Estudo sobre a formação do técnico em cozinha do Serviço Nacional de Aprendizagem Comercial do Ceará

Abstract

The Kitchen Technician is a professional who has several duties both in the kitchen and outside of it. Then a course for their training has to cover a practical and theoretical content that guarantees the qualification necessary for the trained professionals to be embraced by the job market. With this, the present work has as its purpose to deepen the knowledge about the training of the Technician in Kitchen of Senac Ceará analyzing its methodology of teaching and pedagogical structure. For its accomplishment in terms of technical procedures, a bibliographic study on gastronomic knowledge and the educational institution was carried out, analyzing its historical contextualization. Then, the Institutional Political Project of the institution was studied, and then the course plan will be analyzed with a greater foundation. A field study was also conducted where there was a conversation with instructors and pedagogical staff. This is an exploratory-descriptive research of a qualitative nature. As main results it was observed that the Course in its competence training proposal, stands out for a proposal that articulates content with theoretical-practical and reflexive methodology that surpasses the proposal of instrumental training in cooking.