Event price: $ 130,000 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: 24-07-2019
End date: 07-24-2019
Duration: 4.00 hours.
Event city: Medellin
Hours: Wednesday, July 24, 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: 70060304
To register, you must fill out the form to generate the invoice and make the payment online, banks or in person at the University.
Know the importance of the topics to be addressed during the development of the Course
The modality of the event is Face-to-face
Preparations that make up its traditional vento, ranging from sushi, yakitoris and vegetable preparations, which enrich the variety of healthy eating alternatives from a gastronomic and nutritional perspective.
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
Telephone: (57) (4) 6049125 extension 7426 - 6437
Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.
- Gyoza with crab palm hearts, dynamite sauce and salmon niguiri cheese.
- Salmon niguiri.
- Uramaki (roll) of tempura shrimp, avocado and acevichada mayonnaise
- Chicken Yakitori and Leek Teriyaki
- Tonkatsu, ponzu y tartara
Explore the culture of sushi and other Japanese influences as healthy eating alternatives from the perspective of Nutritional Gastronomy, using cooking techniques from this culture, use of ingredients and their contributions and nutritional benefits.
Apply basic cooking techniques.
Prepare food in a healthy way by using ingredients associated with cooking methods.
Prepare dishes that address the culture of sushi and Japanese culinary influences, which allow to materialize proposals and alternatives of healthy eating from Nutritional gastronomy.