Event price: $ 310,000 COP

Pay on line: At the time of your registration you can pay online with credit card and PSE.

Payment in banks:
Present the invoice printed in laser, and approach the following banking entities:

  • Bancolombia
  • Itaú
  • Banco de Bogotá and its banking correspondents: Almacenes Éxito, Carulla, Surtimax, Súper inter.

Face-to-face payment:
Go to the University Cashier and pay with a debit or credit card.

Start date: 17-10-2020

End date: 14-11-2020

Duration: 20.00 hours.

Event city: Online

Hours: From October 16 to November 14 - Saturdays from 9:00 a.m. to 1:00 p.m.
Synchronous online course

Learn about our discounts for our university community, or if you are an employee or associate of institutions with current agreements with the CES University Learn more

Event Code: 70089003

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
Administrative assistant
cesnutral@ces.edu.co
(57) (4) 444 05 55 extension 1748.

Carolina Carvajal Rodriguez
Administrative assistant
nutricion@ces.edu.co
(57) (4) 444 05 55 extension 1269.

you have doubts? Write to us

Description

Know the importance of the topics to be addressed during the development of the Course

Addressed to

We share the characteristics or requirements that you must meet to be part of this Course

Modality

The modality of the event is Virtual Classroom

Justification: Innovation and creativity, more than buzzwords, are necessary skills for any person, company or industry that wants to generate value and create impact in its market. Contrary to what many think, these two characteristics are not typical of certain careers or of some people, but rather human being's own faculties that can be developed and enhanced. In recent years, approaches such as Design Thinking have shown that design thinking can be used in any area to solve problems in a simple way and that its tools have the ability to unlock the creativity that we all carry within. For its part, the approach of Human Centered Design or User-Centered Design, has generated a different way of designing, in which the user is the center of the design, he is the one who most knows his problem and its possible solution. Using the tools of this approach, it is possible to know in depth this user, which leads to creating innovative products and services that generate greater value and impact and therefore contribute to the success and profitability of the company. This course will give the necessary tools to professionals in the food and nutrition area so that they can unlock their creativity, find lots of opportunities and create innovative and creative solutions for their users.

Professionals in the area of nutrition and food

Online course, synchronous

Financing

Find out how you can finance your registration in this event.

Study plan

Find the contents to be dealt with in the Continuing Education Course

Objective

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
Email: anaceved@bancolombia.com.co

Payment with Severance:
Check with your fund and severance management company about the requirements to make the payment *.
* Applies for diplomas and certifications.

  • Content
  • Unit 1: Discovering our creativity through Design Thinking.
  • Unit 2: Knowing our user (User Centered Design).

General purpose

Develop creative and innovative thinking skills in professionals in the area of nutrition and food that allows them to discover opportunities in their field and create products and services that generate value for their users.

Specific objectives

1.Know and develop creative thinking skills through Design Thinking techniques.
2. Develop innovative thinking skills such as: empathy, teamwork, leadership, co-creation, among others and apply them to the context of food.

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