Event price: $ 160,000 COP
Online payment: At the time of your registration you will be able to pay online with credit card and PSE.
Payment in banks:
Present the invoice printed in laser, and approach the following banking entities:
- Banco de Bogotá and its banking correspondents: Almacenes Éxito, Carulla, Surtimax, Súper inter.
Go to the University Cashier and pay with a debit or credit card.
Start date: 02-26-2020
End date: 02-26-2020
Duration: 4.00 hours.
Event city: Medellin
Hours: Wednesday, February 26, 2020, 5:00 pm to 9:00 pm
Place: Calle 10A N ° 22 04 Poblado - Building B, floor -2 (minus 2)
Gastronomy and Dietetic Technique Laboratory.
Event Code: 70072574
To register, you must fill out the form to generate the invoice and make the payment online, banks or in person at the University.
Faculty: Nutrition and Food Sciences
Lucia Mercedes Velez Escobar
(57) (4) 444 05 55 extension 1748.
Carolina Carvajal Rodriguez
(57) (4) 444 05 55 extension 1269.
you have doubts? Write to us
Know the importance of the topics to be addressed during the development of the Course
We share the characteristics or requirements that you must meet to be part of this Course
The modality of the event is Face-to-face
Healthy eating constitutes one of the main strategies to guarantee an adequate state of health of the human being and requires actions that allow compliance with the characteristics of a varied, sufficient, adequate, balanced, safe and complete diet, for which, in addition to satisfying nutritional requirements, it is necessary to acquire knowledge and skills of a gastronomic nature that allow not only to meet nutritional needs, but also to promote consumer satisfaction. In this way, the synergy between nutrition, dietetics and gastronomy becomes a necessary and innovative union that facilitates the encounter with conscious and coherent food practices, where the processes and results become evident, finding a balance between cooking what we like, eating what it takes and enjoying a healthy life and healthy and enjoyable practices. This course promotes good practices and eating habits of foodies interested in exploring other culinary cultures as a means of improving their way of eating and expanding their culinary portfolio by adding variety to their diet, a basic characteristic of a healthy diet.
CES university staff, external clients who love good cuisine with an interest in healthy eating.
100% practical course. Includes ingredients and materials for each participant
Find out how you can finance your registration in this event.
Find the contents to be dealt with in the Continuing Education Course
Know the skills that you will acquire when taking the Course at our University.
Finance the payment of your registration with SUFI, contact the advisor:
Anderson Esneyder Acevedo Benitez
Phone: (57) (4) 4043119
Mobile: 3012549844 - 3174302641
Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.
- 1. Appetizer: Carpaccio of watermelon, goat cheese, sweet balsamic and crunchy garlic.
- 2. Starter: Portobellos tacos, beet tahini, pickled vegetables.
- 3. Strong: Roasted cauliflower steak with spinach and yogurt sauce, chickpea puree and confit onion.
Learn about culinary cultures and applied techniques from vegetarian cuisine as food alternatives and use of ingredients for everyone.
. Apply basic cooking techniques.
. Prepare food in a healthy way by using ingredients associated with cooking methods.
. Prepare dishes that address the theme of vegetarian kitchens, which allows the proposal of healthy eating to be materialized through culinary cultures.