates to work with a variety of patients. Proper recognition of problems and adequate approach to the customer are vital in providing effective help to a person seeking advice from a dietician. That is why, psychology, interpersonal communication and cooperation with the are brought to the foreground during the education process.

      The Dietetics graduate can:

      • define the impact of individual food ingredients on the functioning of the healthy human body (physical fitness, body performance, mental
        condition, general psychological condition, appearance of the skin, etc.);
      • choose dietary components, based on the principle of diversity and
        knowledge of dietary habits related to the customer’s nationality,
        depending on the expected performance of the body (intense effort, long-
        term effort, regeneration of the body);
      • identify and correct nutritional errors by selecting individual conditions
        for maintaining a person’s proper body weight;
      • suggest adequate recipes, food processing technologies and ways of
        composing dishes, in order to obtain the expected and designed nutritional
        value, while using the technical and technological capabilities of modern
        apparatus and devices;
      • advice the customer on how to improve his/her life quality by changing
        nutritional habits;
      • provide a critical assessment of the real value of promoted diets,
        especially weight reduction diets;
      • make contact easily, because he/she has basic customer communication
        skills and competences in the area of psycho-dietetics.

      The graduate is legally qualified to practice the profession of a dietician.

      Potential job opportunities for the graduate include:

      • dietary counseling clinics located in fitness clubs, gyms, sports clubs;
      • generally available dietary counseling clinics;
      • schools, kindergartens, nurseries;
      • providing a dietary counseling within one’s own business.

      The acquired skills, apart from enabling the graduate to commence professional work, an opportunity to take care of his/her own health as well advise the family and friends.

  • Full-time studies in Polish - Students from ooutside the EU

    Registration fee Tuition fee (per year) Tuition fee (per semester)
    Full-time and part-time studies 120 € 1 300 € 700 €

    Tuition fee for full-time studies in English

    Registration fee Tuition fee (per year) Tuition fee (per semester)
    EU and other countries citizens 120 € 2 500 € 1 350 €
    Citizens from the remaining countries 200 € 3 500 € 1 850 €

    * The group of citizens of other countries paying the same fees as EU citizens includes: citizens of other European countries, of all countries in the North and South America, the Caribbean as well as citizens of Armenia, Azerbaijan, Georgia, Kazakhstan, Kyrgyzstan, Mongolia, Russia, Tajikistan, Turkmenistan and Uzbekistan.

  • Order of the Chancellor about the fees


International Office

Leonid Markusyk

Director of International Marketing and Recruitment

phone: +48 501 294 962


(cooperation with recruitment agencies and institutions)



Halyna Bozhko

International Admission Coordinator

phone: +48 502 603 174


(cooperation with recruitment agencies) 

Admissions team
tel., whatsApp or viber:  +48510858087



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