Scale

A) Academic Training: From 1 to 7 points

• Record of the degree by which access is granted (From 1 to 4 points): The average resulting from assigning the following values to the grades obtained by the student in the studies that qualify him/her for access to the Degree will be calculated:
• Approved 1 point
• Notable: 2 points
• Outstanding: 3 points
• First Class Honors: 4 points
• Qualifications related to the content and competencies of the Degree (Maximum 3 points):

Complete affinity: 3 points (University degrees in Human Nutrition and Dietetics, in Gastronomy and the Bachelor's Degree in Food Science and Technology, as well as other related degrees from the ULL or other universities)

Partial affinity: up to 2 points (other university degrees and vocational training qualifications in the Hospitality and Tourism and Food Industries categories). Pre-registered applicants may be interviewed in person and, where appropriate, may be required to complete a written test of theoretical and practical knowledge in the relevant areas of knowledge. This test will demonstrate that they have the basic knowledge to successfully complete the degree. The academic committee will be responsible for preparing and evaluating this entrance exam, or for appointing a delegated committee to perform these functions in its absence.

B) Professional Experience: Professional experience related to the content and competencies of the Degree will be valued (maximum 3 points).

• 5 years or older: 3 points
• Between 2 and 5 years: 2 points
• Less than 2 years: 1 point

In the event of a tie between candidates, after applying the criteria specified in the previous sections, A and B, those students with the same score must take a specific entrance test. The grade obtained in said test will determine the order of priority of each applicant on the final list of candidates.

Maximum total score: 10 points