Impacto social realizado pelo programa de extensão gastronomia social no jardim da gente.

• Autor(a) principal: Damasceno, Regiane Rabelo
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/58913
• topic: Gastronomia social; Impacto; Terapia; Qualificação

This paper aims to present the Course Conclusion Paper in the format of a Scientific Article. It will deal with the social impact carried out by the Social Gastronomy Extension Program courses in Jardim da Gente (also called UFC Social Gastronomy), offered to the community of Grande Bom Jardim, more specifically in the edition called “Gastronomy and Therapy: the cuisine as place of cure ”, sponsored by the Civil House of the Government of the State of Ceará, through submission and approval of a public notice by the NGO NGO Movimento Saúde Mental (MSM), which manages the School of Self-Sustainable Gastronomy (EGA), where the courses took place. It is known that Gastronomy is an area that has a foundation in food science, art, culture and education and that the UFC Social Gastronomy Program takes advantage of these segments to promote qualification courses for young people and adults, residents of the city of Fortaleza -EC, especially in the neighborhoods that make up the Grande Bom Jardim. This research is inspired by several social gastronomy projects, and organizations such as the Social Gastronomy Movement, Gastromotiva, among others, that believe in the power of transformation through Gastronomy. The exemplified social actions use gastronomy as a tool for social and cultural inclusion, providing training and life-changing opportunities. Therefore, gastronomy goes beyond borders, it goes beyond glamor and preparation techniques, as it excels in several other aspects, such as those mentioned. This study is characterized as qualitative, quantitative, exploratory and descriptive, carried out between February and March 2021 and with a sample of 51 students participating in the Project in 2019. The results showed that the action had favorable social impacts in the assisted community, especially in relation to insertion in the labor market and entrepreneurship. It collaborated with the restoration of self-esteem and the personal strengthening of the participants, as well as promoting the greatest chances and opportunities for improving the quality of life, offering skills and techniques in gastronomy. According to Carbonari and Pereira (2007), the University, through its extension programs, has made a relevant contribution to the community. Such programs make it possible for both the student and the community to participate in common actions at the University, thus enabling an action by the University directly in the structure of society, providing knowledge, training and strengthening the concept of citizen.