EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Eletrônica Debates em Educação Científica e Tecnológica |
Texto Completo: | https://ojs.ifes.edu.br/index.php/dect/article/view/1707 |
Resumo: | This research to identify the educational strategies adopted by the higher education course in gastronomy technology at the Federal Institute of Santa Catarina to enable practical non-presential classes during the pandemic. For this, an online focus group was carried out with teachers of the course. Teachers with backgrounds in different areas of knowledge participated, with extensive national and international experience in gastronomy, high level of education, and with professional performance at different educational levels. With the results, three pedagogical models were identified and described to enable remote practical classes. These models use a synchronous class with cooking preparations in real time or previously recorded. As well as, in asynchronous classes, students exercise the skills and techniques demonstrated in the synchronous class. The models use the same virtual learning environments, and different assessment and retake strategies. In general, the participants signaled a high engagement of the teaching group in making remote practical classes possible, overcoming the limitations and difficulties arising from the new format. Institutional restrictions to enable emergency remote teaching were indicated as a factor to be reviewed. And difficulties in simulating professional practice, which requires adequate physical structure and equipment, proved unavailable in the homes of teachers and students. It is considered that the implementation of remote teaching in practical classes was successful in many aspects, it enabled the on-the-job training of teachers and generated new alternatives to make such classes viable, in view of some restrictions that already persist in face-to-face teaching. |
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EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMICENSINO REMOTO EMERGENCIAL: ESTRATÉGIAS EDUCACIONAIS ADOTADAS NAS ATIVIDADES PRÁTICAS EM GASTRONOMIA DURANTE A PANDEMIA DE COVID-19Educação Científica e TecnológicaTecnologias EducacionaisEnsino Remoto EmergencialModelo PedagógicoGastronomiaScientific and Technological EducationEducational TechnologiesEmergency Remote TeachingPedagogical ModelGastronomyThis research to identify the educational strategies adopted by the higher education course in gastronomy technology at the Federal Institute of Santa Catarina to enable practical non-presential classes during the pandemic. For this, an online focus group was carried out with teachers of the course. Teachers with backgrounds in different areas of knowledge participated, with extensive national and international experience in gastronomy, high level of education, and with professional performance at different educational levels. With the results, three pedagogical models were identified and described to enable remote practical classes. These models use a synchronous class with cooking preparations in real time or previously recorded. As well as, in asynchronous classes, students exercise the skills and techniques demonstrated in the synchronous class. The models use the same virtual learning environments, and different assessment and retake strategies. In general, the participants signaled a high engagement of the teaching group in making remote practical classes possible, overcoming the limitations and difficulties arising from the new format. Institutional restrictions to enable emergency remote teaching were indicated as a factor to be reviewed. And difficulties in simulating professional practice, which requires adequate physical structure and equipment, proved unavailable in the homes of teachers and students. It is considered that the implementation of remote teaching in practical classes was successful in many aspects, it enabled the on-the-job training of teachers and generated new alternatives to make such classes viable, in view of some restrictions that already persist in face-to-face teaching.Esta pesquisa objetiva identificar as estratégias educacionais adotadas pelo curso superior de tecnologia em gastronomia do Instituto Federal de Santa Catarina para viabilizar aulas práticas não presenciais durante a pandemia. Para isso, foi realizado um grupo focal online com professores do referido curso. Participaram docentes com formações em diferentes áreas do conhecimento, com ampla experiência nacional e internacional na área de gastronomia, alto grau de escolaridade, e com atuação profissional em diferentes níveis educativos. Com os resultados obtidos foram identificados e descritos três modelos pedagógicos para viabilizar aulas práticas remotas. Estes modelos utilizam de aula síncrona com preparações culinárias em tempo real ou gravadas previamente. Assim como, nas aulas assíncronas os estudantes exercitam as habilidades e técnicas demonstradas na aula síncrona. Ambos os modelos utilizam os mesmos ambientes virtuais de aprendizagem, e diferentes estratégias de avaliação e retomada. De modo geral, os participantes sinalizaram um alto engajamento do grupo docente em viabilizar as aulas práticas remotas, superando as limitações e dificuldades oriundas do novo formato. Restrições institucionais para viabilizar o ensino remoto emergencial foram indicadas como um fator a ser revisto. E dificuldades de simulação da prática profissional, a qual requer estrutura física e equipamentos adequados, mostraram-se indisponíveis no domicílio dos docentes e estudantes. Considera-se que a implementação do ensino remoto em aulas práticas obteve êxito em muitos aspectos, possibilitou a formação em trabalho dos professores e gerou novas alternativas para viabilizar tais aulas, tendo em vista algumas restrições que persistem já no ensino presencial.Editora do Instituto Federal do Espírito Santo (Edifes)2023-05-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.ifes.edu.br/index.php/dect/article/view/1707Revista Eletrônica Debates em Educação Científica e Tecnológica; v. 12 n. 1 (2022): 2022 - 122236-215010.36524/dect.v12i1reponame:Revista Eletrônica Debates em Educação Científica e Tecnológicainstname:Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)instacron:IFESporhttps://ojs.ifes.edu.br/index.php/dect/article/view/1707/1070Copyright (c) 2023 Revista Eletrônica Debates em Educação Científica e Tecnológicainfo:eu-repo/semantics/openAccessKoerich, Guilherme HenriqueHack Catapan, AraciGraudenz Müller, SilvanaMortimer Amaral, Fabiana Adolfo Maresch, Gustavo 2022-08-25T18:07:19Zoai::article/1707Revistahttps://ojs.ifes.edu.br/index.php/indexPUBhttps://ojs.ifes.edu.br/index.php/index/oairevistadect@gmail.com||sidneiquezada@gmail.com2236-21502179-6955opendoar:2024-03-06T12:57:12.419111Revista Eletrônica Debates em Educação Científica e Tecnológica - Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)false |
dc.title.none.fl_str_mv |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC ENSINO REMOTO EMERGENCIAL: ESTRATÉGIAS EDUCACIONAIS ADOTADAS NAS ATIVIDADES PRÁTICAS EM GASTRONOMIA DURANTE A PANDEMIA DE COVID-19 |
title |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
spellingShingle |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC Koerich, Guilherme Henrique Educação Científica e Tecnológica Tecnologias Educacionais Ensino Remoto Emergencial Modelo Pedagógico Gastronomia Scientific and Technological Education Educational Technologies Emergency Remote Teaching Pedagogical Model Gastronomy |
title_short |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
title_full |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
title_fullStr |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
title_full_unstemmed |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
title_sort |
EMERGENCY REMOTE TEACHING: EDUCATIONAL STRATEGIES ADOPTED IN PRACTICAL ACTIVITIES IN GASTRONOMY DURING THE COVID-19 PANDEMIC |
author |
Koerich, Guilherme Henrique |
author_facet |
Koerich, Guilherme Henrique Hack Catapan, Araci Graudenz Müller, Silvana Mortimer Amaral, Fabiana Adolfo Maresch, Gustavo |
author_role |
author |
author2 |
Hack Catapan, Araci Graudenz Müller, Silvana Mortimer Amaral, Fabiana Adolfo Maresch, Gustavo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Koerich, Guilherme Henrique Hack Catapan, Araci Graudenz Müller, Silvana Mortimer Amaral, Fabiana Adolfo Maresch, Gustavo |
dc.subject.por.fl_str_mv |
Educação Científica e Tecnológica Tecnologias Educacionais Ensino Remoto Emergencial Modelo Pedagógico Gastronomia Scientific and Technological Education Educational Technologies Emergency Remote Teaching Pedagogical Model Gastronomy |
topic |
Educação Científica e Tecnológica Tecnologias Educacionais Ensino Remoto Emergencial Modelo Pedagógico Gastronomia Scientific and Technological Education Educational Technologies Emergency Remote Teaching Pedagogical Model Gastronomy |
description |
This research to identify the educational strategies adopted by the higher education course in gastronomy technology at the Federal Institute of Santa Catarina to enable practical non-presential classes during the pandemic. For this, an online focus group was carried out with teachers of the course. Teachers with backgrounds in different areas of knowledge participated, with extensive national and international experience in gastronomy, high level of education, and with professional performance at different educational levels. With the results, three pedagogical models were identified and described to enable remote practical classes. These models use a synchronous class with cooking preparations in real time or previously recorded. As well as, in asynchronous classes, students exercise the skills and techniques demonstrated in the synchronous class. The models use the same virtual learning environments, and different assessment and retake strategies. In general, the participants signaled a high engagement of the teaching group in making remote practical classes possible, overcoming the limitations and difficulties arising from the new format. Institutional restrictions to enable emergency remote teaching were indicated as a factor to be reviewed. And difficulties in simulating professional practice, which requires adequate physical structure and equipment, proved unavailable in the homes of teachers and students. It is considered that the implementation of remote teaching in practical classes was successful in many aspects, it enabled the on-the-job training of teachers and generated new alternatives to make such classes viable, in view of some restrictions that already persist in face-to-face teaching. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-16 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.ifes.edu.br/index.php/dect/article/view/1707 |
url |
https://ojs.ifes.edu.br/index.php/dect/article/view/1707 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.ifes.edu.br/index.php/dect/article/view/1707/1070 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Eletrônica Debates em Educação Científica e Tecnológica info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Eletrônica Debates em Educação Científica e Tecnológica |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora do Instituto Federal do Espírito Santo (Edifes) |
publisher.none.fl_str_mv |
Editora do Instituto Federal do Espírito Santo (Edifes) |
dc.source.none.fl_str_mv |
Revista Eletrônica Debates em Educação Científica e Tecnológica; v. 12 n. 1 (2022): 2022 - 12 2236-2150 10.36524/dect.v12i1 reponame:Revista Eletrônica Debates em Educação Científica e Tecnológica instname:Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES) instacron:IFES |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES) |
instacron_str |
IFES |
institution |
IFES |
reponame_str |
Revista Eletrônica Debates em Educação Científica e Tecnológica |
collection |
Revista Eletrônica Debates em Educação Científica e Tecnológica |
repository.name.fl_str_mv |
Revista Eletrônica Debates em Educação Científica e Tecnológica - Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES) |
repository.mail.fl_str_mv |
revistadect@gmail.com||sidneiquezada@gmail.com |
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