{"id":6129,"date":"2026-04-01T12:12:24","date_gmt":"2026-04-01T15:12:24","guid":{"rendered":"http:\/\/ftuvz.unsl.edu.ar\/?p=6129"},"modified":"2026-04-01T12:12:24","modified_gmt":"2026-04-01T15:12:24","slug":"taller-de-elaboracion-artesanal-de-dulces-y-conservas","status":"publish","type":"post","link":"http:\/\/ftuvz.unsl.edu.ar\/index.php\/2026\/04\/01\/taller-de-elaboracion-artesanal-de-dulces-y-conservas\/","title":{"rendered":"Taller de \u201cElaboraci\u00f3n Artesanal de Dulces y Conservas\u201d"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

La Facultad de Turismo y Urbanismo (FTU) de la Universidad Nacional de San Luis, a trav\u00e9s de su Secretar\u00eda de Extensi\u00f3n y Vinculaci\u00f3n, informa que se encuentra abierta la inscripci\u00f3n para el Taller \u201cElaboraci\u00f3n Artesanal de Dulces y Conservas\u201d.<\/p>\n\n\n\n

La propuesta de capacitaci\u00f3n surge como parte de las actividades del Programa Institucional de Extensi\u00f3n \u201cEco-Huerta: Manos Verdes\u201d (OCD 6\/25), y tiene como prop\u00f3sito brindar conocimientos y habilidades que permitan realizar estas preparaciones de manera segura, respetando normas b\u00e1sicas de higiene y seguridad alimentaria.<\/p>\n\n\n\n

La elaboraci\u00f3n artesanal de dulces y conservas constituye una pr\u00e1ctica tradicional que permite aprovechar de manera eficiente los alimentos, especialmente frutas y hortalizas de producci\u00f3n local o estacional, evitando desperdicios y promoviendo una alimentaci\u00f3n m\u00e1s saludable. Asimismo, representa una herramienta valiosa para el desarrollo de saberes pr\u00e1cticos vinculados a la transformaci\u00f3n de alimentos.<\/p>\n\n\n\n

En este sentido, la capacitaci\u00f3n en la elaboraci\u00f3n de dulces y conservas resulta fundamental para transmitir t\u00e9cnicas adecuadas de procesamiento, conservaci\u00f3n y manipulaci\u00f3n, garantizando productos de calidad.<\/p>\n\n\n\n

El taller se dictar\u00e1 de manera presencial a lo largo de tres (3) encuentros (11, 18 y 25 de abril de 2026) y podr\u00e1n participar, con inscripci\u00f3n previa, todas las personas interesadas en la tem\u00e1tica.<\/p>\n\n\n\n

Cronograma de encuentros<\/p>\n\n\n\n

\ud83d\udccc 11 de abril \u2013 M\u00f3dulo 1: Tomate (al natural, triturado, pur\u00e9 y k\u00e9tchup).
\ud83d\udccc 18 de abril \u2013 M\u00f3dulo 2: Mermeladas, cascaritas escarchadas y dulce en pan.
\ud83d\udccc 25 de abril \u2013 M\u00f3dulo 3: Escabeche, berenjenas, mix de verduras y pepinos agridulces.<\/p>\n\n\n\n

\ud83d\udd58 Horario de dictado: de 9.00 a 13.00 horas.<\/p>\n\n\n\n

La actividad se aprueba con la asistencia a los tres encuentros y la realizaci\u00f3n de las actividades pr\u00e1cticas previstas.<\/p>\n\n\n\n

Aranceles
P\u00fablico en general: $30.000
Comunidad UNSL: $20.000
Comunidad FTU: $10.000<\/p>\n\n\n\n

\ud83d\udccc Cupo limitado.<\/p>\n\n\n\n

Formulario de Inscripci\u00f3n \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La Facultad de Turismo y Urbanismo (FTU) de la Universidad Nacional de San Luis, a trav\u00e9s de su Secretar\u00eda de 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