Manual de estrategias metodológicas para el proceso de enseñanza-aprendizaje en producción culinaria de estudiantes con DA de la Unidad de Educación Especial Gualaceo.

Abstract

The teaching-learning process (PEA) is a shared path between teacher and student, where interaction, curiosity and practice, influence the generation of new knowledge, thus within the culinary production in students with hearing impairment (DA), this process should be more directed and detailed. According to Rea (2020), the teaching process in gastronomy requires the application of methodologies and strategies that generate correct learning. Thus, the question was posed: How to contribute to the teaching-learning process in culinary production of students with hearing impairment of the technical high school of the Special Education Unit Gualaceo? Likewise, the general objective was: To propose a manual of methodological strategies that contribute to the teaching-learning process in culinary production. This study responds to the interpretative-hermeneutic paradigm, qualitative approach, a case study method and the high school teacher as the unit of analysis. The techniques of participant observation, documentary review and semi-structured interviews were applied, as well as instruments such as the field diary, interview guide and documentary record, which allowed the analysis of the information. The findings were the lack of methodological strategies within the PEA in the subject of culinary production, which caused the lack of understanding of students with AD during class hours. Thus, we conclude the design of a manual of methodological strategies to provide timely guidance to teachers in their class hours, which with the validation of experts becomes feasible and appropriate to be applied.