Processo de ensino e aprendizagem do profissional de cozinha: didática do saber técnico e o restaurante-escola

Abstract

The present study aims to evaluate some of the key concepts and research on vocational education adding to the identification of-school restaurant, the process of teaching and learning and seeking a didactics for technical knowledge in the area of food - more specifically cook in vocational training, in order to reflect and emphasize aspects of the understanding and recognition of the importance of technical knowledge and practical knowledge for education. In this theoretical essay could review research in the context of professional education, discussions on the theoretical knowledge and practical knowledge, analyzing the concepts of restaurant-school in an attempt to clarify processes and initiate an appropriate formulation of a didactic and efficient. Identifies a format in which balanced methodology considers theory and practice of equal value on building knowledge, would be the best for practicing the teaching instruction within commercial kitchens.