Publicación: Estrategias pedagogicas y metodos de transformacion culinaria
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Through this investigative writing a proposal for innovation in the academic field and in the gastronomic sector through different methods of culinary transformation such as dehydration, freeze-drying and convection to obtain basic cooking products from endemic fruits of the territory of Cundiboyacense. Establishing participatory teaching methods so that the student articulates together with the teacher what has been learned, putting into practice each of the knowledge provided in the logical and creative process, being evidenced in the operational. Strengthening ancestral gastronomy through the recognition of traditional knowledge.