STEAM methodological innovation in the active teaching-learning process in Gastronomy students
DOI:
https://doi.org/10.55777/rea.v17i34.5996Keywords:
STEAM, Metodología activa, Enseñanza-Aprendizaje, Educación, GastronomíaAbstract
This research addresses the problem of using a learning-teaching process such as the STEAM methodology in the gastronomy degree when creating programmes or activities within the curriculum. Objective: To encourage students to use different subjects in an interdisciplinary way in the elaboration and development of projects. Methodology: The research is qualitative in nature with a cross-sectional, descriptive and observational approach. Population: Students in the 9th trimester of the gastronomy degree (n=51). Results: It could be observed that most of the students did not have the necessary skills for the correct use of different areas of the STEAM methodology, however, in problem solving and critical analysis of the situation they presented different strategies according to the creativity developed. Conclusions: It is important to use different approaches in the subjects to help students to create creative solutions and from the perspectives.Downloads
References
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