Event price: $ 125,000 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: 14-08-2019
End date: 08-14-2019
Duration: 4.00 hours.
Event city: Medellin
Hours: Wednesday, August 14, 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: 70061482
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) 4440555 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
Preparations from the Pacific and Caribbean regions of our country that among doughs, atollados, casseroles and ceviches, show the Colombian culinary richness, its biodiversity and the variety of our food.
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) 604 91 25
Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.
- Pipian and peanut chili tamales
- Seafood Encocado
- Posta negra, coconut rice, bananas in temptation
Explore the culture of the Pacific and the Caribbean as healthy eating alternatives from the perspective of nutritional gastronomy, using cooking techniques of this culture, use of ingredients and their nutritional contributions and 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 the Pacific and the Caribbean, which allow to materialize proposals and alternatives for healthy eating from nutritional gastronomy.