Teaching Sequence for a digital environment in Gastronomy training

Abstract

The health contingency, modified spaces and structures in the teaching-learning processes, areas such as the training of professionals in gastronomy had to adapt to these changes and remote teaching spaces. The objective of this research is to propose a teaching sequence applied to gastronomic cultural, which is fundamental in cooperative learning and its development in virtual environments. The methodology used focuses on a qualitative approach, of an explanatory and documentary nature, the instruments were the application of the designed didactic sequence, in addition to an observation guide, part of the results showed that the development of this didactic tool contributed to the recognition and empowerment of students' skills, as well as their cognitive development in program content, it is undoubtedly necessary to undertake solution proposals in digital spaces and that today are elements that transform and benefit their professional development.