Avaliação dos impactos do curso de formação profissional em cozinha básica, promovido pela Escola de Gastronomia Social Ivens Dias Branco

Abstract

This Course Completion Work was prepared in the form of a scientific article to be published in an academic journal. The objective was to analyze the impacts caused by the course “Professional Training in Basic Cooking”, promoted by the School of Social Gastronomy Ivens Dias Branco, of the Government of the State of Ceará. As specific objectives, we sought to present how the course impacts the lives of users; carry out an assessment of the importance of the school for the lives of students covered by the course; identify whether the training promotes economic development for the participants, understanding whether they were inserted into the job market or into entrepreneurship in the gastronomic area. It was research carried out in the city of Fortaleza - CE, with a case study approach, with qualitative, quantitative, exploratory and descriptive characteristics, carried out through interviews with the participants of the aforementioned professionalizing course. Thirteen former students agreed to participate in the survey. For data collection, interviews and questionnaires were applied via Google Forms, through the snowball method, where one indicated the other. The results were studied through content analysis. It was possible to verify that the majority of the participants in this study were women, mothers of one to three children, single, aged between 25 and 35 years old, brown, with complete secondary education, unemployed, sharing housing with 1 to 4 people and family income of up to 1 salary. Regarding occupation, it was verified that the majority (76.9%) of the participants were working at the time of the research; this same percentage was unemployed during the course. In general, many interviewees remembered the following moments during the course: social experience in the kitchen, pedagogical aspects, such as discipline, practical activities, contents taught, including techniques, knowledge about culture, the act of cooking and even the teacher figure. They also claimed to remember what they learned, mainly about good handling practices, preparation of regional dishes, sauces and fresh pasta, as well as cooking techniques, such as cuts, poultry deboning, herbs, aromatics and cooking methods. Most respondents (84.6%) were completely satisfied with the teachers and 15.4% mentioned regular satisfaction. The teacher's didactics was also analyzed as excellent by 84.6% of former students and 7.7% as good and fair, respectively. In view of this, it is possible to conclude that Social Gastronomy is an important agent in the fight against social inequalities, unemployment and that it favors the inclusion of young people and adults in the labor market for entrepreneurship.